
Peruvian Chicken with Green Cilantro Sauce
Ingredients
- 4 Chicken Thighs
- 2 tbsp Soy Sauce
- 2 tbsp White Sugar
- 1 Juice from 1 lime
- 1 tbsp Apple Cider Vinegar
- 4 Cloves of Garlic
- 1 tsp Dried or Fresh Oregano
- 2 tsp Smoked Paprika
- 1 tbsp Chili Powder
- ½ Cup Mayonnaise
- 1 Jalapeno
- ½ Juice from Half a Lime
- 2 Cloves of Garlic
- 1 Cup or a Large Handful of Fresh Cilantro
- 1 tbsp Red Wine Vinegar
Directions
- 1
Begin by making the marinade, combine soy sauce, white sugar, apple cider vinegar, olive oil, lime juice, smoked paprika, chili powder, garlic, and dried oregano in a blender or food process and blend until smooth. Season with salt and pepper to taste. Alternatively, you can mix ingredients in a bowl.
- 2
Place the chicken in the bowl and toss the chicken in the marinade. Cover the bowl and place in the refrigerator for a minimum of 4 hours and up to 24 hours or overnight.
- 3
After chicken has marinaded. Preheat the oven to 425 degrees. Place chicken on a foil lined baking sheet and bake for 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- 4
While the chicken is baking make the green cilantro sauce by adding garlic, mayo, cilantro, jalapeno, and red wine vinegar into a food processor and blend until a smooth sauce forms. Season with Salt and Pepper to taste.
- 5
Remove the chicken out of the oven and let it rest for 10 minutes before serving. Serve with green cilantro sauce and enjoy!

Peruvian Chicken with Green Cilantro Sauce
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