Peruvian Chicken with Green Sauce
A comforting dish featuring tender marinated chicken thighs served with a zesty green sauce, perfect for family dinners or quick weeknight meals.
Ingredients
For the chicken
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce adds depth of flavor
- 2 Tablespoons lime juice provides acidity
- 1 Tablespoon extra virgin olive oil adds moisture
- 2 teaspoons cumin offers warm, earthy notes
- 1 teaspoon paprika adds mild sweetness
- 1/2 teaspoon dried oregano provides herbal flavor
- to taste black pepper seasoning
For the green sauce
- 3 jalapeños (seeded, ribs removed and roughly chopped) adds heat
- 1 cup fresh cilantro leaves for freshness
- 2 green onions (chopped, green parts only) adds mild onion flavor
- 2 cloves garlic (peeled) adds aromatic quality
- 1/2 cup mayonnaise adds creaminess
- 1/4 cup Greek yogurt adds tangy flavor and creaminess
- 1 Tablespoon lime juice provides acidity
- 1/2 teaspoon salt enhances flavor
- 1/4 teaspoon black pepper seasoning
- 2 Tablespoons extra virgin olive oil adds moisture and richness
Instructions
Marinate the chicken
- In a large bowl, combine 5 cloves of peeled garlic, 1/3 cup of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of extra virgin olive oil, 2 teaspoons of cumin, 1 teaspoon of paprika, 1/2 teaspoon of dried oregano, and some black pepper. Mix well, then add the chicken thighs, ensuring they are well-coated in the marinade. Cover the bowl and allow the chicken to marinate for at least 30 minutes.
Prepare the green sauce
- In a blender or food processor, add 3 seeded jalapeños that have been roughly chopped, 1 cup of fresh cilantro leaves, 2 chopped green onions, 2 cloves of peeled garlic, 1/2 cup of mayonnaise, 1/4 cup of Greek yogurt, 1 tablespoon of lime juice, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of extra virgin olive oil. Blend until smooth and well combined. Set the sauce aside.
Bake the chicken
- Preheat your oven to 400°F. Once the chicken has marinated, transfer the thighs to a baking dish in a single layer. Bake for about 25-30 minutes, checking for doneness.
Rest and serve
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Afterwards, slice or shred the chicken and serve with the green sauce drizzled on top or on the side.
Notes
Pro tips include ensuring the chicken is well-coated in the marinade, allowing a resting period after baking, blending the sauce until smooth, and adjusting jalapeño to personal heat preference.