Ingredients
- 2 lbs chicken thighs or drumsticks (bone-in, skin-on)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper, seeded for less heat
- 1 garlic clove
- 2 tbsp lime juice
- ½ cup mayonnaise or Greek yogurt
- 2 tbsp olive oil
- ¼ tsp salt
- Optional: 1 tsp white vinegar or mustard
Instructions
- In a bowl, mix olive oil, minced garlic, lime juice, soy sauce, cumin, paprika, oregano, salt, and pepper.
- Coat chicken with marinade and refrigerate for at least 1 hour or overnight.
- Preheat oven to 425°F or prepare grill. Roast or grill chicken for 35–40 minutes, turning once, until golden and cooked through.
- While chicken cooks, blend all green sauce ingredients in a food processor until smooth.
- Serve hot chicken with green sauce on the side or drizzled over top.
Notes
- Use Greek yogurt in place of mayo for a lighter sauce.
- Add avocado to sauce for extra creaminess.
- Marinate chicken overnight for best flavor.
- The sauce also works great as a dip for sides like fries or veggies.
- To reduce heat, remove seeds from jalapeño or use only half.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting or Grilling
- Cuisine: Peruvian
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg