Peruvian Chicken Green Sauce (Printable Version)
Tender chicken thighs marinated in aromatic spices, served with a creamy cilantro-jalapeño sauce for authentic Peruvian flavor.
# Ingredients:
→ Chicken Marinade
01 -
2 pounds boneless, skinless chicken thighs
02 -
5 cloves garlic, peeled
03 -
1/3 cup soy sauce
04 -
2 Tablespoons lime juice
05 -
1 Tablespoon extra virgin olive oil
06 -
2 teaspoons ground cumin
07 -
1 teaspoon paprika
08 -
1/2 teaspoon dried oregano
09 -
Pinch of black pepper
→ Green Sauce
10 -
3 jalapeños, seeded and roughly chopped
11 -
1 cup fresh cilantro leaves
12 -
2 green onions, chopped (green parts only)
13 -
2 cloves garlic, peeled
14 -
1/2 cup mayonnaise
15 -
1/4 cup Greek yogurt
16 -
1 Tablespoon lime juice
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
2 Tablespoons extra virgin olive oil
# Steps:
01 -
Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Blend until smooth.
02 -
Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is fully coated. Marinate in the refrigerator for at least 8 hours, or up to 24 hours for the best flavor.
03 -
In a blender, combine all ingredients for the green sauce, except for the olive oil. Blend until smooth, then slowly drizzle in the olive oil while blending to create a creamy texture.
04 -
Preheat your grill to medium-high heat (around 350°F). Remove chicken from the marinade and shake off any excess. Place the thighs on the grill grates. Grill for 5-6 minutes per side, until the internal temperature reaches 165°F.
05 -
Preheat oven to 500°F. Place marinated chicken thighs in a roasting pan. Add 1 cup of water to the pan and bake uncovered for 30 minutes. Tent the pan with foil and cook for an additional 15 minutes, until fully cooked. Internal temperature should reach 165°F.
# Notes:
01 -
Replace mayonnaise with avocado for a healthier version of the green sauce.