Peruvian Chicken Green Sauce (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
11⁄2-2 pounds chicken thighs, boneless and skinless
02 -
1⁄2 cup soy sauce
03 -
3⁄4 cup fresh cilantro, roughly chopped
04 -
6 garlic cloves
05 -
3 tablespoons white vinegar
06 -
11⁄2 tablespoons olive oil
07 -
11⁄2 teaspoons paprika
08 -
1 teaspoon ground cumin
09 -
3⁄4 teaspoon dried oregano
10 -
1⁄4 teaspoon cayenne pepper
→ For Serving
11 -
1 batch Peruvian green sauce (Aji Verde)
# Instructions:
01 -
Combine soy sauce, cilantro, garlic, vinegar, olive oil, and all spices in a food processor. Blend until you have a smooth, vibrant marinade.
02 -
Place chicken thighs in a large bowl and pour marinade over them. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
03 -
While chicken marinates, prepare the Peruvian green sauce (Aji Verde) and refrigerate until serving time.
04 -
Heat oven to 400°F. Lightly coat a large baking dish with cooking spray. Arrange marinated chicken in the dish and pour remaining marinade over top.
05 -
Bake for 20-22 minutes until chicken is cooked through and reaches 165°F internal temperature.
06 -
Let chicken rest for 5 minutes, then serve hot with the chilled Peruvian green sauce.
# Notes:
01 -
Marinade can be made 24 hours ahead
02 -
Green sauce stays fresh for up to 5 days
03 -
Always ensure chicken reaches 165°F