Description
Tender, marinated chicken thighs bursting with cumin and garlic, topped with a vibrant cilantro-jalapeño sauce that’s both creamy and bright.
Ingredients
Scale
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled, for marinade)
- 1/3 cup soy sauce
- 2 tablespoons lime juice (for marinade)
- 1 tablespoon extra virgin olive oil (for marinade)
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- black pepper (to taste, for marinade)
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped, green parts only)
- 2 cloves garlic (peeled, for sauce)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice (for sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (for sauce)
- 2 tablespoons extra virgin olive oil (for sauce)
Instructions
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Puree until completely smooth.
- Place chicken thighs in a large zip-top bag and pour in the marinade. Seal the bag and massage gently to coat all pieces evenly. Refrigerate for 8-24 hours.
- Make the green sauce by combining jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Process until smooth.
- With the blender motor running, slowly drizzle in the olive oil until the sauce is creamy and emulsified. Transfer to a bowl and refrigerate until serving.
- Preheat grill to medium-high heat (around 350°F). Remove chicken from marinade and shake off excess.
- Place chicken on grill grates, close lid, and cook for 5-6 minutes without moving.
- Flip chicken using tongs and cook for an additional 5-6 minutes with lid closed.
- Use a digital thermometer to verify internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving. Serve with generous spoonfuls of green sauce.
- OVEN METHOD: Preheat oven to 500°F. Place chicken in a 13×9 inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then tent with foil and cook 15 more minutes until internal temperature reaches 165°F.
- AIR FRYER METHOD: Cook at 360°F for 12-15 minutes, flipping halfway through.
Notes
- Prep Time: 8 hours
- Cook Time: 27 minutes
- Category: Main Dish
- Method: Grilling, Baking, Air Frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 731 kcal
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 60 g
- Saturated Fat: 10 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 150 mg
Keywords: Peruvian Chicken, Green Sauce, Grilled Chicken, Cilantro Sauce