Grilled Peruvian Chicken

  • Yield:

    4 servings

  • Total Time:

    1 hr 30 mins

  • Prep Time:

    30 mins

  • Cook Time:

    1 hr

Ingredients

Chicken:
  • 2 pounds of chicken thighs (boneless, skinless)
  • 5 cloves of garlic (peeled and puréed)
  • ⅓ cup of soy sauce
  • 2 tablespoons of lime juice
  • 1 tablespoon of Mazola® Corn Oil
  • 2 teaspoons of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of dried oregano
  • Black pepper
Green sauce:
  • 3 jalapeños
  • 1 cup of fresh cilantro leaves
  • 2 green onions (chopped)
  • 2 cloves of garlic (peeled)
  • ¼ cup of Greek yogurt
  • 1 tablespoon of lime juice
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 2 tablespoons of Mazola® Corn Oil

Instructions

Chicken:
  1. Mix puréed garlic, soy sauce, lime juice, Mazola® Corn Oil, cumin, paprika, oregano and a pinch of black pepper in a blender. Blend until smooth.
  2. Put chicken in a large zip-top bag and add marinade. Place in refrigerator and allow to marinate for 8 hours or overnight.
Green sauce:
  1. Combine all ingredients except the Mazola® Corn Oil in a blender and process until smooth. While blending these ingredients, slowly drizzle in the Mazola® Corn Oil.
  2. Transfer to a bowl and refrigerate. Serve once chicken is ready.
  3. Preheat grill to medium-high heat (around 350ºF). Remove chicken from marinade and shake off any extra marinade. Let chicken grill for 5–6 minutes with the grill cover closed to maintain the heat.
  4. Use tongs to flip the chicken thighs. Cook for an additional 5–6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
  5. Serve with green sauce and your favorite side dishes, and enjoy!

Recipe by Jesús Díaz of @chefyisus

Full of fresh and smoky flavors, this Grilled Peruvian Chicken recipe is a must-try for your summer grilling. Easily made with a delicious marinade and a great green sauce for a chicken that is incredibly juicy and tender.