Peruvian Grilled Chicken with Creamy Green Sauce
A bright and flavorful grilled chicken dish marinated with garlic, cumin, and lime, served with a creamy green sauce that's perfect for family meals.
Ingredients
For the marinade
- 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) (Prefer dark meat for juiciness.)
- 1/2 Cup olive oil (Choose a mild olive oil for a cleaner flavor.)
- 1/3 Cup fresh lime juice (about 2 limes) (Fresh juice brightens the marinade.)
- 6 cloves garlic, smashed (Smash then finely mince for even distribution.)
- 1 tablespoon ground cumin (Toast briefly in a dry pan for deeper flavor.)
- 1 tablespoon smoked paprika (Adds warmth without heat.)
- 2 teaspoons kosher salt (Use measured salt, then adjust as needed.)
- 1 teaspoon black pepper (Freshly ground for the best aroma.)
- 2 tablespoons chopped fresh oregano (Or 1 teaspoon dried.)
For the creamy green sauce
- 1 Cup packed fresh cilantro leaves, stems trimmed (Cilantro is the bright core of this sauce.)
- 1 small jalapeño, seeds removed (Leave a few seeds for mild heat.)
- 1/2 Cup mayonnaise (Use a good-quality mayo for creaminess.)
- 1/4 Cup sour cream or Greek yogurt (Greek yogurt adds tang.)
- 2 tablespoons fresh lime juice (Add after blending and taste for balance.)
- 2 cloves garlic (Roast for a mellow hint if sensitive to raw garlic.)
- 1/4 Cup olive oil (Emulsify slowly for silky texture.)
- to taste salt and black pepper
Instructions
Preparation
- Mix the marinade by whisking olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper in a bowl.
- Marinate the chicken in a zip-top bag or shallow dish for at least 1 hour, ideally up to 8 hours.
- Prepare the grill by heating it to medium-high (about 400°F) and cleaning the grates.
Grilling
- Remove chicken from the marinade, letting excess drip off, and grill skin-side down for 6 to 8 minutes per side until the internal temperature reaches 165°F.
- Rest the chicken for 5 to 8 minutes tented with foil before making the sauce.
Making the Sauce
- In a blender, combine cilantro, jalapeño, mayonnaise, sour cream, lime juice, garlic, and olive oil. Blend until smooth.
- Taste and season with salt and pepper as needed.
Serving
- Serve the chicken on a large platter with the creamy green sauce either spooned over it or in a bowl for dipping.
Notes
Store leftovers in an airtight container for up to 3 days and sauce separately for up to 4 days. Can freeze cooked chicken for up to 3 months.