This tasty Peruvian grilled chicken is packed with flavor, thanks to a zesty marinade! It’s juicy on the inside and a little crispy on the outside, making every bite a delight.
The creamy green sauce is like a magic wand that makes everything better—it’s cool, spicy, and oh-so-dippable! I could drink it straight from the bowl. 😂 Just a little drizzle makes this chicken sing!
Making this dish is super easy! Just marinate the chicken, grill it up, and enjoy with the sauce. Perfect for a quick family dinner or a fun weekend barbecue!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for juicy and flavorful results. If you prefer, you can use boneless, skinless thighs, but keep an eye on cooking times as they cook faster. Chicken breasts are also a good option, but they can dry out more easily.
Olive Oil: This is a great choice for your marinade, but feel free to swap it for avocado oil or melted coconut oil if you want a different flavor. Just remember that the oil helps to keep the chicken moist while grilling!
Smoked Paprika: If you’re out of smoked paprika, regular paprika works, but the smoky flavor will be missing. A pinch of chili powder can add some heat and flavor too. It’s a nice way to give depth to the dish!
Cilantro: Fresh cilantro adds a vibrant flavor to the sauce, but you could substitute parsley if you’re not a fan of cilantro or have an allergy. Parsley won’t give the same flavor, but it will still taste great!
Mayonnaise or Greek Yogurt: Both make the sauce creamy, but Greek yogurt gives a tangy taste and a lighter option. If you want a vegan version, try using avocado or a plant-based yogurt instead.
How Do I Grill Chicken Thighs to Perfection?
Grilling chicken can be tricky, but with the right tips, you’ll get a delicious result every time! Here’s how to achieve perfectly grilled chicken thighs:
- Preheat the Grill: Make sure your grill is hot before placing the chicken on it. This helps create a nice sear and prevents sticking.
- Cook Skin Side Down First: Start grilling skin side down to crisp it up. This usually takes about 5-7 minutes. Don’t press down on the chicken; let it cook as is!
- Monitor the Temperature: Use a meat thermometer to check the internal temperature. Aim for 165°F (74°C) for safe consumption. This ensures juicy and safe chicken.
- Let it Rest: Once off the grill, let the chicken rest for a few minutes. This helps keep the juices inside for a more flavorful bite, making a big difference!
With these tips and ingredient insights, you’ll be well on your way to making a delicious Peruvian grilled chicken that everyone will love! Enjoy your cooking adventure!
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 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup mayonnaise or Greek yogurt
- 1 cup fresh cilantro leaves (packed)
- 1 small or ½ large jalapeño, seeded (keep some seeds for more heat)
- 2 cloves garlic
- Juice of 1 lime
- ¼ cup olive oil
- Salt to taste
- Optional: 2 tablespoons grated Parmesan cheese or queso fresco for extra creaminess and flavor
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, and you should ideally marinate the chicken for at least 1 hour (but 3-4 hours or overnight is best). Grilling will take about 15-20 minutes. Overall, plan for 1 hour for marinating and 30 minutes for cooking and serving, totaling around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, olive oil, and lime juice. Take your chicken thighs, and rub the marinade all over them, making sure they’re well-coated. Cover the bowl and place it in the fridge for at least 1 hour. For the best flavor, try to refrigerate them for 3-4 hours or even overnight!
2. Prepare the Creamy Green Sauce:
While your chicken is marinating, it’s time to make that delicious creamy green sauce! Grab a blender or food processor and put in the cilantro, jalapeño, garlic, lime juice, mayonnaise (or Greek yogurt), and olive oil. Blend everything together until it’s smooth and creamy. Don’t forget to taste and add salt as needed. If you’re feeling adventurous, you can blend in some grated Parmesan cheese or queso fresco for a richer flavor. Stick the sauce in the fridge until you’re ready to serve!
3. Grill the Chicken:
When you’re ready to eat, heat up your grill to medium-high. Place the chicken on the grill, skin side down, and let it cook for about 5-7 minutes. Flip the chicken over to the other side and continue grilling for another 5-7 minutes or until the internal temperature hits 165°F (74°C). You’ll know it’s done when the skin is crispy and beautifully charred. Once cooked, take the chicken off the grill and let it rest for a few minutes—you want the juices to stay in!
4. Serve:
Time to dig in! Arrange your juicy grilled chicken on a serving plate. Pour the creamy green sauce into a small bowl for dipping. For a nice touch, garnish the plate with lime wedges and extra sliced jalapeños or some fresh cilantro leaves. So pretty!
5. Enjoy!
Serve your amazing grilled chicken hot, drizzling the creamy green sauce on top or using it as a dip on the side. This dish is bursting with flavor—perfect for a cozy weeknight dinner or a fun summer barbecue. Bon appétit!
This easy Peruvian grilled chicken recipe is sure to impress with its bold flavors, smoky goodness, and creamy dipping sauce, making it a hit for any occasion!
FAQs
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used for a quicker cooking time. Just keep an eye on them, as they will typically grill in about 5-6 minutes per side. Be sure to check that the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
What If I Don’t Have Jalapeños?
No problem! If you can’t find jalapeños or want a milder sauce, consider using a bell pepper or simply omitting them. If you’re looking for more heat, add some crushed red pepper flakes or a dash of hot sauce to the creamy green sauce instead!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat the chicken in an oven or on the grill at a low temperature to prevent drying out. The creamy green sauce can also be stored in the fridge, but be sure to use it within a week!
Can I Make the Marinade Ahead of Time?
Definitely! You can prepare the marinade a day in advance and store it in the fridge. Just remember to marinate the chicken when you’re ready to cook, allowing it to soak up all those delicious flavors!
