Name: peruvian grilled chicken
Prep time: 20 min
Cook time: 14 min
Total time: 64 min
Ingredients: 2 pounds chicken thighs (boneless, skinless); 5 cloves garlic (peeled); 1/3 cup soy sauce; 2 Tablespoons lime juice; 1 Tablespoon extra virgin olive oil; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper; 3 jalapeños (seeded, ribs removed and roughly chopped); 1 cup fresh cilantro leaves; 2 green onions (chopped (green parts only) ); 2 cloves garlic (peeled); 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 Tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 Tablespoons extra virgin olive oil

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There’s something undeniably captivating about a perfectly grilled chicken, and this Peruvian-inspired recipe takes it to a whole new level. Imagine succulent, juicy chicken thighs infused with smoky, savory, and zesty notes, all complemented by a vibrant, creamy green sauce. This dish is an explosion of flavor that will transport your taste buds straight to the streets of Lima, right from your own backyard grill.

Why You’ll Love This Recipe

Irresistibly Flavorful: The marinade delivers a deep, complex taste that sets this grilled chicken apart.
Vibrant Aji Verde: The creamy, spicy green sauce adds a refreshing kick and authentic Peruvian flair.
Juicy & Tender: Using boneless, skinless chicken thighs ensures a tender and moist result every time.
Perfect for Grilling: It’s an ideal recipe for a summer cookout, bringing fantastic smoky aromas.
Crowd-Pleasing: This unique and delicious chicken is sure to impress family and friends.

Ingredients

Get ready to whip up this incredible meal with these fresh ingredients.

For the Chicken Marinade:

2 pounds (about 900 g) boneless, skinless chicken thighs
5 cloves garlic, minced
⅓ cup (80 ml) soy sauce
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) extra virgin olive oil
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) smoked paprika
½ teaspoon (2.5 ml) dried oregano
¼ teaspoon (1.25 ml) black pepper, or to taste

For the Aji Verde (Peruvian Green Sauce):

3 jalapeños, seeds and ribs removed, roughly chopped
1 cup (240 ml) fresh cilantro leaves
2 green onions, green parts roughly chopped
2 cloves garlic, peeled
½ cup (120 ml) mayonnaise
¼ cup (60 ml) plain Greek yogurt
1 tablespoon (15 ml) fresh lime juice
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) black pepper
2 tablespoons (30 ml) extra virgin olive oil

Ingredient Notes & Substitutions

Chicken Thighs: Boneless, skinless thighs are preferred for their higher fat content, which keeps them juicy on the grill. You can use chicken breasts, but reduce grilling time to prevent drying out.

Aji Verde: The star of the show! Fresh cilantro and jalapeños are crucial. For less heat, remove all seeds and membranes from the jalapeños or substitute with a milder pepper. For more spice, leave some seeds in.

Soy Sauce: Beyond adding umami, soy sauce acts as a tenderizer for the chicken. Use a low-sodium version if you’re watching your salt intake.

Lime Juice: Freshly squeezed lime juice provides essential brightness and acidity to both the marinade and the green sauce.

Equipment

Large mixing bowl
Blender or food processor
Grill (charcoal or gas)
Tongs
Meat thermometer

How to Make

Follow these simple steps to create your own delicious Peruvian grilled chicken.

Marinate the Chicken

Step 1: In a large bowl, combine the minced garlic, soy sauce, lime juice, olive oil, cumin, smoked paprika, dried oregano, and black pepper. Whisk well to combine.

Step 2: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor.

Prepare the Aji Verde

Step 3: While the chicken marinates, prepare the green sauce. In a blender or food processor, combine the chopped jalapeños, cilantro, green onions, peeled garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper.

Step 4: Blend until smooth. With the blender running, slowly drizzle in the 2 tablespoons of olive oil until the sauce is creamy and emulsified. Taste and adjust seasoning as needed. Set aside or refrigerate until serving.

