Ready in: 1 hour 30 minutes · Serves: 4 · Technique: Grilling · Storage: Store leftover chicken in an airtight container for up to 3 days.
Quick Answer
Marinate chicken thighs, grill to perfection, and serve with a creamy green sauce for a vibrant meal.
As the summer sun takes its hold over New York City, there's nothing quite like firing up the grill for a flavorful meal. The aroma of marinated grilled chicken filling the air is a sure sign of good times and good food, especially as we gather with friends during the long holiday weekends. Today, I'm excited to share a recipe for Peruvian Grilled Chicken with Creamy Green Sauce that will not only dazzle your taste buds but also impress your guests.
A Flavorful Outdoor Feast
Why You'll Love This Recipe
- Each bite of chicken is infused with bold and aromatic spices, ensuring a flavor explosion.
- The creamy green sauce provides a refreshing contrast that enhances the dish.
- Marinating the chicken ensures it's tender, juicy, and packed with flavor.
- This recipe is perfect for summer barbecues and is sure to please guests and family alike.
- Leftovers can be enjoyed for days, making it a great meal prep option.
Ingredients
Gather these fresh ingredients to make your Peruvian Grilled Chicken with Creamy Green Sauce:
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh cilantro leaves
For the Creamy Green Sauce
- 1 cup fresh cilantro
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 jalapeños, seeded and chopped
- 2 tablespoons lime juice
- 1 clove garlic
- Salt, to taste
How to Make Peruvian Grilled Chicken with Creamy Green Sauce (Step-by-Step)
Follow these simple steps to create a delicious Peruvian dish that will impress everyone.
Step 1: Marinate the Chicken
Start by preparing the marinade for the chicken. In a bowl, combine olive oil, minced garlic, lime juice, ground cumin, smoked paprika, salt, and black pepper. The aroma of the garlic melds beautifully with the spices, creating an exhilarating fragrance.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. I prefer to let the chicken marinate for at least 2 hours; this helps to achieve a tender, juicy texture. If you have the time, marinate overnight in the refrigerator for the best results.
Step 2: Make the Creamy Green Sauce
While the chicken is marinating, let's whip up the creamy green sauce. In a blender, combine fresh cilantro, mayonnaise, Greek yogurt, jalapeños, lime juice, garlic, and a pinch of salt. Blend until the mixture is smooth and creamy, with a vibrant green color. Set this sauce aside in the fridge to let the flavors meld together.
Step 3: Grill the Chicken
Now, preheat your grill to medium-high heat. I adore using my trusty charcoal grill for the smoky flavor, but a gas grill works perfectly too. Place the marinated chicken skin-side down on the grill and cook for about 7-8 minutes, or until the skin is crispy and well-browned.
Flip the chicken and continue grilling for another 7-10 minutes, or until the internal temperature reaches 165°F (75°C). The smell of sizzling chicken fills the air, transporting me to a sun-soaked Peruvian patio.
Step 4: Rest and Serve
Once cooked, let the chicken rest for about 5 minutes before serving. This resting period is essential for the juices to redistribute, ensuring every bite is succulent. Serve the grilled chicken with a generous drizzle of the creamy green sauce, and consider pairing it with roasted vegetables or fluffy rice to soak up the extra sauce.
Common Mistakes to Avoid
- Don't skip the marination process; it's key for flavor and tenderness.
- Avoid cooking the chicken over too high heat, which can lead to burnt skin and undercooked meat.
- Don't forget to let the chicken rest after grilling; it makes a remarkable difference in juiciness.
Tips and Tricks for Success
- For a brighter flavor, add an extra squeeze of lime juice to the sauce just before serving.
- If you like a little heat, keep some of the jalapeño seeds for a spicier sauce.
- This dish is perfect for summer barbecues and holiday gatherings alike, appealing to both guests and family.
Variations
- Substitute chicken thighs with chicken breasts for a leaner option.
- Use Greek yogurt instead of mayonnaise for a lighter sauce.
- Incorporate additional herbs like parsley or mint in the creamy green sauce.
- Switch jalapeños with serrano peppers for more heat.
How to Serve
- Serve the grilled chicken with a generous drizzle of the creamy green sauce.
- Pair with a simple side of roasted vegetables.
- Accompany with fluffy rice to soak up the extra sauce.
- Garnish with additional fresh cilantro for color and flavor.
Make Ahead and Storage
- Make Ahead: Marinate the chicken up to 24 hours in advance.
- Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the oven to retain moisture.
- Freezing: Freeze marinated chicken for up to 2 months; thaw before grilling.
Recipe Notes / What I Learned
The beauty of this recipe is how well the marinade penetrates the chicken, transforming it into a flavor-packed delight. I discovered that allowing the sauce to rest in the fridge really lets those flavors shine through, resulting in an irresistible accompaniment.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 chicken thigh with sauce
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 8g carbs · 24g fat
Recipe by:
Flavorful Peruvian Grilled Chicken with Green Sauce
Ingredients
Equipment
Method
- Combine olive oil, minced garlic, lime juice, ground cumin, smoked paprika, salt, and black pepper in a bowl to create the marinade. Add chicken thighs, coating them thoroughly. Marinate for at least 2 hours or overnight for best results.
- In a blender, combine fresh cilantro, mayonnaise, Greek yogurt, jalapeños, lime juice, garlic, and salt. Blend until smooth and creamy. Chill in the fridge to meld flavors.
- Preheat the grill to medium-high heat. Grill the marinated chicken thighs skin-side down for 7-8 minutes until crispy and brown. Flip and cook for another 7-10 minutes until internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving. Drizzle with creamy green sauce and serve with roasted vegetables or rice.
Notes
FAQs
- Can I use boneless chicken thighs for this recipe?
Yes, you can use boneless chicken thighs, but adjust the cooking time as they will cook faster than bone-in thighs. - How can I make this dish without a grill?
If you don't have a grill, you can cook the marinated chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until fully cooked. - What can I serve with Peruvian grilled chicken?
This dish pairs beautifully with roasted vegetables, fluffy rice, or a fresh salad. The creamy green sauce also works well as a dip for crusty bread.
