Peruvian Chicken Dinner

Peruvian Chicken

  • ¼ C Fresh Mint, minced
  • ¼ C Fresh Cilantro, minced
  • 2 Limes, juiced
  • 3 Garlic Cloves, minced
  • 2 tbsp. Olive Oil
  • 2 tsp. Salt
  • 2 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Sugar
  • ½ tsp. Pepper
  • 2 lbs. Boneless Chicken or Tenders
  • Place all ingredients into a bowl and marinate for 1 hour. Place your grill over medium heat. When it is hot, place the chicken on the grill and cook for 4-5 minutes on each side or until cooked through.

    If you want to marinate a whole chicken, make a double batch of the marinade. When it is time to cook, you can bake at 400 F or grill over medium heat for 75-90 minutes. The chicken should reach 165 F in the thickest part of the breast or thigh, not touching the bone.

    Rice and Beans

  • 1 C Rice
  • 13 oz. Canned Black Beans, rinsed
  • 2 C Water
  • 2 Bay Leaf
  • 3 Garlic Cloves, crushed
  • ½ tsp. Salt and Pepper
  • Place a medium saucepan over medium heat. Place all of the ingredients into the pan and bring to a boil for 30 seconds. Cover the pan, reduce the heat to low and cook for 10 minutes. Turn the heat off and let the rice sit for 10 minutes. Carefully remove the lid and fluff the rice with a fork.

    Peruvian Green Sauce

  • ½ C Mayo
  • 1/3 C Sour Cream
  • 1 Lime, juiced
  • 1 C Cilantro
  • 2 Jalapeno, chopped with no seeds
  • 2 Garlic Cloves
  • 2 tbsp. Olive Oil
  • ¼ tsp. Salt and pepper
  • Place all ingredients into a blender and pulse until smooth.

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