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This Peruvian grilled chicken has transformed my weeknight dinner game with its bold flavors and versatility. The tender chicken thighs marinated in a savory blend of garlic and spices pair perfectly with the creamy, spicy green sauce that has become legendary among my friends and family.
I first made this dish after returning from a trip to Peru, desperately trying to recreate the incredible pollo a la brasa we enjoyed at a small family restaurant in Lima. After several attempts, this version finally captured those authentic flavors, and now it's requested at every summer gathering.
Ingredients
For the Chicken
- Boneless skinless chicken thighs: These stay juicier than breasts and absorb marinade beautifully
- Garlic cloves: Use fresh for the most potent flavor; look for firm bulbs with no sprouting
- Soy sauce: Provides umami depth; traditional Peruvian cuisine has significant Asian influences
- Lime juice: The acidity helps tenderize the meat while adding brightness
- Extra virgin olive oil: Creates a silky marinade that helps spices adhere to the meat
- Cumin: Offers earthy warmth essential to authentic Peruvian flavor
- Paprika: Adds mild sweetness and gorgeous color to the finished chicken
- Dried oregano: Provides herbal notes that complement the other spices
- Black pepper: Freshly ground has more aromatic compounds than pre-ground
For the Green Sauce
- Jalapeños: Removing seeds controls the heat level without losing flavor
- Fresh cilantro leaves: The foundation of the sauce; use both leaves and tender stems for full flavor
- Green onions: Adds mild allium flavor without overpowering
- Garlic: Raw garlic provides punchy flavor that mellows slightly as the sauce rests
- Mayonnaise: Creates a creamy base that carries the flavors perfectly
- Greek yogurt: Adds tanginess while cutting some of the richness from the mayo
- Lime juice: Brightens all the flavors and helps preserve the vibrant green color
- Salt and pepper: Proper seasoning is critical for balanced flavor
- Olive oil: Slowly incorporated for proper emulsification and silky texture
Step-by-Step Instructions
- Prepare the Marinade:
- Combine all marinade ingredients in a blender until completely smooth. The powerful garlic and spice mixture should have a thick saucy consistency perfect for coating the chicken. Make sure to blend for at least 60 seconds to fully incorporate the garlic into the liquid ingredients.
- Marinate the Chicken:
- Place chicken thighs in a large zipper bag and pour the marinade over them. Press out excess air before sealing the bag. Massage the marinade into the chicken, ensuring every piece is thoroughly coated. Refrigerate for at least 8 hours, but preferably 24 hours for the most developed flavor. Turn the bag occasionally to ensure even marination.
- Create the Green Sauce:
- Combine jalapeños, cilantro, green onions, garlic, mayonnaise, yogurt, lime juice, salt and pepper in a blender or food processor. Blend until the mixture becomes smooth and the herbs are fully incorporated, about 1 minute. With the machine running, slowly drizzle in olive oil through the feed tube in a thin stream, allowing the sauce to emulsify properly. Transfer to a sealed container and refrigerate for at least 1 hour before serving 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 chicken on the grill and cook for 5 to 6 minutes per side. Look for nice char marks and caramelization while ensuring the internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before serving to maintain juiciness.
- Serve and Enjoy:
- Plate the grilled chicken and generously drizzle with the green sauce. Offer additional sauce on the side for dipping. Garnish with fresh cilantro leaves and lime wedges if desired.
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The green sauce is what truly makes this dish special. I discovered the magic combination of jalapeños and cilantro during a cooking class in Lima, where our instructor shared that her grandmother would make enormous batches of this sauce every Sunday for the week ahead. The first time I served it to my family, my sauce-averse nephew asked if he could take the leftovers home—the ultimate culinary victory!
Alternative Cooking Methods
Oven Method
When grilling isn't an option, the high-heat oven method delivers remarkably similar results. The water in the roasting pan creates steam that helps keep the chicken moist while still allowing the outside to develop rich flavor. The foil tent during the last portion of cooking prevents the chicken from drying out while ensuring it cooks completely through. This method works beautifully for larger gatherings when you need to cook a substantial amount of chicken at once.
Air Fryer Adaptation
The air fryer creates exceptionally crispy edges on the chicken while maintaining juicy interiors. The circulating hot air mimics the effect of grilling surprisingly well. For best results, avoid overcrowding the basket, cooking in batches if necessary. This method is perfect for smaller portions and delivers the quickest cooking time of all three options, making it ideal for weeknight dinners when you're short on time but still want maximum flavor.
Authentic Accompaniments
In Peru, this chicken is traditionally served with french fries and a simple salad of lettuce, tomato, and avocado dressed with lime juice. For a more authentic experience, serve alongside arroz con choclo (Peruvian corn and rice) or papa a la huancaína (potatoes with spicy cheese sauce). The combination of the savory chicken, creamy green sauce, and starchy sides creates a perfectly balanced plate that represents the diverse culinary influences in Peruvian cuisine.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but reduce the cooking time to avoid drying them out. Breasts will cook faster than thighs—about 4-5 minutes per side on the grill or until they reach an internal temperature of 165°F. Consider pounding them to even thickness for more consistent cooking.
- → How spicy is the green sauce?
The green sauce has a medium heat level from the jalapeños. For a milder version, remove all seeds and membranes from the jalapeños or reduce to 1-2 peppers. For extra heat, include some seeds or substitute with hotter peppers like serranos.
- → Can I make this dish ahead of time?
Yes! This is perfect for meal prep. The chicken can marinate for up to 24 hours, enhancing its flavor. The green sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Cooked chicken will keep for 3-4 days refrigerated.
- → What sides pair well with this chicken?
Traditional pairings include rice, fried plantains, or a simple salad. For an authentic Peruvian experience, serve with papas a la huancaína (potatoes with spicy cheese sauce) or a quinoa salad. The green sauce also works beautifully drizzled over roasted vegetables.
- → Is there a dairy-free alternative for the green sauce?
For a dairy-free version, replace the Greek yogurt with dairy-free yogurt or additional mayonnaise. You can also use a plant-based mayo to make the sauce completely vegan, though the flavor profile will be slightly different.
- → How do I know when the chicken is fully cooked?
The most reliable method is using a meat thermometer—chicken is safe when it reaches an internal temperature of 165°F (74°C). Without a thermometer, ensure the juices run clear and there's no pink in the center when you cut into the thickest part.