Peruvian Chicken

 

Provided by Larry Scheurich via Chris Webb (Kinehaven Winery)

Chicken: 2 lbs Chicken thighs boneless, skinless - Can substitute chicken breasts

Chicken Brine:

5 garlic cloves peeled 

1/3 c soy sauce 

2 Tbl lime juice 

1 Tbl Extra virgin olive oil

2 tsp cumin 

1 tsp paprika 

1/2 tsp dried oregano 

black pepper to taste

Chimichurri: 

3 jalapenos deseeded, ribs removed, roughly chopped 

1 c cilantro 

2 scallions green parts only 

2 garlic cloves peeled 

1/2 c mayonaisse - strongly suggest replacing mayonaisse and greek yogurt with one large avocado!

1/4 c Greek yogurt 

1 Tbl lime juice 

1/2 tsp salt 

1/4 tsp black pepper 

2 Tbl Extra virgin olive oil

Chicken marinade:

1.  Puree garlic, soy, lime, Extra virgin olive oil, and spices in blender 

2. Marinate chicken for 8 hours 

Chimichurri: 

1. combine all ingredients except Extra virgin olive oil in blender until smooth (Note: you can substitute a whole ripe avocado for mayo and yogurt) 

2. Slowly drizzle in Extra virgin olive oil. 

Grill Chicken:

Grill on med-high heat 5-6 min per side until 165 OR bake at 500 in dish on roasting tray with 1 cup water for 30 minutes, then tent with foil for additional 15 (or until fully cooked)

Pairs great with rice pilaf!  Also, the Chimichurri can pair well with steak.