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(Not) Peruvian Chicken
INGREDIENTS
For the Chicken:
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic
- ⅓ cup soy sauce
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Black pepper, to taste
For the Green Sauce:
- 3 jalapeños (seeded, ribs removed, and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only, chopped)
- 2 cloves garlic (peeled)
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
HOW TO MAKE (NOT) PERUVIAN CHICKEN
STEP ONE:
Marinate the Chicken
In a large bowl combine soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Whisk until well combined.
Add the chicken thighs and toss to coat evenly. Let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
STEP TWO:
Cook the Chicken
Cook the chicken on medium-high heat until the internal temperature reaches 165°F (74°C). Use a ThermoPro Lightning One-Second Instant-Read Meat Thermometer to determine when the optimal temperature has been reached.
Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they’re evenly coated.
STEP THREE:
Rest and Slice
Let the cooked chicken rest for 5 minutes before slicing into strips.
STEP FOUR:
Prepare the Green Sauce
In a blender or food processor, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, black pepper, and olive oil. Blend until smooth. Adjust seasoning if needed. Serve and enjoy!
