Peruvian Chicken with Green Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds boneless, skinless chicken thighs
02 -
5 cloves garlic, peeled
03 -
1/3 cup soy sauce
04 -
2 tablespoons lime juice
05 -
1 tablespoon extra virgin olive oil
06 -
2 teaspoons ground cumin
07 -
1 teaspoon paprika
08 -
1/2 teaspoon dried oregano
09 -
Freshly ground black pepper
→ Green Sauce
10 -
3 jalapeños, seeded, ribs removed and roughly chopped
11 -
1 cup fresh cilantro leaves
12 -
2 green onions, green parts only, chopped
13 -
2 cloves garlic, peeled
14 -
1/2 cup mayonnaise
15 -
1/4 cup Greek yogurt
16 -
1 tablespoon lime juice
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
2 tablespoons extra virgin olive oil
# Instructions:
01 -
Combine garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender and puree until smooth.
02 -
Place chicken thighs in a large sealable bag and pour the marinade over them. Seal and refrigerate, allowing to marinate for 8 to 24 hours for optimal flavor development.
03 -
In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Process until smooth. With the motor running, slowly drizzle in olive oil until emulsified. Transfer to a serving bowl and refrigerate until ready to serve.
04 -
Preheat grill to medium-high heat (approximately 175°C/350°F). Remove chicken from marinade, shaking off excess. Place on the grill grates and cook with the lid closed for 5-6 minutes per side. Verify doneness with a digital thermometer to ensure internal temperature reaches 74°C/165°F.
05 -
Preheat oven to 260°C/500°F. Arrange chicken pieces in a 13×9 inch roasting pan and add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent with foil and continue cooking for 15 additional minutes, until the internal temperature reaches 74°C/165°F.
06 -
Let chicken rest for 5 minutes before serving with the chilled green sauce.
# Notes:
01 -
The green sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
02 -
For a spicier green sauce, leave some jalapeño seeds in the mixture.