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Peruvian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country's rich cultural heritage and diverse ingredients. Among the myriad of dishes that celebrate this culinary tradition, grilled chicken stands out as a beloved staple in many Peruvian households. It is not just a meal; it represents a gathering of family and friends, where the aromas of grilling mingle with laughter and conversation.

Peruvian Grilled Chicken with Creamy Green Sauce

Discover the vibrant flavors of Peru with this delicious grilled chicken recipe! Marinated thighs infused with garlic, paprika, and lime are paired with a creamy green sauce made from fresh cilantro, mayonnaise, and Greek yogurt. This dish is perfect for summer BBQs or a cozy dinner. Simply grill the marinated chicken, whip up the sauce, and enjoy a colorful meal that pairs beautifully with rice or salad. Easy, flavorful, and sure to impress your guests!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

Juice of 1 lime

For the Creamy Green Sauce:

1 cup fresh cilantro leaves

1/2 cup mayonnaise

1/4 cup Greek yogurt

1-2 jalapeños (adjust based on heat preference)

2 tablespoons lime juice

1 garlic clove, minced

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, combine the olive oil, garlic powder, paprika, cumin, oregano, salt, pepper, and lime juice. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

    Prepare the Creamy Green Sauce: In a blender or food processor, combine the cilantro, mayonnaise, Greek yogurt, jalapeños, lime juice, minced garlic, and salt. Blend until smooth and creamy. Adjust seasoning to taste and set aside in the refrigerator to chill.

      Preheat the Grill: Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

        Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken thighs on the hot grill. Cook for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C) and have nice grill marks.

          Rest the Chicken: Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes before slicing. This helps retain juices and flavor.

            Serve: Slice the grilled chicken and arrange it on a serving platter. Drizzle generously with the creamy green sauce or serve it on the side for dipping. Garnish with fresh cilantro if desired.

              Enjoy: Pair with salad, rice, or grilled vegetables for a complete meal!

                Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4