Peruvian Grilled Chicken with Creamy Green Sauce

Step 1

Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.

Step 2

Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

Step 3

Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

Step 4

Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.

Step 5

If you prefer to cook indoors, the chicken can be roasted in the oven. Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan, along with 1 cup water. Roast uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until browned and fully cooked.