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Peruvian Grilled Chicken

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
505 min
SERVINGS
4 servings
Dinner Peruvian
Peruvian Grilled Chicken
Ingredients
  • 1/3 cup soy sauce
  • 5 cloves garlic
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1/2 cup firmly packed cilantro
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
1
Combine soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender and blend until the mixture is well combined.
2
Place the blended marinade into a large, resealable container and add chicken thighs. Coat the chicken evenly with the marinade, then remove any excess air from the container and seal it tightly. Refrigerate for 8 hours.
3
In a separate blender, combine jalapeños, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper. Pulse the mixture until it reaches a smooth consistency.
4
Transfer the blended sauce to a serving bowl, cover it with plastic wrap, and refrigerate until you're ready to serve.
5
Preheat an outdoor grill over medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
6
Remove the chicken thighs from their marinade and gently shake off any excess. Discard the bag and remaining marinade.
7
Cook the chicken thighs on the preheated grill for 7 minutes, flipping them halfway through. Transfer the cooked chicken to a serving dish and drizzle the jalapeño sauce over the top.