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Peruvian Chicken with Green Sauce

Zesty Peruvian Chicken with Green Sauce You'll Love

This Zesty Peruvian Chicken with Green Sauce is a flavorful, gluten-free dish that is quick to prepare and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Marination Time 8 hours
Total Time 8 hours 27 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Peruvian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs Boneless Skinless Chicken Thighs Substitute with chicken breasts or wings if preferred.
  • 4 cloves Garlic Increase quantity for a more robust flavor.
  • 1/4 cup Soy Sauce Use tamari for a gluten-free option.
  • 1/4 cup Lime Juice Swap with lemon juice for a different twist.
  • 2 tbsp Olive Oil Avocado oil can be an alternative.
  • 1 tsp Cumin Coriander can be used for a different aromatic profile.
  • 1 tsp Paprika Consider smoked paprika for added depth.
  • 1 tsp Dried Oregano Fresh oregano can boost flavor if available.
  • to taste Black Pepper Adjust according to your taste preferences.
For the Aji Verde Sauce
  • 2 pcs Jalapeños Remove seeds for a milder sauce.
  • 1 cup Fresh Cilantro Leaves Replace with parsley for a different flair.
  • 2 pcs Green Onions Can omit if you prefer a smoother sauce.
  • 1/2 cup Mayonnaise Yogurt or avocado can be a lighter substitute.
  • 1/2 cup Greek Yogurt Regular yogurt or sour cream works too.
  • to taste Salt Adjust to your taste for the perfect blend.

Equipment

  • food processor
  • Blender
  • Grill
  • resealable bag

Method
 

Marinade and Grill Chicken
  1. In a food processor, blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth. Place chicken thighs in a resealable bag, pour marinade over chicken, and seal. Refrigerate for at least 8 hours, preferably overnight.
  2. Preheat your grill to medium-high heat, about 350°F. Remove chicken from marinade and let excess drip off. Grill chicken thighs for 5–6 minutes on each side, until charred and internal temperature reaches 165°F.
  3. Once cooked, let the chicken rest for a few minutes before serving.
Prepare Aji Verde Sauce
  1. In a blender, combine jalapeños, cilantro, green onions, and garlic. Add mayonnaise, Greek yogurt, lime juice, salt, and black pepper, blending until smooth. Gradually drizzle in olive oil for creamy texture. Chill until ready to serve.
Serve
  1. Slice the chicken and serve drizzled with the aji verde sauce or on the side for dipping.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Longer marination creates depth in flavor. Store leftovers separately for best quality.

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