Description
Peruvian Chicken with Creamy Green Sauce is a flavorful, vibrant dish that brings international flair to your dinner table. The marinated chicken thighs are grilled to perfection and served with a tangy, creamy green sauce made from fresh cilantro, jalapeños, and Greek yogurt. It’s a dish that’s both bold and refreshing, perfect for your next barbecue or weeknight dinner.
Ingredients
2 pounds chicken thighs (boneless, skinless)
5 cloves garlic (peeled)
⅓ cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
Black pepper (to taste)
3 jalapeños (seeded, ribs removed and roughly chopped)
1 cup fresh cilantro leaves
2 green onions (chopped, green parts only)
2 cloves garlic (peeled)
½ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon lime juice
½ teaspoon salt
¼ 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 a pinch of black pepper. Place the chicken thighs in a large ziplock bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 8 hours, or up to 24 hours for more flavor.
- Make the Green Sauce: In a blender, combine jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Process until smooth. Slowly drizzle in olive oil with the blender running to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
- Grill the Chicken: Preheat the grill to medium-high (around 350°F). Remove the chicken from the marinade and shake off any excess marinade. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F. Alternatively, bake the marinated chicken in a preheated 500°F oven for 30-45 minutes, depending on thickness.
- Serve: Let the chicken rest for a few minutes, then serve with a generous drizzle of the creamy green sauce. Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
Adjust the number of jalapeños for desired spice level.
Swap the chicken thighs for breasts or portobello mushrooms for a different texture.
Top with melted cheese during the last minute of grilling for a cheesy twist.
The green sauce can be made ahead and stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
