45mPeruvian 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.
- Energy
- 667 calories per serving
- Protein
- 37.4 g per serving
- Carbs
- 32.9 g per serving
- Fat
- 41.7 g per serving
- Sodium
- 951 mg per serving
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Cook this recipe
- boneless skinless chicken thighs-1.5 lb
- Yukon Gold potatoes-1.5 lb
- water-6 cups
- limes-2 medium
- jalapeño pepper-1 medium
- fresh cilantro-1 cup
- garlic cloves-3 cloves
- mayonnaise-0.5 cups
- olive oil-3 tbsp
- kosher salt-2 tsp
- ground cumin-1 tsp
- smoked paprika-1 tsp
- black pepper-0.5 tsp
Scrub and cut the potatoes into 3/4-inch wedges, chop the cilantro, seed and chop the jalapeño, mince the garlic, then zest and juice the limes.
Keep the knife blade angled away from fingers while cutting and chopping.
In a mixing bowl, combine the chicken thighs with 1 tablespoon olive oil, lime zest, 1 tablespoon lime juice, half the garlic, cumin, smoked paprika, 1 teaspoon salt, and black pepper; toss to coat and let stand for 10 minutes.
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.
Place the potatoes in a saucepan, cover with water, and bring to a boil; cook until just tender, about 8 to 10 minutes, then drain well.
Drain hot water carefully to avoid steam burns.
Toss the drained potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt.
In a blender, combine cilantro, jalapeño, mayonnaise, remaining garlic, remaining lime juice, and 1/2 teaspoon salt; blend until smooth and bright green.
Heat the grill pan over medium-high heat and brush with the remaining 1 tablespoon olive oil; add the potatoes cut-side down and cook until charred in spots, about 2 to 3 minutes per side, then transfer to a plate.
Use tongs to turn the potatoes and avoid touching the hot grill pan.
Add the chicken thighs to the hot grill pan and cook until deep grill marks form, about 5 to 6 minutes per side.
Use clean tongs for cooked chicken, or wash tongs that touched raw chicken before reuse.
Continue cooking until the chicken reaches 165°F in the thickest part, then rest for 5 minutes.
Cook chicken to an internal temperature of 165°F in the thickest part.
Serve the chicken and potatoes with generous spoonfuls of the cilantro-jalapeño-lime green sauce.
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