This juicy Peruvian grilled chicken is bursting with flavor, thanks to its special marinade. The creamy green sauce adds a tasty kick that you won’t forget!
Trust me, once you try this dish, you’ll be dreaming about that sauce. I love serving it with rice or veggies, and it’s super easy to whip up for any occasion!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give the juiciest results. If you prefer a healthier option, you can use skinless chicken breasts. Just be careful not to overcook them, as they can dry out quickly!
Garlic: Fresh garlic is a must for flavor. If you’re in a pinch, garlic powder can work, but it won’t give the same punch. I personally recommend using fresh whenever I can!
Cilantro: This herb is the star of the green sauce! If you’re not a fan of cilantro, fresh parsley is a great substitute that still gives a fresh flavor.
Greek Yogurt: For a lighter sauce, you can swap out the sour cream for Greek yogurt. It adds creaminess and a tangy taste that I enjoy!
Jalapeños: These add heat to the sauce, but you can adjust their amount based on your spice preference. If you want it milder, skip them or use a small amount of diced bell pepper instead.
How to Get Perfectly Grilled Chicken Every Time?
Grilling chicken thighs is simple, but getting that perfect char and juiciness takes a bit of attention. Here’s how you can nail it:
- Marinating: Always marinate for at least an hour for flavor, but preferably overnight for the best results. This helps tenderize the chicken too!
- Preheat the Grill: Ensure your grill is hot before placing the chicken on it. This helps sear the skin and lock in the juices.
- Don’t Rush: Cook on medium-high heat and flip the chicken only once to prevent sticking. Check for a golden brown color and use a meat thermometer to ensure it reaches 165°F (75°C).
These tips really elevate the grilling process and lead to tasty results! Happy cooking!
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 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder (optional, adjust to taste)
- 1 1/2 tsp salt
- 1/2 tsp 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 jalapeños, seeded and chopped (adjust to heat preference)
- 2 cloves garlic
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Water as needed for thinning
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and at least 1 hour for marinating (up to overnight for the best flavor). Grilling will take about 15-20 minutes. In total, plan for around 1.5 hours, including wait time for marination.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix olive oil, minced garlic, smoked paprika, cumin, oregano, chili powder (if you’re using it), salt, black pepper, and lime juice. Add the chicken thighs, ensuring each piece is well-coated with the marinade. Cover the bowl and let it marinate in the fridge for at least 1 hour, but if you have time, let it sit for 4 hours or overnight. This will deepen the flavors!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, prepare the green sauce. In a blender or food processor, combine fresh cilantro, mayonnaise, sour cream (or Greek yogurt), jalapeños, garlic, lime juice, and olive oil. Blend until you achieve a smooth and creamy consistency. If it’s too thick, gradually add water, one tablespoon at a time, until you reach your desired thickness. Finally, season with salt and pepper to taste. Store it in the fridge until you’re ready to serve.
3. Grill the Chicken:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. Place the marinated chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes on each side, flipping occasionally. You’re aiming for a nice char and an internal temperature of 165°F (75°C). The skin should be crisp and golden brown when done!
4. Serve:
Once grilled, transfer the chicken to a serving plate. Garnish with lime wedges and additional fresh cilantro if desired. Serve the creamy green sauce alongside for dipping—it’s the perfect complement to the grilled chicken!
Enjoy your delicious Peruvian grilled chicken with creamy green sauce—it’s sure to be a hit!
FAQ for Easy Peruvian Grilled Chicken with Creamy Green Sauce
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just be aware that they can dry out more easily, so watch the cooking time closely and aim for an internal temperature of 165°F (75°C).
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 1 hour, but for the best flavors, I recommend marinating it overnight. Just make sure to keep it refrigerated the entire time!
Can I Make the Creamy Green Sauce in Advance?
Absolutely! You can prepare the creamy green sauce a day ahead. Just store it in an airtight container in the refrigerator. It may thicken a bit, so stir in a little water to reach your desired consistency before serving.
How Do I Store Leftovers?
Store any leftover chicken and sauce in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the sauce will last about 5 days. Reheat the chicken in the microwave or on the stove, and enjoy the sauce cold or at room temperature.
