Peruvian Chicken with Green Sauce
Peruvian chicken is rich with cumin and paprika spices, but you can't beat the amazing flavors of its creamy green sauce. This Peruvian chicken recipe when you want to bake the thighs in the oven instead of a grill.
Servings: 8
Ingredients
- 2 lbs chicken thighs
Peruvian Chicken Marinade
- 4 cloves garlic
- ¼ cup soy sauce
- 3 teaspoons paprika
- 2 Tablespoons cumin
- 2 teaspoons white sugar
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 Tablespoons lime juice (juice from 2 limes)
Green Sauce for Peruvian Chicken
- 1 cup fresh cilantro, chopped
- 3 jalapenos
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 2 cloves garlic
- 1 Tablespoon lime juice (juice from 1 lime)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Rinse chicken thighs and pat dry. Prepare the marinade by combining all marinade ingredients (garlic, soy sauce, paprika, cumin, sugar, extra virgin olive oil, black pepper, dried oregano and lime juice) in a food processor or blender. Place chicken with marinade in a Ziploc bag and allow it to marinate for at least two hours, up to overnight.
- Preheat oven to 500°. Place chicken thighs in a roasting pan or baking dish and bake for 25 - 30 minutes until the chicken is 165°.
- Broil on high for about 2 minutes to crisp the skin. Remove chicken and place on a serving tray.
Green Sauce for Peruvian Chicken
- De-seed and de-stem the jalapenos and cut into large pieces. Rough chop fresh cilantro.
- In a food processor or blender, add: jalapenos, cilantro, mayonnaise, sour cream, garlic, lime juice, salt and pepper. Blend on medium high until creamy. Continue blending and slowly add the extra virgin olive oil to emulsify.
- Serve chicken thighs warm over rice, topping with green sauce.