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Shared By Steve Hamilton

Chicken Thighs: Peruvian Grilled Chicken with Creamy Green Sauce

Ingredients

  • Chicken:
  • 2 pounds chicken thighs, boneless, skinless
  • 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, ribs removed, 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
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Directions

Marinade Chicken:

  1. Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender.
  2. Place chicken thighs in a large ziploc bag and add the marinade. Refrigerate and allow to marinate for 8 to 24 hours.

Make Green Sauce:

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

Grill Chicken:

  1. Preheat grill to medium-high heat (around 350-degrees).
  2. Remove chicken from marinade, shaking off excess. Grill on medium-high for 5-6 minutes per side, covering grill to retain heat. Chicken is done when internal temperature reaches 165°F.
  3. Use green sauce to dip in or drizzle over chicken

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