Ingredients
For the Chicken Marinade
- 500 g (1 lb) boneless skinless chicken thighs
- 2 tbsp olive oil
- ¼ cup lime juice
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp pepper
For the Green Sauce
- 2 fresh jalapeños
- 1 cup coriander/cilantro leaves
- 3 garlic cloves
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 2 tsp lime juice
- 1 tbsp olive oil
- Salt and pepper, to taste
To Serve
- Cooked rice
- Lime wedges
- Fresh coriander/cilantro leaves
Instructions
- Prepare the marinade: In a small bowl, stir together olive oil, lime juice, smoked paprika, ground cumin, dried oregano, minced garlic, salt, and pepper until well combined. Pour this marinade over the chicken thighs, ensuring they are fully coated.
- Marinate the chicken: Cover the chicken and refrigerate for at least 20 minutes to allow the flavors to infuse, though marinating overnight is ideal for deeper taste.
- Make the green sauce: Combine jalapeños, cilantro leaves, garlic cloves, mayonnaise, sour cream or Greek yogurt, lime juice, and olive oil in a food processor or blender. Blend until the sauce is smooth and creamy.
- Adjust seasoning: Taste the green sauce and add salt and pepper as needed. Transfer the sauce to an airtight container or jar and refrigerate. It will keep for up to one week.
- Cook the chicken: Heat a grill pan over medium-high heat. Add the marinated chicken thighs and grill for 7–8 minutes on each side until cooked through and nicely charred. Alternatively, the chicken can be grilled outdoors or roasted in the oven if preferred.
- Serve: Place cooked chicken on a bed of hot cooked rice. Drizzle generously with the green sauce and garnish with lime wedges and extra cilantro for a fresh finish.
Notes
- For best flavor, marinate the chicken overnight.
- The green sauce can be stored in the fridge for up to 7 days.
- Adjust the number of jalapeños in the sauce to control the spiciness to your preference.
- This recipe can be adapted using chicken breasts, but thighs remain juicier and more flavorful.
- If grilling outdoors, preheat the grill to medium-high heat before cooking.
- Serve with a side of freshly steamed rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
