Grilled Peruvian Chicken with Green Sauce Recipe

If you are craving something vibrant, full of bold flavors, and downright addictive, then this Grilled Peruvian Chicken with Green Sauce Recipe is exactly what you need in your meal rotation. The tender, juicy chicken soaked in a smoky, citrusy marinade and paired with a luscious, herb-packed green sauce is an explosion of taste that will wow your taste buds. It’s a beautiful balance of spice, tang, and creaminess that’s so simple to make but feels like a culinary celebration every time you serve it.

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role — from the smoky spices in the marinade to the fresh herbs that give the green sauce its vibrant color and bright flavor. These essentials come together to create a dish that is both approachable and irresistible.

• 500 g boneless skinless chicken thighs: Thighs stay juicy and tender during grilling, perfect for soaking up the marinade.
• 2 tbsp olive oil: Adds richness and helps the marinade cling to the chicken beautifully.
• ¼ cup lime juice: Brings a zesty brightness that cuts through the richness of the chicken.
• 4 garlic cloves (minced): Infuses both the chicken and sauce with savory depth.
• 2 tsp smoked paprika: Delivers a subtle smoky warmth that’s signature to Peruvian flavors.
• 2 tsp ground cumin: Adds earthy notes to round out the marinade’s complexity.
• 1 tsp dried oregano: A fragrant herb that complements the spices perfectly.
• 2 tsp salt and 1 tsp pepper: Essential for seasoning and balancing flavors.
• 2 fresh jalapeños: Kick up the heat and freshness in the green sauce.
• 1 cup coriander/cilantro leaves: The star herb that gives the green sauce its lively color and flavor.
• 3 garlic cloves (for sauce): Sharpen the sauce’s garlic punch.
• ½ cup mayonnaise: Creates a creamy texture that mellows and binds the sauce’s vibrant ingredients.
• 2 tbsp sour cream or Greek yogurt: Adds tanginess and silky smoothness.
• 2 tsp lime juice (for sauce): Lifts the green sauce with bright citrus notes.
• 1 tbsp olive oil (for sauce): Enhances richness and smooth blending.
• Salt and pepper (to taste): Final seasoning touch for the green sauce.
• Cooked rice: The perfect neutral base to soak up the chicken juices and sauce.
• Lime wedges and fresh coriander/cilantro: For garnishing and extra zing on the plate.

How to Make Grilled Peruvian Chicken with Green Sauce Recipe

Step 1: Prepare the Marinade and Chicken

Start by combining olive oil, lime juice, smoked paprika, ground cumin, dried oregano, minced garlic, salt, and pepper in a small bowl. This marinade packs a punch of smoky, tangy, and aromatic flavors that will soak right into the chicken, making it unbelievably tender and flavorful. Pour this over your chicken thighs and give them a good toss so every piece is thoroughly coated. Let the chicken marinate for at least 20 minutes, but if you can plan ahead, letting it sit overnight in the fridge is the secret to the juiciest, most flavorful results.

Step 2: Make the Signature Green Sauce

The green sauce is what transforms this grilled chicken into an unforgettable dish. In a food processor or blender, combine fresh jalapeños, coriander leaves, garlic cloves, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, and salt and pepper to taste. Blend everything until the sauce is silky smooth and vibrantly green. Taste and adjust the seasoning if needed. This sauce is fresh, creamy, herby, and just the right touch of spicy — it’s perfect for drizzling generously over your perfectly grilled chicken. Store any leftovers in an airtight container in the fridge for up to a week.

Step 3: Grill the Chicken to Perfection

Heat a grill pan over medium-high heat — the hotter, the better to get that beautiful char. Place the marinated chicken on the grill and cook for about 7-8 minutes on each side until the chicken is cooked through and has those irresistible grill marks. This recipe also works wonderfully on an outdoor grill or even in the oven if grilling isn’t an option. The aroma alone as it cooks will have you counting down the minutes.

Step 4: Assemble and Serve

Once your chicken is grilled, place it atop a bed of fluffy cooked rice and drizzle generously with the vibrant green sauce. Garnish with lime wedges and fresh coriander for that extra burst of freshness. This dish looks as amazing as it tastes, making it a showstopper for family dinners or casual entertaining.

How to Serve Grilled Peruvian Chicken with Green Sauce Recipe

Garnishes

Fresh lime wedges and a sprinkle of chopped coriander always brighten the plate and add an interactive element for guests to customize their bites. If you want a little extra texture, a handful of toasted pumpkin seeds on the side offer a delightful crunch that contrasts wonderfully with the creamy sauce.

Side Dishes

While cooked rice is the classic and simple choice, you can also serve this chicken alongside roasted vegetables or a crisp salad with avocado and tomatoes. For a heartier meal, Peruvian-style fried potatoes or yucca fries make a fantastic complement to the smoky chicken and creamy green sauce.

Creative Ways to Present

Thinking outside the bowl? Try slicing the grilled chicken and stacking it in warm tortillas topped with a generous dollop of green sauce for Peruvian-inspired tacos. Or, serve the chicken over a vibrant quinoa salad to add exciting textures and colors. The possibilities are endless and delicious!

Make Ahead and Storage

Storing Leftovers

Any leftover grilled chicken and green sauce can be stored in airtight containers in the refrigerator for up to three days. Keep them separate until ready to serve to preserve the freshness and texture of the sauce.

Freezing

You can freeze cooked grilled chicken pieces, but note that the texture of the green sauce may change slightly after thawing. It’s best to freeze the chicken alone and prepare a fresh batch of sauce when ready to eat for the best flavor.

Reheating

Reheat the chicken gently in a skillet over medium-low heat or in the oven to avoid drying it out. Add a little water or broth to keep it moist if needed. Once warmed through, serve with a fresh drizzle of the green sauce for that irresistible final flavor punch.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but thighs tend to stay juicier and more flavorful, especially with grilling. If using breasts, watch cooking times carefully to avoid drying out.

Is the green sauce very spicy?

The heat level depends on how many jalapeños you use and if you remove the seeds. You can adjust the spiciness to your taste by using fewer peppers or swapping for milder ones.

Can I prepare this recipe without a grill?

Yes! You can cook the chicken on a grill pan, bake it in the oven at 400°F (200°C) for about 25-30 minutes, or broil it for a few minutes per side to achieve a similar effect.

How far in advance can I make the green sauce?

The green sauce can be made up to a week ahead and stored in the fridge. Just give it a quick stir before serving, as the ingredients may settle or thicken slightly.

What are some good alternatives to mayonnaise in the green sauce?

If you prefer, you can substitute mayonnaise with extra Greek yogurt or even avocado for a dairy-free option. Each choice changes the texture and richness slightly but keeps the sauce creamy and delicious.

Final Thoughts

There’s something so satisfying about a grilled dish that combines smoky, tangy, and fresh flavors in a way that feels effortless yet spectacular. This Grilled Peruvian Chicken with Green Sauce Recipe is one of those gems that will quickly become a favorite in your kitchen. Give it a try, and watch how it sparks joy at your table with every bite!

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