Grilled Peruvian Chicken with green sauce
Juicy grilled Peruvian Chicken is aromatic and absolutely delicious served with aji verde (green sauce) and rice.
Servings 4
Calories 500kcal
Ingredients
- 500 g (1lb) boneless skinless chicken thighs
- 2 tbsp olive oil
- ¼ cup lime juice
- 4 garlic cloves minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp pepper
For the green sauce
- 2 fresh jalapeños
- 1 cup coriander/cilantro leaves
- 3 garlic cloves
- ½ cup mayonnaise
- 2 tbsp sour cream / Greek yogurt
- 2 tsp lime juice
- 1 tbsp olive oil
- salt and pepper to taste
To serve
- cooked rice
- lime wedges
- fresh coriander/cilantro
Instructions
- Stir together the olive oil, lime juice, paprika, cumin, oregano, minced garlic, salt and pepper in a small bowl then pour over the chicken.
- Allow to marinate for at least 20 minutes but ideally overnight in the fridge.
Make the green sauce
- Combine all the sauce ingredients in the bowl of a food processor or in a blender and blend until smooth.
- Taste and adjust seasoning if necessary.
- Transfer to an airtight container or jar. The sauce can be kept in the fridge for up to a week.
Grill the chicken
- Heat a grill pan over medium-high heat then add the chicken and cook for 7-8 minutes per side until cooked through.
- You can cook the chicken on an outdoor grill or roast in the oven too.
- Serve the chicken over cooked rice with a generous drizzle of the green sauce with lime wedges and extra coriander/cilantro
Nutrition
Calories: 500kcal | Carbohydrates: 55g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1512mg | Potassium: 520mg | Fiber: 2g | Sugar: 4g | Vitamin A: 901IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 3mg
