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Peruvian Grilled Chicken with Creamy Green Sauce

This Peruvian Grilled Chicken is marinated for flavor and topped with a creamy green sauce, offering a comforting and flavorful dinner option.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skin-on chicken thighs (or breasts) Thighs stay juicier.
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 piece lime, zest and juice
For the creamy green sauce
  • 1 cup packed cilantro leaves and tender stems Substitute parsley for milder flavor.
  • 1/2 cup mayonnaise Or Greek yogurt for a lighter option.
  • 1/4 cup sour cream or crema
  • 1 piece jalapeño, seeded Leave seeds for more heat.
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt More to taste.
  • 1/4 piece avocado (optional) For extra creaminess.
  • 1 tablespoon grated queso fresco (optional) For tang.

Method
 

Preparation
  1. In a bowl, whisk together olive oil, vinegar, smoked paprika, cumin, minced garlic, lime zest and juice, salt, and pepper to create the marinade.
  2. Pat the chicken dry, then coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, up to overnight for deeper flavor. Bring to room temperature 20 minutes before grilling if marinated overnight.
  3. In a blender or food processor, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, olive oil, and salt. Blend until silky and vibrant green. Adjust salt or lime as needed.
Cooking
  1. Heat a gas or charcoal grill to medium-high, or warm a heavy skillet until it is smoking hot.
  2. Place chicken skin-side down on the grill and grill for about 6–8 minutes per side until internal temperature reaches 165°F (74°C).
  3. Transfer chicken to a plate and let it rest for 5–7 minutes.
Serving
  1. Spoon the creamy green sauce over the chicken or set it in a bowl for dipping and serve with sides.

Notes

Store leftover chicken and sauce separately in airtight containers for up to 3 days. Freeze cooked chicken (without sauce) for up to 2 months.