Peruvian Style Chicken with Green Sauce
This recipe for Peruvian Grilled Chicken is exactly what you want to be cooking all summer long. Marinated chicken thighs get kissed by smoky grill marks, then served with a spicy, tangy, creamy green sauce that you’ll want to put on everything.
Servings: 4 servings
Calories: 518kcal
Ingredients
For the Chicken:
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 large lemon zest and juice
- 2 lbs boneless skinless chicken thighs
For the Green Sauce:
- 1 cup cilantro leaves and tender stems packed
- 1-2 jalapeño peppers cut into chunks (seeds removed for less heat)
- 1 garlic clove
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ⅓ cup mayonnaise
Instructions
- Add the cumin, paprika, oregano, salt, pepper, garlic, olive oil, lemon zest, and lemon juice to a gallon zip-top bag. Squish it around until combined, then add the chicken and toss to coat. Press out as much air as possible, seal, and refrigerate for at least 4 hours or up to 36 hours.
- About 30 minutes before cooking, take the chicken out of the fridge. Preheat a grill to medium-high heat.* (see note for alternatives)
- Remove the chicken thighs from the marinade, leaving any clinging bits on. Grill until cooked through and charred in spots, about 4–5 minutes per side. Transfer to a platter, cover loosely, and let rest for a few minutes before serving.
- Serve with the green sauce on the side.
Notes
- *If no grill is available, you can use a grill pan or roast the chicken in the oven. Place marinated pieces on a sheet pan and cook at 425°F until chicken cooks through. Broil briefly on the hot side of the oven to char the skin side.
- Always bring chicken to room temperature before grilling for even cooking.
- Use the cooler side of the grill if flare-ups occur. Move the chicken back to the hot side of the grill for more char.
- For the most juicy results, rest the chicken breast side down on a large cutting board covered with aluminum foil after grilling.
- If you prefer a less spicy green sauce, remove the seeds from the jalapeño or serrano pepper.
Nutrition
Calories: 518kcal | Carbohydrates: 7g | Protein: 45g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 1781mg | Potassium: 721mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1271IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 4mg
