As I stood in my kitchen, the tantalizing scent of marinated chicken wafted through the air, transporting me straight to the vibrant streets of Peru. This Peruvian Grilled Chicken with Creamy Green Sauce is a delightful combination of juicy, perfectly grilled chicken cloaked in a bright and zesty marinade. Not only does it make for a stunning center-stage dish, but it’s also an easy way to impress family and friends without spending hours in the kitchen. With a quick prep and bold flavors, this recipe is ideal for those seeking to elevate their weeknight dinner or weekend barbecue. Trust me, your taste buds will embark on a flavorful journey that leaves everyone asking for seconds. Curious how to pull it all together? Let’s dive into this mouthwatering adventure!
Why is this chicken the ultimate treat?
Bold Flavors: This Peruvian Grilled Chicken bursts with spices that transform a simple meal into a fiesta of taste.
Creamy Contrast: The zesty green sauce adds a delightful creaminess that perfectly balances the smoky grilled chicken.
Crowd-Pleaser: Perfect for gatherings, this dish is sure to impress friends and family alike. They’re going to love asking for your secret!
Quick Prep: Overnight marination ensures maximum flavor while the grilling process takes less than 30 minutes, making it an efficient choice for any weeknight.
Cultural Flair: Bring authentic Peruvian flavors to your table without any travel. It’s a culinary trip worth taking!
Serving Suggestions: Try pairing it with fluffy rice or fresh salads for a fulfilling meal, and check out more serving suggestions to elevate the experience.
Peruvian Grilled Chicken with Creamy Green Sauce Ingredients
For the Chicken Marinade:
- Whole Chicken (3-4 pounds) – A butterflied chicken ensures even cooking and maximum marinade adherence.
- Olive Oil (1 tbsp) – Adds moisture and helps the spices stick; consider using avocado oil for a different flavor.
- Lime Juice (2 tbsp) – Brightens the dish and tenderizes the meat; fresh lime juice works best.
- Soy Sauce (1 tbsp) – Provides a rich umami depth; substitute tamari for a gluten-free option.
- Garlic (5 cloves, minced) – Adds aroma and depth; try roasted garlic for a mellower flavor.
- Aji Amarillo Paste (1 tbsp) or Paprika (2 tsp) – Essential for authentic Peruvian heat; paprika is a good substitute if you can’t find Aji Amarillo.
- Ground Cumin (1 tbsp) – Offers a warm, earthy taste that enhances the marinade.
- Smoked Paprika (1 tbsp) – Contributes to a smoky aroma and rich color; it’s perfect for grilled meats.
- Kosher Salt (1 tbsp) – Enhances flavors; adjust based on personal preference.
- Black Pepper (1 tsp) – Provides a gentle bite; using freshly ground pepper is recommended.
For the Creamy Green Sauce:
- Fresh Cilantro (1 cup, packed) – Brings bright herbal notes; be generous for a vibrant flavor.
- Mayonnaise (½ cup) – Creates a creamy base; feel free to swap it with Greek yogurt for a lighter version.
- Sour Cream (¼ cup) – Adds tanginess and balances the richness; Greek yogurt is also a suitable substitute.
- Lime Juice (¼ cup) – Echoes the chicken marinade’s citrus notes for added brightness.
- Jalapeños (1-2, seeded and chopped) – Introduces heat; keep the seeds for a spicier sauce or omit for a milder taste.
- Garlic (2 cloves, minced) – Elevates the flavor profile; you can use roasted garlic to mellow it out.
- Salt (½ tsp) – Balances the overall taste; adjust according to your preference.
- Black Pepper (¼ tsp) – Adds a hint of spice; using freshly ground is best for maximum flavor.
Both the chicken and the creamy green sauce come together to create a stunning Peruvian Grilled Chicken with Creamy Green Sauce, perfect for impressing your loved ones!
