For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.

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  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.

  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts

543 calories; protein 37.7g; carbohydrates 6.1g; fat 40.5g; cholesterol 132.9mg; sodium 1685mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2021
Wow...This is excellent! I made as directed except I marinated the chicken overnight and for the sauce, I used the entire bunch of cilantro because we love the stuff. Oh, just as I was going to start the grill, it started raining so decided to fry the thighs but hope to grill them next time. Delicious. Will make again. Read More
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