Grill the Chicken

Step 5: Preheat your grill to medium-high heat (around 400°F / 200°C). Lightly oil the grill grates to prevent sticking.

Step 6: Remove the chicken from the marinade, allowing any excess to drip off. Discard any remaining marinade.

Step 7: Place the chicken thighs on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The chicken should have nice grill marks and be cooked through.

Step 8: Remove the grilled chicken from the grill and let it rest for 5 minutes before serving.

Pro Tips

Don’t Over-Marinate: While some marinades can go overnight, the acidity in this one can start to “cook” the chicken if left too long. 4 hours is usually the sweet spot.
Clean Your Grill: Start with clean grill grates to prevent sticking and ensure beautiful grill marks.
Rest Your Meat: Always allow grilled chicken to rest for a few minutes after cooking. This helps the juices redistribute, resulting in a more tender and flavorful bite.
Adjust Aji Verde Spice: For a milder sauce, remove all seeds and membranes from the jalapeños. For extra heat, add a pinch of aji amarillo paste or an extra jalapeño.

Serving Suggestions

Serve your Peruvian grilled chicken with a generous dollop of Aji Verde. It pairs wonderfully with classic Peruvian sides like roasted potatoes, white rice, or a simple fresh salad. Fried yuca or corn on the cob also make excellent companions.

Storage & Reheating

Leftover Peruvian grilled chicken should be stored in an airtight container in the refrigerator for up to 3-4 days. The Aji Verde sauce can be stored separately for up to a week. To reheat, warm the chicken gently in a microwave, oven, or on a skillet with a splash of water or broth to maintain moisture.

Variations & Substitutions

Oven Method: No grill? No problem! Bake the chicken at 400°F (200°C) for 20-25 minutes, or until cooked through, flipping halfway. You can finish it under the broiler for a few minutes for a crisper skin.
Spicier Kick: For an extra layer of heat and authentic flavor, add a teaspoon of Aji Amarillo paste to the chicken marinade.
Herb Twist: Experiment with a sprig of fresh mint or a small amount of huacatay (black mint) in your Aji Verde for a more complex Peruvian profile.
Dairy-Free Sauce: Substitute the mayonnaise with a dairy-free mayo and the Greek yogurt with a plant-based unsweetened yogurt or silken tofu for a vegan green sauce option.

Nutrition Information

This Peruvian grilled chicken offers a satisfying meal, packed with protein and robust flavors. While it’s relatively low in carbohydrates, it does contain healthy fats, contributing to a fulfilling and delicious dining experience. With around 731 calories per serving, it provides significant protein and energy. Exact nutritional values can vary based on specific ingredients and portion sizes.

FAQ

What makes Peruvian grilled chicken unique?

Peruvian grilled chicken, often called Pollo a la Brasa, is famous for its distinctive marinade, which typically includes soy sauce, lime, garlic, and various spices, resulting in incredibly flavorful and juicy meat. The creamy Aji Verde sauce is also a signature element.

Can I prepare the Aji Verde ahead of time?

Absolutely! The Aji Verde sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors often meld and deepen over time.

What kind of grill is best for this recipe?

Both charcoal and gas grills work beautifully. Charcoal will impart a deeper smoky flavor, while a gas grill offers more precise temperature control.

Is this recipe gluten-free?

To make this recipe gluten-free, ensure you use a gluten-free tamari or soy sauce substitute. All other ingredients are naturally gluten-free.

Can I use other parts of the chicken?

Yes, you can use chicken breasts, drumsticks, or even a whole spatchcocked chicken. Adjust grilling times accordingly to ensure the chicken is cooked through without drying out.

Conclusion

This Peruvian grilled chicken with its vibrant Aji Verde is truly a culinary adventure waiting to happen. The smoky, savory chicken, perfectly complemented by the bright and zesty green sauce, creates an unforgettable meal that’s both exciting and comforting. Get your grill fired up and bring a taste of Peru to your table tonight!

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