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Peruvian cuisine is a vibrant tapestry of flavors, colors, and textures, drawing from indigenous ingredients and influences from various cultures, including Spanish, African, and Asian. This melting pot of culinary traditions is perhaps best exemplified in the beloved dish of Peruvian grilled chicken, or "Pollo a la Brasa." Known for its tender, juicy meat and smoky char, grilled chicken holds a special place in the hearts of many Peruvians, often celebrated at family gatherings and street food stalls alike.

Peruvian Grilled Chicken with Creamy Green Sauce

Discover the vibrant flavors of Peru with this delicious grilled chicken recipe! Tender, marinated chicken thighs are grilled to perfection and served with a creamy green sauce that packs a flavor punch. Perfect for summer barbecues or a cozy dinner at home, this dish is sure to impress. With easy-to-follow steps and fresh ingredients, you can bring the taste of Peruvian cuisine to your table in no time. Try it out and enjoy a unique culinary experience!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken thighs

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon paprika

2 tablespoons vegetable oil

Juice of 2 limes

Salt and pepper to taste

1 tablespoon fresh cilantro, chopped

For the Creamy Green Sauce:

1 cup fresh cilantro leaves

1 jalapeño, seeded (adjust for heat preference)

2 cloves garlic

1/2 cup mayo

1/4 cup Greek yogurt

Juice of 1 lime

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, combine minced garlic, ground cumin, paprika, vegetable oil, lime juice, salt, pepper, and chopped cilantro. Add the chicken thighs, making sure they are well-coated in the marinade. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor.

    Prepare the Creamy Green Sauce: In a blender or food processor, combine fresh cilantro, jalapeño, garlic, mayo, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside in the refrigerator to let the flavors meld.

      Preheat the Grill: Heat your grill to medium-high heat. If you’re using a charcoal grill, let the coals burn until they are covered in white ash.

        Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the hot grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken has nice grill marks.

          Rest the Chicken: Once cooked, transfer the grilled chicken to a plate and let it rest for about 5 minutes before slicing.

            Serve: Slice the chicken and serve it warm with the creamy green sauce drizzled over or on the side. Garnish with additional cilantro and lime wedges if desired.

              Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4