This Easy Peruvian Grilled Chicken is tasty and full of flavor! Marinated to perfection, it’s juicy, tender, and served with a deliciously creamy green sauce that adds a zing.
Key Ingredients & Substitutions
Chicken Thighs: I prefer bone-in, skin-on thighs for their juicy texture and flavor. However, you can use boneless thighs or even chicken breasts if you want a leaner option.
Cilantro: Fresh cilantro gives the sauce its unique flavor. If you’re not a fan, try parsley or basil instead. Each will change the sauce taste but still be delicious!
Mayonnaise & Sour Cream: I love using a mix of both for richness. You can substitute Greek yogurt for healthier options, or try dairy-free mayo for a lighter sauce.
Jalapeño: Adjust its heat to your liking! If you want a milder sauce, omit the seeds or use a bell pepper instead.
How Do I Get the Chicken Grill Marks Just Right?
Grilling chicken thighs can be tricky, especially getting those beautiful grill marks! Here are some tips:
- Preheat your grill fully — it should be hot! This ensures a good sear.
- Place the chicken skin-side down and avoid moving it for the first few minutes. This helps to achieve that perfect browned color.
- Flip only once, halfway through cooking. This keeps the juices in and helps the chicken cook evenly.
Using a meat thermometer to check for an internal temperature of 165°F (75°C) ensures your chicken is cooked perfectly. Happy grilling!
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Peruvian Grilled Chicken:
- 6 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 jalapeño, seeded (or keep seeds for extra heat)
- 2 cloves garlic
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: 1-2 tbsp water to thin the sauce if needed
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and at least 1 hour to marinate, plus about 15-20 minutes to grill. In total, you’ll want to set aside at least 1 hour and 40 minutes (or longer if you can let it marinate overnight) to let all those wonderful flavors develop!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, mix together minced garlic, smoked paprika, ground cumin, dried oregano, cayenne pepper, salt, black pepper, olive oil, and lime juice. Stir well to combine everything into a flavorful marinade.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, making sure each piece is well coated. Cover your bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour, but for the best flavor, aim for 2-4 hours!
3. Make the Creamy Green Sauce:
In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, and olive oil. Blend until smooth. If the sauce is too thick, you can add a tablespoon or two of water to reach your desired consistency. Taste and adjust the salt and pepper as needed. Refrigerate until it’s time to serve!
4. Grill the Chicken:
Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs skin-side down on the grill. Cook for about 6-8 minutes per side, or until the internal temperature of the chicken reaches 165°F (75°C) and it has a lovely char.
5. Serve:
Once grilled, plate your chicken thighs nicely. Serve with lime wedges and a generous bowl of your creamy green sauce on the side for dipping. Feel free to garnish with extra cilantro or sliced jalapeños for a bit of flair!
Enjoy this vibrant Peruvian-style grilled chicken, perfect for a casual dinner or gathering with friends and family!
FAQ for Easy Peruvian Grilled Chicken with Creamy Green Sauce
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts for a leaner option. Just be aware that the cooking time may be shorter, so start checking for doneness around 5-6 minutes per side!
What Substitutes Can I Use for the Creamy Green Sauce?
If you’re missing some ingredients, you can substitute mayonnaise with Greek yogurt or even an avocado for a creamy consistency. If cilantro isn’t your favorite, parsley or basil can also work in the sauce, giving it a different but delicious flavor.
How Can I Make This Recipe Spicier?
If you’re looking for more heat, you can leave the seeds in the jalapeño or add additional cayenne pepper to the marinade. For an extra kick, consider adding a bit of hot sauce to the creamy green sauce!
How Do I Store Leftover Chicken and Sauce?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop. The creamy sauce can also be kept for the same duration; just give it a good stir before serving again!
