Description
Peruvian Grilled Chicken brings sizzling spices and zesty marinade straight from Lima’s streets right to your backyard grill. Tender chicken pieces marinated in garlic, cumin, and ají peppers deliver an authentic South American feast that sparks delicious memories of traveling through Peru’s vibrant culinary landscape.
Ingredients
Scale
Primary Proteins:
- 2 pounds boneless, skinless chicken thighs
Marinade Ingredients:
- ⅓ cup soy sauce
- 5 cloves garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Black pepper, to taste
Green Sauce (Aji Verde) Ingredients:
- 3 jalapenos, seeded and chopped
- 1 cup fresh cilantro leaves
- 2 green onions, chopped
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Pulverize your marinade ingredients in a blender: crush 5 garlic cloves, ⅓ cup soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons cumin, 1 teaspoon paprika, and ½ teaspoon oregano until the mixture becomes smooth and aromatic.
- Transfer 2 pounds of chicken thighs into a sealable container, drenching each piece completely with the prepared marinade. Seal and refrigerate for 8-12 hours to allow deep flavor penetration.
- Create the green sauce by combining 3 seeded jalapeños, 1 cup cilantro, 2 chopped green onions, 2 garlic cloves, ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon lime juice, and ½ teaspoon salt in a food processor.
- Pulse the green sauce mixture, gradually streaming in 2 tablespoons olive oil until the consistency becomes silky and uniform. Refrigerate until meal preparation time.
- Preheat your grill to 350°F, creating medium-high heat zones. Remove chicken from marinade, letting excess drip away.
- Position marinated chicken thighs directly on grill grates. Cook 5-6 minutes per side, rotating once to achieve beautiful caramelized char marks.
- Check internal chicken temperature reaches 165°F using a meat thermometer. Remove from grill and let rest for 3-4 minutes.
- Plate grilled chicken and generously drizzle with prepared green sauce. Optional: garnish with fresh cilantro sprigs for extra vibrancy.
Notes
- Marinate chicken for at least 2 hours, preferably overnight, to ensure deep penetration of the vibrant cilantro and garlic flavors.
- For authentic charred edges, grill over medium-high heat and turn chicken frequently to prevent burning while creating a perfect crispy exterior.
- If fresh ají amarillo paste is hard to find, substitute with a mix of yellow bell pepper and jalapeño to capture a similar bright, slightly spicy profile.
- Serve with a simple green salad and rice to balance the robust, zesty marinade, and remember that room temperature chicken grills more evenly than cold meat straight from the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 359 kcal
- Sugar: 1 g
- Sodium: 710 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 100 mg