This spectacular dish will take you to another land (or at least outside, because we are gonna get to grillin’)! Best Peruvian Chicken will give your chicken the boost of wonderful flavor you didn’t even know you were missing. You have to plan ahead for this craving because these chicken thighs are thoughtfully marinated for several hours in a Peruvian-inspired sauce before they make their way to the great outdoors to become one with the grill. Don’t delay any longer, enjoy the crispiness the Best Peruvian Chicken brings for your next grilling getaway… and don’t forget the creamy, citrusy green sauce on top! It’s all definitely worth your time!
Ingredients
For the chicken:
- 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
- 2 pounds chicken thighs, boneless and skinless
For the green sauce:
- 3 jalapeƱos, seeded and ribs removed, roughly chopped
- 1 cup fresh cilantro leaves, plus more, to taste, chopped, for garnish
- 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, plus more, to taste, for greasing the grill grates
Directions
Step 1 –In a blender, add the 5 cloves of garlic, the soy sauce, 2 tablespoons of the lime juice, 1 tablespoon of the olive oil, the cumin, the paprika, the oregano, and the black pepper and pulse until it is well-combined.
Step 2 –In a large, resealable plastic bag, add the chicken thighs and the marinade mixture and seal the bag. Using your hands, massage it to combine well.
Step 3 –Place the bag in the refrigerator and marinate the chicken, for at least 8 hours and up to 24 hours.
Step 4 –In a blender, add the jalapeƱos, 1 cup of the cilantro leaves, the green onions, the remaining garlic cloves, the mayonnaise, the Greek yogurt, the remaining lime juice, the salt, and the remaining 1/4 teaspoon of black pepper and process until it is smooth.
Step 5 –With the blender still processing, slowly drizzle the remaining 2 tablespoons of olive oil into the sauce mixture and blend until it is well-combined.
Step 6 –Pour the sauce mixture into a medium bowl and tightly cover it. Place it in the refrigerator and chill until ready to serve.
Step 7 –Preheat the grill on medium-high heat to about 350 degrees F, then use the extra oil to coat the grill grates.
Step 8 –Transfer the plastic bag from the refrigerator and shake off the excess marinade from the chicken thighs.
Step 9 –Promptly place the marinated chicken thighs on the prepared grill grates and cook, with the cover closed, about 5-6 minutes.
Step 10 –Use tongs to flip the chicken thighs and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 5-6 minutes.
Step 11 –Serve the chicken thighs topped with the green sauce and garnished with the extra cilantro.
