If you’re looking for a recipe to grill up for a crowd this weekend, these Peruvian Chicken Thighs with Green Sauce are a must make! The sauce and the marinade can be made ahead of time so all you have to do is heat up the grill and serve. Which means you can enjoy more margaritas at the BBQ 😉 The Green Sauce is inspired by Aji Verde, a delicious spicy Peruvian sauce that goes with just about anything! This is just my take on the recipe, not the traditional Peruvian way. Hope you love!
Peruvian Chicken Thighs
Servings 4
Ingredients
Peruvian Chicken Thighs:
- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup cilantro
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- Juice from 1 lime
- Lime wedges and cilantro to serve
Green Sauce:
- 1/2 cup Greek yogurt sour cream or mayonnaise
- 1 clove garlic
- 1 cup cilantro
- 1 small jalapeño de-seeded (use 1/2 for less spice)
- Juice from 1 lime
- 1/2 tsp kosher salt
Instructions
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In a Tupperware or large plastic bag, add the chicken thighs and all ingredients listed. Shake up your container to ensure the chicken is coated. Marinate for at least 1 hour, I recommend overnight.
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For the sauce, blend all ingredients for 20 seconds in a blender or food processor. Store up to 3 days in the fridge.
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When you’re ready to cook the chicken, heat the grill to medium high. These can also be made on a cast iron pan on the stovetop. Cook the thighs for about 3 minutes each side, depending on the thickness of your chicken.
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Serve with the green sauce drizzled on top, a squeeze of lime and fresh cilantro.
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