This easy Peruvian grilled chicken is full of flavor and super juicy! The chicken is marinated in tasty herbs and spices, then grilled to perfection.
Don’t forget the creamy green sauce! It’s made with fresh herbs and is the perfect dip or drizzle. Trust me, you’ll want to put it on everything! 😋
I love making this dish for gatherings because it’s quick and a real crowd-pleaser. Serve it with rice or salad for a complete meal that everyone will enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs provide great flavor and moisture. If you prefer a leaner option, you can use chicken breasts, but they may dry out more easily.
Olive Oil: Extra virgin olive oil enhances the flavors. If you’re out, any neutral oil like canola or vegetable oil works just fine.
Cilantro: This is key for the creamy green sauce. If you’re not a fan of cilantro, parsley can be a great alternative, though the flavor will change a bit.
Mayonnaise: It gives a creamy texture to the sauce. Greek yogurt is a healthier substitute if you’re looking for something lighter.
Smoked Paprika: This adds depth to the dish. If you don’t have it, regular paprika works, but you might want to add a pinch of cayenne pepper for some heat!
How Do I Get The Chicken Skin Crispy?
Crispy chicken skin adds amazing texture and flavor! To achieve this, make sure to dry the skin well before marinating. Here are the steps:
- Pat the chicken thighs dry with paper towels.
- Apply the marinade evenly, avoiding excess moisture.
- Preheat your grill properly and oil it to prevent sticking.
- Cook skin-side down first, which helps to get that delicious crisp.
Don’t rush the cooking process! Let it get that nice golden brown color before flipping. It makes a big difference in flavor and texture!
Easy Peruvian Grilled Chicken With Creamy Green Sauce
Ingredients
For the chicken:
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons white vinegar or lime juice
For the creamy green sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 small jalapeño, seeded (optional for heat)
- 1 garlic clove
- Juice of 1 lime
- Salt and pepper to taste
- Water as needed for desired consistency
Garnishes and accompaniments:
- Lime wedges
- Fresh cilantro leaves
- Sliced jalapeño or chili (optional)
Time Needed
This meal will take about 15 minutes to prep and at least 1 hour to marinate. You’ll need an additional 15-20 minutes for grilling. So, plan for around 1 hour and 35 minutes total (including marinating time) to enjoy your delicious Peruvian grilled chicken!
Step-by-Step Instructions
1. Prepare the marinade
In a bowl, mix together the olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and vinegar or lime juice. Stir until well blended, creating a flavorful marinade.
2. Marinate the chicken
Take the chicken thighs and rub the marinade all over, making sure to coat beneath the skin for maximum flavor. Place the marinated chicken in a dish, cover, and refrigerate for at least 1 hour. For the best flavor, let it marinate for 3-4 hours or even overnight!
3. Make the creamy green sauce
While the chicken is marinating, you can prepare the creamy green sauce. In a blender or food processor, combine the cilantro, mayonnaise, sour cream (or Greek yogurt), jalapeño, garlic, and lime juice. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until you achieve your desired creamy consistency. Season with salt and pepper to taste.
4. Preheat the grill
When you’re ready to cook, heat your grill to medium-high. Be sure to oil the grates to prevent the chicken from sticking.
5. Grill the chicken
Place the chicken thighs on the grill, skin-side down. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and beautifully charred.
6. Serve
Arrange the grilled chicken on a serving plate. Serve the creamy green sauce in a small bowl alongside or drizzle it over the chicken. Don’t forget to garnish with lime wedges, fresh cilantro leaves, and sliced jalapeño if you’d like a bit of extra heat!
7. Enjoy
Serve your Peruvian grilled chicken with rice, salad, or roasted vegetables for a delicious and satisfying meal. Enjoy every bite of this flavorful dish!
This recipe is sure to impress with juicy, flavorful chicken paired with a bright, tangy sauce that complements the smoky spices perfectly!
FAQs About Easy Peruvian Grilled Chicken With Creamy Green Sauce
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts for a leaner option! However, be aware that breasts can dry out more easily than thighs, so you may want to reduce cooking time and watch the internal temperature closely—aim for 165°F (75°C).
How Long Can I Marinate the Chicken?
You can marinate the chicken for anywhere from 1 hour to 24 hours. For the most flavorful result, try to marinate it overnight! Just remember to keep it refrigerated during the marinating process.
How Do I Store Leftover Chicken and Sauce?
Store any leftovers in airtight containers in the fridge. The grilled chicken will last for up to 3 days, while the creamy green sauce should be consumed within a week. Reheat chicken gently in the microwave or in a skillet until warmed through!
Can I Make the Creamy Green Sauce Without Mayo?
Absolutely! You can substitute the mayonnaise with Greek yogurt or even avocado for a creamier, healthier sauce. Experiment with ingredients until you find your favorite combination!
