Easy Peruvian Grilled Chicken with Creamy Green Sauce

Key Ingredients & Substitutions

Chicken Thighs: Bone-in, skin-on thighs bring flavor and moisture. If you prefer, you can use chicken breasts, but they may dry out more easily. Chicken tenders work too for a quicker cooking time.

Smoked Paprika: This spice gives a nice smoky flavor. If you can’t find it, regular paprika or even chili powder can work, but the taste will be slightly different. I prefer smoked for the depth it adds!

Cilantro: A key element in the green sauce. If you’re not a fan, try fresh parsley as a substitute, though it won’t have the same bright flavor.

Mayonnaise vs. Greek Yogurt: I love using mayonnaise for creaminess but Greek yogurt lightens it up and adds tang. Use whatever you have on hand, or get creative with sour cream!

How Can I Achieve Perfectly Grilled Chicken?

The key to perfectly grilled chicken is in the marinade and cooking technique. Start by letting the chicken marinate for at least 30 minutes; this infuses it with flavors and keeps it juicy. Here are some tips to ace the grilling process:

• Preheat your grill to medium-high heat. A hot grill helps get that nice char.
• Grill the chicken skin side down first, as this helps render the fat and crisp up the skin. Grill for 7-8 minutes per side.
• Use a meat thermometer to check the internal temp; it should reach 165°F (74°C) for safety.
• Let the chicken rest for 5 minutes after grilling. This allows the juices to redistribute and makes for a more tender bite.

These small steps make a big difference in flavor and texture!

Easy Peruvian Grilled Chicken with Creamy Green Sauce

Ingredients You’ll Need:

For the Peruvian Grilled Chicken:

• 6 bone-in, skin-on chicken thighs
• 2 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 salt
• ½ teaspoon black pepper
• Juice of 1 lime

For the Creamy Green Sauce:

• 1 cup mayonnaise or Greek yogurt
• 1 cup fresh cilantro leaves, packed
• 1-2 fresh jalapeño peppers (seeded for less heat)
• 2 cloves garlic
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1-2 tablespoons water to thin sauce as needed

How Much Time Will You Need?

This delicious recipe for Easy Peruvian Grilled Chicken takes about 10 minutes to prepare and about 20 minutes to grill. Including marinating time, you should set aside at least 30 minutes to up to 4 hours, depending on how long you want the chicken to soak up the flavors!

Step-by-Step Instructions:

1. Prepare the Chicken Marinade:

In a bowl, combine the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, pepper, and lime juice. Mix it well until all the ingredients come together. This flavorful marinade will keep your chicken juicy and tasty!

2. Marinate the Chicken:

Take your chicken thighs and pat them dry using paper towels. This will help the marinade stick better. Rub the spice mixture all over the chicken, making sure to get some under the skin for lots of flavor. Once coated, let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for a deeper flavor.

3. Make the Creamy Green Sauce:

For the sauce, throw the mayonnaise or Greek yogurt, cilantro, jalapeño peppers, garlic, lime juice, and olive oil into a blender or food processor. Blend it until smooth and creamy. Don’t forget to taste it! Add salt and pepper to your liking. If you want the sauce thinner, slowly mix in 1-2 tablespoons of water until you reach your desired consistency.

4. Preheat Grill:

Get your grill ready! Preheat it to medium-high heat (around 400°F or 200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.

5. Grill the Chicken:

Place the chicken thighs skin side down on the grill. Grill each side for about 7-8 minutes—aiming for an internal temperature of 165°F (74°C). You want that skin crispy and beautifully charred.

6. Rest the Chicken:

After grilling, remove the chicken from the grill and let it rest for about 5 minutes. This little break helps keep the juices inside the chicken, making every bite super moist!

7. Serve:

Arrange your juicy grilled chicken on a serving platter. Add some lime wedges for an extra squeeze of freshness. Don’t forget to serve the creamy green sauce in a bowl on the side for dipping!

Enjoy this flavorful, juicy Peruvian-style grilled chicken alongside your favorite sides or a fresh salad! It’s a hit for gatherings and family dinners alike!

FAQ for Easy Peruvian Grilled Chicken with Creamy Green Sauce

Can I Use Chicken Breasts Instead of Thighs?

Yes, you can! Chicken breasts are a leaner option, but keep in mind they may dry out more easily. To prevent this, consider marinating them for a longer time or cooking them to just 160°F (71°C) to maintain juiciness.

How Long Can I Marinate the Chicken?

You can marinate the chicken for a minimum of 30 minutes up to 4 hours in the refrigerator for the best flavor. Just be cautious not to go too long, as the acid in the lime juice can start to “cook” the chicken and affect its texture.

Can I Make the Creamy Green Sauce in Advance?

Absolutely! You can make the sauce a day ahead. Just store it in an airtight container in the fridge. Give it a good stir before serving as some separation may occur.

How Do I Store Leftover Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it gently on the stove. If you have leftover sauce, it can also be stored in the fridge for up to a week!