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Peruvian Green Sauce Chicken
1h 25m$12.71

Peruvian Green Sauce Chicken

Grilled-style chicken thighs with a bright cilantro-jalapeño-lime green sauce and charred Yukon Gold potatoes. This Peruvian-inspired dinner is weeknight-friendly and finished in a grill pan.

  • chicken
  • Gluten-Free
  • green sauce
  • grilled-style
  • meat
  • Peruvian-inspired
  • weeknight
Bundle it with similar meals
20 min prep65 min cook4 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

Limes · 2 Count

Fresh Large Limes - Each

100%

In recipe$1.38
To buy$1.38
Details
Fresh Citrus · 1 each$0.69 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Yukon Gold potatoes · 1.5 Pound

Yukon Gold Potatoes

100%

In recipe$2.54
To buy$2.54
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 3Package use: 100%Product matchEstimated at KROGER

Fresh cilantro · 1 Cup

Soli Organic™ Cilantro Bunch

57%

In recipe$1.14
To buy$1.99
Details
Soli Organic · 1 oz$1.99 per packageBuy 1Package use: 57%Product matchEstimated at KROGER

Boneless skinless chicken thighs · 1.5 Pound

Heritage Farm® Boneless Skinless Chicken Thighs

51%

In recipe$5.98
To buy$11.77
Details
Heritage Farm · 1 lb$3.99 per packageBuy 1Package use: 51%Product matchEstimated at KROGER

Jalapeño pepper · 1 Count

Fresh Jalapeno Peppers

22%

In recipe$0.07
To buy$0.33
Details
1 lb$2.19 per packageBuy 1Package use: 22%Product matchEstimated at KROGER

Mayonnaise · 0.5 Cup

Kroger® Real Mayo

Sale

13%

In recipe$0.47
To buy$3.49
Details
Kroger · 30 fl oz$3.99
Sale
$3.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

Olive oil · 3 Tablespoon

Kroger® Pure Olive Oil

9%

In recipe$0.56
To buy$6.29
Details
Kroger · 16.9 fl oz$6.29 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Garlic cloves · 3 Count

Kroger® Peeled Garlic

5%

In recipe$0.15
To buy$2.99
Details
Kroger · 6 oz$2.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Smoked paprika · 1 Teaspoon

McCormick Smoked Paprika

5%

In recipe$0.24
To buy$4.99
Details
McCormick · 1.75 oz$4.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.18
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 2 Teaspoon

Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.

0%

In recipe$0.02
To buy$4.59
Details
Morton · 3 lb$4.59 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Water · 6 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$12.71

· only what you use

$3.18

per serving · 4 servings

You pay at checkout$39.76
32% used in this recipe$27.05 unused

All ingredients selected

Checkout$47.24
Recipe portion$12.80

3 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • boneless skinless chicken thighs-1 1/2 lb
  • Yukon Gold potatoes-1 1/2 lb
  • water-6 cups
  • limes-2 medium
  • jalapeño pepper-1 medium
  • fresh cilantro-1 cup
  • garlic cloves-3 cloves
  • mayonnaise-1/2 cup
  • olive oil-3 tablespoons
  • kosher salt-2 teaspoons
  • ground cumin-1 teaspoon
  • smoked paprika-1 teaspoon
  • black pepper-1/2 teaspoon
1
Prep vegetables, herbs, and citrus
Cutting Board
Chef’s knife

Use a 12-inch grill pan,4-quart saucepan and blender. Cut potatoes into ¾-inch wedges, chop herbs and jalapeño, and mince garlic. Divide garlic and limes equally between chicken and sauce.

Keep the knife blade angled away from fingers while cutting and chopping.

1 1/2 pounds potatoes
1 cup cilantro
1 Count jalapeño pepper
3 Count garlic
2 Count lime
2
Marinate the chicken
Mixing Bowl
Tongs

Coat chicken with one-third of the oil, its lime zest/juice and garlic, cumin, paprika, half the salt and pepper. Refrigerate 10 minutes. Keep raw marinade separate from sauce ingredients.

Wash hands, utensils, and surfaces after contact with raw chicken.

Do not reuse tongs that touched raw chicken on cooked chicken unless they are washed first.

1 1/2 pounds chicken thighs
1 tablespoon olive oil
1 Count lime
1 1/2 Count garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3
Parboil the potatoes
Medium saucepan

Cover potatoes with water in the saucepan. Bring to a boil and cook for 8–10 minutes, until just fork-tender. Drain thoroughly.

Drain hot water carefully to avoid steam burns.

1 1/2 pounds potatoes
6 cups Water
4
Season the potatoes
Mixing Bowl

Toss potatoes with one-third of the oil and one-quarter of the salt.

1 1/2 pounds potatoes
1 tablespoon olive oil
1/2 teaspoon Kosher Salt
5
Blend the green sauce
Blender

Blend cilantro, jalapeño, mayonnaise, reserved garlic and lime zest/juice with remaining salt until smooth. Keep sauce refrigerated.

1 cup cilantro
1 Count jalapeño pepper
1/2 cup mayonnaise
1 1/2 Count garlic
1 Count lime
1/2 teaspoon Kosher Salt
6
Char the potatoes
Tongs
Grill pan

Heat grill pan over medium-high. Brush with remaining oil as needed across batches and char potatoes in uncrowded layers for 2–3 minutes per cut side. Transfer to a clean plate.

Use tongs to turn the potatoes and avoid touching the hot grill pan.

1 tablespoon olive oil
1 1/2 pounds potatoes
7
Grill the chicken
Tongs
Grill pan

Lift chicken from marinade and grill in uncrowded batches for 5–6 minutes per side. Discard leftover raw marinade and reduce heat if seasonings darken too quickly.

Use clean tongs for cooked chicken, or wash tongs that touched raw chicken before reuse.

1 1/2 pounds chicken thighs
8
Check temperature and rest
Instant-read thermometer
Grill pan

Continue until every thigh reaches 165°F in its thickest part. Transfer with clean tongs to a clean platter and cover earlier batches. Rest final batch 5 minutes, reheating potatoes in the pan for 3–5 minutes until hot.

Cook chicken to an internal temperature of 165°F in the thickest part.

9
Serve

Divide chicken and potatoes among plates. Add the chilled green sauce alongside or over chicken and serve promptly.

10

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