This tasty Peruvian grilled chicken is juicy and perfectly seasoned, making it a crowd-pleaser at any meal. The creamy green sauce adds a zesty kick that you won’t forget!
I always look forward to making this dish because it’s super simple yet full of flavor. Plus, the green sauce is perfect for dipping or drizzling, and I might even sneak some on my fries! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are my favorite for this recipe because they stay juicy and flavorful when grilled. If you prefer, boneless thighs or chicken breasts can also work, though they may cook faster.
Garlic: Fresh minced garlic adds a punch to the marinade. If you’re out of fresh garlic, you can use garlic powder—about 1/2 teaspoon for each clove.
Spices: Paprika gives a nice color and flavor. I like using smoked paprika for a deeper taste. Ground cumin and oregano are also essential for that authentic flavor, but feel free to experiment with your own favorites!
Cilantro and Parsley: This creamy green sauce relies on fresh herbs for its unique flavor. If you’re not a fan of cilantro, consider using only parsley or a mix of other herbs like basil or mint.
Mayonnaise: The mayonnaise creates a rich base for the sauce. You can substitute it with Greek yogurt for a lighter version, or just use all sour cream if you prefer.
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is a game changer. It enhances flavor and helps tenderize the meat. Start by mixing your spices, garlic, olive oil, and lime juice. This creates a flavorful paste.
- Make sure to coat the chicken thighs under the skin—this helps the marinade penetrate better.
- Allow the chicken to marinate for at least 30 minutes. For the best flavor, aim for 1-2 hours or even overnight in the fridge if you can.
- Don’t forget to bring the chicken to room temperature before grilling—this helps it cook evenly!
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Grilled Chicken:
- 6 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup fresh parsley leaves (packed)
- 1 small jalapeño, seeds removed for less heat (optional)
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- Salt and black pepper to taste
- Water as needed to thin the sauce
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare (for marinating) and another 20 to 30 minutes for grilling, depending on your grill’s heat. You’ll be able to sit down to a delicious meal in less than an hour!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the minced garlic, paprika, cumin, oregano, salt, pepper, olive oil, and lime juice in a bowl. Rub this flavorful mixture all over the chicken thighs, making sure to get it under the skin for extra flavor. Let the chicken marinate for at least 30 minutes, but if you can, aim for 1-2 hours in the refrigerator—this will enhance all that delicious flavor!
2. Prepare the Creamy Green Sauce:
In a blender or food processor, toss in the cilantro, parsley, jalapeño, garlic, mayonnaise, sour cream (or Greek yogurt), and lime juice. Blend until smooth and creamy—add salt and pepper to taste. If the sauce is too thick for your liking, stir in a bit of water until you reach your desired consistency. Pop it in the fridge while the chicken grills!
3. Grill the Chicken:
Preheat your grill to medium-high heat. Place the marinated chicken thighs skin-side down on the grill. Grill for about 6-8 minutes on each side, or until the internal temperature hits 165°F (75°C) and the skin is nice and crispy. Once cooked, remove the chicken from the grill and let it rest for about 5 minutes.
4. Serve:
Arrange the grilled chicken on a serving platter and garnish it with lime wedges and fresh cilantro if you like. Serve it hot alongside your creamy green sauce for some dipping and drizzling fun!
Enjoy your juicy, flavorful Peruvian grilled chicken with zesty, creamy green sauce! It’s always a favorite at dinner parties and family gatherings!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts will work but be sure to monitor their cooking time closely since they tend to cook faster. You might want to brine them beforehand to ensure they stay juicy.
Can I Make the Green Sauce Ahead of Time?
Absolutely! You can prepare the creamy green sauce a day in advance. Just store it in an airtight container in the fridge. Give it a good stir before serving as it may thicken slightly over time.
What Can I Serve with This Chicken?
This grilled chicken pairs wonderfully with rice, quinoa, or a vibrant salad. You can also serve it with roasted vegetables or fried plantains for a complete Peruvian meal!
How Do I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. The green sauce can last about 3-4 days in the fridge. To reheat, just warm the chicken gently in the oven or microwave.
