Peruvian Chicken Green Sauce (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 pounds boneless, skinless chicken thighs
02 -
5 cloves garlic, peeled
03 -
1/3 cup soy sauce
04 -
2 tablespoons lime juice
05 -
1 tablespoon extra virgin olive oil
06 -
2 teaspoons ground cumin
07 -
1 teaspoon paprika
08 -
1/2 teaspoon dried oregano
09 -
Black pepper, to taste
→ Green Sauce
10 -
3 jalapeños, seeded and roughly chopped
11 -
1 cup fresh cilantro leaves
12 -
2 green onions, chopped (green parts only)
13 -
2 cloves garlic, peeled
14 -
1/2 cup mayonnaise
15 -
1/4 cup Greek yogurt
16 -
1 tablespoon lime juice
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
2 tablespoons extra virgin olive oil
# Step-by-Step Directions:
01 -
Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender until smooth.
02 -
Place chicken thighs in a large resealable bag and pour marinade over. Seal the bag, ensuring the chicken is fully coated. Refrigerate for 8 to 24 hours.
03 -
Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Blend until smooth. Slowly drizzle in olive oil while blending. Transfer to a bowl and refrigerate.
04 -
Preheat grill to medium-high heat (350°F). Remove chicken from marinade, letting excess drip off. Place chicken on grill grates and cook for 5-6 minutes with grill cover closed. Flip chicken and cook for an additional 5-6 minutes, ensuring internal temperature reaches 165°F.
05 -
Preheat oven to 500°F. Arrange chicken in a 13x9-inch roasting pan and add 1 cup water. Bake uncovered for 30 minutes, tent pan with foil, and cook for another 15 minutes. Ensure internal temperature reaches 165°F.
# Helpful Notes:
01 -
Allow sufficient marinating time for the chicken to absorb flavors fully.
02 -
Green sauce can be made ahead and stored in the refrigerator in an airtight container.