This Peruvian grilled chicken is seasoned just right and cooked to perfection on the grill. The star, though, is the creamy green sauce that takes it to a whole new level!
I can’t resist slathering that sauce on everything—it’s just that good! I love to serve this dish with rice or salad for a yummy meal that’s also super fun to eat.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for grilling due to their juicy nature. If you prefer, boneless skinless thighs will work too, but keep an eye on cooking times as they’ll cook faster.
Spices: Cumin and paprika create an amazing flavor base for the chicken. If you’re out of cumin, consider using coriander for a similar earthy note. For paprika, smoked paprika can give a nice twist to the dish.
Greek Yogurt: This ingredient adds creaminess and tang to the green sauce. If you want a lighter version, you could swap it out for sour cream or even a tablespoon of buttermilk mixed into regular yogurt.
Jalapeños: Adjust the spice to your liking. If you prefer mild, opt for bell peppers or leave them out completely. For more heat, try serrano peppers or a pinch of cayenne pepper in the sauce.
How Do I Get Perfectly Grilled Chicken?
To achieve perfectly grilled chicken, marinating is key! It not only adds flavor but also helps keep the meat juicy. Aim for at least one hour, but overnight is best for maximum taste.
- Ensure your grill is preheated and clean to prevent sticking. A little oil on the grates helps.
- Start grilling with the skin-side down; this helps to render the fat and gives that crispy texture.
- Use a meat thermometer! Chicken should reach an internal temperature of 165°F (75°C) to be safe and juicy.
- Let the chicken rest for a few minutes after grilling; this allows the juices to redistribute for better flavor.
How to Make Peruvian Grilled Chicken With Creamy Green Sauce?
Ingredients You’ll Need:
For the Chicken:
- 2 pounds chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Juice of 2 limes
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Creamy Green Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1 cup fresh cilantro leaves
- 1-2 jalapeños, stems removed (adjust for spice level)
- 1 tablespoon lime juice
- Salt to taste
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and at least 1 hour of marinating (preferably overnight). Grill the chicken for about 15-20 minutes. In total, you should plan for at least 1 hour and 40 minutes, including marinating and grilling time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the minced garlic, cumin, paprika, oregano, salt, black pepper, olive oil, and lime juice. Stir everything together well to make a flavorful marinade.
2. Marinate the Chicken:
Add the chicken thighs to your marinade, making sure they’re well coated on all sides. Cover the bowl with plastic wrap and put it in the fridge for at least 1 hour, or overnight if you’re planning ahead for more flavor!
3. Preheat the Grill:
When you’re ready to cook, fire up your grill to medium-high heat. Clean the grates with a brush and give them a light coating of oil to help prevent the chicken from sticking.
4. Grill the Chicken:
Take the chicken out of the marinade and let any excess drip off. Place the chicken thighs on the grill, skin-side down. Grill for 6-8 minutes on each side, until the chicken is cooked through and has a nice char. You’ll know it’s done when it reaches 165°F (75°C) internally.
5. Make the Creamy Green Sauce:
While the chicken is grilling, whip up your creamy green sauce! In a food processor, blend together the Greek yogurt, mayonnaise, cilantro, jalapeños, lime juice, and a pinch of salt until everything is smooth and creamy. Taste and adjust the seasoning if needed.
6. Rest and Serve:
Once the chicken is cooked, take it off the grill and let it rest for a few minutes. This helps keep it juicy! Serve the grilled chicken on a platter, garnished with fresh cilantro and lime wedges. Drizzle the creamy green sauce over the chicken, or keep it on the side for dipping. Enjoy your delicious meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, they will cook faster, typically taking about 4-6 minutes per side. Be sure to monitor the internal temperature to ensure they reach 165°F (75°C) for safety.
What If I Don’t Have Greek Yogurt?
No worries! You can substitute Greek yogurt with sour cream or regular plain yogurt. If using regular yogurt, consider straining it through a cheesecloth for about an hour to achieve a thicker consistency similar to Greek yogurt.
How to Store Leftover Chicken and Sauce?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. The creamy green sauce can be stored separately in its own container and will last about 4-5 days. Reheat the chicken gently in the microwave or on the stovetop before serving.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade a day in advance! Just mix the marinade and keep it in the fridge until you’re ready to use it. Marinating the chicken overnight enhances the flavor even more, so it’s a great option!
