Peruvian Grilled Chicken (Print Version)
Succulent chicken thighs in savory marinade, served with a creamy jalapeño-cilantro sauce for an authentic Peruvian experience.
# 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, 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, seal the bag, and coat the chicken evenly. Refrigerate for 8–24 hours.
02 -
In a blender or food processor, blend all sauce ingredients, except olive oil, 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 (approximately 175°C). Remove chicken from the marinade, shaking off excess liquid. Grill for 5–6 minutes per side, or until the internal temperature reaches 74°C.
04 -
Preheat the oven to 260°C. Place chicken in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes. Cover with foil and bake for another 15 minutes until cooked through.
05 -
Preheat the air fryer to 180°C. Cook chicken thighs for 12–15 minutes, flipping halfway through.
# Additional Notes:
01 -
Marinate the chicken for at least 8 hours to allow the flavors to fully infuse.
02 -
Serve with cilantro-lime rice, a crisp salad, or roasted vegetables for a balanced meal.