Peruvian Chicken Recipe
Marinate the chicken for at least 8 hours and up to 24 hours for best flavor. Use a digital thermometer and cook chicken to an internal temperature of 165°F. For the green sauce, drizzle in the olive oil with the blender running to emulsify and achieve a creamy texture. Refrigerate the green sauce until ready to serve; it can be prepared ahead. Grill at around 350°F with the lid closed to maintain heat. Oven method: add 1 cup water to the roasting pan to keep chicken moist during the high-heat roast. Seed and remove ribs from jalapeños to moderate heat level. Leftover cooked chicken keeps refrigerated for 3–4 days; store sauce separately.
Time: Prep: 15 mins, Cook: 35 mins, Total: 530 mins
Servings: 4
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 ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only, chopped)
- 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, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
- Place chicken in a large zip-top bag, add the marinade, refrigerate, and marinate for 8 to 24 hours.
- For the green sauce, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender and process until smooth. With the motor running, slowly drizzle in the olive oil. Transfer to a bowl and refrigerate until ready to serve.
- To grill: Preheat grill to medium-high (around 350°F). Remove chicken from marinade, shaking off excess. Grill 5–6 minutes with the cover closed, flip, and cook another 5–6 minutes, until the internal temperature reaches 165°F.
- Oven option: Preheat oven to 500°F. Place chicken in a 13×9-inch roasting pan and add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent with foil and cook an additional 15 minutes, until the chicken reaches 165°F.