Peruvian Chicken Green Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds boneless, skinless chicken thighs
02 -
5 cloves garlic, peeled
03 -
1/3 cup soy sauce
04 -
2 tablespoons lime juice
05 -
1 tablespoon extra virgin olive oil
06 -
2 teaspoons cumin
07 -
1 teaspoon paprika
08 -
1/2 teaspoon dried oregano
09 -
Black pepper to taste
→ Green Sauce
10 -
3 jalapeños, seeded and roughly chopped
11 -
1 cup fresh cilantro leaves
12 -
2 green onions, green parts only, chopped
13 -
2 cloves garlic, peeled
14 -
1/2 cup mayonnaise
15 -
1/4 cup Greek yogurt
16 -
1 tablespoon lime juice
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
2 tablespoons extra virgin olive oil
# Instructions:
01 -
Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
02 -
Place chicken in a large resealable bag and pour in the marinade. Seal the bag, massage to coat chicken evenly, and refrigerate for 8 to 24 hours.
03 -
Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender and process until smooth. With the motor running, drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
04 -
Preheat grill to medium-high heat (approximately 350°F). Remove chicken from marinade, shaking off excess. Place on grill grates and close the lid. Cook for 5-6 minutes, then flip and cook for another 5-6 minutes. Ensure internal temperature reaches 165°F using a digital thermometer.
05 -
Preheat oven to 500°F. Arrange chicken in a 13x9-inch roasting pan and add 1 cup water to the pan. Bake uncovered for 30 minutes, then cover with foil and bake for an additional 15 minutes, or until internal temperature reaches 165°F.