04/14/2024
Make your next meal a fiesta with our Peruvian Grilled Chicken served with a homemade creamy green sauce! It's irresistibly good! 🎉🐔
Ingredients:
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
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
Directions:
Marinade Chicken:
Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender.
Place chicken thighs in a large ziploc bag and add the marinade. Refrigerate and allow to marinate for 8 to 24 hours.
Make Green Sauce:
Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Blend until smooth.
With the blender running, slowly drizzle in the olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill Chicken:
Preheat grill to medium-high heat (around 350-degrees).
Remove chicken from marinade, shaking off excess. Grill on medium-high for 5-6 minutes per side, covering grill to retain heat. Chicken is done when internal temperature reaches 165°F.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Marinating Time: 8 hours
Total Time: 8 hours 50 minutes
Kcal: 731 kcal
Servings: 4 servings
