![- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper, to taste - Juice of 1 lime - Fresh cilantro, for garnish - 1 cup fresh cilantro leaves - 1 jalapeño, seeded and chopped - 2 cloves garlic - 1/4 cup mayonnaise - 1/4 cup Greek yogurt - Juice of 1 lime - Salt to taste - Mixing bowl - Food processor - Grill or grill pan - Meat thermometer To make the best Peruvian grilled chicken, you need fresh, high-quality ingredients. The chicken thighs provide a rich flavor and stay moist when grilled. Olive oil adds a nice touch and helps the spices stick. Garlic, cumin, and paprika give it that distinct taste. Lime juice brightens everything up. For the green sauce, fresh cilantro is key. It brings a vibrant color and fresh taste. The jalapeño adds a slight kick, but you can adjust it based on your spice level. Mayonnaise and Greek yogurt create a creamy texture. They balance the heat and add richness. Gathering the right tools is also important. A mixing bowl will help you combine your marinade. A food processor makes the green sauce quick and easy. The grill or grill pan is where the magic happens. Finally, a meat thermometer ensures your chicken is perfectly cooked. You can find the full recipe for preparing this delicious dish in the complete article. To start, mix the marinade ingredients in a bowl. Use 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of paprika, the juice of 1 lime, and salt and pepper to taste. Once it’s well mixed, add 4 boneless, skinless chicken thighs to the bowl. Coat each piece well in the marinade. Cover the bowl and refrigerate it. Letting it sit for at least 1 hour makes the chicken flavorful. For the best taste, marinate overnight. Next, let’s make the green sauce. In a food processor, combine 1 cup of fresh cilantro leaves, 1 chopped jalapeño (make sure to seed it), 2 cloves of garlic, 1/4 cup of mayonnaise, 1/4 cup of Greek yogurt, the juice of 1 lime, and a pinch of salt. Blend until smooth. Taste the sauce and adjust the seasoning if needed. Once it is ready, transfer it to a bowl and refrigerate. This sauce adds a fresh kick! Now, it’s grilling time! Preheat your grill or grill pan over medium-high heat. Take the marinated chicken out of the fridge. Grill each piece for about 6 to 8 minutes on each side. To check if it’s done, use a meat thermometer. The internal temperature should be 165°F (75°C). This will ensure your chicken is juicy and safe to eat. After grilling, remove the chicken from the grill. Let it rest for about 5 minutes. This step helps keep the juices in the meat. Once it’s rested, slice the chicken into strips. Arrange the grilled chicken on a platter, drizzle with the green sauce, and garnish with fresh cilantro. For a perfect presentation, serve on a wooden board with extra green sauce on the side. You can also add grilled vegetables or corn for a colorful meal. You can find the full recipe [here]. - For the best flavor, marinate chicken for at least 1 hour. - If you want more spice, add chili powder to the marinade. - Try yogurt or vinegar-based marinades for a tangy twist. - Preheat your grill to medium-high, around 400°F. - Oil the grill grates to stop the chicken from sticking. - Flip the chicken only once for even cooking and nice grill marks. - If you like heat, add more jalapeño to the green sauce. - You can make the sauce a day ahead and store it in the fridge. - Experiment with herbs like parsley for a different flavor. These tips will help you create a delicious Peruvian grilled chicken meal with rich flavors. For the full recipe, check out the details above. {{image_2}} You can switch chicken thighs for breasts if you prefer. Breasts are leaner and cook faster. Thighs give a juicier bite and more flavor. Both options work well in this dish. You can also try fish like salmon or halibut. Fish cooks quickly and pairs well with the green sauce. Tofu is another great choice for a plant-based meal. It absorbs flavors well, making it tasty and filling. To make the marinade more exciting, add spices like cayenne or smoked paprika. These will give an extra kick and depth to your chicken. You can also mix in fresh herbs like oregano or thyme for a fragrant touch. For the green sauce, try adding avocado for creaminess. A splash of vinegar can also give it a nice zing. You could even mix in some diced tomatoes or bell peppers for extra color and flavor. Serve your grilled chicken with rice or a fresh salad. Coconut rice adds a sweet twist. A crisp, green salad balances the flavors well. You can also pair it with grilled corn for a fun summer vibe. If you have leftovers, slice the chicken and use it in tacos or sandwiches. You can toss it with pasta for a quick meal. The green sauce can also be used as a dip or dressing. For the full recipe, check out the complete guide. You can store leftovers in the fridge for up to 3 days. Make sure to place them in an airtight container. If the chicken has a sour smell or a slimy texture, it’s no longer fresh. To freeze chicken with green sauce, first let it cool completely. Place the chicken and sauce in freezer-safe bags. Remove as much air as possible before sealing. For thawing, place the bag in the fridge overnight. Reheat gently on the stove or in the microwave until hot. You can prepare chicken thighs ahead of time. Marinate them the night before for quick grilling. Use leftover grilled chicken in tacos or salads for easy meals. You can also mix it into pasta or grain bowls for added flavor. To keep chicken juicy, marinate it well. Use olive oil, lime juice, and spices. This adds flavor and moisture. Grill the chicken on medium heat. Flip it only once to avoid drying. Cook it until the internal temperature reaches 165°F. Let it rest for five minutes before slicing. This helps the juices stay inside the meat. Yes, you can make green sauce without mayonnaise. Swap it out for Greek yogurt or avocado. Both options give a creamy texture. Greek yogurt also adds protein. For a lighter sauce, try using just yogurt and more lime juice. This keeps the flavor fresh and bright. Use a meat thermometer to check the chicken. Insert it into the thickest part. The chicken is done when it reaches 165°F. You can also look for visual cues. The juices should run clear, and the meat should not be pink. These signs ensure safe and tasty chicken. Peruvian grilled chicken goes well with many sides. Try serving it with rice or quinoa. A fresh salad with lime dressing is also great. You can add grilled vegetables for color and taste. For drinks, serve it with a light beer or a refreshing lemonade. These pairings make your meal complete and satisfying. You've learned how to make delicious grilled chicken with a vibrant green sauce. Using fresh ingredients and clear steps is key. Remember to marinate for flavor and check your chicken’s doneness with a thermometer. You can adjust spices and explore variations to fit your taste. Whether you’re meal prepping or enjoying leftovers, these tips will elevate your cooking. Enjoy your grilling and share your creations!](https://greenmealmap.com/wp-content/uploads/2025/04/e1a0f40f-caec-45cc-894a-3b27bb5d374c-250x250.webp)
Peruvian Grilled Chicken with Green Sauce
Elevate your dinner with this irresistible Peruvian Grilled Chicken with Green Sauce recipe! Juicy chicken thighs are marinated in bold spices and grilled to perfection, then drizzled with a vibrant green sauce that packs a flavorful punch. Perfect for impressing your family or enjoying a flavorful meal, this dish is easy to prepare and packed with freshness. Ready to get cooking? Click through to discover all the delicious details!