Bold Peruvian Grilled Chicken

This hearty Peruvian grilled chicken has revolutionized my family dinners with its bold smoky flavors and that irresistible green sauce that brightens up every bite.

I discovered this recipe during a South American cooking class and it has since become our go to meal for weekend gatherings. The way the marinade transforms ordinary chicken thighs into something extraordinary still amazes me every time.

Ingredients

• Boneless skinless chicken thighs: provide perfect juiciness and are more forgiving on the grill than breast meat
• Garlic cloves: add essential aromatic depth use fresh not jarred for best flavor
• Soy sauce: creates that unforgettable umami foundation look for low sodium if watching salt intake
• Lime juice: introduces brightness and helps tenderize the meat use fresh squeezed for clean flavor
• Extra virgin olive oil: helps the marinade adhere to the chicken and prevents sticking on the grill
• Cumin: delivers that distinctive earthy warmth essential to Peruvian cuisine
• Paprika: adds subtle smokiness and a beautiful color when grilled
• Dried oregano: brings herbaceous notes that complement the cumin perfectly

• Jalapeños: create the backbone of heat remove seeds and ribs for milder spice level
• Fresh cilantro leaves: provide the signature herbal flavor and vibrant green color
• Green onions: add subtle onion flavor without overpowering the sauce
• Garlic cloves: enhance the pungent depth of the sauce
• Mayonnaise: creates the creamy base that balances the heat
• Greek yogurt: adds tanginess while reducing the richness of the mayo
• Lime juice: brightens the entire sauce and cuts through the creaminess
• Extra virgin olive oil: emulsifies and smooths the texture of the sauce

Step-by-Step Instructions

Create the Marinade:

Combine all marinade ingredients in a blender until completely smooth. The mixture should be relatively thin but coat the back of a spoon. Process for about 30 seconds ensuring the garlic is fully pulverized for maximum flavor release. This step creates the foundation of flavor that will permeate the chicken.

Marinate the Chicken:

Place chicken thighs in a large sealable bag and pour the marinade over them. Gently massage the bag to ensure every piece is thoroughly coated. Press out excess air before sealing and refrigerate for at least 8 hours preferably overnight. This extended marination allows the acids to tenderize and the flavors to fully penetrate the meat.

Prepare the Green Sauce:

Combine all sauce ingredients except olive oil in a blender or food processor. Blend until smooth about 1 minute. With the motor running slowly drizzle in olive oil until the sauce becomes silky and emulsified. The sauce should have a vibrant green color and pourable yet slightly thick consistency. Transfer to a covered container and refrigerate for at least 30 minutes to allow flavors to meld.

Grill the Chicken:

Preheat your grill to medium high heat around 350°F. Remove chicken from marinade letting excess drip off. Place thighs on the grill and cook undisturbed for 5 to 6 minutes until distinct grill marks form. Flip once and cook for another 5 to 6 minutes or until internal temperature reaches 165°F. The chicken should have a beautiful caramelized exterior with juicy tender interior.

Rest and Serve:

Transfer grilled chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute. Serve with a generous drizzle of the green sauce either on top or served alongside. The contrast between the warm smoky chicken and cool tangy sauce creates the perfect flavor balance.

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The aji verde green sauce is truly the heart of this dish. My mother in law from Lima insists the secret is using just enough jalapeño to create warmth without overwhelming heat. She taught me to always make extra sauce since my family practically drizzles it on everything from eggs to roasted vegetables for days afterward.

Make Ahead Options

The beauty of this Peruvian chicken lies in its flexibility for meal prep. The marinade can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. The chicken can marinate for up to 24 hours enhancing flavor development without breaking down the proteins. Even the green sauce can be made 2 days ahead though it may need a quick stir before serving as some separation might occur. This makes the recipe perfect for entertaining since all the prep work happens well before your guests arrive.

Regional Variations

Traditional Peruvian pollo a la brasa typically uses a rotisserie cooking method which creates evenly cooked chicken with crispy skin. In different regions of Peru youll find slight variations in the marinade. Northern regions often incorporate more citrus while southern variations might include aji panca a smoky Peruvian pepper paste. Some families add a splash of pisco Perus national brandy to their marinade for special occasions. My version stays true to the core flavors while adapting to ingredients readily available in American grocery stores.

Serving Suggestions

This grilled chicken shines when paired with complementary sides that balance its bold flavors. Serve alongside cilantro lime rice for a refreshing contrast to the savory chicken. A simple cucumber tomato salad dressed with lime juice and olive oil makes a light accompaniment. For a more substantial meal consider adding crispy yuca fries or patatas bravas style potatoes. During summer months corn on the cob brushed with a mixture of mayonnaise cilantro and cotija cheese makes a perfect seasonal side dish that echoes some of the same flavor profiles found in the green sauce.

Recipe FAQs

→ Can I use chicken breasts instead of thighs for this dish?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. If using breasts, reduce the grilling time to about 4-5 minutes per side and watch carefully to avoid overcooking. You might also consider pounding them to an even thickness for more consistent cooking.

→ How spicy is the green sauce?

The aji verde sauce has a moderate heat level from the jalapeños. For a milder version, remove all seeds and membranes from the peppers or substitute with half the amount. For extra heat, keep some seeds or add a serrano pepper to the mix.

→ Can I make this dish ahead of time?

Absolutely! The chicken can marinate for up to 24 hours, enhancing the flavor. The green sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Grilled chicken reheats well but is best enjoyed freshly cooked.

→ What are traditional Peruvian side dishes to serve with this chicken?

Traditional accompaniments include arroz con choclo (corn rice), papas a la huancaína (potatoes with spicy cheese sauce), or a simple quinoa salad. Cilantro-lime rice, roasted sweet potatoes, or a fresh cucumber-tomato salad also complement the flavors beautifully.

→ How can I make this dish dairy-free?

For a dairy-free version, replace the Greek yogurt in the green sauce with additional mayonnaise or a plant-based yogurt alternative. The sauce will be slightly richer but will maintain its creamy texture and vibrant flavor profile.

→ What's the best way to store leftovers?

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a 325°F oven covered with foil until warmed through, or briefly in the microwave. The sauce is best served cold or at room temperature.