Peruvian Grilled Chicken with Green Sauce

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Peruvian Grilled Chicken with Green Sauce
Recipe

Ingredients:

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
3 tablespoons olive oil
3 tablespoons white vinegar
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
Juice of 1 lime
Creamy Green Sauce:

1 cup cilantro leaves, packed
1 jalapeño, seeds removed
1 clove garlic
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:

In a large bowl, whisk together olive oil, white vinegar, soy sauce, minced garlic, cumin, paprika, oregano, salt, black pepper, smoked paprika, and lime juice.
Add the chicken thighs and drumsticks to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and let excess marinade drip off. Grill the chicken skin-side down for about 6-8 minutes, until well-seared. Flip and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken cooks, blend all green sauce ingredients in a food processor or blender until smooth.
Serve the grilled chicken with the creamy green sauce on the side.
Prep Time: 10 minutes | Marinating Time: 2 hours | Cooking Time: 20 minutes | Total Time: 2 hours 30 minutes

Kcal: 390 kcal | Servings: 4 servings