Peruvian Chicken with Cilantro Lime Green Sauce Recipe

Introduction

This Peruvian Chicken recipe offers a vibrant and flavorful twist on classic grilled chicken. Marinated in a zesty blend of garlic, lime, and spices, it’s paired perfectly with a creamy, tangy green sauce that brings fresh herbs and a touch of heat. It’s a simple yet impressive dish for any occasion.

Ingredients

• 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
• 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

1. Step 1: Prepare the marinade by pureeing 5 cloves garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth.
2. Step 2: Place the chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for 8 to 24 hours to absorb the flavors.
3. Step 3: For the green sauce, combine the jalapeños, cilantro leaves, green onions, 2 cloves garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in the olive oil. Transfer the sauce to a bowl and refrigerate until serving.
4. Step 4: To grill the chicken, preheat your grill to medium-high heat (around 350°F). Remove chicken from the marinade and shake off any excess. Grill the chicken with the cover closed for 5-6 minutes on one side. Flip and cook for another 5-6 minutes. Ensure the internal temperature reaches 165°F.
5. Step 5: Alternatively, to cook in the oven, preheat to 500°F. Place chicken in a 13×9 inch roasting pan and add 1 cup water. Bake uncovered for 30 minutes, then tent the pan with foil and bake an additional 15 minutes, until the chicken reaches an internal temperature of 165°F.
6. Step 6: Serve the grilled or roasted chicken with the chilled green sauce on the side for dipping or drizzling.

Tips & Variations

• For milder heat, reduce the number of jalapeños or keep some seeds in for extra spice.
• Use chicken breasts instead of thighs if preferred, but adjust cooking time to avoid drying out.
• The green sauce can be made a day ahead to allow the flavors to meld nicely.
• Add a squeeze of fresh lime juice just before serving for an extra bright note.

Storage

Store any leftover chicken and green sauce in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave until warmed through. The green sauce is best served chilled and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead of boneless?

Yes, bone-in thighs work well but will require a longer cooking time. Grill or bake until the internal temperature reaches 165°F to ensure they are fully cooked.

Is the green sauce spicy?

The green sauce has a mild to moderate heat from the jalapeños. You can adjust the spice level by using fewer jalapeños or removing the seeds for less heat.

Peruvian Chicken with Cilantro Lime Green Sauce Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

A flavorful Peruvian Chicken recipe featuring marinated boneless, skinless chicken thighs with a tangy and aromatic green sauce made from cilantro, jalapeños, and lime. The chicken can be grilled for a smoky char or oven-roasted for a tender, juicy result, perfect for a vibrant and savory meal.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes grilling or 45 minutes oven roasting
• Total Time: 8 to 24 hours marinating plus up to 45 minutes cooking
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Peruvian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

1. Prepare the Chicken Marinade: In a blender, puree 5 cloves of garlic, soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth to form the marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for 8 to 24 hours to infuse the flavors.
3. Make the Green Sauce: Combine jalapeños, cilantro leaves, green onions, 2 cloves garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Process until smooth. With the motor running, slowly drizzle in 2 tablespoons olive oil. Transfer the sauce to a bowl and refrigerate until serving.
4. Grill the Chicken: Preheat the grill to medium-high heat (around 350°F). Remove chicken from marinade and shake off excess. Place chicken on grill grates and cook with the cover closed for 5-6 minutes. Flip using tongs and cook another 5-6 minutes until the internal temperature reaches 165°F.
5. Oven Option: Preheat the oven to 500°F. Place marinated chicken in a 13×9 inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then cover with foil and bake an additional 15 minutes until fully cooked and internal temperature reaches 165°F.
6. Serve: Plate the cooked chicken and serve with the chilled green sauce alongside.

Notes

• Marinating the chicken for longer (up to 24 hours) enhances flavor and tenderness.
• Adjust jalapeño quantity in the green sauce to control heat level.
• Use a meat thermometer to ensure the chicken is safely cooked to 165°F.
• The green sauce can be made ahead and stored refrigerated for up to 3 days.
• For a smoky flavor, grilling is preferred, but roasting is a convenient alternative.

Keywords: Peruvian chicken, grilled chicken thighs, green sauce, cilantro sauce, spicy chicken, soy lime marinade, Latin American cuisine