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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:
- Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender.
- 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:
- Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender. Blend until smooth.
- With the blender running, slowly drizzle in the olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill Chicken:
- Preheat grill to medium-high heat (around 350-degrees).
- 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.
- Use green sauce to dip in or drizzle over chicken
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