Peruvian Grilled Chicken (Print Version)
Tender chicken thighs in a soy-cumin marinade, grilled to perfection and paired with a vibrant cilantro-jalapeño green sauce.
# Ingredients:
→ Chicken Marinade
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, ribs removed, 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
# Steps to Follow:
01 -
Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender until smooth. Place chicken in a large Ziploc bag, pour in the marinade, and seal the bag. Ensure the chicken is evenly coated, then refrigerate for 8–24 hours.
02 -
Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender or food processor until smooth. Slowly drizzle in olive oil while blending to emulsify. Transfer to a bowl and refrigerate until ready to serve.
03 -
Preheat a grill to medium-high heat (about 350°F). Remove the chicken from the marinade, shaking off excess, and grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.
04 -
Preheat to 500°F. Place chicken in a roasting pan with 1 cup water. Bake uncovered for 30 minutes. Tent with foil, then bake another 15 minutes until fully cooked.
05 -
Preheat the air fryer to 360°F. Cook chicken thighs for 12–15 minutes, flipping halfway through, until fully cooked.