Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1/2 cup mayonnaise; 1/4 cup yogurt; 1 tablespoon lime juice; 1 cup cilantro leaves; 1 jalapeño, seeds removed; Salt to taste

The aroma of grilled chicken wafts through the air, painting a portrait of smoky warmth that invites you to the table. As the golden-brown bites emerge from the grill, their glistening exterior shimmers, promising joy with every bite. When you take your first forkful, the chicken reveals its succulent, juicy interior, perfectly marinated with spices that transport your taste buds to the vibrant streets of Peru. Each tender piece bursts with flavor, kissed by the fire and harmoniously complemented by a luscious, creamy green sauce that dances in your mouth, a zesty tango of brightness and richness entwined.

As you dip into the velvety green sauce, it envelopes the chicken, adding layers of creaminess and a kick of zest that awakens your palate. Made with fresh cilantro and a hint of spice from jalapeño, this sauce elevates the dish, delivering a symphony of flavors that linger long after the meal is over. The experience is not merely about food; it’s about gathering around the grill, sharing stories, and savoring simple pleasures with loved ones, making this Peruvian Grilled Chicken with Creamy Green Sauce a feast for the senses and a celebration of connection.

Why You’ll Love This Peruvian Grilled Chicken with Creamy Green Sauce

Imagine serving a dish that transports you and your guests straight to the bustling markets of Lima with each bite. This Peruvian Grilled Chicken is not just a meal; it’s an experience that tantalizes the taste buds and warms the heart. The marinade’s rich depth of flavor transforms the humble chicken into a vibrant star, while the accompanying creamy green sauce adds an irresistible twist that balances the smokiness of the grill with fresh, zesty notes.

This dish is perfect for a summer gathering, a cozy family dinner, or even a simple weeknight indulgence. It brings friends and family together, encouraging laughter and shared memories around the table. Further, the marinated chicken is versatile and can be used in tacos or salads, showcasing its adaptability. When you place this delicious meal before your loved ones, you not only serve food but create a moment of connection that will be cherished long after the last bite.

Preparation Phase & Tools to Use

To craft this delightful dish, an array of essential tools ensures the process is smooth and enjoyable.

Grill: Whether you choose a gas or charcoal grill, this tool is crucial for achieving that beautiful char and smoky flavor that makes grilled chicken so irresistible.
Mixing Bowls: A sturdy mixing bowl allows for easy marination of the chicken, ensuring every piece absorbs all those luscious flavors.
Blender: A high-speed blender makes it effortless to whip up the creamy green sauce, achieving the velvety consistency that you desire.
Meat Thermometer: This tool ensures perfectly cooked chicken—no one wants to risk dry meat or food safety issues!

Preparation tips to consider: Always make sure your grill is preheated to the right temperature to achieve a gorgeous sear, and let marinated chicken sit at room temperature for a few minutes before grilling to help it cook evenly.

Ingredients for Peruvian Grilled Chicken with Creamy Green Sauce

Gathering the right ingredients is the first step towards making this dish an unforgettable highlight of your meal plan:

4 boneless, skinless chicken breasts: This lean protein absorbs flavors beautifully, remaining juicy and tender when grilled.
2 tablespoons olive oil: Olive oil contributes richness and helps the spices adhere to the chicken.
3 cloves garlic, minced: The aromatic punch of garlic adds depth, awakens the palate, and infuses the chicken with its distinctive essence.
1 teaspoon cumin: This earthy spice lends warmth and a subtle smokiness.
1 teaspoon paprika: Paprika introduces a vibrant color and a hint of sweetness.
Salt and pepper to taste: Fundamental flavor enhancers.
1/2 cup mayonnaise: Creaminess is crucial, and mayo offers a luxurious texture.
1/4 cup yogurt: This adds tanginess and balances the richness of the mayo.
1 tablespoon lime juice: A splash of acidity brightens the sauce and cuts through the richness.
1 cup cilantro leaves: Freshness is vital; cilantro injects a herbaceous, peppery note.
1 jalapeño, seeds removed: For just the right amount of heat, adjust to your spice tolerance.
Salt to taste: To round out the flavors in your sauce.

Feel free to substitute the chicken with boneless thighs or any other protein you prefer. You can also replace cilantro with parsley for an entirely different flavor profile.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

In a mixing bowl, combine olive oil, minced garlic, cumin, paprika, salt, and pepper to create a rich marinade. Toss in the chicken breasts, ensuring every surface is coated. Cover with plastic wrap and marinate for at least 30 minutes.

Tip: For a deep flavor infusion, marinate overnight in the refrigerator.
Preheat your grill to medium-high heat. This step is essential for achieving those gorgeous grill marks and that sought-after smoky flavor.
Once your grill is ready, place the chicken on it. Grill each side for approximately 6-7 minutes, or until the internal temperature reaches 165°F (75°C).

