Peruvian Chicken with Green Sauce

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the Chicken:
  • 6 (4 lbs.) boneless, skinless chicken breasts or skin-on chicken breasts (or use thin chicken
  • strips for chicken skewers)
  • For the Marinade/basting sauce:
  • 3 medium cloves garlic, minced
  • 1 fresh jalapeno, ribs & seeds removed, diced
  • 1½ teaspoons ground cumin
  • 2 teaspoons chili powder (I prefer Penzey’s Chili 3000)
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • ¼ cup dark brown sugar
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons soy sauce
  • 2 tablespoons fresh limejuice (juice from 1 lime)
  • 2 tablespoons Gourmet Garden Ginger Stir-In Paste or minced fresh ginger, minced
  1. Instructions
  2. For the Marinade:
  3. Combine all marinade ingredients in a medium-sized bowl and whisk until well combined.
  4. *Reserve & refrigerate ¼ cup to use as marinade when ready to cook the chicken.
  5. For the Peruvian Chicken:
  6. Place chicken in a resealable plastic bag and use a meat pounder or rolling pin to pound the breasts into an even thickness. Pour all except ¼ cup marinade over the chicken. Squeeze out any air, close the bag and place in the fridge to marinate at least 4 hours or overnight.
  7. When ready to cook the chicken, preheat the oven to 375F and spray a shallow baking dish with cooking spray.
  8. Place the chicken in the prepared dish and cook 15 minutes. Brush the chicken with the reserved marinade, and cook another 15 minutes or until the internal temperature registers 160 on a meat thermometer.
  9. Remove the chicken from the oven, cover loosely with foil and allow the chicken to rest 5 minutes.
  10. When ready to serve, drizzle the chicken with Peruvian Green Sauce.
  11. Enjoy!