This tasty Peruvian grilled chicken is full of flavor! Marinated with spices and grilled to perfection, it’s sure to be a hit at dinner. The creamy green sauce adds a delicious kick!
I love how easy this dish is to make, and it’s perfect for a quick meal. Pair it with rice and veggies, and you’ve got a colorful plate that everyone will enjoy! 🌈
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are fantastic for grilling as they remain juicy. If you prefer, you could use chicken breasts, but they might dry out faster if overcooked.
Spices: Paprika adds a nice flavor, and using smoked paprika is even better for depth. If you don’t have it, regular paprika works fine. Additionally, cumin and oregano give a unique aroma; you can substitute oregano with Italian seasoning if needed.
Jalapeños: Fresh jalapeños add a spicy kick. If you want less heat, remove the seeds. If they’re not available, feel free to use green bell pepper for mildness.
Cilantro: Fresh cilantro is key for the sauce, but if you’re not a fan, parsley can be substituted, although the flavor will slightly change.
How Do I Get My Chicken Grilled to Perfection?
Getting perfectly grilled chicken requires a little attention to detail. Here’s how to achieve crisp skin and juicy meat:
- Marinate the chicken for at least an hour to let those flavors soak in. Overnight is best!
- Preheat your grill well. A hot grill helps achieve that perfect sear.
- Start grilling skin-side down to render the fat and get crispy skin. Avoid moving it around too much.
- Use a meat thermometer to check the internal temperature—it should reach 165°F (74°C) to be safe.
Let the chicken rest a few minutes before serving. This helps retain the juices, making it more flavorful and tender!
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 paprika (preferably smoked)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder or cayenne pepper (adjust for heat preference)
- 1/2 tsp ground black pepper
- 1 tsp salt
- Juice of 1 lime (or lemon)
- 2 tbsp olive oil
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 for less heat (include seeds for more heat)
- 2 cloves garlic
- Juice of 1 lime
- 1 tsp honey or sugar
- Salt and pepper, to taste
- Water (to thin the sauce as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus marinating time of at least 1 hour (or up to 6 hours for better flavor). You’ll spend about 20-25 minutes grilling the chicken. Overall, plan on about 1 hour and 15 minutes to enjoy a delicious meal, including prep and cooking time!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a large bowl, mix together the minced garlic, paprika, cumin, oregano, chili powder, black pepper, salt, lime juice, and olive oil. Stir until all ingredients are combined nicely. This mix will pack a flavorful punch for your chicken!
2. Marinate the Chicken:
Add the chicken thighs into the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, but for the best flavor, try to marinate it for 4-6 hours or even overnight!
3. Make the Creamy Green Sauce:
In a blender or food processor, combine the fresh cilantro, mayonnaise, sour cream (or Greek yogurt), jalapeños, garlic, lime juice, and honey. Blend until super smooth. If the sauce is too thick for your liking, add water a tablespoon at a time until you reach your desired consistency. Don’t forget to taste and season with salt and pepper, then cover and refrigerate until serving!
4. Grill the Chicken:
Once you’re ready to cook, preheat your grill to medium-high heat. Start grilling the chicken thighs skin side down for 6-8 minutes until they get a nice char and the skin crisps up. Flip the chicken and grill for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy!
5. Serve and Enjoy:
Arrange the grilled chicken thighs on a serving platter and garnish with lime wedges and fresh cilantro. Serve your creamy green sauce on the side for dipping. Enjoy your delicious Peruvian grilled chicken!
This dish is not only packed with flavor but also brings a taste of Peru right to your kitchen. Happy cooking! 🌿🍗
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used for quicker cooking, but keep an eye on the grill time so they don’t dry out. They usually take about 5-7 minutes per side.
What If I Don’t Have Cilantro for the Sauce?
If cilantro isn’t your thing, parsley is a great substitute and will still give you a fresh flavor. You might also try basil for a different twist!
Can I Make the Green Sauce in Advance?
Yes! You can prepare the creamy green sauce a day ahead. Just store it in an airtight container in the refrigerator. Stir well before serving since it may thicken up a bit.
How Do I Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the fridge. It will stay fresh for up to 3 days. You can reheat it in the microwave or oven until warmed through.
