Marinade:
6 cloves garlic, crushed
2 T salt
1 T pepper
1 T cumin
1 T oregano
1 t smoked paprika (plain sweet paprika is ok)
Cilantro
2 T oil
1/2 c. white wine vinegar
Chicken thighs or breasts (bone-in with skin on)
(For the recipe to serve it with Peruvian Green Sauce, see below instructions!)
Smear garlic and salt to make a paste. Add the next 4 ingredients and stir. Add oil & vinegar and mix.
Work marinade under & over skin. Marinate for has least 4 hours, or overnight.
Before cooking chicken, sprinkle with chicken with an extra dash of pepper, salt, cumin & oregano. Cook chicken skin side up for 1 hour at 350 degrees (or grill as appropriate). Let sit for 10 minutes. Serve with Peruvian Green Sauce (See Below for recipe!)
Peruvian Green Sauce:
3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!)
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Directions for Sauce:
Combine all ingredients in a food processor, except for the olive oil. Blend, while pulsing and scraping down sides of bowl, until fully processed. With machine going, drizzle in olive oil to form an emulsion, similar to mayonnaise. This will thicken upon being refrigerated, but is still not as thick as mayonnaise. This sauce is a favorite for any kind of meat!!!!
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