This vibrant and flavorful Peruvian Chicken is a taste sensation! Juicy chicken thighs are marinated in a zesty blend of garlic, lime, and spices, then grilled or baked to perfection. Paired with a creamy green sauce, it’s a dish that will transport your taste buds.

Why You’ll Love This Recipe

• Authentic Flavor: The marinade is packed with bold Peruvian spices and citrus notes.
• Versatile Cooking Options: Grill or bake, depending on your preference.
• Irresistible Sauce: The creamy green sauce adds a perfect balance of spice and freshness.
• Meal-Prep Friendly: Marinate the chicken overnight for easy cooking the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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, 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

Directions

Marinate the Chicken

1. In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth.
2. Place chicken in a large ziplock bag or bowl, add the marinade, and toss to coat. Seal or cover and refrigerate for 8 to 24 hours.

Make the Green Sauce

1. Combine jalapeños, cilantro, green onions, garlic, mayonnaise, yogurt, lime juice, salt, and pepper in a blender. Process until smooth.
2. While blending, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

Cook the Chicken

Option 1: Grill

1. Preheat the grill to medium-high heat (350°F).
2. Remove chicken from the marinade and shake off excess. Place on the grill.
3. Grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F.

Option 2: Oven

1. Preheat the oven to 500°F.
2. Place chicken in a 13×9-inch roasting pan. Add 1 cup of water to the pan.
3. Bake uncovered for 30 minutes, then tent with foil and cook for another 15 minutes until fully cooked.

Servings and Timing

• Yield: 4 servings
• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Marinating Time: 8 hours
• Total Time: 8 hours 50 minutes

Variations

• Spicy: Leave the seeds in the jalapeños for an extra kick.
• Lighter Option: Use chicken breasts instead of thighs.
• Herb Swap: Replace cilantro with parsley for a milder green sauce.

Storage and Reheating

• Storage: Store cooked chicken and sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat chicken in a skillet over medium heat or in the oven at 350°F until warmed through.
• Freezing: Freeze marinated raw chicken for up to 2 months. Thaw overnight before cooking.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but adjust cooking times as chicken breasts may cook faster.

2. Is the green sauce spicy?

It has a mild spice level. For less heat, reduce the jalapeños or remove all seeds.

3. Can I marinate the chicken for less time?

For the best flavor, marinate for at least 8 hours, but 2-4 hours will work in a pinch.

4. Can I cook the chicken in a skillet?

Yes, cook over medium-high heat for 4-6 minutes per side, ensuring it reaches 165°F internally.

5. What can I serve with Peruvian Chicken?

Pair it with rice, roasted vegetables, or a fresh salad.

6. Can I make the sauce dairy-free?

Use dairy-free yogurt or additional mayonnaise in place of Greek yogurt.

7. How do I prevent the chicken from drying out on the grill?

Cook over medium heat and avoid overcooking. Use a meat thermometer to check for doneness.

8. Can I substitute Greek yogurt in the sauce?

Yes, sour cream works as a substitute.

9. Is this recipe gluten-free?

Use tamari or gluten-free soy sauce to make it gluten-free.

10. How long does the green sauce last?

The sauce can be stored in the refrigerator for up to 3 days.

Conclusion

Peruvian Chicken is a flavorful and juicy dish that pairs beautifully with a zesty green sauce. Whether you’re grilling for a barbecue or roasting in the oven, this recipe is sure to impress. Try it today and enjoy a taste of Peruvian-inspired cuisine!

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