Description
This Peruvian Chicken Recipe features tender chicken thighs marinated in a flavorful blend of garlic, soy sauce, lime juice, and spices, served with a zesty green sauce on the side.
Ingredients
Units
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
- Marinate the chicken: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth. Place chicken thighs in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 1 hour.
- Make the green sauce: In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, black pepper, and olive oil. Blend until smooth. Refrigerate until ready to serve.
- Cook the chicken: Preheat grill or grill pan over medium-high heat. Remove chicken from the marinade and discard excess marinade. Grill chicken for about 6-8 minutes per side or until cooked through.
- Serve: Serve grilled chicken with green sauce on the side.
Notes
- This recipe works well with chicken breasts or drumsticks too.
- Adjust the spice level of the green sauce by adding more or fewer jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 810 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 140 mg