Peruvian Chicken with Cilantro Lime Green Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
