Can I use chicken breasts instead of thighs?

Absolutely! Just adjust the cook time slightly, as breasts cook faster and can dry out more easily. Consider pounding them to an even thickness.

Is this dish super spicy?

It has a kick , thanks to the jalapeños in the sauce, but it’s not mouth-on-fire hot. You can always dial it down by using fewer jalapeños or adding a touch of honey to balance the heat.

How do I store leftovers?

Store grilled chicken in an airtight container in the fridge for up to 4 days. The green sauce keeps well for 3–4 days too—if it lasts that long!

What are the characteristics of Peruvian chicken?

Great question! Peruvian chicken is known for its bold, vibrant marinade that blends garlic, lime, cumin, paprika, and often a splash of soy sauce. It’s juicy, smoky, and layered with flavor from the first bite to the last. And let’s not forget the creamy, spicy green sauce—it’s practically a national treasure.

How do you know if chicken is grilled enough?

The best way? A meat thermometer. You’re aiming for an internal temp of 165°F . But if you don’t have one, no worries—just slice into the thickest part. If the juices run clear and there’s no pink inside, you’re golden. Also, a nice char on the outside is a good sign of grilled perfection.

What should I serve with Peruvian grilled chicken?

Oh, so many tasty options! It pairs beautifully with cilantro-lime rice, roasted sweet potatoes, grilled corn, or a tangy slaw. Want to go lighter? Try it with a crisp side salad or grilled veggies. And don't forget extra green sauce for dipping!

Peruvian Grilled Chicken: 5 Irresistible Reasons to Try

Description

Juicy, smoky, and bursting with bold Latin flavors, this Peruvian Grilled Chicken recipe features tender marinated chicken thighs served with a creamy, zesty green sauce. Perfect for cookouts, weeknight meals, or when you need to impress with minimal effort!

Ingredients

Scale

For the 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 cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper, to taste

For the Green Sauce:

3 jalapeños, seeded and ribs removed
1 cup fresh cilantro leaves
2 green onions (green parts only), chopped
2 cloves garlic
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

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Instructions

Prepare the marinade: In a blender or food processor, blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and pepper until smooth.
Marinate the chicken: Place chicken thighs in a bowl or zip-top bag. Pour the marinade over them and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Grill the chicken: Preheat grill or skillet to medium-high heat. Grill chicken thighs for 5–6 minutes per side, or until nicely charred and internal temperature reaches 165°F.
Make the green sauce: In a clean blender, combine jalapeños, cilantro, green onions, garlic, mayo, Greek yogurt, lime juice, salt, pepper, and olive oil. Blend until smooth.
Serve: Let chicken rest for 5 minutes, then serve drizzled with green sauce and garnished with extra cilantro, if desired.

Notes

Don’t have a grill? Use a cast-iron skillet for that delicious sear.
The green sauce doubles as a dipping sauce for veggies, fries, or even tacos!
Chicken can be stored in the fridge for up to 4 days.
Adjust spice level by using fewer jalapeños or adding a bit of honey to the sauce

Prep Time: 15 minutes (+2 hours marinating time)
Cook Time: 12 minutes
Category: Main dish
Method: Grilling
Cuisine: Peruvian

Nutrition

Serving Size: 1/4 of recipe
Calories: 410 kcal
Sugar: 2 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 140 mg