Peruvian Grilled Chicken with Green Sauce

Peruvian Grilled Chicken with Creamy Green Sauce

Peruvian grilled chicken is smoky, garlicky, and bright with lime, and the creamy green sauce brings everything together. Using boneless chicken thighs keeps the recipe simple and helps the chicken stay juicy on the grill.

The method is straightforward: marinate the chicken ahead of time, blend the sauce, and grill until the thickest pieces reach 165°F. Start checking early, since thigh thickness and grill heat can vary quite a bit.

Ingredients for Peruvian Grilled Chicken

• For the chicken:
• 2 to 2 1/2 pounds boneless, skinless chicken thighs (about 1.1kg), trimmed if needed
• 4 cloves garlic, minced or grated
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons neutral oil
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon black pepper

• For the creamy green sauce:
• 2 medium jalapeños, ribs and seeds removed for less heat
• 1 cup packed fresh cilantro (30g)
• 4 green onions
• 1 clove garlic
• 1/2 cup mayonnaise (115g)
• 1/2 cup Greek yogurt (115g)
• 1 to 2 tablespoons olive oil
• 1 tablespoon lime juice, or to taste
• Salt, to taste
• Black pepper, to taste

Boneless thighs are the easiest choice here because they cook quickly and stay moist. For a milder sauce, remove all the jalapeño seeds and ribs before blending.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

1. Mix the marinade: In a large bowl, stir together the garlic, soy sauce, lime juice, neutral oil, cumin, paprika, oregano, and black pepper. Add the chicken thighs and turn to coat well.
2. Marinate the chicken: Cover and refrigerate for at least 8 hours and up to 24 hours. Turn the chicken once if needed so the pieces stay evenly coated.
3. Make the green sauce: In a blender or food processor, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Blend until smooth. If needed, add the remaining olive oil to loosen it. The sauce should be creamy and spoonable, not thin. Taste and adjust the salt, lime, or heat.
4. Preheat the grill: Heat an outdoor grill or grill pan to medium-high, about 400°F to 450°F. Clean the grates and lightly oil them if needed.
5. Grill the chicken: Let the excess marinade drip off, then place the chicken on the hot grill with space between the pieces. Grill for 12 to 20 minutes total, flipping once or twice as needed, until browned and the thickest piece reaches 165°F. If some thighs are much thicker than others, remove the thinner pieces first.
6. Rest the chicken: Transfer the chicken to a plate and let it rest for 5 minutes before slicing or serving.
7. Serve: Spoon or drizzle the creamy green sauce over the chicken, and serve extra sauce on the side.

How to Keep the Chicken Juicy

Try to keep the thighs close in thickness so they cook more evenly. If needed, lightly flatten the thickest parts before marinating.

Use a hot, clean grill and avoid crowding the pieces. The chicken should sear, not steam. Flip it when it releases easily from the grates, and use an instant-read thermometer instead of relying only on the clock.

Oven Method

You can use the same marinade and sauce if grilling is not an option. Arrange the marinated chicken on a sheet pan and roast until browned and cooked through to 165°F. Start checking early, since thickness and oven performance vary.

What to Serve with Peruvian Grilled Chicken

Serve it with simple sides that let the sauce stand out. Rice and peas are an easy choice, and grilled potato salad makes it a little heartier. Grilled peppers, shishito peppers, green beans, or a wedge salad also work well.

For another chicken dinner with a fresh, crunchy feel, try this Asian Chicken Crunch Salad.

How to Store and Reheat Peruvian Grilled Chicken

Let the chicken cool before storing. Refrigerate the chicken in an airtight container for up to 4 days. Store the green sauce separately in a covered container in the refrigerator for up to 4 days.

The sauce may thicken after chilling, so stir it before serving. Reheat the chicken gently in the oven, in a skillet, or in the microwave just until warmed through so it does not dry out.

This recipe also works well for make-ahead prep. The chicken can marinate up to 24 hours in advance, and the sauce can be blended a day ahead.

If you like cooking with chicken thighs, you may also enjoy Creamy Chicken Thigh Pasta. For another simple chicken dinner with a creamy finish, check out Creamy Chicken Breast Pasta.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 670
• Protein: 43g
• Fat: 49g
• Carbohydrates: 11g
• Per 100g: about 210 calories, 14g protein, 15g fat, 3g carbohydrates