Description
A quick and flavorful Peruvian chicken dish that’s perfect for weeknight dinners, combining a vibrant marinade that doubles as a sauce to keep the chicken juicy and delicious.
Ingredients
For the Marinade
- 1 cup Cilantro, fresh leaves (Fresh cilantro gives a bright flavor.)
- 7 cloves Garlic (Add more or less based on preference.)
- 2 pcs Green onions (Chop finely for blending.)
- 3 pcs Jalapenos (Remove seeds for less heat.)
- 1/2 tsp Oregano, dried
- 3 tbsp Lime juice (Freshly squeezed is best.)
- 1/2 cup Mayonnaise (Can be replaced with Greek yogurt for a lighter version.)
- 1/3 cup Soy sauce
- 1/4 tsp Black pepper
- 1 tsp Paprika
- 1/2 tsp Salt
- 3 tbsp Olive oil, extra virgin
- 2 tsp Cumin
- 1/4 cup Greek yogurt (Adds creaminess to the marinade.)
For Cooking
- 2 lbs Chicken thighs, boneless skinless (Can be substituted with chicken breast if desired.)
Instructions
Preparation
- In a blender, combine cilantro, garlic, green onions, jalapenos, oregano, lime juice, mayonnaise, soy sauce, black pepper, paprika, salt, olive oil, cumin, and Greek yogurt. Blend until smooth.
- Marinate the chicken thighs in the mixture for at least 2 hours, preferably overnight.
Cooking
- Preheat your grill or oven to medium-high heat.
- Grill or bake the marinated chicken thighs until cooked through and internal temperature reaches 165°F (75°C), about 20-25 minutes.
- Serve hot with your choice of sides.
Notes
Serve with plain rice, roasted potatoes, or green salad. Spoon extra marinade over the chicken before serving for added flavor. Keep the presentation simple.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Chicken, dinner, Main Course
- Cuisine: Latin American, Peruvian