Yield: 4
SMF Kitchen
@smfchicken
00:30
Prep
00:15
Cook
00:45
Total Time
Ingredients & Directions
Directions
Peruvian Grilled Chicken with Jalapeno-Cilantro Sauce
2
Jalapenos, seeded & chopped
1 cup
Fresh cilantro (leaves & stems for max flavor), rinsed & dried
3
Green onions
3 cloves
Garlic, peeled
1/2 cup
Mayonnaise
1/2 cup
Plain Greek yogurt (or sour cream)
Juice of 1 lime
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
2 tablespoons
Olive oil
2 lbs
Springer Mountain Farms boneless, skinless chicken thighs (or breasts if you prefer)
5 cloves
Garlic, peeled
1/3 cup
Soy sauce
Juice of 1 lime
1 tablespoon
Olive oil
2 teaspoons
Cumin
1 teaspoon
Paprika
1 teaspoon
Dried oregano or 1 tablespoon fresh, minced
1/2 teaspoon
Black pepper
1/2 teaspoon
Onion powder
- Combine all ingredients except for the olive oil in a blender or food processor, & process until smooth.
- While the blender is running, slowly add the olive oil in a steady stream & continue blending until emulsified.
- Refrigerate until ready to use; best if made ahead to allow flavors to blend for best results!
- Place the boneless, skinless chicken pieces in a zip top disposable storage bag.
- Blend all other ingredients together & pour over the chicken in the bag; seal it and mix up to make sure all chicken pieces are thoroughly coated.
- Refrigerate and allow to marinate overnight or for at least 2-4 hours.
- To grill the chicken, preheat your grill to medium-high (around 350°F) being sure to provide an area for indirect grilling so that chicken marinade doesn't begin to burn.
- Remove chicken from marinade, & place on the grill grates; cook for about 5 minutes with lid on grill to help cook evenly & maintain heat.
- Flip chicken and cook for another 5 minutes on second side; move to indirect cooking area of the grill if flare ups or chicken looks like it is overcooking on the outside but not done yet internally.
- The internal temperature needs to reach at least 165°F but better to go to about 175°F if cooking thighs!
- Serve with Jalapeno-Cilantro sauce drizzled over pieces along with lime wedges and fresh cilantro.
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Peruvian Grilled Chicken with Jalapeno-Cilantro Sauce
SMF Kitchen
@smfchicken
Yield: 4
00:30
Prep
00:15
Cook
00:45 Total Time
Ingredients
Directions
Peruvian Grilled Chicken with Jalapeno-Cilantro Sauce
2
Jalapenos, seeded & chopped
1 cup
Fresh cilantro (leaves & stems for max flavor), rinsed & dried
3
Green onions
3 cloves
Garlic, peeled
1/2 cup
Mayonnaise
1/2 cup
Plain Greek yogurt (or sour cream)
Juice of 1 lime
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
2 tablespoons
Olive oil
2 lbs
Springer Mountain Farms boneless, skinless chicken thighs (or breasts if you prefer)
5 cloves
Garlic, peeled
1/3 cup
Soy sauce
Juice of 1 lime
1 tablespoon
Olive oil
2 teaspoons
Cumin
1 teaspoon
Paprika
1 teaspoon
Dried oregano or 1 tablespoon fresh, minced
1/2 teaspoon
Black pepper
1/2 teaspoon
Onion powder
- Combine all ingredients except for the olive oil in a blender or food processor, & process until smooth.
- While the blender is running, slowly add the olive oil in a steady stream & continue blending until emulsified.
- Refrigerate until ready to use; best if made ahead to allow flavors to blend for best results!
- Place the boneless, skinless chicken pieces in a zip top disposable storage bag.
- Blend all other ingredients together & pour over the chicken in the bag; seal it and mix up to make sure all chicken pieces are thoroughly coated.
- Refrigerate and allow to marinate overnight or for at least 2-4 hours.
- To grill the chicken, preheat your grill to medium-high (around 350°F) being sure to provide an area for indirect grilling so that chicken marinade doesn't begin to burn.
- Remove chicken from marinade, & place on the grill grates; cook for about 5 minutes with lid on grill to help cook evenly & maintain heat.
- Flip chicken and cook for another 5 minutes on second side; move to indirect cooking area of the grill if flare ups or chicken looks like it is overcooking on the outside but not done yet internally.
- The internal temperature needs to reach at least 165°F but better to go to about 175°F if cooking thighs!
- Serve with Jalapeno-Cilantro sauce drizzled over pieces along with lime wedges and fresh cilantro.
