Description
Peruvian Grilled Chicken brings zesty South American flavors straight to your backyard grill, marinating tender chicken in a tangy blend of spices that dance across your taste buds with each juicy bite. Crisp herbs, lime, and garlic create a marinade that turns ordinary chicken into a sizzling, flavor-packed meal perfect for weekend gatherings.
Ingredients
Scale
Main Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic
- 3 jalapenos
- 1 cup fresh cilantro leaves
- 2 green onions
- 2 cloves garlic
Marinade and Seasoning:
- ⅓ cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Black pepper
- ½ teaspoon salt
Sauce Ingredients:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lime juice
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Blend 5 peeled garlic cloves, ⅓ cup soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon oregano, and black pepper in a blender until completely smooth.
- Transfer the marinade to a large bowl or zip-top bag and submerge 2 pounds of chicken thighs. Ensure every piece gets coated thoroughly. Refrigerate for minimum 2 hours, ideally overnight.
- Heat your grill or skillet to medium-high heat around 400°F. Remove chicken from marinade and discard remaining liquid.
- Grill chicken thighs for exactly 5-6 minutes on each side, rotating once to create perfect cross-hatch marks. Confirm internal temperature reaches 165°F using a meat thermometer.
- While chicken cooks, prepare green sauce by combining 3 seeded jalapeños, 1 cup cilantro, 2 chopped green onion tops, 2 garlic cloves, ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in a blender.
- Pulse green sauce ingredients for 30-45 seconds until completely smooth and vibrant green.
- Allow grilled chicken to rest for 5 minutes after cooking to retain juices. Drizzle with green sauce before serving.
Notes
- Marinate the chicken overnight for maximum flavor absorption and tenderness.
- Use boneless, skinless chicken thighs for the most juicy and flavorful result.
- Adjust the jalapeños in the green sauce to control the heat level according to your spice preference.
- Let the chicken rest after grilling to help redistribute the juices and keep the meat moist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 364 kcal
- Sugar: 1 g
- Sodium: 1115 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 105 mg