I grill this when the day asks for smoke and bright flavor. It fits right into Grilling Recipes. We marinate the chicken and blend a cool aji that wakes up every bite. Think Peruvian chicken recipe with a creamy green sauce recipe that you will spoon on everything. My apron still carries the lime scent. I do not mind. We start with a grilled chicken marinade that works fast. Garlic keeps you company. Cumin brings warmth. Soy gives depth. I swipe a finger across the bowl then laugh because who waits for dinner. While the coals get ready we whirl the greens. The blender hums. Cilantro lifts the room. Jalapeno gives a small nudge. Yogurt turns it plush. I call this my traditional Peruvian sauces moment at home. It feels like a tiny trip. Do you love pollo a la brasa from your favorite spot. Me too. This is the backyard version. We will talk chicken grilling techniques without fuss. Sear for color. Move to gentle heat. Rest the pieces so the juice stays put. Then drag each slice through that vivid pool. The first taste lands bright and zesty and a little cool. Dinner gets quiet for a minute. Then we pass the bowl again.
Table of Contents
- 1 Key Takeaways
- 2 Easy Peruvian Chicken with Creamy Green Sauce Recipe
- 3 Ingredients for Peruvian Chicken with Creamy Green Sauce
- 4 How to Make Peruvian Chicken with Creamy Green Sauce
- 5 Tips for Making Peruvian Chicken with Creamy Green Sauce
- 6 Making Peruvian Chicken with Creamy Green Sauce Ahead of Time
- 7 Storing Leftover Peruvian Chicken with Creamy Green Sauce
- 8 Try these Main Course next
- 9 Peruvian Chicken with Creamy Green Sauce
- 10 Nutrition
1 Key Takeaways
I am Elena from Elena Cooks and I grill this bold Peruvian chicken for weeknights and for guests. The marinade hits fast. The creamy aji stays cool. We slice and dunk and smile. The dish loves company and it loves heat.
The method keeps stress low. Mix the marinade. Rest the chicken. Grill over steady fire. Blend the green sauce until smooth and plush. The taste reads bright and savory and a little tangy. It works for backyard barbecue and easy outdoor cooking.
Use thighs for juicy meat. Use a thermometer so the chicken stays safe and tender. Serve with rice or crisp salad. That creamy green sauce turns into a star for tacos and bowls. It belongs on your short list.
2 Easy Peruvian Chicken with Creamy Green Sauce Recipe
We call this a home run for Grilling Recipes and yes Grilling Recipes appears on my menu card many nights. The marinade needs simple pantry things. Garlic speaks up. Lime wakes the senses. Soy gives a deep base. I whisk. I taste. I nod. The chicken rests and takes on all that flavor. The grill adds the flame kissed finish that we crave. The creamy green sauce waits on the side and pulls the plate together.
I learned a fun trick on a rainy trip. Dry the chicken well. Oil the grates just before the first piece lands. That small move stops sticking and gives clean marks. I still hear that first sizzle in my head. It means dinner will land soon. If you love pollo a la brasa from a local spot this version brings that spirit home.
We talk flavor and we keep steps short. That smooth blend of cilantro jalapeno mayo and yogurt holds a cool tone. It plays nice with heat from the coals. Fans of traditional Peruvian sauces will feel seen. Folks curious about chicken grilling techniques will get a calm path with no fuss. The sauce also doubles as a lively dip for fries or veggie sticks.
3 Ingredients for Peruvian Chicken with Creamy Green Sauce
Chicken thighs I choose boneless skinless thighs for rich flavor and tender texture. They forgive a minute too long on the grill and still stay juicy. Breasts work but ask for more care and a shorter time over direct heat.
Garlic Fresh cloves bring a warm bite that spreads through the meat. I smash them before the blender so the oils release fast. The aroma makes the kitchen feel alive and cozy.
Lime juice Fresh squeezed tastes bright and clean. It lifts the savory notes and helps the marinade move into the meat. I keep extra wedges for serving since that last squeeze wakes up the plate.
Soy sauce This gives salt and depth in one pour. It helps color form on the grill. The umami keeps the chicken hard to stop eating. A small splash goes a long way.
Cumin and paprika These pantry spices build warmth and color. The smell reminds me of street grills and busy parks. They sit close to the garlic and lime and make friends fast.
Olive oil A little oil carries flavor and helps the surface brown in a clean way. I reach for extra virgin for taste though any good oil will work fine in a pinch.
Cilantro Stems and leaves go into the blender for the green sauce. The herb tastes fresh and grassy and makes that signature color that looks so good on the table.
Jalapeno Seeded for gentle heat or left with a few seeds for a nudge. It gives a friendly tingle that pairs with the cool base. Serrano steps in when I want extra spark.
Mayonnaise and Greek yogurt This mix turns silky and light. Mayo brings body. Yogurt adds tang and keeps the sauce spoonable. The texture clings to each slice like a hug.
