Description
Peruvian Chicken with Creamy Green Sauce is a delightful dish that brings the vibrant flavors of Peru straight to your table. This recipe features succulent chicken thighs that are marinated in a zesty mixture of garlic, lime, and spices, then grilled or baked to perfection. Topped with a refreshing green sauce made from fresh herbs and jalapeños, this dish is perfect for barbecues, casual weeknight dinners, or any gathering where you want to impress your guests. Enjoy the explosion of flavors and the tender juiciness of the chicken that will leave everyone asking for more.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic
- 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
- 3 jalapeños (seeded and chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped (green parts only))
- 2 cloves garlic
- 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
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
- Place chicken in a Ziploc bag and add the marinade; seal and refrigerate for 8-24 hours.
- For the green sauce: Blend jalapeños, cilantro, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Refrigerate until serving.
- Cook chicken on a grill at medium-high heat for about 12 minutes or bake at 500°F for approximately 45 minutes until it reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 piece (113g)
- Calories: 260
- Sugar: 1g
- Sodium: 840mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg