Talk about an easy chicken dinner recipe. This one is perfect for those busy weeknights when you want to get a healthy dinner on the table quickly.
What I love about this recipe is that it truly an easy chicken dinner recipe that is healthy, delicious, and full of flavor. If you’re a fan of leftovers, this one holds up well.
You can also make this recipe ahead and save it for later. If you are meal-prepping for the week, this is an easy chicken dinner or lunch to prep and make in batches.
The marinade is simple and quick to make. Between the marinade and the sauce that goes with this recipe, your prep time is about 15 minutes.
This recipe calls for marinating the chicken for up to 8 hours to absorb all the flavors and tenderize fully.
However, do what works for you. I have marinated this overnight and even as little as 4 hours, and it still came out fabulous.
As a tip, do the marinade the night before or in the morning before heading out the door.
Marinating the chicken the night before helps save time.
But if you can’t marinate the chicken the night before, you can also do it in the morning. Yes, mornings can be hectic, but the marinate is so simple and quick to make that it won’t take that much time to whip up.
You can leave it and forget about it till it’s time to cook it.
How great is it to cook once and eat twice, especially during busy weekdays? This recipe holds over well for leftovers.
If you are looking for a low-carb chicken dinner, this recipe is right up your alley, too!
You will not be able to stop raving about the sauce that goes with this dish. Not only is it fantastic, but it is also super simple to make. It is full of bold flavors with a kick from the jalapeno.
If you are not a fan of spicy food, don’t worry. You can adjust the heat by adding less jalapeno or omitting it altogether. I am confident the sauce will be fabulous either way.
I usually make extra sauce to have on hand. It goes great with other chicken recipes on rice and veggies. It is such a versatile sauce that lends itself to so many dishes.
The ingredients for the sauce are delicious in my book and a family favorite at our house!
Let’s talk about how they all work together to make the sauce out of this world. You have the jalapeno for some heat and cilantro, giving it a citrusy pepper flavor to help balance things out.
The cilantro boots the flavor profile and is good for your health as it has vitamins and minerals.
The Greek yogurt adds a bit of tang to the sauce and some creaminess. The Greek yogurt has its own list of health benefits. Some of these health benefits include a good source of probiotics that helps with gut health.
Greek yogurt is also an excellent source of quality protein.
There is a bit of mayo in the sauce as well. Usually, when a recipe calls for mayo, I like to substitute Greek yogurt to make it a bit healthier. However, since this recipe already called for Greek yogurt, that was not an option.
Fat is not bad if you check your portion size and try to opt for a healthy quality fat.
In this recipe, the amount of mayo is minimal and fits perfectly in this sauce. Like Greek yogurt, the mayo adds a smooth, silky texture to the sauce and helps balance the jalapeno.
As for the chicken marinade, the flavor is all there as well. An international flare is going on with this recipe’s bold tastes, textures, and aroma.
Paprika is a common spice used in Peruvian cuisine, as well as oregano and garlic, which the marinade for this recipe calls for.
If you are into grilling, this recipe is fun to make outside on the grill. If grilling is not your thing, that is totally okay, too.
You can make this on the stovetop or oven. The grill marks are excellent, and the flavor from the grill is fantastic. This is such an easy chicken dinner recipe. I have made this recipe many times, and when the weather is nice, I will head to the grill hands down.
There is no wrong cooking method to cook the chicken. It’s all up to personal choice and preference in cooking the chicken. The flavor is all still there, and that is what matters the most.
I like to servie this dish with my yummy cilantro lime rice. It is the perfect paring with the chicken and sauce.
Indeed, a win if you are looking for a low-carb chicken dinner, high protein, or a simple chicken recipe.
Weekday dinners can be stressful to whip up, let alone fresh, easy, and healthy ones. I completely get it, and I am here to tell you and show you how it is possible.
Getting a healthy meal on the table that does not have to take hours is one of the reasons I am a super fan of this recipe.
Please don’t forget to drop a comment in the comment section, from my heart to your happy cooking.
PrintPeruvian chicken
Peruvian chicken is an easy chicken dinner recipe that is sure to please. It is full of flavor, simple and healthy.
Ingredients
Chicken:
2 pounds chicken thighs boneless, skinless
5 garlic cloves peeled
1/3 cup soy sauce
2 tablespoons lime juice (or lemon juice)
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Green Sauce:
3 jalapenos seeded, ribs removed and roughly chopped
1 cup fresh cilantro leaves
2 green onions chopped (green parts only)
2 garlic cloves peeled
1/2 cup mayonnaise
1/4 cup greek yogurt
1 tabelspoon lime juice (or lemon juice)
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Instructions
Chicken:
1. In a blender or food processor puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, and oregano.
2. In a bag or container add the chicken and marinade. Place in the refridge for 8 to 24 hours.
Sauce:
In a blender or food processor add all the ingredients and process still you get a smooth consistancy. Make sure there are no chunks of jalapeno.
Gilling the chicken:
1. Preheat grill to medium to high heat (around 350-degrees). While you are waiting for the grill to heat remove the chicken from the fridge. This way you are not adding cold chicken directly to a hot grill. Once the grill had fully heated add the chicken to it and let it cook for about 5 min with the grill lid closed. Flip the chicken over after 5 min and let cook on the other side for about 5 min as well with the lid closed. Check your chicken and make sure it has at leasted reached and internal temp of 165 degrees F. Once it has reached the appropriate temp it is ready to take off the grill and serve.
If cooking in the oven:
1. Prheat the oven to 500 degrees. While waiting for the oven to reach 500 degrees remove the chicken from the fridge and let it sit to aside. Once the over is at 500 degrees place the chicken in 13×9 roasting pan. Add 1 cup of water to the pan. Bake uncovered for 30 min, then tent the pan with foil and cook for and additional 15 min untill the chicken is full cook and has an internal temp of 165 degrees F.
Notes
I like to serve the chicken while it is nice and warm over my cilantro lime rice and pour the green sauce directly over the chicken. Enjoy and be sure to leave a comment.
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