Ingredients
Scale
- 2 pounds boneless skin-on chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup fresh cilantro (packed)
- 1/2 cup Greek yogurt or sour cream
- 1 jalapeño pepper, deseeded
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 garlic clove (for sauce)
- 1/2 teaspoon salt (for sauce)
Instructions
- Preheat your grill or skillet to medium-high heat.
- In a bowl, combine garlic, paprika, cumin, oregano, soy sauce, lime juice, olive oil, salt, and pepper. Coat the chicken thoroughly in the marinade and refrigerate for at least 4 hours or overnight.
- Oil your grill grates or skillet lightly.
- Remove the chicken from the marinade and place on the hot grill or skillet.
- Cook for 5–6 minutes per side until the chicken is charred and cooked through (internal temp 165°F).
- Meanwhile, blend all the sauce ingredients until smooth and chill until ready to use.
- Serve the chicken hot with a drizzle of cilantro sauce and a squeeze of fresh lime.
Notes
- For a spicier sauce, leave in the jalapeño seeds.
- Let the chicken rest 5 minutes after cooking to retain juices.
- Double the sauce—it keeps well and goes with everything.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling or Pan-Searing
- Cuisine: Peruvian
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
Keywords: Peruvian chicken, cilantro sauce, grilled chicken, pollo a la brasa, easy chicken dinner