With Japanese, Spanish, African and Arabic influence, to name but a few, Peruvian cooking has flavor profiles that meld together in some of the most delicious ways. This grilled chicken recipe is full of flavor...a little sweet and spicy. Your family will be asking for this to be added to your regular rotation!
Peruvian Chicken with Green Sauce
- 2 pounds chicken thighs you can substitute chicken breast if you prefer
- 3 tablespoons soy sauce
- 4 garlic cloves- finely minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons honey or sugar
- 1 tablespoon cumin
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 ½ teaspoon kosher salt
- ½ cup Greek yogurt
- ½ jalapeño seeded and finely chopped optional
- 1 garlic clove minced
- 1 cup chopped cilantro
- ¼ teaspoon kosher salt
- juice of 1-2 limes
- Combine olive oil, soy sauce, lime, honey, spices and salt. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the grill or broiler to medium high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until cooked through (to 165 F), about 10 minutes longer.
- While chicken is cooking, make the Green Sauce. To make the Green Sauce, place all the ingredients in a food processor and combine well.
Tried this recipe?Let us know how it was!
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