Peruvian Chicken

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This Peruvian Chicken is juicy, flavorful, and served with a creamy green sauce that makes every bite taste amazing. The chicken is marinated with garlic, soy sauce, lime juice, cumin, paprika, and oregano, then grilled until tender and delicious. It’s perfect for an easy dinner, grilling night, or a flavorful meal that feels special but is simple to make.

Prep Time15

Cook Time10

Marinating Time8

Total Time8 25

Course: Main Dish

Cuisine: Peruvian-Inspired

Keyword: aji verde chicken, chicken with green sauce, grilled chicken thighs, Peruvian chicken, Peruvian chicken thighs

Cooking Method: Grill

Diet: Gluten-free option, High-Protein

Servings:

Calories: 822kcal

Author: MelanieCooks.com

Ingredients

2 pounds chicken thighs boneless, skinless
5 garlic cloves peeled
1/3 cup soy sauce
2 tbsp lime juice
1 tbsp extra virgin olive oil
2 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1/4 tsp black pepper
3 jalapeños seeded, ribs removed, and roughly chopped
1 cup fresh cilantro leaves
2 green onions green parts only, chopped
2 garlic cloves peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil

Instructions

Add 5 garlic cloves, soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and 1/4 teaspoon black pepper to a blender and blend until smooth.
Place the chicken thighs in a large Ziploc bag or mixing bowl, pour the marinade over the chicken, and coat the chicken well.
Seal the bag or cover the bowl and refrigerate for 8 hours for the best flavor.
Add the jalapeños, cilantro, green onions, 2 garlic cloves, mayonnaise, Greek yogurt, 1 tablespoon lime juice, salt, and 1/4 teaspoon black pepper to a blender or food processor.
Blend the green sauce until smooth, then slowly drizzle in 2 tablespoons olive oil while blending.
Transfer the green sauce to a bowl and refrigerate until ready to serve.
Heat the grill to medium-high heat, about 350°F.
Remove the chicken from the marinade and shake off any excess marinade.
Place the chicken on the grill, close the grill cover, and cook for 5 to 6 minutes.
Flip the chicken with tongs and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F. Serve with the green sauce.

Notes

For a milder sauce, remove all jalapeño seeds and ribs.
Oven option, bake at 500°F for 30 minutes, then cover with foil and bake 15 more minutes.

Nutrition