Step‑by‑Step Instructions for Peruvian Grilled Chicken with Creamy Green Sauce
Step 1: Prepare Marinade
In a large bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste, ground cumin, smoked paprika, kosher salt, and black pepper until thoroughly combined. This aromatic marinade is the heart of your Peruvian Grilled Chicken. Ensure all ingredients are blended well, and let the colors meld together for a few moments.
Step 2: Marinate Chicken
Generously rub the marinade all over the butterflied chicken, making sure to get it under the skin for maximum flavor infusion. Cover the chicken with plastic wrap and refrigerate for at least 2 hours—ideally overnight. This marinating step is crucial as it imparts deep, succulent flavors to your grilled chicken.
Step 3: Preheat Grill
About 15 minutes before grilling, preheat your grill to medium-high heat, ideally between 375°F and 400°F. While the grill heats, clean the grates and lightly oil them to prevent sticking. A well-preheated grill will give your Peruvian Grilled Chicken a perfect sear and the desirable crispy skin that everyone loves.
Step 4: Grill Chicken
Once your grill is hot, place the marinated chicken skin-side down on the grill grates. Sear without moving it for 10 to 15 minutes until the skin is golden brown and crispy. This step develops a rich texture, so resist the urge to flip too soon. After the initial sear, flip the chicken and continue grilling until the internal temperature reaches 165°F (75°C).
Step 5: Make Sauce
As the chicken grills, prepare the creamy green sauce by blending fresh cilantro, mayonnaise, sour cream, lime juice, jalapeños, minced garlic, salt, and black pepper in a blender. Blend until smooth and creamy, ensuring the vibrant green color shines through. This sauce will be a delightful complement to your Peruvian Grilled Chicken, enhancing its flavors.
Step 6: Rest Chicken
Remove the grilled chicken from the grill and transfer it to a cutting board. Allow it to rest for about 5 minutes; this essential step lets the juices redistribute, keeping the meat tender and juicy. Your patience will pay off for this flavorful Peruvian Grilled Chicken!
Step 7: Serve
Carve the rested chicken into portions, arranging them on a serving platter. Serve alongside the creamy green sauce in a small bowl for dipping. This beautiful presentation will not only impress but also invite everyone to dig into the deliciousness of your Peruvian Grilled Chicken with Creamy Green Sauce.
Expert Tips for Peruvian Grilled Chicken
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Marinate Wisely: Always marinate the chicken overnight for ultimate flavor infusion. This step ensures the spices deeply penetrate the meat, resulting in juicy, flavorful pieces.
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Grill Temperature: Preheat your grill to the right medium-high heat (375°F-400°F). A properly heated grill guarantees crispy skin without drying out the chicken.
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Don’t Rush the Flip: Resist the temptation to flip the chicken too soon. Searing skin-side down for 10-15 minutes develops that essential crispy texture.
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Check Temperatures: Use a meat thermometer to check for an internal temperature of 165°F (75°C). Avoid overcooking, which can lead to dry meat.
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Rest the Chicken: Let the grilled chicken rest for 5 minutes before carving. This crucial step keeps the juices intact for a succulent result.
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Creamy Sauce Balance: Adjust the spiciness of the creamy green sauce by controlling the jalapeño seeds. They add heat, so you can customize according to your preference for your Peruvian Grilled Chicken with Creamy Green Sauce.
How to Store and Freeze Peruvian Grilled Chicken
Fridge: Store leftover grilled chicken in an airtight container for up to 3 days. Make sure it cools completely before sealing to retain its moisture.
Freezer: Freeze the cooked chicken for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
Creamy Sauce: Keep the creamy green sauce in a separate airtight container in the fridge for up to a week. For freezing, consider portioning it in ice cube trays; it will last up to 3 months.
Reheating: Reheat chicken in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Serve with the creamy green sauce for a fresh taste that enhances your Peruvian Grilled Chicken experience.
Peruvian Grilled Chicken Variations & Substitutions
Feel free to get creative and customize your Peruvian Grilled Chicken experience with these exciting variations!
