This Easy Peruvian Grilled Chicken is bursting with flavor! Juicy chicken marinated in a delicious mix, then grilled to perfection. The creamy green sauce adds a tasty twist!
I love slathering that bright green sauce on everything! It’s perfect for dipping or drizzling. Plus, you can whip it all up without too much fuss—yummy and easy! 🎉
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are ideal for flavor and juiciness. If you’re looking for a leaner option, chicken breasts will work, but they might not be as moist.
Olive Oil: This is your go-to fat for marinating. If you’re out of it, avocado oil or melted coconut oil can be great substitutes.
Smoked Paprika: This ingredient gives a lovely smoky flavor. If you can’t find smoked paprika, regular paprika with a pinch of cumin can do the trick.
Cilantro: Fresh cilantro is key to the green sauce. If you’re not a fan, fresh parsley can replace it, though the flavor will change a bit!
Sour Cream or Greek Yogurt: Both add creaminess to the sauce. If you want a dairy-free option, use coconut yogurt or silken tofu blended until smooth.
How Do I Get the Chicken Juicy and Flavorful?
Marinating the chicken is crucial for both flavor and moisture. The marinade acts like a flavor sponge! For best results:
- Use a resealable plastic bag or a bowl to ensure even coverage.
- Stick to marinating for at least 1 hour—longer is better for deeper flavor.
When ready to grill, make sure your grill is preheated and well-oiled. This keeps the chicken from sticking and helps to get that beautiful char on the skin.
What’s the Best Way to Make the Creamy Green Sauce?
For the creamy green sauce, blending is key! Here are a few tips:
- Start with the heavier ingredients like mayo and sour cream at the bottom of the blender for smoother blending.
- Add jalapeños carefully; taste as you go for heat preference.
If the sauce is too thick, just add a little water until you reach your desired consistency. It should be creamy but pourable for easy dipping!
Enjoy making this dish—your tastebuds will thank you!
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken and Marinade:
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder or cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1-2 jalapeño peppers, seeded and chopped (adjust for heat preference)
- 1 small garlic clove
- Juice of 1 lime
- 1/4 cup olive oil
- Salt and black pepper, to taste
- Water as needed to thin the sauce
Garnish and Serving:
- Fresh lime wedges
- Sliced jalapeños (optional)
- Fresh cilantro leaves
How Much Time Will You Need?
This recipe involves about 15 minutes of prep time, and then you’ll want to marinate the chicken for at least 1 hour (4-6 hours is better for flavor). Expect about 15-20 minutes for grilling time. Overall, you can have this delicious meal ready in around 1.5 to 2 hours, including the marination time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, dried oregano, chili powder, salt, black pepper, and lime juice. Mix well to create a flavorful marinade.
2. Marinate the Chicken:
Add the chicken thighs into the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour—longer marinating (4-6 hours) will enhance the flavor even more!
3. Make the Creamy Green Sauce:
In a blender or food processor, combine the cilantro, mayonnaise, sour cream (or Greek yogurt), jalapeño peppers, garlic, lime juice, and olive oil. Blend until smooth and creamy. If the sauce is too thick, add a bit of water until you reach your desired consistency. Season with salt and pepper to taste, then set aside or refrigerate until you’re ready to serve.
4. Grill the Chicken:
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken thighs skin side down on the grill and cook for about 6-7 minutes. 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. Serve:
Arrange the grilled chicken on a serving platter. Garnish with fresh lime wedges and sliced jalapeños if desired. Serve with the creamy green sauce on the side for dunking or drizzling over the chicken.
This delightful Peruvian grilled chicken pairs wonderfully with steamed rice, a fresh salad, or roasted potatoes. Enjoy your vibrant meal filled with flavor and flair!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Absolutely! Boneless chicken thighs or breasts can be used for a quicker cooking time. Just be mindful to adjust the grilling time to avoid drying them out—around 4-5 minutes per side should suffice for boneless pieces.
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade in advance and store it in the fridge for up to 24 hours. Just add the chicken right before grilling; it’ll pick up all those wonderful flavors!
What’s the Best Way to Store Leftovers?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the microwave or a low oven. The creamy green sauce can also be stored separately in the fridge for the same duration.
How Can I Adjust the Heat Level of the Green Sauce?
If you prefer a milder sauce, simply reduce the amount of jalapeño peppers or leave them out entirely. For extra heat, consider adding more jalapeños or a dash of hot sauce to your taste. Enjoy experimenting!
This FAQ provides helpful tips to ensure your cooking experience goes smoothly and your dish is a hit!
