Peruvian Chicken Thighs with Green Sauce

In a Tupperware or large plastic bag, add the chicken thighs and all ingredients listed for the Peruvian Chicken Thighs. Shake up your container to ensure the chicken is coated. Marinate for at least 1 hour, I recommend overnight.

For the sauce, blend all ingredients listed for the Green Sauce for 20 seconds in a blender or food processor. Store up to 3 days in the fridge.

When you’re ready to cook the chicken, heat the grill to medium high. These can also be made on a cast iron pan on the stovetop. Cook the thighs for about 3 minutes each side, depending on the thickness of your chicken. 

Serve with the green sauce drizzled on top, a squeeze of lime and fresh cilantro.