Peruvian Chicken

The flavor on this is so good. Make this and don't skip the sauce, it absolutely makes it. I used boneless chicken but you can totally use bone in skin on chicken

Let's get started.

Peruvian Chicken

2 Lbs. Boneless Skinless Chicken Thighs

1/3 Cup Soy Sauce

4-6 Cloves Garlic

1/2 Small Yellow Onion

1 Limes, zested and juiced

2 Tbsp. Olive Oil

1 Tbsp. Oregano

2 Tsp. Cumin

1 Tsp. Freshly Ground Black Pepper

In a small blender add in the soy sauce, garlic, onion, lime zest, lime juice, olive oil, oregano, cumin, pepper, and blend until smooth. 

Place chicken into a resealable bag. Pour marinade overtop. Allow to marinate for a minimum of 2 hours or overnight. 

Pre-heat a grill or grill pan.

Grill for 8-10 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. 

Remove from the grill and allow to rest for 5 minutes. 

Serve alongside sauce, rice, or a side salad, and enjoy.

Peruvian Green Sauce

3/4 Cup Mayo

1 Bunch Cilantro

1 Jalapeno

2-3 Cloves Garlic

1/4 Small Onion 

1 Lime, zested and juiced

1 Tsp. Kosher Salt

1/2 Tsp. Freshly Ground Black Pepper

2 Tbsp. Vegetable Oil or Avocado Oil

In a small blender add in the mayo, cilantro, jalapeno, garlic, onion, lime zest, lime juice, salt, pepper, oil, and blend until smooth. Taste and add additional salt and pepper if needed.

Pour into serving bowl and serve alongside chicken.