This Peruvian Grilled Chicken is marinated to perfection, grilled until juicy, and served with a zesty creamy green sauce that adds a fun twist! It’s perfect for family dinners or gatherings.
I love how the chicken has that smoky flavor while the green sauce gives it a creamy kick. It’s a great way to impress your friends at the BBQ—just watch them come back for seconds! 😂
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful. If you’re looking for a lighter option, you can switch to boneless, skinless chicken breasts. Just be mindful of the cooking time, as they cook faster!
Spices: Smoked paprika and cumin give a distinct flavor to the chicken. If you don’t have smoked paprika, regular paprika works too, though it won’t have that smoky touch. For a kick, feel free to add cayenne pepper!
Cilantro: Fresh cilantro is key for the green sauce, but if you’re not a fan, you can use parsley instead. It won’t have the same flavor, but it will still add freshness to the sauce.
Mayonnaise: Mayonnaise adds creaminess, but if you want a lighter version, you can substitute Greek yogurt or use half mayonnaise and half sour cream for a nice blend.
How Do I Get Perfectly Grilled Chicken?
Grilling chicken thighs can be easy if you follow a few simple steps. First, always preheat your grill to medium-high heat. Make sure the grates are well-oiled to prevent sticking. This helps achieve that crispy and flavorful skin.
- Place the chicken skin-side down first for about 6-8 minutes, then flip it over.
- Use a meat thermometer to check for doneness—165°F (75°C) is the magic number!
- Let the chicken rest for a few minutes after grilling to keep it juicy.
Making sure to cover the chicken while marinating enhances the flavors, so don’t skip that part! Enjoy your grilling adventure!
Peruvian Grilled Chicken With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons white vinegar or lime juice
- 3 tablespoons olive oil
For the Creamy Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 2-3 green chili peppers (like jalapeño or aji amarillo), stems removed and chopped (adjust for spice level)
- 2 cloves garlic
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon salt, or to taste
- 2-3 tablespoons water or olive oil (to thin, as needed)
Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Sliced green chili (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, plus at least 1 hour for marinating (the longer, the better!). Grilling the chicken will take about 12-16 minutes. So, you can expect a total time of around 1 hour and 30 minutes, making it perfect for a delicious dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, salt, pepper, vinegar or lime juice, and olive oil. Mix well to create a flavorful marinade.
Rub the marinade all over the chicken thighs, making sure they are thoroughly coated. Cover and refrigerate for at least 1 hour, but for the best flavor, marinating overnight is ideal.
2. Prepare the Green Sauce:
In a blender or food processor, add the fresh cilantro leaves, mayonnaise, green chili peppers, garlic, lime juice, sour cream (or Greek yogurt), and salt. Blend until you achieve a smooth and creamy consistency.
If the sauce is too thick, add in water or olive oil a tablespoon at a time until it’s the right pourable consistency. Taste and adjust the salt or lime juice to your liking.
3. Grill the Chicken:
Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the marinated chicken thighs on the grill skin-side down, and grill for about 6-8 minutes per side.
Cook until the chicken is fully cooked through and has a nice char, with an internal temperature reaching 165°F (75°C). You want it juicy and flavorful!
4. Serve:
Transfer the grilled chicken to a serving plate. Serve it alongside the creamy green sauce in a small bowl for dipping. Garnish with fresh cilantro, lime wedges, and sliced chili peppers if you like a little extra kick!
5. Enjoy:
Spoon the creamy green sauce generously over the warm chicken, and relish the vibrant and delicious flavors of this Peruvian-inspired dish!
This delightful chicken pairs wonderfully with rice, roasted potatoes, or a fresh salad for a complete meal. Enjoy your flavorful creation! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs, but the cooking time will be shorter. Grill them for about 4-6 minutes per side, making sure they still reach an internal temperature of 165°F (75°C) for safe consumption.
How Can I Make the Green Sauce Spicier?
If you’d like more heat, add additional green chili peppers or a dash of cayenne pepper to the sauce. You can also leave some seeds in the peppers for extra spiciness!
What Should I Do With Leftover Chicken and Sauce?
Store leftover chicken and sauce in separate airtight containers in the refrigerator. The chicken will last for up to 3 days, while the green sauce can stay fresh for about 5 days. Reheat gently before serving!
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours in advance and prepare the green sauce ahead of time as well. Just store everything in the fridge and grill the chicken when you’re ready to eat!
