Peruvian roasted chicken thighs with green sauce

05 Apr 2024

Peruvian roasted chicken thighs with green sauce

| easy | Serves


  • For the chicken:
  • 6 medium garlic cloves peeled
  • 80ml soy sauce
  • 1 tbsp Worcestershire sauce
  • Juice and zest of 1 lime
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 8 bone-in, skin-on chicken thighs
  • For the sauce:
  • 100g fresh coriander
  • 1 garlic clove chopped
  • 3 shallots diced
  • Juice and zest of 1 lime
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 1 tbsp chilli paste
  • 1 tsp honey
  • ½ tsp cumin
  • 150g real greek yoghurt



blend until smooth

Using a blender, blend the garlic, soy sauce, Worcestershire sauce, lime juice and zest, mustard, honey, cumin, paprika, salt, pepper, until smooth.


Place the chicken into a tray

Place the chicken into a tray, bowl or bag and pour over the sauce ensuring an even coverage. Allow to marinade for at least 2 hours, overnight if possible.

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Preheat the grill

Preheat the grill to 200°C and set up for two zone cooking.


Place the chicken on the warming rack

Place the chicken on the warming rack on the cool side of the grill and allow to come up to temperature.


Cook the chicken

Cook the chicken until the temperature at the thickest part reaches an internal temperature of 75°C. Once this is achieved, move to the hot side of the grill, allow the skin to go crispy, then flip and crisp the other side.

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Add the coriander, garlic, lime juice...

While the chicken is cooking, add the coriander, garlic, lime juice, diced shallots, salt, mustard, chilli paste, honey, and cumin to a blender and blend until smooth. Add to a bowl with the greek yoghurt and blend by hand.


Remove your chicken from the grill

Remove your chicken from the grill and serve with the sauce, rice, garnish with fresh coriander and lime wedges.

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Recipe Author

Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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