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Peruvian Chicken with Green Sauce Recipe

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4.1 from 89 reviews

This Peruvian Chicken with Green Sauce recipe features tender, juicy boneless skinless chicken thighs marinated in a flavorful blend of garlic, soy sauce, sesame oil, and spices. Grilled to perfection, the chicken is served with a vibrant, creamy green sauce made from fresh jalapeños, cilantro, green onions, and tangy lime juice. This dish combines smoky, earthy, and zesty flavors to create an easy yet authentic taste of Peru, perfect for a quick weeknight dinner or weekend gathering.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Ingredients

For the Marinade:

  • 2.2 lbs boneless skinless chicken thighs
  • 5 cloves garlic
  • ¼ cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2.2 teaspoons honey
  • ½ lime, juiced

For the Green Sauce:

  • 2 jalapeños, deseeded
  • ½ cup cilantro
  • ¼ cup green onions, roughly chopped
  • 3 cloves garlic
  • ½ cup mayonnaise
  • ¼ cup cojita cheese or parmesan cheese
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions

  1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, low sodium soy sauce, sesame oil, smoked paprika, cumin, oregano, honey, and lime juice. Whisk thoroughly to create a flavorful marinade base.
  2. Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably 2-4 hours, to allow the flavors to deeply permeate the meat.
  3. Make the Green Sauce: While the chicken marinates, prepare the green sauce by blending the deseeded jalapeños, cilantro, green onions, garlic, mayonnaise, cojita or parmesan cheese, and lime juice in a food processor or blender until smooth. Season with salt and pepper to taste, then refrigerate until serving.
  4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
  5. Rest and Serve: Remove the grilled chicken from the grill and let it rest for 5 minutes to retain juices. Serve hot with a generous drizzle or dollop of the green sauce on top for a creamy, tangy finish.

Notes

  • For best results, marinate the chicken overnight to intensify flavor.
  • Adjust the number of jalapeños in the green sauce to your preferred spice level.
  • The green sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • If a grill is unavailable, the chicken can also be cooked on a stovetop grill pan or baked in the oven at 400°F for 20-25 minutes.
  • Use low sodium soy sauce to keep the sodium content moderate in this dish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Peruvian

Find it online: https://allyumcooks.com/peruvian-chicken-with-green-sauce-recipe/