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Peruvian Chicken with Creamy Green Sauce: A Flavor-Packed Recipe for Your Next BBQ

Peruvian Chicken with Creamy Green Sauce
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Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful dish that brings a taste of Peru to your table. The chicken is marinated in a zesty blend of garlic, soy sauce, lime juice, and spices, then grilled or baked to perfection. Paired with a tangy and slightly spicy green sauce, this dish is perfect for a summer barbecue or a cozy family dinner. The recipe is simple to prepare, but the marinade requires some time to work its magic, so plan ahead for the best results.

Ingredients

Scale

Chicken:

  • 2 pounds boneless, skinless chicken thighs
  • 5 cloves garlic, peeled
  • 1/3 cup soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons ground 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

Chicken:

  1. In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
  2. Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly. Refrigerate for 8 to 24 hours.

Green Sauce:

  1. In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth.
  2. With the blender running, slowly drizzle in the olive oil until the sauce is creamy and well combined. Transfer to a bowl and refrigerate until ready to serve.

Cooking the Chicken:

Grill Method:

  1. Preheat the grill to medium-high heat (around 350°F).
  2. Remove the chicken from the marinade and shake off any excess.
  3. Place the chicken on the grill grates and cook for 5-6 minutes with the lid closed. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.

Oven Method:

  1. Preheat the oven to 500°F.
  2. Place the chicken in a 13×9-inch roasting pan and add 1 cup of water to the pan.
  3. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, or until the chicken reaches 165°F internally.

Notes

  1. Marinating Time: For maximum flavor, marinate the chicken for at least 8 hours, or ideally overnight.
  2. Grill vs. Oven: Grilling adds a smoky char, while baking is a great alternative if you don’t have a grill.
  3. Green Sauce Adjustments: Adjust the spiciness by adding or reducing the number of jalapeños. For a creamier sauce, increase the Greek yogurt or mayonnaise.
  4. Internal Temperature: Always use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.

Nutrition

Find it online: http://recipes.swedishinarabic.net/peruvian-chicken-with-creamy-green-sauce-a-flavor-packed-recipe-for-your-next-bbq/