Peruvian Grilled Chicken (Print Version)

Juicy chicken thighs in savory marinade paired with a vibrant 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 the chicken in a large Ziploc bag, pour the marinade over, and seal the bag, ensuring the chicken is evenly coated. Refrigerate for 8–24 hours.
02 - Blend all sauce ingredients except olive oil in a blender or food processor until smooth. While blending, slowly drizzle in olive oil to emulsify. Transfer to a bowl, cover, and refrigerate until ready to serve.
03 - Preheat a grill to medium-high heat (approximately 350°F). Remove chicken from the marinade, shaking off excess liquid. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.
04 - Preheat the oven to 500°F. Place the chicken in a roasting pan with 1 cup of water. Bake uncovered for 30 minutes. Tent with foil and bake for an additional 15 minutes until fully cooked.
05 - Preheat the air fryer to 360°F. Cook the chicken thighs for 12–15 minutes, flipping halfway through, until fully cooked.

# Additional Notes:

01 - Marinating the chicken for up to 24 hours enhances the flavor deeply.
02 - The green sauce can be made a day ahead and stored in the refrigerator.
03 - For maximum flavor, let the grilled chicken rest for a few minutes before slicing.

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