Peruvian Chicken Recipe
Peruvian Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.
Ingredients
- 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
- 1 cup fresh cilantro leaves
- 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
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
- Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
- Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
- Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)
Notes
Marinate the chicken for at least 8 hours to enhance flavor. For extra heat, keep some jalapeño seeds in the green sauce. Use a meat thermometer to check chicken doneness at 165°F. Clean the grill grates with oil to prevent sticking before grilling.