This tasty Peruvian grilled chicken is juicy and full of flavor! It’s marinated with spices, then grilled to perfection. The creamy green sauce adds a zesty kick!
I love making this dish for gatherings! The chicken pairs so well with rice or salad, and the green sauce is so good, I could dip everything in it! 🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are ideal for moisture and flavor. If you prefer, you can use boneless thighs or even chicken breasts, but they may require less grilling time and won’t be as juicy.
Garlic: Fresh garlic really boosts flavor in this recipe. For convenience, you could use garlic powder, but you’ll miss the fresh punch. One teaspoon is about equal to one clove.
Spices: Smoked paprika and cumin give this dish a unique taste, but if you’re out, try regular paprika or chili powder instead. You can even mix in a bit of cayenne for some heat!
Greek Yogurt: I love using Greek yogurt in the sauce for its creaminess. If you’re looking for a lighter option, low-fat yogurt works too. You can also substitute it with sour cream or even a dairy-free yogurt.
Jalapeños: If you want less heat, remove the seeds. For a milder flavor, you can use bell peppers or skip them entirely. If you like it spicier, add more jalapeños or go for a hotter pepper.
How Do I Ensure Perfectly Grilled Chicken?
Getting grilled chicken just right can be tricky, but here’s how to do it! The secret lies in even temperature and timing. Follow these tips:
- Marinate the chicken for at least an hour to deepen the flavor. Overnight is best if you can plan ahead.
- Preheat your grill to medium-high heat before adding the chicken. This helps to sear the outside and lock in juices.
- Cook the chicken skin-side down first. This gives a nice crispy skin!
- Check for doneness with a meat thermometer. Aim for 165°F (74°C). If you don’t have one, cut into the thickest part—there should be no pink.
Following these tips will help you achieve perfectly grilled, juicy chicken every time!
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
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 1 lime
For the Creamy Green Sauce (Peruvian Aji Verde):
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 1-2 jalapeño peppers, seeded for less heat if preferred
- 2 cloves garlic
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 teaspoon white vinegar or a pinch of sugar to balance flavors
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to marinate (the longer, the better!). Grill the chicken for about 12-14 minutes, and while it’s cooking, you can whip up the creamy green sauce in just another 10 minutes. You’ll have a delicious meal ready in under two hours, perfect for dinner or a weekend gathering!
Step-by-Step Instructions:
1. Preparing the Marinade:
In a large bowl, mix together the olive oil, minced garlic, smoked paprika, cumin, oregano, salt, black pepper, and lime juice. Whisk well until all the ingredients are combined and form a nice marinade.
2. Marinating the Chicken:
Add the chicken thighs to the bowl with the marinade. Use your hands or tongs to make sure each piece is coated well. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 1 hour (or up to overnight for even more flavor!).
3. Making the Creamy Green Sauce:
While the chicken is marinating, prepare the creamy green sauce. In a blender or food processor, combine the cilantro leaves, mayonnaise, Greek yogurt, jalapeño, garlic, lime juice, olive oil, and optional vinegar or sugar. Blend until smooth. Taste and season with salt and pepper as needed. If it’s too thick, add a little water and blend again until you reach the desired consistency. Chill in the refrigerator until ready to use.
4. Grilling the Chicken:
Preheat your grill to medium-high heat. Once hot, place the chicken thighs skin-side down on the grill. Grill for about 6-7 minutes, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is beautifully charred and crispy.
5. Serving Up:
Once grilled, remove the chicken from the grill and let it rest for a few minutes. Arrange the chicken on a serving plate and garnish with lime wedges and fresh cilantro. Serve with the creamy green sauce on the side for dipping or drizzling over the chicken.
Enjoy every bite of your flavorful, juicy Peruvian grilled chicken paired beautifully with the tangy, herbaceous creamy green sauce!
FAQ for Easy Peruvian Grilled Chicken With Creamy Green Sauce
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless, skinless chicken thighs or even chicken breasts. Just keep in mind that boneless chicken cooks faster, so check for doneness at about 4-5 minutes per side. Aim for an internal temperature of 165°F (74°C).
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, sour cream is a great alternative! You can also use regular plain yogurt or a dairy-free yogurt if you prefer a non-dairy option. Just be aware that the flavor and texture may vary slightly.
How Do I Store Leftovers?
Store any leftover grilled chicken and green sauce separately in airtight containers in the refrigerator. Chicken will stay fresh for about 3 days, while the green sauce can be stored for up to a week. Just stir the sauce before using as it may separate a bit.
Can I Freeze the Chicken After Marinating?
Definitely! You can freeze marinated chicken thighs before cooking. Just place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to cook, thaw them in the fridge overnight before grilling for the best results.
