Description
A mouthwatering Peruvian-style dish featuring juicy, marinated chicken paired with a vibrant, zesty green sauce. This recipe is perfect for a flavorful weeknight dinner or a festive gathering.
Ingredients
Scale
- 4 lbs bone-in chicken pieces (thighs or drumsticks)
- 6 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- Juice of 2 limes (approx. 1/4 cup)
- Salt and black pepper to taste
- 1 bunch fresh cilantro (approx. 1 cup)
- 2 jalapeños, deseeded for less heat
- 1/2 cup mayonnaise
Instructions
- Marinate the Chicken
- In a large bowl, mix minced garlic, olive oil, cumin, smoked paprika, lime juice, salt, and pepper to create the marinade.
- Coat the chicken pieces thoroughly in the marinade. Cover and refrigerate for at least 2 hours (or ideally overnight) to enhance the flavor.
- Grill the Chicken
- Preheat the grill to medium-high heat (375°F). Place marinated chicken on the grill, ensuring space between pieces.
- Grill for 8-10 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.
- Prepare the Green Sauce
- Blend fresh cilantro, jalapeños, mayonnaise, and remaining lime juice in a food processor until smooth. Season with salt and pepper to taste. Serve alongside or drizzle over the grilled chicken.
Notes
- For boneless chicken, reduce cooking time by a few minutes to prevent overcooking.
- To adjust spice levels, remove or include jalapeño seeds in the sauce.
- This recipe pairs well with rice, roasted vegetables, or fresh salad for a complete meal.