Description
Peruvian chicken brings zesty South American flavors to your dinner table with its bold marinade and juicy grilled perfection. Spicy herbs, citrus notes, and smoky char create an irresistible dish sure to become a family favorite.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) chicken thighs, boneless, skinless
Spices and Herbs:
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Black pepper to taste
Marinade and Seasoning:
- ⅓ cup (79 milliliters) soy sauce
- 2 tablespoons (30 milliliters) lime juice
- 1 tablespoon (15 milliliters) extra virgin olive oil
- 5 cloves garlic, peeled
Green Sauce (Aji Verde) – Protein and Dairy:
- ½ cup (120 milliliters) mayonnaise
- ¼ cup (60 milliliters) Greek yogurt
Herbs and Vegetables:
- 3 jalapeños, seeded, ribs removed, and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped (green parts only)
- 2 cloves garlic, peeled
Seasoning:
- 1 tablespoon (15 milliliters) lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons (30 milliliters) extra virgin olive oil
Instructions
- Prepare the marinade by blending garlic, cumin, paprika, lime juice, vinegar, olive oil, and salt into a vibrant, aromatic liquid mixture.
- Thoroughly coat the chicken pieces with the marinade, ensuring each surface is completely covered and infused with the robust Peruvian-inspired flavors.
- Allow the chicken to marinate in a sealed container, refrigerating for at least 8 hours to maximize flavor penetration and tenderize the meat.
- Remove the chicken from the refrigerator approximately 30 minutes before cooking to bring it to room temperature, which helps ensure even cooking.
- Preheat the cooking surface to medium-high heat, targeting around 350°F for optimal searing and caramelization.
- Place the marinated chicken on the grill or in the oven, cooking for 5-6 minutes on each side to achieve a golden-brown exterior and succulent interior.
- Check the chicken’s doneness by verifying the internal temperature reaches 165°F using a meat thermometer to guarantee food safety.
- Once cooked, let the chicken rest for 5-7 minutes, allowing the juices to redistribute and ensuring a moist, flavorful result.
- Serve the sizzling Peruvian chicken hot, optionally garnishing with fresh herbs or a squeeze of lime for an extra burst of brightness.
Notes
- Marinate chicken overnight for deep, rich flavors that penetrate every fiber of the meat.
- Cooking temperatures matter – use a meat thermometer to ensure perfectly safe and juicy results.
- Grilling creates delicious char marks and smoky essence, transforming ordinary chicken into a restaurant-quality experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 150 mg