Peruvian Green Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
5 peeled garlic cloves
02 -
Black pepper to your taste
03 -
1 teaspoon paprika
04 -
1/3 cup soy sauce
05 -
1/2 teaspoon oregano (dried)
06 -
2 tablespoons freshly squeezed lime juice
07 -
1 tablespoon olive oil (extra virgin)
08 -
2 teaspoons ground cumin
09 -
2 pounds chicken thighs without the bone or skin
→ Green Sauce
10 -
1/4 teaspoon ground black pepper
11 -
1/2 teaspoon salt
12 -
1 cup fresh cilantro leaves
13 -
2 green onions (just the green tops, sliced)
14 -
1 tablespoon lime juice
15 -
2 tablespoons olive oil
16 -
1/4 cup Greek yogurt
17 -
3 jalapeños, seeded and chopped roughly
18 -
1/2 cup mayonnaise
19 -
2 cloves of garlic, peeled
# Instructions:
01 -
Toss garlic, cumin, paprika, oregano, soy sauce, olive oil, lime juice, and black pepper into a blender. Blend it all together until smooth.
02 -
Drop the chicken into a big zip-top bag. Pour the blended marinade over it, seal tightly, and chill in the fridge for 8-24 hours.
03 -
Throw all the ingredients for the sauce, except olive oil, into a blender. Turn it on until smooth. While blending, pour the olive oil in slowly. Scoop the sauce into a bowl and refrigerate until serving.
04 -
Heat the grill to about 350°F. Take the chicken out of the marinade and shake off any extra. Put the chicken on the grates and close the lid. Let it cook for 5-6 minutes, then turn the pieces using tongs. Cook for 5-6 minutes more, or until internal temp reaches 165°F.
05 -
Set the oven to 500°F. Arrange the chicken in a 13x9 pan and add 1 cup of water. Bake for 30 minutes uncovered. Cover loosely with foil and cook another 15 minutes. Make sure the chicken’s internal temp hits 165°F.