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Recipe by:

Dana Ramsey

Flavorful Peruvian Grilled Chicken with Green Sauce

Marinate chicken thighs, grill to perfection, and serve with a creamy green sauce for a vibrant meal.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 pieces bone-in, skin-on chicken thighs
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. ground cumin
  • 1 Tbsp. smoked paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup fresh cilantro leaves
  • 1 cup fresh cilantro (for sauce)
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 pieces jalapeños, seeded and chopped
  • 2 Tbsp. lime juice (for sauce)
  • 1 clove garlic (for sauce)
  • Salt (for sauce), to taste

Equipment

  • Grill
  • Blender
  • Bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Let the chicken rest for 5 minutes before serving. Drizzle with creamy green sauce and serve with roasted vegetables or rice.

Notes

Marinating the chicken is key for enhanced flavor and tenderness. Letting the sauce rest in the fridge intensifies its taste.