Peruvian Chicken Thighs with Creamy Chimichurri Green Sauce

Peruvian Chicken thighs with Creamy Chimichurri Green Sauce is packed with flavour and the perfect way to add something different to your next barbecue.

Product: Jimmy The Argentine Chimichurri 

Serves: 4
Effort: Easy/Moderate
Marinating Time: 8 hours
Cook Time: 35 mins
Gluten-Free

Ingredients

For the Chicken

• 1kg chicken thighs, skin off
• 1/3 cup soy sauce
• 2 garlic cloves, minced
• Juice of 1 lime
• 2 tsp cumin
• 1 tsp paprika
• ½ tsp dried oregano
• Pinch of black pepper

For the Creamy Chimichurri Green Sauce

• 2 tbsp chimichurri
• 1 cup fresh parsley
• ½ cup mayonnaise
• ¼ cup Greek yoghurt
• 1 spring onion
• 2 tbsp lime juice

For Serving (optional)

• Lime wedges

Instructions

1. Marinate the Chicken

• In a bowl, mix the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper.
• Place the chicken in a large bowl and pour over the marinade. Cover and refrigerate for 8 to 24 hours.

2. Make the Green Sauce

• In a blender, combine the chimichurri, parsley, mayonnaise, Greek yoghurt, spring onion, and lime juice. Blend until smooth.
• Transfer to a bowl and refrigerate until ready to serve.

3. Cook the Chicken

• Preheat the BBQ to medium-high heat.
• Remove the chicken from the marinade and shake off any excess.
• Place the chicken on the BBQ grates. Close the lid and cook for 5-6 minutes.
• Flip the chicken using tongs and cook for another 5-6 minutes.
• Use a digital thermometer to ensure the internal temperature reaches 74°C (165°F).

4. Serve

• Drizzle the chicken with the creamy chimichurri green sauce and serve the extra sauce on the side with lime wedges.