Peruvian Grilled Chicken
This Peruvian-style grilled chicken features a flavorful marinade and a creamy green sauce that turns ordinary chicken into a vibrant dish perfect for any occasion.
Ingredients
For the Chicken Marinade
- 4 pieces boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika works well)
- to taste Salt and freshly ground black pepper
For the Creamy Green Sauce
- 1 cup fresh cilantro, packed (stems ok for extra flavor)
- 1 piece jalapeño, seeded (leave seeds for more heat)
- 1/2 cup mayonnaise (Greek yogurt is a good swap)
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
Instructions
Preparation
- In a medium bowl, whisk together olive oil, cumin, paprika, and salt and pepper.
- Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 30 minutes.
Grilling
- Heat your grill to medium-high and oil the grates to prevent sticking.
- Remove chicken from the fridge and let it sit at room temperature for 10 minutes.
- Grill the breasts for 6–7 minutes per side, or until a meat thermometer reads 165°F (74°C) at the thickest part.
Sauce Preparation
- While the chicken cooks, combine cilantro, seeded jalapeño, mayonnaise, sour cream, and lime juice in a blender. Blend until smooth and bright green.
- Taste and adjust salt or lime as needed.
Serving
- Let grilled chicken rest for 5 minutes.
- Slice and drizzle the creamy green sauce over the top or serve it on the side for dipping.
Notes
For a lighter sauce, substitute half the mayonnaise with plain yogurt. Use bone-in chicken pieces instead of breasts; increase grill time and finish over indirect heat.