Peruvian Chicken with green sauce
The perfectly grilled chicken thighs in a flavorful marinade and sauce make this Peruvian chicken with green sauce a must have recipe.
Servings: 4 People
Ingredients
Chicken Marinade Ingredients
- 2 lbs Bone-in chicken thighs
- 1/2 cup Soy sauce
- 5 Cloves of garlic
- 1 lime
- 2 tbsp Olive oil
- 2 tbsp Cumin
- 1 tbsp Paprika
- 1/2 tbps Dried oregano
- Salt and pepper
Green Sauce Ingredients
- 2 Jalapenos
- 2 Green onions
- 2 Cloves of garlic
- 1 Lime
- 1 cup Fresh cilantro leaves
- 1/2 cup Mayonnaise
- 1/3 cup Plain greek yogurt
- 2 tbsp Olive oil
- Salt and pepper
Instructions
Chicken Marinade Instructions
- Add garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and black pepper in a food processor and blend them together.
- Place chicken thighs into a ziplock bag or glass container and pour the marinade all over them. Place it in the fridge and marinate for 8 to 24 hours.
Green Sauce Instructions
- In a blender, add sliced up 2 jalapenos with seeds removed. Next add in green onion, olive oil, garlic cloves, cilantro, freshly squeezed lime juice, mayo and plain greek yogurt. Blend the ingredients together and season with salt and pepper to the preferred level of taste.
Grill Chicken Thighs Instructions
- Preheat your grill to 375 degrees and place the marinated chicken thighs skin up on the indirect side. Cook for about 40 minutes or until the internal temperature reaches 175 degrees.
- Next, move them to the direct side and sear both sides. 1-2 minutes per side just to get some color on the outside and crisp up the skin.
- Remove the thighs off the grill and let them rest for 10 minutes.
Nutrition
Calories: 803kcal | Carbohydrates: 11g | Protein: 38g | Fat: 68g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 1963mg | Potassium: 689mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1492IU | Vitamin C: 22mg | Calcium: 102mg | Iron: 5mg
