Peruvian Chicken with Green Sauce

5 from 1 vote

This vibrant and flavorful grilled chicken paired with a creamy, spicy green sauce will elevate your meal to the next level!

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Prep Time 20

Cook Time 10

Marinating Time 2

Total Time 32

Servings: 8

Course: dinner, Main Course

Cuisine: Latin, Peruvian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade:

2.2 lbs boneless skinless chicken thighs Provides a tender and juicy base for grilling
5 cloves garlic Aromatic base for the marinade
¼ cup low sodium soy sauce For umami and depth
2 tablespoon sesame oil Adds a rich, nutty flavor
1 teaspoon smoked paprika For a smoky touch
1 teaspoon cumin Earthy flavor
1 teaspoon oregano Herbaceous undertones
2.2 teaspoon honey Adds subtle sweetness
½ lime juiced (For a zesty tang)

For the Green Sauce:

2 jalapeños deseeded Provides heat without overwhelming
½ cup cilantro Freshness and herbal flavor
¼ cup green onions roughly chopped Sharp and savory
3 cloves garlic Enhances the flavor profile
½ cup mayonnaise Creamy base for the sauce
¼ cup cojita cheese or parmesan cheese Rich salty finish
Juice of 1 lime Brightens the sauce
Salt and pepper to taste Season to balance the flavors

Equipment

1 Food processor Makes blending the marinade and the green sauce quick and easy. A blender works too if that's what you have.
1 Grill Gives the chicken that smoky, charred flavor that makes this dish special. You can also use a grill pan on the stovetop if you don't have an outdoor grill.
1 Ziplock bag Perfect for marinating the chicken. It keeps everything coated and makes cleanup easy.

Method

In a food processor, combine garlic, soy sauce, sesame oil, paprika, cumin, oregano, honey, and lime juice. Pulse until smooth.
Add the chicken thighs into a large ziplock bag. Pour the marinade over the chicken and seal the bag. Toss to coat thoroughly. Let marinate for 1–2 hours.
Preheat your grill to 400°F and grease the grill with oil or nonstick spray.
Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F. Rest on a cutting board for 5 minutes before slicing.
To make the green sauce, add jalapeños, cilantro, green onions, garlic, mayonnaise, cojita cheese, lime juice, salt, and pepper to the food processor. Pulse for about 30 seconds, scrape down the sides, and pulse again until smooth.
Serve the grilled chicken with the green sauce drizzled over the top.

Nutrition

Serving: 180gCalories: 400kcalCarbohydrates: 7gProtein: 34gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gCholesterol: 158mgSodium: 715mgPotassium: 490mgFiber: 1gSugar: 4gVitamin A: 450IUVitamin C: 10mgCalcium: 95mgIron: 2.1mg

Notes

This dish is packed with bold flavors, especially from the vibrant green sauce. The tangy lime and spicy jalapeños bring a kick that will make this chicken the star of your dinner table!

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