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Dairy-Free: Substitute sour cream and mayonnaise with coconut yogurt for a creamy, dairy-free sauce that still delivers delicious flavor.
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Spicier Sauce: For those who love the heat, add more jalapeños or a splash of hot sauce to the creamy green sauce to turn up the spice dial!
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Citrus Twist: Experiment with different citrus juices like orange or lemon in the marinade for a unique flavor profile that brightens the dish.
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Herb-Infused: Swap out cilantro for fresh parsley or basil in the creamy sauce. Each herb offers a distinct taste that can change the entire dish’s personality.
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Protein Swap: Not in the mood for chicken? Try this marinade with pork chops, turkey, or even hardy vegetables like eggplant or zucchini for a vegetarian delight.
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Smoky Flavor Boost: Add some smoked chipotle powder to the marinade to enhance the smoky flavors while keeping the chicken tender and juicy.
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Alternate Cooking Method: Instead of grilling, roast the chicken in the oven for a hands-off cooking experience while achieving a crispy skin and juicy meat.
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Toasted Nuts Crunch: For a delightful texture twist, sprinkle some toasted pine nuts or chopped walnuts on top of the creamy green sauce just before serving.
Let your creativity shine and discover new ways to enjoy this delightful dish! And if you’re looking for more serving inspiration, check out these serving suggestions and discover how to elevate your meal even further.
Make Ahead Options
These Peruvian Grilled Chicken with Creamy Green Sauce are perfect for busy weeknights or meal prep enthusiasts! You can marinate the whole butterflied chicken up to 24 hours in advance, ensuring that every bite is bursting with flavor. Simply rub the marinade over the chicken, cover it tightly, and refrigerate until you’re ready to grill. The creamy green sauce can also be prepared ahead; store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just grill the chicken directly from the fridge (no need to bring it to room temperature), blend the sauce once again for a fresh touch, and enjoy your stress-free, restaurant-quality meal.
What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce
Elevate your dining experience by pairing stunning sides and drinks that harmonize beautifully with this flavorful chicken dish.
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Fluffy Rice: Acts as a perfect canvas to soak up the tangy green sauce, creating a satisfying bite. The rice’s gentle flavor balances the bold spices of the chicken.
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Fresh Salad: A crisp mix of greens, tomatoes, and avocado adds a refreshing crunch. Consider a zingy lime vinaigrette to echo the chicken’s flavor.
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Grilled Vegetables: Seasonal veggies like zucchini and bell peppers, lightly charred, offer a smoky flavor that complements the chicken’s spices while adding a vibrant color to the plate.
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Warm Tortillas: Soft, warm tortillas provide a comforting touch. Use them to create cozy wraps with the chicken and sauce, making each bite a delightful experience.
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Corn on the Cob: Sweet, buttery corn can be grilled alongside the chicken for a delightful contrast. The sweetness balances the savory, spiced chicken beautifully.
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Chilled White Wine: A light Sauvignon Blanc is a refreshing choice. Its crisp acidity cuts through the richness of the creamy green sauce, enhancing the meal’s overall experience.
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Mango Salsa: Sweet and tangy salsa made with ripe mangoes, red onion, and cilantro introduces fruity notes that elevate the dish.
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Lime Sorbet: For dessert, a light lime sorbet offers a refreshing finish. It cleanses the palate, leaving a burst of citrus behind, ending the meal on a bright note.
Peruvian Grilled Chicken with Creamy Green Sauce Recipe FAQs
What is the best way to select a whole chicken for grilling?
When choosing a whole chicken, look for one that is firm, with smooth skin and no dark spots or blemishes. A chicken weighing between 3-4 pounds is ideal for this recipe. Always check the sell-by date to ensure freshness. I recommend going for an organic or free-range chicken if possible, as it often yields better flavor and texture when grilled.
How long can I store leftover Peruvian Grilled Chicken in the fridge?
