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Peruvian Chicken

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Peruvian Chicken is a flavorful and aromatic dish featuring tender, marinated chicken thighs cooked to perfection and served with a vibrant green sauce. The combination of spices and lime juice in the chicken marinade, paired with the creamy, spicy green sauce, creates a mouthwatering meal that’s full of zest and heat.

Ingredients

For the 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)

For the Green Sauce:

3 jalapeños (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

  1. Marinate the chicken: In a food processor or blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
  2. Prepare the green sauce: In a food processor or blender, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, black pepper, and olive oil. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
  3. Cook the chicken: Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook the thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden and charred.
  4. Serve: Arrange the grilled chicken on a serving platter and drizzle the green sauce over the top, or serve it on the side for dipping. Garnish with extra cilantro or lime wedges, if desired.

Notes

Spicier sauce: For a spicier green sauce, leave some of the seeds and ribs in the jalapeños or add extra chili peppers like serrano or habanero.

Grilled vegetables: Serve the chicken with grilled vegetables like bell peppers, onions, and zucchini to complete the Peruvian-inspired meal.

Vegetarian option: Use grilled portobello mushrooms or tofu as a substitute for chicken. Marinate and grill the mushrooms the same way to get a similar smoky flavor.

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The green sauce can also be stored separately in the fridge for up to 1 week.

Reheating: Reheat the chicken in the microwave or on a skillet over low heat until warmed through. If reheating on the stove, add a splash of water or broth to keep the chicken moist.

Nutrition

Find it online: https://familydinnercooking.com/peruvian-chicken/