This Easy Peruvian Grilled Chicken is tasty and so simple to make! Juicy chicken thighs are grilled to perfection and served with a creamy green sauce that packs a flavorful punch.
You’ll love how the sauce adds that special touch. I can’t help but dip everything in it, even veggies! It’s perfect for a quick weeknight dinner or a fun weekend barbecue.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect because they stay juicy while grilling. However, you can use boneless thighs or even chicken breasts if that’s what you have on hand. Just adjust the cooking time accordingly.
Olive Oil: Olive oil helps the spices adhere to the chicken. If you want a different flavor, you could use avocado oil or melted coconut oil. Both are great alternatives and will still give a tasty result.
Spices: The blend here is key! If you’re missing smoked paprika, regular paprika is fine, though it won’t have that smoky flavor. Cumin is irreplaceable, but feel free to lessen it if you’re not a fan.
Mayonnaise vs. Greek Yogurt: For the sauce, mayonnaise gives a rich texture, but Greek yogurt adds a tangy flavor. If you’re looking for a healthier option, go with Greek yogurt. It’s delicious too!
Herbs: Fresh cilantro and parsley really lift this sauce. If you’re not a fan of cilantro, try using just parsley or even basil for a different flavor profile.
How Do I Get the Chicken Juicy and Flavorful on the Grill?
Marinating the chicken is a critical step to ensure it’s juicy and flavorful. Start by mixing all the marinade ingredients together well. Marinate for at least 30 minutes, but the longer, the better. A few hours or overnight can enhance the flavor greatly!
- When you’re ready to grill, preheat your grill to medium-high. This helps to get a nice char.
- Oil the grill grates to prevent sticking. Using tongs, dip a paper towel in oil and rub it over the grates.
- Place the chicken skin-side down on the grill. Don’t flip too soon; allow it to cook for about 6-8 minutes per side.
- Use a meat thermometer to check for doneness. Chicken should reach 165°F internally.
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 6-8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup mayonnaise or Greek yogurt
- 1/2 cup fresh cilantro leaves (packed)
- 1/4 cup fresh parsley leaves
- 1-2 cloves garlic
- 1-2 jalapeño peppers, seeded for less heat
- Juice of 1 lime
- 1/4 cup olive oil
- Salt and pepper to taste
- 1-2 tbsp water (to thin sauce if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 30 minutes to marinate the chicken. You’ll then need around 20 minutes for grilling. In total, you’re looking at around 1 hour for a flavorful meal that will delight your taste buds!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, cumin, oregano, salt, pepper, and lime juice until well combined. Add the chicken thighs to the bowl and toss them to ensure they’re evenly coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes—1 to 2 hours works best for maximum flavor!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, let’s make the creamy green sauce! In a blender or food processor, combine the mayonnaise (or Greek yogurt), cilantro, parsley, garlic, jalapeño, lime juice, and olive oil. Blend everything together until the mixture is smooth. If you find the sauce is too thick, you can add water, one tablespoon at a time, until you reach the desired consistency. Season with salt and pepper to taste, then refrigerate it until you’re ready to serve.
3. Preheat the Grill:
Ready to get grilling? Heat your grill to medium-high, which is about 400°F (200°C). Don’t forget to oil the grill grates lightly to prevent your chicken from sticking!
4. Grill the Chicken:
Once the grill is hot, place the chicken thighs skin-side down on the grates. Grill them for around 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is beautifully crispy and has some lovely char marks.
5. Serve:
When the chicken is done, take it off the grill and let it rest for a few minutes. Arrange the grilled chicken on a serving platter with fresh lime wedges. Serve with the creamy green sauce on the side for dipping. Enjoy this juicy, smoky Peruvian-style chicken; it’ll be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe calls for bone-in, skin-on chicken thighs for their juiciness and flavor, you can substitute them with boneless thighs or chicken breasts. Just remember that boneless cuts will cook faster, so start checking for doneness at around 5-6 minutes per side.
Can I Make the Sauce Ahead of Time?
Yes, the creamy green sauce can be made a day or two in advance! Just store it in an airtight container in the fridge. It may thicken a bit, so if needed, stir in a little water or lime juice before serving to bring back the desired consistency.
How to Store Leftovers?
If you have leftovers, store the chicken and sauce separately in airtight containers in the fridge. The grilled chicken will stay good for up to 3 days, and the sauce will remain fresh for up to a week. Just reheat the chicken gently before serving and enjoy!
Can I Freeze the Chicken or Sauce?
Yes, both the chicken and sauce can be frozen. For the chicken, ensure it’s completely cooled, then wrap tightly in plastic wrap and place in a freezer bag or container. It can be frozen for up to 3 months. The sauce can also be frozen, but may change in texture upon thawing; just give it a good stir after thawing before serving.