Green onion and garlic They round the sauce with sweet bite. The blender softens the edges. The finish stays smooth not harsh. The kitchen smells lively and bright.
4 How to Make Peruvian Chicken with Creamy Green Sauce
Step 1 Blend garlic soy lime olive oil cumin and paprika. The mixture turns deep and glossy. Taste for salt. It should read savory and bright. This base carries the whole dish.
Step 2 Coat the chicken and rest it in the fridge at least one hour. I like overnight when time allows. The meat takes on flavor and grills with confidence. Keep extra marinade in the bag not on the fire.
Step 3 Heat the grill to medium high. Oil the grates with a folded towel and tongs. This simple move keeps the surface clean and sets you up for those neat marks that make outdoor cooking fun.
Step 4 Set the chicken over direct heat and sear both sides. Move to a cooler zone to finish. Aim for one hundred sixty five degrees on a thermometer. Rest a few minutes so the juices settle.
Step 5 Make the sauce. In a blender add cilantro jalapeno green onion garlic mayo yogurt lime juice salt and pepper. Blend smooth. If it feels thick add a small splash of water so it flows.
Step 6 Slice the chicken. Spoon the creamy green sauce over the top or serve it on the side for dipping. Sprinkle extra cilantro. Call the crew to the table and enjoy a bit of backyard barbecue joy.
5 Tips for Making Peruvian Chicken with Creamy Green Sauce
Dry the chicken before it hits the grates. Surface moisture fights browning. A quick pat with paper towels pays off. Then oil the grates right before cooking. The combo stops sticking and keeps grill marks tidy.
Use a thermometer for peace of mind. One poke saves guessing and keeps each piece juicy. Pull at one hundred sixty five degrees and let it rest. The texture turns tender and the slices look clean.
Keep the sauce cold until serving. The chill plays well with hot chicken. For a brighter kick add an extra squeeze of lime at the table. Fans of grilled chicken marinade and creamy green sauce recipe will love that balance.
6 Making Peruvian Chicken with Creamy Green Sauce Ahead of Time
Marinate the chicken the day before. The flavor deepens as the hours pass. I bag it in the morning and grill at dusk. That small bit of planning saves time when guests arrive hungry and ready.
Blend the sauce up to two days early. Keep it in a covered jar in the fridge. Give it a quick stir before serving. The color stays bright and the taste holds strong. It turns weeknight cooking smooth and calm.
For gatherings I grill the chicken to just shy of temp then finish it hot and fast when people show. This trick keeps the pace easy. Folks hang by the grill and talk. The meal fits right in with Grilling Recipes and with simple chicken grilling techniques that anyone can follow.
7 Storing Leftover Peruvian Chicken with Creamy Green Sauce
Slice cooled chicken and pack it in shallow containers. Keep the sauce in a separate jar. The meat stays tender for three days in the fridge. The sauce keeps its punch and texture through the week.
For quick lunches I tuck chicken into tortillas with greens and a spoon of sauce. The flavor wakes up a busy day. For bowls I add warm rice roasted corn and that same vivid drizzle. It feels fresh yet easy.
Freeze cooked chicken for a month. Thaw in the fridge then reheat gently in a skillet. The sauce does not love the freezer so make a fresh batch. Fans of traditional Peruvian sauces will not mind the excuse.
8 Try these Main Course next
9 Peruvian Chicken with Creamy Green Sauce
Peruvian Chicken with Creamy Green Sauce Grilling Recipes
Ingredients
Chicken
- 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
Green Sauce
- 3 jalapenos seeded and ribs removed roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions green parts only chopped
- 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
Instructions
Chicken
- Blend garlic soy lime oil cumin paprika oregano and a pinch of pepper until smooth.
- Add chicken to a large zip bag and pour in the marinade. Chill for 8 to 24 hours.
Green Sauce
- Place all sauce ingredients except the olive oil in a blender. Blend until smooth.
- With the motor running stream in the olive oil. Transfer to a bowl and chill.
Grill
- Heat grill to medium high about 350 degrees. Oil the grates.
- Shake excess marinade from chicken. Grill 5 to 6 minutes then flip and cook 5 to 6 minutes more. Use a thermometer and cook to 165 F.
- Rest a few minutes. Serve with the green sauce.
Oven Option
- Heat oven to 500 degrees. Set chicken in a 13 by 9 inch pan with one cup water.
- Bake 30 minutes. Tent with foil and cook 15 minutes more. Target 165 F.
10 Nutrition
One serving gives an estimate of four hundred thirty calories and thirty nine grams of protein. Fat lands near twenty four grams with a mix of mayo and yogurt in the sauce. Carbs stay low at about five grams. Sodium shifts with soy so taste and adjust. Add a salad or grilled veggies to round the meal. Folks who track macros will find this plate friendly for active days and friendly for rest days too.
From Elena at Elena Cooks. We love Peruvian chicken recipe for nights that want flavor without fuss and we keep Grilling Recipes on repeat when weather smiles.
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