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Grilled Peruvian Chicken with green sauce
Course
Dinner
Cuisine
Peruvian
Keyword
grilled Peruvian chicken, Peruvian chicken, Peruvian chicken recipe
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
20
minutes
minutes
Marinating time
20
minutes
minutes
Total Time
3
hours
hours
50
minutes
minutes
Servings
4
Calories
500
kcal
Author
Alida Ryder
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:
500
kcal
|
Carbohydrates:
55
g
|
Protein:
30
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
122
mg
|
Sodium:
1512
mg
|
Potassium:
520
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
901
IU
|
Vitamin C:
16
mg
|
Calcium:
75
mg
|
Iron:
3
mg