Peruvian-inspired grilled chicken thighs with green sauce
Laura in the Kitchen · ♥ 2.6K likes · 69.3K views · 12 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp ground cumin
- 1 tsp oregano
- ¾ cup mayo
- 4 cloves garlic
Peel about 4 cloves of garlic for the marinade.
- 4 whole bone in skin on chicken thighs
- ⅓ cup soy
- 1 whole lime
- 0.125 tsp freshly ground black pepper
- olive oil
Combine with the soy, lime juice, ground cumin, oregano and black pepper, add olive oil, and blitz until pureed.
Cut a few slits around the bone of each chicken thigh with a sharp knife and prep as preferred.
Put the chicken in a resealable bag, pour in all the marinade (no salt needed, the soy is salty), press out the air and massage it in.
Twist shut and marinate in a bowl in the fridge at least 6 to 8 hours, best overnight, ideally 48 hours.
- cilantro
- yellow onion
- 3 cloves garlic
- 1 whole serrano
For the sauce, put cilantro, a small piece of roughly chopped yellow onion, the garlic and a seeded serrano in a blender.
Making the green sauce
- ½ whole lime
- salt
- extra virgin olive oil
Add the full-fat mayo, the lime juice, a heavy pinch of salt and a little extra virgin olive oil; puree until smooth.
Cover and refrigerate the sauce until serving; it thickens as it sits.
Heat the grill to between 350 and 400 and grill the chicken about 15 minutes per side, until the internal temperature reaches 185.