Peruvian Chicken with Creamy Green Sauce
A flavorful and satisfying dish featuring tender marinated chicken served with a spicy and refreshing creamy green sauce.
Ingredients
For the 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 to taste
For the Creamy Green Sauce
- 3 jalapenos (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
Preparation
- Puree 5 cloves garlic, soy sauce, 2 Tablespoons lime juice, 1 Tablespoon olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add the marinade. Marinate in the refrigerator for 8 to 24 hours.
- For the green sauce, blend together jalapenos, cilantro, green onions, 2 cloves garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth.
- Gradually drizzle in 2 Tablespoons olive oil while blending and then refrigerate until ready to serve.
Cooking
- To grill, preheat grill to medium-high heat. Remove chicken from marinade, shake off extra marinade, and grill for 5-6 minutes on each side, ensuring the internal temperature reaches 165°F.
- Alternatively, preheat oven to 500°F, place chicken in a roasting pan with 1 cup water, and bake uncovered for 30 minutes.
- Tent with foil and cook for an additional 15 minutes until the chicken reaches 165°F.
Serving
- Serve the chicken hot, drizzled with the creamy green sauce on top. Pair it with rice, quinoa, or a fresh salad for a complete meal.
- You can also serve extra sauce on the side for dipping.
Notes
Marinating the chicken for longer will enhance the flavor. For a milder sauce, reduce the number of jalapenos. You can prepare the creamy green sauce a day in advance.