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This ultimate Peruvian grilled chicken brings authentic South American flavors right to your backyard. The tangy, garlicky marinade transforms ordinary chicken thighs into a mouthwatering feast, while the creamy green sauce adds the perfect cooling complement to the smoky grilled meat.
I first made this chicken for my brother who had just returned from a trip to Lima. He claimed it tasted even better than what he had enjoyed at the famous charcoal chicken spots in Peru. Now it's our go-to summer grilling recipe when we want to transport ourselves somewhere exotic.
Ingredients
- Boneless skinless chicken thighs: Offer more flavor and moisture than breast meat
- Soy sauce: Provides the umami base for the marinade
- Fresh lime juice: Adds brightness that balances the savory elements
- Cumin and paprika: Create that distinctive Peruvian flavor profile
- Jalapeños: Give the green sauce its signature kick without overwhelming heat
- Fresh cilantro: Essential for the authentic flavor of the sauce
- Greek yogurt: Adds tanginess while cutting the richness of the mayonnaise
Step-by-Step Instructions
- Blend the marinade:
- Combine garlic cloves, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Process until completely smooth, about 30 seconds. The marinade should have a rich reddish-brown color with a consistency similar to thin barbecue sauce.
- Marinate the chicken:
- Place chicken thighs in a large zip-top bag and pour the marinade over them. Press out excess air before sealing the bag. Massage the bag gently to ensure every piece of chicken is fully coated. Refrigerate for at least 8 hours, but preferably 24 hours for the most flavorful results.
- Prepare the green sauce:
- Combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper in a blender. Process until the herbs and peppers are finely chopped, about 30 seconds. With the blender running, slowly drizzle in the olive oil until the sauce becomes smooth and slightly thickened. Transfer to a serving bowl and refrigerate until ready to use.
- Grill to perfection:
- Preheat your grill to medium-high heat, around 350°F. Remove chicken from marinade, allowing excess to drip off. Place chicken on the grill and cook for 5-6 minutes per side until the exterior has nice char marks and the internal temperature reads 165°F. Let rest for 5 minutes before serving with the green sauce.
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The green sauce is truly the star companion to this chicken. I discovered its magic after a Peruvian friend insisted I couldn't serve the chicken without it. She was right. The bright, creamy sauce cuts through the richness of the grilled meat and creates a perfect balance that makes this dish extraordinary.
Make Ahead Options
The beauty of this recipe lies in its make-ahead potential. The chicken can marinate for up to 24 hours, developing deeper flavors the longer it sits. The green sauce actually improves after a day in the refrigerator as the flavors meld together. You can prepare both components the day before your gathering, making this perfect for entertaining with minimal day-of cooking stress.
Serving Suggestions
In Peru, this chicken is traditionally served with french fries and a simple salad. For a healthier twist, I like to pair it with cilantro lime rice and a fresh avocado salad. The green sauce works beautifully not just with the chicken but also drizzled over the rice or used as a salad dressing. For a full Peruvian experience, serve with cold bottles of Cusqueña beer or a pitcher of pisco sour cocktails.
Ingredient Substitutions
If you cannot find jalapeños, serrano peppers make an excellent substitute with a bit more heat. For a milder version, use just one jalapeño with seeds and ribs removed. Boneless chicken breasts can replace thighs but reduce the grilling time to prevent drying out. For a dairy free green sauce, use additional mayonnaise in place of the Greek yogurt.
Frequently Asked Questions
- → What makes the Peruvian grilled chicken unique?
The marinade combines soy sauce, lime, cumin, and garlic, creating bold and smoky flavors unique to Peruvian-style cooking.
- → How long should the chicken marinate?
For best results, marinate the chicken for 8 to 24 hours to fully absorb the flavors.
- → Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are juicier and more flavorful. If using breasts, monitor grilling time to prevent drying out.
- → How do I make the green sauce creamy?
The creaminess comes from mayonnaise, Greek yogurt, and slowly adding olive oil to emulsify the sauce while blending.
- → What is the ideal grill temperature for the chicken?
Preheat your grill to medium-high heat (around 350°F) for even cooking.
- → What sides pair well with this dish?
Serve the chicken with rice, grilled vegetables, or a simple garden salad for a complete meal.