Peruvian Chicken with Green Sauce

INGREDIENTS

FOR THE CHICKEN

• 2 large garlic cloves grated
• Juice of ½ lime
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp kosher salt
• 1 tsp ground cumin
• ¼ cup olive oil divided
• 2 lbs boneless skinless chicken thighs
• ¼ cup water

FOR THE GREEN SAUCE

• 1 serrano pepper seeds and stems removed
• 2 cups cilantro
• 1 large garlic clove
• 2 tbsp lime juice
• 1 tsp honey
• 2 tbsp olive oil
• ½ cup Greek yogurt
• ½ tsp salt
• 1-2 tbsp water

INSTRUCTIONS

• Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of the olive oil to a large plastic bag. Add the chicken. Zip it up and massage the marinade into the chicken. Marinate for 1 hour.
• While the chicken marinates, make the green sauce.
• Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two to thin the sauce out. Season with salt and pepper and set aside.
• Once the chicken has marinated, heat a large skillet to a medium-high heat. Add remaining 2 tablespoons of olive oil. Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches as you don’t want to overcrowd the skillet. Sear the chicken until crusty and grown, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and do the same on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165 degrees on an instant-read thermometer.
• Remove the chicken from the skillet on to a platter. Turn the heat on low and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan. Pour over the chicken.
• Serve chicken with green sauce and rice if desired.

NOTES

You can also use skin-on chicken thighs, just know they will release much more fat. Drain most of the fat before you add the water and scrape up all the brown bits from the bottom of the pan.