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Peruvian cuisine is a vibrant tapestry of flavors, textures, and colors, reflecting the rich cultural heritage of a country that has been influenced by its indigenous peoples, Spanish colonization, and waves of immigration from Asia and Europe. This culinary diversity results in dishes that are not only delicious but also visually appealing. One standout dish from this culinary landscape is Peruvian Grilled Chicken with Creamy Green Sauce (Pollo a la Brasa), a beloved staple that has gained popularity far beyond Peru's borders.

Peruvian Grilled Chicken with Creamy Green Sauce

Experience the vibrant flavors of Peru with this mouthwatering Peruvian Grilled Chicken recipe! Marinated in a zesty blend of spices and lime juice, the juicy chicken thighs are grilled to perfection. Pair it with a creamy green sauce made from fresh cilantro, Greek yogurt, and jalapeño for an extra kick. Perfect for summer cookouts or weeknight dinners, this dish is sure to impress. Try it today and elevate your grilling game!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken thighs

4 cloves garlic, minced

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon salt

Juice of 2 limes

⅓ cup olive oil

1 tablespoon soy sauce

For the Creamy Green Sauce:

1 cup fresh cilantro leaves

1/2 cup Greek yogurt

1/4 cup mayonnaise

1 jalapeño, seeds removed (adjust based on heat preference)

2 cloves garlic

Juice of 1 lime

Salt to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine minced garlic, cumin, smoked paprika, oregano, black pepper, salt, lime juice, olive oil, and soy sauce. Whisk until well blended.

      - Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.

        Prepare the Creamy Green Sauce:

          - In a blender or food processor, combine cilantro, Greek yogurt, mayonnaise, jalapeño, garlic, and lime juice. Blend until smooth and creamy.

            - Taste and season with salt as needed. Adjust the heat by adding more jalapeño if desired. Refrigerate until ready to serve.

              Grill the Chicken:

                - Preheat your grill to medium-high heat. Once heated, remove the chicken from the marinade and let any excess drip off.

                  - Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

                    Serve:

                      - Remove the chicken from the grill and let it rest for a few minutes. Slice if desired.

                        - Serve the grilled chicken warm, drizzled or served alongside the creamy green sauce, and garnish with additional cilantro if you like.

                          Prep Time: 15 minutes | Total Time: 1 hour 15 minutes (includes marinating time) | Servings: 4