Print

Peruvian Chicken with Green Sauce Recipe

Peruvian Chicken with Green Sauce Recipe

5.1 from 7 reviews

This Peruvian Chicken with Green Sauce recipe brings together tender, marinated chicken thighs with a vibrant and zesty green sauce. Perfect for grilling or baking, this dish is bursting with flavor and sure to become a family favorite.

Ingredients

Scale

Chicken:

  • 2 pounds chicken thighs (boneless, skinless)
  • 5 cloves garlic (peeled)
  • 1/3 cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Black pepper

Green Sauce:

  • 3 jalapeños (seeded, ribs removed and roughly chopped)
  • 1 cup fresh cilantro leaves
  • 2 green onions (chopped (green parts only))
  • 2 cloves garlic (peeled)
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 Tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons extra virgin olive oil

Instructions

  1. Chicken: Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper in a blender. Put chicken in a large ziplock bag and add marinade. Refrigerate for 8 to 24 hours.
  2. Green Sauce: Combine all ingredients except olive oil in a blender and process until smooth. Slowly drizzle in olive oil while blending. Transfer to a bowl and refrigerate until serving.
  3. Grill chicken: Preheat grill to medium-high heat. Grill chicken for 5-6 minutes per side or until internal temperature reaches 165°F.
  4. In oven: Preheat oven to 500°F. Place chicken in a roasting pan with water. Bake uncovered for 30 minutes, then tent with foil and cook for an additional 15 minutes until fully cooked.

Notes

  • For a spicier sauce, leave some jalapeño seeds in.
  • Adjust salt and pepper in the green sauce to taste.

Nutrition

Keywords: Peruvian Chicken, Green Sauce, Grilled Chicken, Baked Chicken, Chicken Thighs