Peruvian Grilled Chicken With Creamy Green Sauce Recipe

I discovered this Peruvian Grilled Chicken with Creamy Green Sauce and I couldn’t be more impressed. The marinade blends lime, garlic, and spices for a vibrant flavor infusion, while the creamy cilantro sauce adds a zesty kick. It’s an effortless dish that transforms any meal into a festive, satisfying celebration.

I love making Peruvian Grilled Chicken With Creamy Green Sauce because its a great way to bring some straight up flavor to dinner. I start with 4 lbs chicken pieces with bone and skin that i marinate in a mix of 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp ground cumin and 1 tsp paprika, along with 4 garlic cloves and the juice of 2 limes.

I then drizzle in 3 tbsp olive oil to help lock in moisture during the grill. The recipe is packed with protein and not too heavy in added fats.

For the creamy twist, i blend 1 cup fresh cilantro leaves with a seeded and chopped jalapeno pepper, 1/2 cup mayonnaise, 1/2 cup sour cream and 2 tbsp extra lime juice, thinning the sauce with a little water if needed. Its a simple, balanced dish that fits right into my routine for Chicken Dinner recipes and Peruvian Recipes, elevating a standard Poultry Recipe to something special.

Why I Like this Recipe

I really like this recipe becuse it packs a ton of flavor into every bite. The marinade with lime juice and spices makes the chicken taste super fresh and zesty, and I love how that grill gives the skin a crispy crunch while keeping the meat moist. Another thing is that its easy to put together even if you arent a pro in the kitchen, which makes it perfect for busy days. Plus, the creamy green sauce adds a tangy kick that just ties the whole meal together.

Ingredients

• Chicken pieces: Provide lean protein and rich flavor that keeps the meal hearty yet fresh.
• Garlic: Bolsters the dish’s aroma and taste while adding healthy nutrients you need.
• Lime: Offers tangy sour taste that balances flavors and tenderizes meat in the marinade.
• Cilantro: Brings vibrant freshness and essential vitamins along with a mildly spicy kick.
• Jalapeno: Adds spice and a subtle heat creating a lively flavor combination.
• Olive oil: Infuses healthy fats and smooth texture for a well rounded, tasty sauce.
• Mayonnaise and sour cream: Lend smooth creaminess and tang while uniting flavors in balanced sauce.
• Cumin and paprika: Offer warm earthiness and color enhancing the marinade’s rich flavor.

Ingredient Quantities

• 4 lbs chicken pieces with bone and skin
• 1 tsp salt (divided between marinade and sauce)
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 4 garlic cloves minced (split between the chicken and the sauce)
• Juice of 2 limes
• 3 tbsp olive oil
• 1 cup fresh cilantro leaves
• 1 jalapeno pepper seeded and chopped (you can add more if you like it spicy)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp extra lime juice for the sauce
• 2-3 tbsp water to thin out the sauce if needed

How to Make this

1. In a big bowl, toss the chicken pieces with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp paprika, 2 minced garlic cloves, lime juice from 2 limes and 3 tbsp olive oil. Let it sit for about 15 minutes so it gets all the flavor.

2. Preheat your grill to medium-high heat.

3. Lay the chicken on the grill and cook it for about 6-8 minutes on each side until the skin is crispy and the meat is fully cooked.

4. While the chicken is grilling, prepare the creamy green sauce. In a blender or food processor, add 1 cup fresh cilantro, the chopped jalapeno pepper, the remaining 2 minced garlic cloves, 1/2 cup mayonnaise, 1/2 cup sour cream and 2 tbsp extra lime juice.

5. Add the remaining 1/2 tsp salt to the sauce and blend until it’s smooth.

6. If the sauce seems too thick, blend in 2-3 tbsp water until it reaches the consistency you like.

7. Taste the sauce and if you like it spicier, feel free to add a bit more chopped jalapeno.

8. When the chicken is finished on the grill, remove it and let it rest for a few minutes.

9. Serve the chicken hot with a generous drizzle of the creamy green sauce over the top or on the side.

10. Enjoy your Peruvian Grilled Chicken with Creamy Green Sauce with family or friends, its packed with flavor and the perfect meal for any day.

Equipment Needed

1. Large mixing bowl – to toss the chicken in all the marinade ingredients
2. Measuring spoons and cups – for the salt, spices, lime juice, and oil
3. Knife and cutting board – for mincing the garlic, chopping the jalapeno, and cutting the cilantro
4. Grill – preheated to medium-high heat for cooking the chicken, along with tongs to flip the pieces
5. Blender or food processor – to blend the creamy green sauce
6. Lime juicer – if you have one, to quickly extract juice from the limes
7. Serving plate – to present the finished dish nicely

FAQ

Peruvian Grilled Chicken With Creamy Green Sauce Recipe Substitutions and Variations

• If you dont have kosher salt, you can use sea salt instead. Remember to adjust the quantity a little.
• If lime juice ain’t available, try using lemon juice which gives a similar tangy flavor.
• No olive oil? You can use grapeseed oil or sunflower oil and it still works fine.
• If you’re out of mayonnaise, you can swap it for full-fat Greek yogurt to get a creamy texture.
• Instead of sour cream, try using plain yogurt, but be sure to strain it for a thicker consistency.

Pro Tips

1. Make sure your chicken pieces are patted dry before you toss em in the marinade, this helps the skin get extra crispy when its on the grill.
2. Try letting the chicken sit at room temp for a few minutes before placing it on the grill so it cooks more evenly.
3. When blending the creamy sauce, add the water a little bit at a time until you reach the consistency you want – it really helps avoid the sauce from being too runny or too thick.
4. Dont forget to let your chicken rest for a couple minutes after grilling so the juices settle in, this makes the meat so much more flavorful.