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Simple Peruvian Chicken Marinade

Delicious Simple Peruvian Chicken Marinade recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 1850 kcal

Ingredients
  

For the chicken

  • 2 lb chicken thighs

For the marinade

  • 6 garlic cloves (freshly minced)
  • 1/3 cup soy sauce
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • 2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp honey

For the green sauce

  • 3 jalapeños (seeded and roughly chopped)
  • 1 cup fresh cilantro
  • 2 green onions
  • 3 garlic cloves
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp lime juice
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 tsp granulated sugar

Instructions
 

  • Start by making the flavorful marinade that will be the foundation of your dish. Mince 6 garlic cloves finely and combine them in a blender with soy sauce, 3 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth, then stir in the honey until fully incorporated. In a separate bowl, prepare the green sauce by blending 3 garlic cloves, seeded jalapeños, fresh cilantro, and green onions until you reach a chunky-textured sauce. Whisk together mayonnaise, Greek yogurt, 2 tablespoons lime juice, salt, black pepper, and granulated sugar, then slowly drizzle in 2 tablespoons olive oil while whisking to emulsify. Fold the blended jalapeño-cilantro mixture into the mayo base until combined. I like to make both the marinade and sauce ahead of time so they're ready to use when you need them.
  • Pat the 2 lb chicken thighs dry with paper towels to help the marinade adhere better. Place the chicken in a large zip-top bag or container and pour the Peruvian marinade from Step 1 over it, making sure all pieces are coated. Seal the bag and refrigerate for at least 8 hours, though 24 hours will give you deeper, more developed flavors. If using a container, turn the chicken pieces halfway through marinating to ensure even coverage.
  • Remove the marinated chicken from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. For grilling: Heat your grill to 350°F, then grill the chicken thighs 5-6 minutes per side until the internal temperature reaches 165°F. For baking: Preheat your oven to 500°F, transfer the chicken and marinade to a baking pan with 1 cup water, bake uncovered for 30 minutes, then cover tightly with foil and bake for 15 minutes more until the internal temperature reaches 165°F. I find that the oven method keeps the chicken more consistently juicy, while grilling gives you better browning and char flavor.
  • Let the cooked chicken rest for 5 minutes before serving—this allows the juices to redistribute and keeps the meat tender. Serve the chicken warm with the green sauce from Step 1 on the side for dipping or drizzled over the top.