Leftover grilled chicken can be kept in an airtight container in the fridge for up to 3 days. Be sure to let the chicken cool completely before sealing it to maintain its moisture and freshness. If you have a lot of leftovers, consider slicing it into portions to make it easier to reheat!
Can I freeze the creamy green sauce?
Absolutely! You can freeze the creamy green sauce in an airtight container or portion it in ice cube trays for easy use later. It will last in the freezer for up to 3 months. When you’re ready to use it, simply let it thaw in the fridge overnight or for a few hours at room temperature before serving.
What should I do if my grilled chicken turns out dry?
If your grilled chicken turns out dry, it could be due to overcooking or not marinating long enough. Make sure to use a meat thermometer to check for an internal temperature of 165°F (75°C) and avoid grilling for too long. If it’s already cooked, consider shredding the chicken and adding it to a flavorful broth or sauce to help restore moisture.
Are there any dietary considerations I should be aware of when making this recipe?
Yes! For those with gluten sensitivities, use tamari instead of soy sauce. Additionally, make sure to check for any allergies related to garlic or jalapeños, as these ingredients can trigger reactions in some individuals. If you’re cooking for pets, it’s best to avoid sharing any seasoned chicken as spices can be harmful to them.
How can I make the grilled chicken spicier?
If you want extra heat in your Peruvian Grilled Chicken, you can add more Aji Amarillo paste (or a spicier chili paste) to your marinade. Additionally, keep the seeds in the jalapeños for the creamy green sauce; they add a significant kick! For a flavorful alternative, consider marinating the chicken with chili powder or hot sauce to enhance the heat even further.
Peruvian Grilled Chicken with Creamy Green Sauce Bliss
Equipment
- Grill
- blender
- mixing bowl
- Meat Thermometer
Ingredients
For the Chicken Marinade
- 1 whole chicken (3-4 pounds) Butterflied for even cooking
- 1 tbsp olive oil Can substitute with avocado oil
- 2 tbsp lime juice Fresh lime juice works best
- 1 tbsp soy sauce Use tamari for gluten-free
- 5 cloves garlic, minced Roasted garlic for a mellower flavor
- 1 tbsp aji amarillo paste Paprika is a good substitute
- 1 tbsp ground cumin Warm, earthy taste
- 1 tbsp smoked paprika Perfect for grilled meats
- 1 tbsp kosher salt Adjust based on preference
- 1 tsp black pepper Freshly ground recommended
For the Creamy Green Sauce
- 1 cup fresh cilantro, packed Be generous for vibrant flavor
- ½ cup mayonnaise Substitute with Greek yogurt for a lighter version
- ¼ cup sour cream Greek yogurt is also a substitute
- ¼ cup lime juice Echoes the chicken marinades citrus notes
- 1-2 jalapeños, seeded and chopped Omit seeds for a milder taste
- 2 cloves garlic, minced Can use roasted garlic for mellowing
- ½ tsp salt Adjust according to preference
- ¼ tsp black pepper Freshly ground is best
Instructions
Step‑by‑Step Instructions
- Prepare Marinade: In a large bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste, ground cumin, smoked paprika, kosher salt, and black pepper until thoroughly combined.
- Marinate Chicken: Generously rub the marinade all over the butterflied chicken, covering it with plastic wrap and refrigerating for at least 2 hours.
- Preheat Grill: About 15 minutes before grilling, preheat your grill to medium-high heat (375°F-400°F) and lightly oil the grates.
- Grill Chicken: Place the marinated chicken skin-side down on the grill grates and sear for 10-15 minutes, then flip and continue until the internal temperature reaches 165°F.
- Make Sauce: Blend fresh cilantro, mayonnaise, sour cream, lime juice, jalapeños, minced garlic, salt, and black pepper until smooth and creamy.
- Rest Chicken: Remove the grilled chicken from the grill and rest for about 5 minutes before carving.
- Serve: Carve the chicken portions and serve alongside the creamy green sauce in a small bowl.