Name: Peruvian Grilled Chicken – Juicy, Flavor-Packed Recipe You’ll Love
Prep time: 10 min
Cook time: 15 min
Total time: 8 h 25 min
Cuisine: Peruvian
Ingredients: 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 cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper to taste; 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

Description

Juicy and flavorful Peruvian Grilled Chicken marinated with garlic, lime, and spices, served with a creamy, spicy green sauce.

Ingredients

Scale

For the 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 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

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Instructions

1. Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth.

2. Place chicken in a large Ziploc bag. Pour in the marinade and seal the bag, ensuring the chicken is evenly coated. Refrigerate for 8–24 hours.

3. Blend all sauce ingredients, except olive oil, in a blender or food processor until smooth.

4. Slowly drizzle in olive oil while blending to emulsify. Transfer to a bowl and refrigerate until ready to serve.

5. Preheat a grill to medium-high heat (about 350°F).

6. Remove chicken from the marinade, shaking off excess liquid. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.

7. For oven method: Preheat to 500°F. Place chicken in a roasting pan with 1 cup water. Bake uncovered for 30 minutes. Tent with foil and bake another 15 minutes until fully cooked.

8. For air fryer method: Preheat to 360°F. Cook chicken thighs for 12–15 minutes, flipping halfway through.

Notes

For best flavor, marinate the chicken overnight. Adjust spice levels in the green sauce by using more or fewer jalapeños. The green sauce can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 731
Sugar: 3g
Sodium: 980mg
Fat: 56g
Saturated Fat: 10g
Unsaturated Fat: 42g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 47g
Cholesterol: 195mg