This Easy Peruvian Grilled Chicken is juicy and packed with flavor, thanks to its tasty marinade. The star of the dish is the creamy green sauce that adds a nice kick!
Honestly, that sauce is so good, I could eat it with a spoon! 😂 When I make this dish, my family can’t get enough of the zesty taste. Perfect for BBQs or a quick dinner!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs because they stay juicy and flavorful on the grill. If you’re looking for a leaner option, boneless, skinless chicken breasts can work too, but watch the cooking time closely.
Spices: Smoked paprika and cumin are essential for that warm flavor. If you don’t have smoked paprika, regular paprika or even chili powder can give it a twist, though the smokiness will differ.
Cilantro: Fresh cilantro is a must for the green sauce. If you’re not a fan of cilantro, parsley can be a decent substitute, though it will change the flavor profile. Still yummy!
Sour Cream/Greek Yogurt: For creaminess, I often use Greek yogurt for a bit of tang. If you’re looking to keep it dairy-free, try coconut yogurt or a dairy-free mayo for the sauce.
Jalapeños: How spicy do you like it? Seed the jalapeños for a milder sauce or keep the seeds for extra heat. You can also use serrano peppers for a different kick!
What’s the Best Way to Marinate Chicken for Grilling?
Marinating chicken properly enhances its flavor and juiciness. For this recipe, you want to ensure that the chicken absorbs all those spices. Here’s how to do it:
- Mix all marinade ingredients in a bowl, making sure everything is combined.
- Rub the marinade onto the chicken thoroughly—don’t skip on massaging it into the skin and crevices.
- Cover and refrigerate. For best results, let it marinate for at least 4-6 hours or even overnight.
Letting it sit longer allows the spices to really seep into the chicken, which makes it extra flavorful! For quick meals, even a 1-hour marinade can make a difference. Just remember to take it out of the fridge about 30 minutes before grilling to let it come to room temperature.
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients:
For the Grilled Chicken:
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Juice of 1 lime
For the Creamy Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves (packed)
- 2 jalapeño peppers, seeded for milder sauce or with seeds for more heat
- 2 cloves garlic
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 1 tbsp white vinegar
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: 1 tbsp queso fresco or Parmesan cheese for extra richness
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time for marinating and making the sauce, plus 20 minutes to grill the chicken. For the best flavor, marinate the chicken for at least 1 hour, but letting it sit for 4-6 hours or even overnight is ideal. Overall, expect around 35 minutes on the grill, plus marinating time if you plan ahead!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large mixing bowl, add olive oil, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, salt, pepper, and lime juice. Stir everything together until well combined. Take each chicken thigh and rub the marinade all over, making sure they are evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator. Let it marinate for at least 1 hour; however, 4-6 hours or overnight is best for maximum flavor!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, let’s make the creamy green sauce! In a blender or food processor, combine the cilantro leaves, jalapeños, garlic, mayonnaise, sour cream (or Greek yogurt), lime juice, white vinegar, olive oil, and any optional cheese. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning with salt, pepper, or more lime juice according to your preference. Once blended, pop it in the fridge to chill until you’re ready to serve!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Take the marinated chicken thighs out of the fridge. Place them skin-side down on the grill and cook for about 6-8 minutes. Flip them over and continue grilling for another 6-8 minutes until the internal temperature reaches 165°F (74°C), and the outside is golden brown and crispy. If the chicken is thick, you might need to add a few more minutes. When done, remove the chicken and let it rest for 5 minutes to keep it juicy!
4. Plate and Serve:
Arrange the grilled chicken thighs on a serving platter. Garnish with wedges of fresh lime and sprigs of cilantro for color. Serve the creamy green sauce on the side for dipping. Enjoy your smoky, juicy Peruvian grilled chicken with that delicious herbaceous and zesty green sauce. Yummy!
FAQ
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Boneless, skinless chicken breasts can be used if you prefer a leaner option. Just keep in mind that they may dry out more quickly, so be sure to monitor the cooking time closely—grill them for about 5-7 minutes per side until they reach an internal temperature of 165°F (74°C).
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 4-6 hours. However, it can also marinate overnight if you want to get a head start on meal prep. If you’re in a hurry, even 1 hour will help enhance the flavor!
Can I Make the Creamy Green Sauce Ahead of Time?
Absolutely! The green sauce can be made a day in advance. Just store it in an airtight container in the fridge, and it will stay fresh. Stir well before serving, as it may separate slightly when chilled.
What’s the Best Way to Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. For the creamy green sauce, it can be kept in the fridge for about a week. To reheat the chicken, warm it gently in the microwave or oven to avoid drying it out.
