Description
Succulent grilled chicken with zesty green sauce elevates weeknight dinners from ordinary to extraordinary. Bold Peruvian-inspired flavors dance across tender chicken, delivering a bright, herbaceous experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) chicken thighs
Marinade and Spices:
- 1/3 cup (79 milliliters) soy sauce
- 2 tablespoons (30 milliliters) lime juice
- 1 tablespoon (15 milliliters) extra virgin olive oil
- 2 teaspoons (10 grams) cumin
- 1 teaspoon (5 grams) paprika
- 1/2 teaspoon (2.5 grams) dried oregano
- Black pepper (to taste)
- 5 cloves garlic (peeled)
Zesty Green Sauce Ingredients:
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup (240 milliliters) fresh cilantro leaves
- 2 green onions (chopped, green parts only)
- 2 cloves garlic (peeled)
- 1/2 cup (120 milliliters) mayonnaise
- 1/4 cup (60 milliliters) Greek yogurt
- 1 tablespoon (15 milliliters) lime juice
- 1/2 teaspoon (2.5 grams) salt
- 1/4 teaspoon (1.25 grams) black pepper
- 2 tablespoons (30 milliliters) extra virgin olive oil
Instructions
- Craft a vibrant marinade by combining aromatic garlic, tangy soy sauce, zesty lime juice, rich olive oil, earthy cumin, smoky paprika, fragrant oregano, and a whisper of black pepper in a blender until thoroughly integrated.
- Transfer the marinade into a large Ziploc bag, submerge chicken thighs completely, seal tightly, and allow to marinate in the refrigerator for a minimum of 8 hours or up to 24 hours for maximum flavor infusion.
- Prepare the verdant green sauce by blending fiery jalapeños, fresh cilantro, sharp green onions, pungent garlic, creamy mayonnaise, tangy Greek yogurt, bright lime juice, salt, and black pepper until silky smooth.
- While blending the green sauce, gradually stream olive oil to create a harmonious emulsion, then refrigerate until ready to serve.
- Heat the grill to medium-high, approximately 350°F, ensuring even temperature distribution across the cooking surface.
- Remove chicken from marinade, allowing excess liquid to drip off, then place on the preheated grill grates.
- Grill chicken thighs for 5-6 minutes per side, rotating once to achieve beautiful crosshatch grill marks and ensure an internal temperature of 165°F.
- For an alternative cooking method, preheat oven to 500°F, place chicken in a 13×9 inch pan with 1 cup water, roast uncovered for 30 minutes, then cover with foil and continue cooking for an additional 15 minutes.
- Once cooked, let chicken rest for 5 minutes before serving, allowing juices to redistribute and ensuring maximum tenderness.
- Drizzle the chilled green sauce over the grilled chicken and serve immediately.
Notes
- Marinate chicken overnight for maximum flavor infusion and tenderness, allowing spices to deeply penetrate the meat.
- Adjust jalapeño quantity in green sauce to control heat level, removing seeds for milder version or adding extra for spice lovers.
- Use a meat thermometer to ensure chicken reaches safe 165°F internal temperature, preventing overcooking while guaranteeing juicy results.
- Transform dish into gluten-free option by substituting soy sauce with tamari or coconut aminos, maintaining similar umami profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 357 kcal
- Sugar: 1 g
- Sodium: 707 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 108 mg