This Peruvian Grilled Chicken is juicy and full of flavor, making it a favorite for any dinner. The star is the creamy green sauce that adds a zesty kick!
You won’t believe how easy it is to grill the chicken to perfection. The green sauce is so good, you might want to put it on everything—seriously, it’s that tasty!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give juicy flavor, but you can use boneless thighs or even chicken breasts if preferred. Just remember, breasts may dry out quicker!
Smoked Paprika: This spice adds a delightful depth. If you can’t find smoked paprika, regular paprika or cayenne pepper can work in a pinch, but might lack that distinct smokiness.
Cilantro: Fresh cilantro is key for the sauce’s flavor. If you’re not a fan, try parsley for a milder taste. It won’t be the same, but still delicious!
Greek Yogurt: This gives creaminess with a tang. If you want a lower-calorie option, use light mayo or sour cream instead. Both will work well!
How Do You Make Sure Your Chicken is Juicy and Full of Flavor?
The marinade is your best friend here! It’s so important to let the chicken soak up those flavors. For maximum impact, marinate the chicken overnight in the fridge if you can. If short on time, at least an hour will help.
- Mix the marinade ingredients well to ensure even coating.
- Cover the chicken fully and place it in the fridge, allowing it to soak up the spices and lime juice.
Grilling the chicken skin-side down first is crucial for that crispy texture. Let it cook undisturbed for those grill marks before flipping. Don’t forget to let it rest after grilling to keep the juices in!
How to Make Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1-2 jalapeños (seeds removed for less heat)
- Juice of 1 lime
- Salt to taste
- Optional: water to thin out the sauce
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes in total. You’ll spend about 15 minutes preparing the marinade and sauce, then allow at least 1 hour for marinating the chicken. Grilling takes about 15-20 minutes. It’s simple and packed with flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by grabbing a large bowl. Combine the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, pepper, and lime juice. Mix everything well until it’s well combined. Now, add the chicken thighs, making sure they are fully coated in the marinade. Cover the bowl and pop it in the refrigerator. Let the chicken marinate for at least 1 hour, but if you have time, let it sit overnight for an even tastier result!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, you can whip up the creamy green sauce. In a food processor, add the fresh cilantro, mayonnaise, Greek yogurt, jalapeños, lime juice, and salt. Blend everything until it’s nice and smooth. If the sauce seems a bit thick, you can add a little water to thin it out to your liking. Taste it and adjust the seasoning if needed. Once done, set it aside in the fridge until you’re ready to serve.
3. Preheat the Grill:
When you’re ready to cook, it’s time to heat things up! Preheat your grill to medium-high heat, around 400-450°F (200-230°C). This will give your chicken that lovely grilled flavor.
4. Grill the Chicken:
Take the chicken out of the marinade and let any excess drip off. Place the chicken thighs on the grill, skin-side down. Grill them for about 6-7 minutes until the skin is crispy and you see lovely grill marks. Flip the chicken over and grill for another 6-7 minutes. You want the chicken to be cooked through, with an internal temperature reaching 165°F (75°C).
5. Rest the Chicken:
When your chicken is cooked, carefully remove it from the grill and let it rest for a few minutes. This helps keep the juices inside, making it extra delicious!
6. Serve:
Now it’s time to enjoy your meal! Plate the grilled chicken thighs and serve them with the creamy green sauce on the side. If you’d like, garnish with lime wedges and extra cilantro for a fresh touch. Enjoy your flavorful Peruvian grilled chicken!
Can I Substitute Chicken Thighs for Other Cuts?
Absolutely! If you prefer chicken breasts or drumsticks, feel free to use those instead. Just keep in mind that cooking times may vary: breasts typically cook faster while drumsticks take a bit longer. Always ensure the internal temperature reaches 165°F (75°C) for safety.
What If I Don’t Have Fresh Cilantro?
If fresh cilantro is unavailable, you can substitute it with fresh parsley for a different flavor. However, the unique taste of cilantro is key to the traditional Peruvian sauce, so consider using a smaller amount of dried cilantro if fresh isn’t an option. Use about 1 tablespoon of dried for every cup of fresh.
How to Store Leftover Creamy Green Sauce?
Store any leftover sauce in an airtight container in the fridge for up to 5 days. Just give it a quick stir before using as the ingredients may separate over time. You can also freeze it for up to 2 months—just thaw it in the fridge before use.
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade a day in advance. Just mix the ingredients and store it in the fridge until you’re ready to marinate the chicken. This not only saves time but allows the flavors to meld beautifully! Just ensure you marinate the chicken for at least an hour for the best flavor.
