Peruvian Chicken with Creamy Green Sauce
Peruvian Chicken with Creamy Green Sauce is a delicious, boldly spiced dish featuring juicy marinated chicken paired with a tangy, herbaceous sauce that brings every bite to life. Rooted in Peruvian culinary history yet adaptable to modern tastes, it offers a perfect fusion of flavor, nutrition, and versatility.
Ingredients
For the Chicken:
- ▢ 2 lbs of boneless skinless chicken thighs
- ▢ 5 garlic cloves peeled
- ▢ 1/3 cup of soy sauce
- ▢ 2 tablespoons of freshly squeezed lime juice
- ▢ 1 tablespoon of extra virgin olive oil
- ▢ 2 teaspoons of ground cumin
- ▢ 1 teaspoon of paprika
- ▢ 1/2 teaspoon of dried oregano
- ▢ Freshly ground black pepper to taste
For the Creamy Green Sauce:
- ▢ 3 jalapeño peppers seeds and ribs removed, roughly chopped
- ▢ 1 cup of fresh cilantro leaves packed
- ▢ 2 green onions chopped (use green parts only)
- ▢ 2 cloves of garlic peeled
- ▢ 1/2 cup of mayonnaise
- ▢ 1/4 cup of Greek yogurt
- ▢ 1 tablespoon of lime juice
- ▢ 1/2 teaspoon of salt
- ▢ 1/4 teaspoon of black pepper
- ▢ 2 tablespoons of extra virgin olive oil
Instructions
Chicken Preparation:
- In a blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth to create the marinade. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all the chicken is well coated, and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to fully develop.
Making the Green Sauce:
- Add all ingredients except the olive oil to a blender—jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper. Blend until completely smooth. With the blender running, slowly stream in the olive oil to emulsify the sauce. Transfer to a bowl, cover, and refrigerate until ready to serve.
Grilling the Chicken:
- Preheat your grill to medium-high heat (about 350°F). Remove the chicken from the marinade and gently shake off any excess liquid. Place the thighs directly onto the grill grates. Close the grill lid and cook for 5 to 6 minutes. Flip the chicken using tongs and grill for another 5 to 6 minutes, or until the internal temperature reaches 165°F, confirming it is fully cooked.
Oven Cooking Option:
- Preheat your oven to 500°F. Arrange the marinated chicken in a 13x9-inch roasting pan and pour 1 cup of water into the bottom of the pan to prevent drying. Roast uncovered for 30 minutes. Then, tent the pan with foil and continue baking for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.