This Peruvian Grilled Chicken is juicy and full of flavor, thanks to tasty spices and fresh herbs. The star of the dish is the creamy green sauce that adds a zesty kick!
Whenever I make this chicken, I can’t help but slather on extra sauce—it’s just that good! Serve it with rice or veggies, and you’ve got a meal everyone will love. 😊
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give the best flavor and juiciness. You can substitute with boneless thighs or even chicken breasts, but keep an eye on cooking times as they can dry out quicker.
Olive Oil: Use extra virgin olive oil for a rich flavor. If you don’t have any, grapeseed or vegetable oil can work too. I find that olive oil adds a nice depth to marinades.
Lime Juice: Fresh lime juice is best because it offers a bright and zesty flavor. If limes are out of season, lemon juice can be an okay substitute, though it’s less sweet.
Cilantro: Fresh cilantro is key in the creamy green sauce. If you’re not a fan, try using parsley or even basil for a different flavor profile. My favorite is sticking with cilantro for its unique taste!
What’s the Best Way to Marinate Chicken for Maximum Flavor?
Marinating is crucial for enhancing the chicken’s flavor. Here are some steps to ensure it’s effective:
- Combine your marinade thoroughly, ensuring all ingredients are well blended before adding the chicken.
- Make sure to coat each piece generously—this helps the flavors to penetrate.
- If you can, let it marinate overnight in the fridge. This allows the spices to deeply infuse into the chicken.
- Don’t skip the resting time after grilling! Letting the chicken rest for a few minutes allows juices to redistribute, making it more tender when cut.
Peruvian Grilled Chicken With Creamy Green Sauce
Ingredients You’ll Need:
For The Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon garlic, minced (about 2 cloves)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
For The Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1-2 jalapeños, seeded for less heat (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time, plus at least 1 hour for marinating the chicken (or overnight for the best flavor). Grilling time will take around 15 minutes. So, you can expect to spend about 30 minutes in total once the chicken is marinated, making it a great choice for a delicious dinner!
Step-by-Step Instructions:
1. Create the Marinade:
In a medium bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, paprika, black pepper, and salt. This flavorful marinade will help infuse the chicken with delicious taste.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, ensuring that they are well-coated on all sides. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Place it in the refrigerator for at least 1 hour, but overnight is best for maximum flavor.
3. Prepare the Creamy Green Sauce:
While the chicken is marinating, let’s whip up the creamy green sauce! In a blender or food processor, combine the cilantro leaves, mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, and jalapeños if using. Blend until smooth and creamy. Taste and season with salt and pepper, adding more lime juice if you like it a bit tangier. Set it aside for later.
4. Grill the Chicken:
Once the chicken has marinated, preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken thighs skin-side down on the grill. Grill for about 6-7 minutes, then flip and cook for another 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and have a nice char on the outside.
5. Let It Rest and Serve:
Once grilled, remove the chicken from the grill and let it rest for about 5 minutes. This helps keep the chicken juicy! Serve the grilled chicken on a platter with the creamy green sauce on the side for dipping. Don’t forget to garnish with fresh cilantro and lime wedges for an extra pop of flavor!
Enjoy your delicious Peruvian Grilled Chicken with Creamy Green Sauce!
Can I Use Boneless Chicken Thighs Instead of Bone-in?
Absolutely! If you prefer boneless chicken thighs, reduce the grilling time to about 4-5 minutes per side. Since they cook faster, make sure to check that they are cooked through, reaching an internal temperature of 165°F (75°C).
What If I Don’t Have All the Ingredients for the Marinade?
No worries! If you’re missing ingredients like soy sauce or lime juice, you can substitute with equal parts balsamic vinegar or apple cider vinegar mixed with a little honey for sweetness. This will still give you a tasty marinade, though the flavor profile will be slightly different!
How to Store Leftovers Properly?
Store any leftover grilled chicken and creamy green sauce in separate airtight containers in the fridge. The chicken will be good for up to 3 days, while the sauce can last up to a week. Reheat the chicken in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Can I Make the Creamy Green Sauce Vegan?
Yes, you can! To make it vegan, replace the mayonnaise with a vegan mayo and use plant-based yogurt instead of sour cream. This will keep the creamy texture while making it suitable for a vegan diet. Enjoy!
