Peruvian Grilled Chicken with Creamy Green Sauce
Experience the vibrant flavors of Peru with this succulent grilled chicken marinated in spices and paired with a creamy green sauce, perfect for any occasion.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 pieces limes, juiced
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
For the Creamy Green Sauce (Aji Verde)
- 1 cup fresh cilantro, chopped (stems and leaves)
- 1 piece jalapeño pepper, seeds removed (adjust for heat preference)
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt (or sour cream)
- 1 piece lime, juiced
- to taste salt
Instructions
Marinate the Chicken
- In a bowl, mix garlic, cumin, paprika, oregano, lime juice, olive oil, salt, and pepper.
- Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Prepare the Creamy Green Sauce
- In a food processor, combine the cilantro, jalapeño pepper, mayonnaise, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Refrigerate the sauce until ready to serve.
Grill the Chicken
- Preheat your grill to medium-high heat. Grease the grill grates to prevent sticking.
- Remove chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, let the chicken rest for a few minutes before slicing.
Serve
- Slice the grilled chicken and serve it with a generous drizzle of creamy green sauce on top or on the side for dipping.
Notes
Marination time matters for flavor. Ensure the grill is at the right temperature and adjust jalapeño for heat preference.