Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 8 h 50 min
Cuisine: Peruvian
Ingredients: 2 pounds boneless, skinless chicken thighs; 5 cloves garlic, peeled; 1/3 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon extra virgin olive oil; 2 teaspoons ground cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper, to taste; 3 jalapeños, seeded and roughly chopped; 1 cup fresh cilantro leaves; 2 green onions, chopped (green parts only); 2 cloves garlic, peeled; 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil

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This Peruvian grilled chicken recipe brings bold, smoky flavors to the table, complemented by a vibrant, creamy green sauce known as aji verde. The chicken is marinated in a blend of garlic, lime, soy sauce, and warm spices, then grilled to perfection. The aji verde sauce, made with jalapeños, cilantro, and Greek yogurt, adds a refreshing and spicy kick that ties the dish together beautifully.

Why I Love This Recipe

I love how this recipe transforms simple ingredients into a meal that's bursting with flavor. The marinade infuses the chicken with a rich, savory taste, while the creamy green sauce provides a zesty contrast. It's a dish that feels both comforting and exciting, perfect for impressing guests or enjoying a special family dinner.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 pounds boneless, skinless chicken thighs
5 cloves garlic, peeled
⅓ cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
Black pepper, to taste

For the Creamy Green Sauce (Aji Verde):

3 jalapeños, seeded and roughly chopped
1 cup fresh cilantro leaves
2 green onions, chopped (green parts only)
2 cloves garlic, peeled
½ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil

Directions

Marinate the Chicken:

In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
Seal the bag or cover the dish and refrigerate for at least 8 hours, up to 24 hours, to allow the flavors to penetrate the meat.

Prepare the Creamy Green Sauce:

In a blender or food processor, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until the sauce is fully emulsified.
Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.

Grill the Chicken:

Preheat your grill to medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off.
Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
Remove the chicken from the grill and let it rest for a few minutes before slicing.

Serve:

Slice the grilled chicken and serve it with the creamy green sauce on the side or drizzled over the top.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Marinating Time: 8 hours (or overnight)
Cook Time: 35 minutes
Total Time: Approximately 8 hours and 50 minutes

Variations

Spice Level: For a milder sauce, use only one or two jalapeños and remove the seeds and membranes. For more heat, substitute serrano peppers or add a dash of hot sauce.
Herbs: If cilantro isn't your favorite, try using parsley or a mix of fresh herbs for a different flavor profile.
Dairy-Free: Replace the mayonnaise and Greek yogurt with dairy-free alternatives to make the sauce suitable for those avoiding dairy.
Cooking Method: If you don't have a grill, the chicken can be cooked in a skillet over medium-high heat or baked in the oven at 400°F (200°C) until fully cooked.

Storage and Reheating

Storage:

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
The creamy green sauce can be stored in a sealed container in the refrigerator for up to 1 week.

Reheating:

Reheat the chicken gently in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.
Stir the green sauce before serving to recombine any separated ingredients.

FAQs

What is aji verde?

Aji verde is a traditional Peruvian green sauce made with ingredients like jalapeños, cilantro, garlic, and lime juice. It's known for its vibrant color and spicy, tangy flavor, often served with grilled meats and roasted vegetables.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used in place of thighs. Keep in mind that breasts may cook faster and can dry out more easily, so monitor the internal temperature to ensure they don't overcook.

Is it necessary to marinate the chicken overnight?

Marinating the chicken for at least 8 hours allows the flavors to deeply penetrate the meat, resulting in a more flavorful dish. However, if you're short on time, marinating for at least 2 hours can still impart good flavor.

Can I make the sauce ahead of time?

Absolutely. The creamy green sauce can be made up to a week in advance and stored in the refrigerator. In fact, allowing it to sit for a day can help the flavors meld together even more.

What sides pair well with this dish?

This grilled chicken pairs wonderfully with sides like rice and peas, grilled vegetables, potato salad, or a fresh green salad. The creamy green sauce also makes a great dip for roasted potatoes or bread.

Conclusion

This Peruvian grilled chicken with creamy green sauce is a flavorful and satisfying dish that's sure to impress. The combination of smoky, marinated chicken and the zesty, spicy sauce creates a harmonious balance that's both comforting and exciting. Whether you're hosting a dinner party or simply looking to spice up your weeknight meals, this recipe is a delicious choice.

Peruvian Grilled Chicken with Creamy Green Sauce

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 8 hours 50 minutes
Yield: 4 servings
Category: Main Dish
Method: Grilling
Cuisine: Peruvian
Diet: Gluten Free

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Description

Peruvian grilled chicken marinated in a flavorful blend of garlic, lime, soy sauce, and spices, served with a creamy and spicy green sauce (aji verde) made from jalapeños, cilantro, and Greek yogurt.

Instructions

In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.
Place chicken thighs in a large zip-top bag or dish and pour marinade over. Coat well and refrigerate for at least 8 hours or overnight.
To make the sauce, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper until smooth. Slowly add olive oil while blending to emulsify.
Transfer the sauce to a bowl, cover, and refrigerate until serving.
Preheat grill to medium-high heat. Remove chicken from marinade and let excess drip off.
Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and nicely charred.
Let the chicken rest for a few minutes before slicing.
Serve sliced grilled chicken with the creamy green sauce on the side or drizzled on top.