I tackled this Peruvian Chicken with Creamy Green Sauce and was blown away. The marinated chicken thighs, infused with garlic, vinegar and cumin, grill to a perfect crisp. Meanwhile, the creamy cilantro and jalapeno sauce delivers a tangy, fresh kick. This recipe is my absolute go-to for bold, satisfying flavor.
I’m excited to share my Peruvian Grilled Chicken with Creamy Green Sauce recipe. This dish is a true Peruvian Chicken Recipe that brings together lean protein and tangy flavors in one simple meal.
I start with 4 chicken thighs (bone in, skin on) which gives a great, rich taste and satisfying texture. I marinate the chicken with 2 minced garlic cloves, 2 tablespoons of white vinegar, 1/4 cup olive oil, ground cumin, salt and black pepper.
Grilling the chicken locks in the juices and leaves a delicious charred flavor that you just can’t beat. Then, I whip up a quick Aji Verde sauce using the remaining garlic, 1 cup of fresh cilantro, 1 or 2 seeded jalapeño peppers, 1/4 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons lime juice combined with 1/3 cup extra virgin olive oil.
This dish packs a nutritional punch and is perfect for Chicken Dinner recipes that are both healthy and packed with flavor.
Why I Like this Recipe
I really like this recipe because first, the marinade makes the chicken super flavorful – the garlic, cumin, and vinegar all work together to get deep into the meat. Secondly, the chicken skin gets so crispy on the grill and that crunch is just awesome. Third, the creamy green sauce really ties everything together; it’s got a good mix of tanginess from the lime and a kick from the jalapeño which always surprises me. Lastly, i love that its pretty simple to pull off even if i’m not a master chef, making it perfect for a quick, tasty meal any night.
Ingredients
- Chicken thighs: High protein, fats, essential for juicy flavor and crisp skin.
- Garlic: Adds bold flavor, antioxidants, and supports overall wellness.
- Cilantro: Fresh herb offering vitamins and a zesty, herby kick.
- Jalapeño: Spicy heat, rich in vitamins, provides a flavorful punch.
- Lime juice: Tangy acidity that brightens the dish with vibrant citrus notes.
- Sour cream/Greek yogurt: Creamy texture and tangy finish to balance the spice.
- Olive oil: Heart-healthy fat that enhances flavor and marinade absorption.
- White vinegar: Provides tang, aids tenderizing, and infuses the marinade with a sharp edge.
- Ground cumin: Adds a warm, earthy taste and aroma to every bite.
- Mayo: Creamy, slightly tangy base that enriches the vibrant green sauce.
Ingredient Quantities
- 4 chicken thighs (bone in, skin on)
- 3 garlic cloves, minced (use 2 for the marinade and 1 for the sauce)
- 2 tablespoons white vinegar
- 1/4 cup olive oil (for marinating the chicken)
- 1 tablespoon ground cumin
- 1 teaspoon salt (plus extra as needed)
- 1/2 teaspoon black pepper
- 1 cup fresh cilantro leaves (stems removed)
- 1 or 2 jalapeño peppers (seeded if you want less heat)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1/3 cup extra-virgin olive oil (for the sauce)
How to Make this
1. In a bowl, mix 2 minced garlic cloves, 2 tbsp white vinegar, 1/4 cup olive oil, 1 tbsp ground cumin, 1 tsp salt and 1/2 tsp black pepper
2. Add the 4 chicken thighs (with bones and skin) to the bowl and toss them well so they get completely covered in the marinade, then let them chill for about 30 minutes
3. Preheat your grill to medium-high heat while the chicken is marinating
4. Place the marinated chicken onto the grill and cook skin side down for 8-10 minutes until it gets nice and crispy
5. Flip the chicken over and grill for another 6-8 minutes until the internal temperature reaches about 165°F
6. Meanwhile, in a food processor, blend 1 cup fresh cilantro leaves, 1 or 2 seeded jalapeño peppers (depending on how spicy you want it) and the remaining 1 minced garlic clove
7. Add 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt if you prefer), and 2 tbsp lime juice to the processor, then slowly pour in 1/3 cup extra-virgin olive oil while blending until smooth but with a little texture
8. Stop and taste your sauce, adding a pinch of salt if needed
9. Once the chicken is done, remove it from the grill and let it rest for a few minutes so the juices redistribute
10. Serve the chicken hot with a generous drizzle of your creamy green sauce over it, and enjoy your meal!
Equipment Needed
1. Large mixing bowl for whisking together the marinade ingredients
2. Measuring cups and spoons so you get the exact amounts for vinegar, oils, and spices
3. Food processor to blend the cilantro, jalapeño, garlic, and other sauce ingredients
4. Grill that you can heat to a medium high temperature for cooking the chicken
5. Tongs for flipping the chicken on the grill
6. Meat thermometer to make sure the chicken reaches about 165°F when done
7. Cutting board and knife for any additional prep work like chopping minced garlic or jalapeño if needed
FAQ
Peruvian Grilled Chicken With Creamy Green Sauce Recipe Substitutions and Variations
- You can use apple cider vinegar or even a little lemon juice in place of white vinegar for a milder tang.
