Description
This Peruvian grilled chicken is marinated in a flavorful blend of garlic, lime, soy sauce, and spices, then grilled to perfection. It’s served with a vibrant and creamy green sauce made with cilantro, jalapeños, and lime juice, creating a delicious balance of smoky, tangy, and mildly spicy flavors. Perfect for an easy sheet pan dinner or a quick and healthy meal, this dish is simple to prepare and packed with bold, authentic taste.
Ingredients
Scale
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the Creamy Green Sauce (Aji Verde)
- 3 jalapeños, seeded and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, green parts only, chopped
- 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
Instructions
- Prepare the marinade: In a blender or food processor, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth to create a well-balanced marinade.
- Marinate the chicken: Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to develop.
- Make the green sauce: In a blender or food processor, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the motor running, slowly drizzle in the olive oil until fully incorporated. Transfer the sauce to a bowl and refrigerate until ready to serve.
- Grill the chicken: Preheat a grill to medium-high heat (about 350°F). Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before serving.
- Oven method: Preheat the oven to 500°F. Place the marinated chicken in a roasting pan and add 1 cup of water. Bake uncovered for 30 minutes, then loosely tent with foil and cook for another 15 minutes, or until the chicken is fully cooked.
- Air fryer method: Preheat the air fryer to 360°F. Arrange the chicken in a single layer in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- Serve and enjoy: Arrange the chicken on a serving platter and drizzle with the creamy green sauce or serve it on the side for dipping. Pair with your favorite sides like rice, grilled vegetables, or a fresh salad.
Notes
- To reduce spice, remove all seeds from the jalapeños before blending. For extra heat, substitute with serrano peppers.
- If using chicken breasts instead of thighs, pound them slightly for even cooking and adjust the cooking time as needed.
- The green sauce can also be used as a dip for roasted vegetables, tacos, or sandwiches.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or oven to maintain its texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Roasting, Air Frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 731 kcal
- Sugar: 2g
- Sodium: 1691mg
- Fat: 60g
- Saturated Fat: 12g
- Unsaturated Fat: 48g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 155mg