Description
Juicy Peruvian grilled chicken marinated in bold spices and citrus, served with a creamy, zesty green sauce packed with fresh herbs and heat.
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 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 to taste
For the Green Sauce:
- 3 jalapeños, seeded and chopped
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only), chopped
- 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
1. Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth to make the marinade.
2. Place chicken in a sealed bag or container and coat with marinade. Refrigerate for 8–24 hours.
3. Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper until smooth. Slowly drizzle in olive oil while blending to emulsify. Refrigerate until ready to use.
4. Preheat grill to medium-high heat (about 350°F).
5. Remove chicken from marinade and shake off excess. Grill for 5–6 minutes per side until fully cooked and internal temperature reaches 165°F.
6. Serve hot with generous spoonfuls of green sauce.
Notes
For oven cooking, bake at 500°F for 30 minutes, then cover and cook an additional 15 minutes until done.
For air fryer, cook at 360°F for 12–15 minutes, flipping halfway through.
Marinating overnight yields the best flavor and tenderness.
Adjust jalapeños in the sauce for desired spice level.