Peruvian Chicken with Spicy Green Cilantro Sauce Recipe
This vibrant Peruvian Chicken recipe features juicy, marinated chicken thighs infused with bold flavors like garlic, cumin, and paprika. Paired with a refreshing and creamy green sauce made from jalapeños, cilantro, and Greek yogurt, this dish offers a perfect balance of smoky, spicy, and tangy notes. Ideal for grilling or baking, it promises moist and flavorful chicken that’s perfect for a quick weeknight dinner or weekend BBQ.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Scale
Chicken
- 2 pounds chicken thighs (boneless, skinless)
- 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)
Green Sauce
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped, green parts only)
- 2 cloves garlic (peeled)
- 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
- Prepare the Marinade: In a blender, puree 5 cloves of peeled garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth to create a flavorful marinade.
- Marinate the Chicken: Place the chicken thighs into a large Ziploc bag and pour in the marinade. Seal the bag and massage to coat the chicken evenly. Refrigerate for 8 to 24 hours to allow the flavors to deeply penetrate the meat.
- Make the Green Sauce: Combine jalapeños (with seeds and ribs removed), fresh cilantro leaves, chopped green onion greens, garlic cloves, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth. While the blender is running, slowly drizzle in the olive oil to emulsify the sauce. Transfer to a bowl and refrigerate until ready to serve.
- 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 to 6 minutes on each side, or until the internal temperature reaches 165°F ensuring juicy and perfectly cooked chicken.
- Alternative Baking Method: If grilling is unavailable, preheat your oven to 500°F. Place the marinated chicken on a baking sheet and bake for 30 minutes. Afterward, tent the chicken with foil and continue baking for an additional 15 minutes to retain moisture.
- Serve: Plate the grilled or baked chicken alongside the chilled green sauce. Enjoy this delicious Peruvian dish with your favorite sides!
Notes
- Marinating the chicken for a full 24 hours intensifies flavor and tenderness, but a minimum of 8 hours will still yield great results.
- Removing seeds and ribs from jalapeños reduces the heat in the green sauce. Adjust according to your heat preference.
- If you don’t have a grill, the oven baking method is a great alternative and still produces a nicely cooked chicken.
- Use boneless, skinless thighs for the best texture and ease of cooking.
- The green sauce can be made a day ahead and stored refrigerated, allowing flavors to meld beautifully.
Keywords: Peruvian chicken, grilled chicken, green sauce, chicken thighs, spicy sauce, marinated chicken
