Description
This Peruvian Chicken recipe features juicy, boldly seasoned chicken thighs marinated in garlic, soy sauce, lime juice, and spices, then cooked to perfection on the grill or in the oven. Served with a zesty, herby green sauce made from jalapeños, cilantro, and creamy Greek yogurt, it delivers an irresistible punch of flavor in every bite. It’s a restaurant-worthy dish that’s easy to prepare at home for a crowd-pleasing main course.
Ingredients
Scale
For the 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)
For the Green Sauce
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only, chopped)
- 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, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Puree until smooth to form the marinade.
- Marinate the Chicken: Place the chicken thighs in a large ziplock bag. Pour in the marinade, seal the bag, and massage the chicken to coat evenly. Refrigerate and marinate for 8 to 24 hours for best flavor.
- Make the Green Sauce: In a blender, combine all green sauce ingredients except for the olive oil. Blend until smooth. With the motor running, slowly drizzle in the olive oil until emulsified. Transfer to a bowl, cover, and refrigerate until serving.
- Grill the Chicken: Preheat your grill to medium-high heat (about 350°F). Remove chicken from the marinade, shaking off excess. Place chicken on grill and cook, covered, for 5-6 minutes per side, or until cooked through and juices run clear. The internal temperature should reach 165°F.
- Or Bake the Chicken: Preheat the oven to 500°F. Arrange the marinated 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 bake for another 15 minutes until fully cooked (internal temperature 165°F).
- Serve: Allow the chicken to rest a few minutes, then slice if desired. Serve hot alongside the chilled green sauce.
Notes
- For less heat, use fewer jalapeños or remove all seeds and ribs.
- Marinating overnight gives the chicken maximum flavor.
- Leftover green sauce is great on sandwiches or as a dip for veggies.
- You can substitute chicken breasts, but reduce the cooking time and check for doneness early.
- Prep Time: 20 minutes (plus 8-24 hours marinating)
- Cook Time: 30-35 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 2g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 130mg
Keywords: Peruvian chicken, pollo a la brasa, green sauce, Aji Verde, grilled chicken, easy main dish, gluten free