Tip: Don’t flip the chicken too early; let it develop a crust before turning.
While the chicken grills, prepare the creamy green sauce. In your blender, combine mayonnaise, yogurt, lime juice, cilantro, jalapeño, and a pinch of salt. Blend until silky smooth, adjusting seasoning to your liking.
Serve the grilled chicken hot off the grill, generously drizzled with the creamy green sauce. Each bite promises a delightful interplay of grilled perfection and refreshing creaminess.

Chef’s Notes & Helpful Tips

Make-ahead tips: Prepare the marinade ahead of time and simply add the chicken when you’re ready to grill. You can also make the creamy green sauce in advance; it keeps well in the fridge for a few days.
Cooking alternatives: No grill? No problem! Use an air fryer at 375°F (190°C) for 15-20 minutes, or bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Customization ideas: Add spices like smoked paprika for a deeper flavor, or incorporate additional herbs like parsley or mint to the creamy sauce for a fresh twist.

Common Mistakes to Avoid

Overcrowding the grill: When grilling, ensure you give each piece some space. Overcrowding prevents that lovely sear and can lead to uneven cooking.
Not allowing the chicken to rest: Allowing your grilled chicken to rest for at least five minutes before cutting into it helps juices redistribute, resulting in a juicier bite.
Using cold chicken straight from the fridge: Cold chicken straight off the fridge won’t cook evenly. Let it sit at room temperature for about 15 minutes to ensure consistent cooking.

What to Serve With Peruvian Grilled Chicken with Creamy Green Sauce

Cilantro Rice: Aromatic rice infused with cilantro complements the flavors beautifully.
Grilled Vegetables: Seasonal veggies, charred to perfection, balance the meal with their natural sweetness.
Quinoa Salad: A nutritious salad can provide a wonderful texture contrast while soaking up the sauce.
Corn on the Cob: Grilled corn, brushed with butter and lime, offers a sweet crunch that pairs perfectly.
Black Beans: Creamy black beans seasoned with spices bring heartiness to the plate.
Avocado Slices: Fresh avocado adds a rich creaminess that harmonizes with both the chicken and the sauce.
Chips and Salsa: For a starter, tortilla chips with zesty salsa create an exciting flavor introduction.
Fresh Greens: A simple green salad with a light vinaigrette refreshes the palate between bites of chicken.

Storage & Reheating Instructions

Leftover grilled chicken stores well! Place it in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

To reheat, simply microwave for a minute or so, ensuring it doesn’t dry out. Alternatively, warm it gently in a skillet over low heat, adding a splash of water or broth to help keep it moist.

Estimated Nutrition Information

(Approximate values per serving: 280 calories, 18g protein, 20g fat, 6g carbohydrates. Note that actual values may vary based on preparation methods and specific ingredient choices.)

FAQs

Can I use other meats besides chicken?
Absolutely! This marinade and sauce work beautifully with pork or shrimp as well, allowing you to customize the dish to your taste preferences.

How spicy is the creamy green sauce?
The spice level can be adjusted easily. If you prefer it milder, simply reduce or omit the jalapeño.

Can I make this dish ahead of time?
Yes, the marinated chicken can be prepared up to 24 hours in advance, and the sauce can be made a few days ahead to save time.

What can I use instead of mayonnaise?
Greek yogurt can substitute for mayonnaise for a lighter option while still ensuring creaminess. Alternatively, vegan mayo offers a plant-based choice.

Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe choice for those with gluten sensitivities.

Conclusion

If you’re ready to transform your weeknight dinners (or weekend gatherings) into something truly special, this Peruvian Grilled Chicken with Creamy Green Sauce awaits you. With its tantalizing flavor profile and easy preparation, it stands out as a beloved recipe that resonates with both warmth and excitement. So, gather your ingredients and fire up the grill—an adventure in tastes and textures awaits you, one bite at a time!

Peruvian Grilled Chicken with Creamy Green Sauce

Author: mohamedsf573gmail-com
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

Juicy grilled chicken marinated in spices and served with a creamy green sauce made from cilantro and jalapeño.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup yogurt
1 tablespoon lime juice
1 cup cilantro leaves
1 jalapeño, seeds removed
Salt to taste

Instructions

In a mixing bowl, combine olive oil, minced garlic, cumin, paprika, salt, and pepper to create a rich marinade. Toss in the chicken breasts, ensuring every surface is coated. Cover with plastic wrap and marinate for at least 30 minutes.
Preheat your grill to medium-high heat.
Place the chicken on the grill and cook for approximately 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C).
While the chicken grills, prepare the creamy green sauce by blending mayonnaise, yogurt, lime juice, cilantro, jalapeño, and a pinch of salt until smooth.
Serve the grilled chicken hot off the grill, drizzled with the creamy green sauce.