Peruvian-Inspired Delight: Grilled Garlic-Lime Chicken with Zesty Green Sauce!

Embark on a culinary journey with our Peruvian Chicken recipe—a tantalizing combination of succulent grilled chicken thighs marinated in a flavorful garlic-lime concoction. Complemented by a vibrant green sauce featuring jalapeños, cilantro, and Greek yogurt, this dish is a celebration of Peruvian flavors that will transport your taste buds to the heart of South America. Prepare to savor every bite of this exotic and mouthwatering delight!

In our household, the Peruvian Chicken has become synonymous with festive gatherings and flavor-packed dinners. The tantalizing aroma of the garlic-lime marinade and the sizzle of chicken on the grill create an atmosphere of anticipation that never fails to captivate our family and guests alike. The zesty green sauce adds a refreshing kick, turning each bite into a burst of Peruvian culinary magic. It’s a dish that transforms ordinary meals into extraordinary occasions, leaving everyone asking for more.

Why This Recipe Rocks: Authentic Peruvian Flavors:

Immerse yourself in the rich tastes of Peru with the perfect blend of garlic, lime, cumin, and paprika. Versatile Cooking: Whether on the grill or in the oven, this recipe ensures juicy, flavorful chicken every time. Vibrant Green Sauce: Elevate your meal with a zesty green sauce that adds a layer of freshness and tanginess. Easy Marination: Simple ingredients come together to create a marinade that infuses the chicken with bold flavors.

Ingredients:

Chicken:

• 2 pounds boneless, skinless chicken thighs
• 5 cloves garlic, peeled
• 1/3 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Black pepper, to taste

Green Sauce:

• 3 jalapeños, seeded and roughly chopped
• 1 cup fresh cilantro leaves
• 2 green onions, chopped (green parts only)
• 2 cloves garlic, peeled
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

Instructions:

Chicken:

1. In a blender, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper.
2. Place chicken in a large ziplock bag, add the marinade, and refrigerate for 8 to 24 hours.

Green Sauce:

1. In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth.
2. With the blender running, slowly drizzle in olive oil. Transfer the sauce to a bowl and refrigerate until ready to serve.

Grill Chicken:

1. Preheat the grill to medium-high heat (around 350°F).
2. Remove chicken from the marinade, shake off excess, and place on the grill grates.
3. Grill for 5-6 minutes on each side or until the internal temperature reaches 165°F.

Oven Method:

1. Preheat the oven to 500°F.
2. Place chicken in a 13×9 inch roasting pan, add 1 cup water, and bake uncovered for 30 minutes.
3. Tent the pan with foil and cook for an additional 15 minutes until the internal temperature reaches 165°F.

Notes: Experiment with marinating the chicken for varying durations to adjust the flavor intensity. The green sauce can be stored in an airtight container for up to a week, making it a versatile condiment for other dishes. For a smoky twist, consider adding a pinch of smoked paprika to the marinade. Enjoy the Peruvian culinary adventure!