- If you don’t have fresh cilantro, try using parsley which works just as well in these kinds of recipes.
- Sour cream can be swapped with Greek yogurt if you want a lighter twist, or even creme fraiche if you have it on hand.
- If you’re out of extra-virgin olive oil for the sauce, regular olive oil or even canola oil will do the job.
- And if you suddenly run low on mayo, mashed avocado can be a cool alternative to maintain that creamy texture.
Pro Tips
1. Try marinating the chicken a bit longer if you can; the flavors really have time to get into the meat if you leave it for an hour instead of just 30 minutes, but don’t go too far or the acid might start to cook the chicken.
2. When grilling, keep an eye on the grill temperature and flip the chicken only once. Too frequent flipping might make it stick or lose its crispy skin so be patient and let it sear properly.
3. For the sauce, if you like it really spicy, don’t be afraid to leave in a few of the jalapeño seeds, but if youre worried about too much heat, take them out. It’s all about finding your perfect balance.
4. After grilling the chicken, letting it rest for a few minutes is key; it helps all those juices settle back in which makes the chicken juicier when you bite into it.
Peruvian Grilled Chicken With Creamy Green Sauce Recipe
I tackled this Peruvian Chicken with Creamy Green Sauce and was blown away. The marinated chicken thighs, infused with garlic, vinegar and cumin, grill to a perfect crisp. Meanwhile, the creamy cilantro and jalapeno sauce delivers a tangy, fresh kick. This recipe is my absolute go-to for bold, satisfying flavor.
4
servings
650
kcal
Equipment: 1. Large mixing bowl for whisking together the marinade ingredients
2. Measuring cups and spoons so you get the exact amounts for vinegar, oils, and spices
3. Food processor to blend the cilantro, jalapeño, garlic, and other sauce ingredients
4. Grill that you can heat to a medium high temperature for cooking the chicken
5. Tongs for flipping the chicken on the grill
6. Meat thermometer to make sure the chicken reaches about 165°F when done
7. Cutting board and knife for any additional prep work like chopping minced garlic or jalapeño if needed
Ingredients
-
4 chicken thighs (bone in, skin on)
-
3 garlic cloves, minced (use 2 for the marinade and 1 for the sauce)
-
2 tablespoons white vinegar
-
1/4 cup olive oil (for marinating the chicken)
-
1 tablespoon ground cumin
-
1 teaspoon salt (plus extra as needed)
-
1/2 teaspoon black pepper
-
1 cup fresh cilantro leaves (stems removed)
-
1 or 2 jalapeño peppers (seeded if you want less heat)
-
1/4 cup mayonnaise
-
1/4 cup sour cream or Greek yogurt
-
2 tablespoons lime juice
-
1/3 cup extra-virgin olive oil (for the sauce)
Directions
- In a bowl, mix 2 minced garlic cloves, 2 tbsp white vinegar, 1/4 cup olive oil, 1 tbsp ground cumin, 1 tsp salt and 1/2 tsp black pepper
- Add the 4 chicken thighs (with bones and skin) to the bowl and toss them well so they get completely covered in the marinade, then let them chill for about 30 minutes
- Preheat your grill to medium-high heat while the chicken is marinating
- Place the marinated chicken onto the grill and cook skin side down for 8-10 minutes until it gets nice and crispy
- Flip the chicken over and grill for another 6-8 minutes until the internal temperature reaches about 165°F
- Meanwhile, in a food processor, blend 1 cup fresh cilantro leaves, 1 or 2 seeded jalapeño peppers (depending on how spicy you want it) and the remaining 1 minced garlic clove
- Add 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt if you prefer), and 2 tbsp lime juice to the processor, then slowly pour in 1/3 cup extra-virgin olive oil while blending until smooth but with a little texture
- Stop and taste your sauce, adding a pinch of salt if needed
- Once the chicken is done, remove it from the grill and let it rest for a few minutes so the juices redistribute
- Serve the chicken hot with a generous drizzle of your creamy green sauce over it, and enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 650kcal
- Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 75g
- Fiber: 7g
- Sugar: 15g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 35mg
- Calcium: 250mg
- Iron: 3.5mg
