Peruvian Chicken with Green Sauce – Juicy & Flavorful
Peruvian Chicken with Green Sauce features marinated chicken grilled or roasted until juicy.
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs
- 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
Green Sauce
- 3 jalapeños seeded and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions chopped (green parts only)
- 2 cloves garlic
- 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, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
- Place chicken thighs in a large zip-top bag or container. Pour marinade over the chicken and seal.
- Refrigerate and marinate for 8 to 24 hours for maximum flavor.
Make the Green Sauce
- Add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper to a blender.
- Blend until smooth.
- With the motor running, slowly drizzle in olive oil until fully incorporated and creamy.
- Transfer to a bowl and refrigerate until ready to serve.
Grill Method
- Preheat grill to medium-high heat (about 350°F).
- Remove chicken from marinade and shake off excess.
- Grill for 5–6 minutes with the lid closed.
- Flip and cook another 5–6 minutes, until internal temperature reaches 165°F.
Oven Method
- Preheat oven to 500°F.
- Place chicken in a 13×9-inch roasting pan. Add 1 cup water to the pan.
- Bake uncovered for 30 minutes.
- Tent with foil and bake an additional 15 minutes, until internal temperature reaches 165°F.
- Serve Peruvian Chicken with Green Sauce generously spooned over the top or on the side.
Notes
- Serve with rice, roasted potatoes, or grilled vegetables.