Easy Peruvian Grilled Chicken with Creamy Green Sauce

Key Ingredients & Substitutions

Chicken Thighs: Bone-in, skin-on thighs are ideal for moisture and flavor. If you prefer a leaner option, use chicken breasts, but they may dry out quicker on the grill.

Olive Oil: This is a great choice for marinating and grilling. You can substitute with avocado oil for a higher smoke point, or even melted butter for a richer taste.

Cilantro: It’s key for the green sauce. If you’re not a fan, parsley can be used instead, though the flavor will change.

Mayonnaise: It adds creaminess. You can swap it with Greek yogurt for a tangy twist or use vegan mayo for a dairy-free option.

Cayenne Pepper: Adjust the heat according to your taste. If you want more heat, consider using crushed red pepper flakes or fresh chili peppers.

How Do You Achieve Flavorful Grilled Chicken?

The marinade is crucial for infusing flavor into the chicken. Make sure to let the chicken marinate for at least an hour, but if you can, leave it overnight. This allows the spices to penetrate deeply into the meat.

• Mix the marinade ingredients well. Feel free to adjust spices based on your preference.
• Coat the chicken evenly and refrigerate. The longer it sits, the more flavorful it becomes.
• When grilling, make sure your grill is hot enough before placing the chicken. This helps to create a nice sear.
• Use a meat thermometer to ensure the chicken reaches 165°F for juicy, safe-to-eat meat!

Now you’re set for grilling! Enjoy your delicious Peruvian dish!

Easy Peruvian Grilled Chicken with Creamy Green Sauce

Ingredients You’ll Need:

For the Peruvian Grilled Chicken:

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder (or 3 cloves garlic, minced)
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to heat preference)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime

For the Creamy Green Sauce:

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 1-2 cloves garlic
• 1 jalapeño, seeded for less heat (optional)
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Water as needed to thin the sauce

To Serve:

• Lime wedges
• Fresh cilantro leaves
• Sliced jalapeños (optional)

How Much Time Will You Need?

This recipe requires about 15 minutes of prep time, but you’ll want to marinate the chicken for at least 1 hour, or even better, 4 hours or overnight. Grill time will take about 15-20 minutes. Altogether, you’re looking at roughly 40 minutes for cooking and marinating time combined, plus chill time for the sauce.

Step-by-Step Instructions:

1. Prepare the Chicken Marinade:

In a large bowl, mix together the olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, black pepper, and lime juice until everything is well combined. This marinade will flavor your chicken beautifully.

2. Marinate the Chicken:

Add the chicken thighs to the marinade, making sure they are coated evenly. Cover the bowl with plastic wrap or a lid and refrigerate. Allow the chicken to marinate for at least 1 hour—4 hours or overnight is best for deep flavor!

3. Make the Creamy Green Sauce:

In a blender or food processor, combine the cilantro, mayonnaise, sour cream, garlic, jalapeño (if using), lime juice, and olive oil. Blend everything until smooth and creamy. If the sauce feels too thick, add water one tablespoon at a time to reach your desired consistency. Taste and add salt and pepper as needed. Refrigerate the sauce until you’re ready to serve it!

4. Grill the Chicken:

Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs skin side down on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C) and there is a nice crisp, char on the skin.

5. Serve:

Transfer the grilled chicken to a platter, garnishing with lime wedges, fresh cilantro, and sliced jalapeños if you like. Serve the creamy green sauce on the side for dipping or drizzling over the chicken. Enjoy!

Enjoy your flavorful and juicy Peruvian grilled chicken with the cool, zesty creamy green sauce!

Frequently Asked Questions (FAQ)

Can I Use Chicken Breasts Instead of Thighs?

Yes, you can use chicken breasts, but keep in mind that they may dry out quicker than thighs due to their lower fat content. To keep them juicy, consider marinating for a shorter time (about 1-2 hours) and watch the cooking time closely.

What Can I Use Instead of Mayonnaise in the Green Sauce?

If you want a lighter option, Greek yogurt works wonderfully as a substitute for mayonnaise, adding a tangy flavor while still being creamy. For a dairy-free alternative, try using vegan mayo.

How Long Can I Marinate the Chicken?

You can marinate the chicken for anywhere from 1 hour to overnight. Marinating overnight will give it the best flavor and tenderness. If you’re short on time, even a quick 1-hour marination will still make a difference!

How Should I Store Leftovers?

Store any leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days. The chicken can be reheated gently on the stove or microwave, while the sauce is best enjoyed cold. Stir before serving if it thickens in the fridge.