This Easy Peruvian Grilled Chicken is juicy and flavorful, seasoned just right and ready to impress. Pair it with a creamy green sauce that will have you coming back for seconds!
Honestly, the smoky taste of grilled chicken with that zesty sauce is pure magic. I sometimes use the sauce as a dip for veggies too—can’t let any go to waste! 😂
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful, perfect for grilling. If you prefer, you can use chicken breasts, but they may need a little less cooking time to stay moist.
Spices: Smoked paprika gives a unique flavor, but sweet paprika works fine too. For a milder option, omit the chili powder or use smoked paprika sparingly.
Cilantro: This is crucial for the creamy green sauce. If you’re not a fan, parsley can replace it, although it doesn’t provide the same zesty flavor.
Mayonnaise and Sour Cream: If you’re looking for a lighter option, you can swap these for Greek yogurt. Those with dairy restrictions can try using mayonnaise or dairy-free yogurt instead.
How Do I Achieve Juicy Grilled Chicken Every Time?
Grilling chicken can be tricky, but marinating and resting are key steps for juicy results. Marinating allows the flavors to soak in and the acids help tenderize the meat. Here’s how to grill it perfectly:
- Ensure your grill is preheated adequately. A hot grill sears the outside, locking in moisture.
- Don’t flip the chicken too often; let each side cook thoroughly for the best char and flavor.
- Use a meat thermometer to check doneness—165°F (75°C) is ideal for chicken.
- Rest the chicken for about 5 minutes post-grill. This lets the juices redistribute, keeping your chicken moist.
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 cloves garlic, minced
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon chili powder or aji amarillo paste (optional for authentic Peruvian flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lime
For the Creamy Green Sauce (Ají Verde):
- 1 cup fresh cilantro leaves (lightly packed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 small jalapeño or aji limo pepper, seeded and chopped (adjust to heat preference)
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh parsley (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Water to thin the sauce as needed
Time Estimate:
This recipe takes about 15 minutes for preparation and marination (plus an additional 2 hours to marinate in the fridge). Cooking on the grill will take approximately 15-20 minutes. Overall, plan for about 2 hours and 35 minutes to enjoy these delightful grilled chicken thighs!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a medium bowl, combine the minced garlic, paprika, cumin, oregano, chili powder (or aji amarillo paste), salt, pepper, olive oil, and lime juice. Mix well until all ingredients are combined.
2. Marinate the Chicken:
Place the chicken thighs into a large zip-top bag or shallow dish and pour the marinade over them. Make sure each piece is dipped and coated well with the marinade. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 2 hours, or overnight if you have time. The longer, the better the flavor!
3. Make the Creamy Green Sauce:
In a blender or food processor, combine the cilantro, mayonnaise, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, parsley (if using), olive oil, salt, and pepper. Blend the mixture until it’s nice and smooth. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning if needed.
4. Preheat the Grill:
Heat your grill to medium-high heat, about 400°F (200°C). If using a charcoal grill, prepare the coals for direct heat.
5. Grill the Chicken:
Remove the chicken thighs from the marinade, shaking off any excess. Place them skin side down on the preheated grill. Grill for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken skin is crispy and dark brown.
6. Rest the Chicken:
Remove the grilled chicken from the grill and let it rest for about 5 minutes. This step is important to let the juices settle, ensuring your chicken stays juicy and delicious!
7. Serve:
Arrange the grilled chicken on a serving plate, and garnish with fresh lime wedges, slices of jalapeño, and cilantro leaves if desired. Don’t forget the creamy green sauce on the side for dipping! Enjoy your flavorful, juicy Peruvian grilled chicken with that irresistible sauce!
FAQ for Easy Peruvian Grilled Chicken With Creamy Green Sauce
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Boneless chicken thighs will cook quicker, so reduce the grilling time to about 4-6 minutes per side. Check for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
How Do I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. The creamy green sauce can also be stored separately, and it may last for up to 5 days. Reheat the chicken gently in the microwave or on the stovetop to keep it moist.
Can I Make the Creamy Green Sauce Ahead of Time?
Absolutely! The sauce can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before serving, as it may thicken up a bit when chilled.
What Can I Serve With This Dish?
This grilled chicken pairs wonderfully with a variety of sides! Try serving it with rice, roasted vegetables, or a fresh salad. You can also serve it in tacos or on sandwiches for a fun twist!
