Description
Tender and flavorful Peruvian chicken thighs with a zesty green sauce made of cilantro and jalapeño, perfect for grilling or pan-searing. This dish is a delightful combination of smoky, savory chicken with a bright and creamy sauce.
Ingredients
Chicken:
- 4 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño (seeded for less heat)
- 2 garlic cloves
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a medium bowl, combine olive oil, lime juice, cumin, paprika, oregano, minced garlic, salt, and pepper. Add the chicken thighs and toss to coat well. Marinate for at least 30 minutes or up to 4 hours.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until fully cooked and nicely charred.
- Prepare the Green Sauce: While the chicken is cooking, blend all the green sauce ingredients in a food processor or blender until smooth. Adjust seasoning to taste.
- Serve: Serve the chicken hot with the green sauce on the side or drizzled on top.
Notes
- This dish pairs well with rice, roasted potatoes, or a simple salad.
- The green sauce can be made ahead and refrigerated for up to 3 days.
