Bold, smoky and packed with fresh flavour, this Peruvian-inspired chicken is an easy way to make a simple chicken dinner feel a little more special. The chicken gets plenty of flavour from garlic, lime and warming spices, while the creamy coriander and jalapeño sauce adds a fresh, tangy kick. Serve it with rice and a simple salad for an easy weeknight meal.
Serves 4
Ingredients
For the chicken:
600g boneless, skinless chicken thighs
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon lime juice
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
For the creamy green sauce:
1 cup fresh coriander leaves
1 jalapeño, roughly chopped and deseeded for less heat
½ cup Greek yoghurt
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
1 tablespoon olive oil
Pinch of salt
Method
Combine the olive oil, garlic, lime juice, paprika, cumin, oregano, salt and pepper in a large bowl. Add the chicken and toss until well coated. If you have time, leave it to marinate for 30 minutes.
Heat a barbecue, grill pan or large frying pan over medium-high heat. Cook the chicken for approximately 5–7 minutes on each side, or until golden, lightly charred and completely cooked through. Rest for five minutes before slicing.
Meanwhile, place all the green sauce ingredients in a blender or food processor. Blend until smooth and creamy, adding a splash of water if you’d prefer a thinner consistency.
Arrange the chicken on a serving plate and drizzle with some of the creamy green sauce. Serve the remaining sauce on the side with steamed rice, salad and fresh lime wedges.
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