Peruvian Chicken

Ingredients

PERUVIAN CHICKEN THIGHS:

1 1/2 lbs boneless skinless chicken thighs

2 tbsp olive oil

3 cloves garlic minced

1/4 cup cilantro

2 tsp paprika

1 tsp cumin

1 tsp kosher salt

1/2 tsp dried oregano

1/2 tsp black pepper

Juice from 1 lime

Lime wedges and cilantro to serve

GREEN SAUCE:

1/2 cup Greek yogurt sour cream or mayonnaise

1 clove garlic

1 cup cilantro

1 small jalapeño de-seeded (use 1/2 for less spice)

Juice from 1 lime

1/2 tsp kosher salt

Directions

Instructions

1In a Tupperware or large plastic bag, add the chicken thighs and all ingredients listed. Shake up your container to ensure the chicken is coated. Marinate for at least 1 hour, I recommend overnight.

2For the sauce, blend all ingredients for 20 seconds in a blender or food processor. Store up to 3 days in the fridge.

3When you’re ready to cook the chicken, heat the grill to medium high. These can also be made on a cast iron pan on the stovetop. Cook the thighs for about 3 minutes each side, depending on the thickness of your chicken.

4Serve with the green sauce drizzled on top, a squeeze of lime and fresh cilantro.