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Peruvian Grilled Chicken with Creamy Green Sauce


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  • Author: Isabella
  • Total Time: 1 hour 15 minutes (excluding marinating time)
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Savor the authentic flavors of Peru with this Peruvian Grilled Chicken with Creamy Green Sauce, also known as Pollo a la Brasa con Aji Verde. Juicy marinated chicken thighs are paired with a vibrant green sauce made from jalapeños, cilantro, and lime juice. Perfect for a weeknight dinner or entertaining guests, this recipe is a must-try for lovers of bold and zesty cuisine.


Ingredients

For the Chicken Marinade:

  • 46 boneless, skinless chicken thighs
  • 3 garlic cloves
  • 3 tbsp soy sauce
  • 1 tsp cumin
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper

For the Creamy Green Sauce (Aji Verde):

  • 23 jalapeños (seeds and ribs removed for less heat)
  • 1 cup cilantro leaves
  • 2 green onions
  • 1 garlic clove
  • 2 tbsp mayonnaise
  • ¼ cup Greek yogurt
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the Marinade:
    • Combine garlic, soy sauce, cumin, lime juice, olive oil, paprika, oregano, and black pepper in a blender or food processor. Blend until smooth.
  2. Marinate the Chicken:
    • Place chicken thighs in a large ziplock bag or shallow dish. Pour marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
  3. Make the Green Sauce:
    • Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, salt, and pepper until smooth. Adjust seasoning to taste and refrigerate until serving.
  4. Cook the Chicken:
    • Grill: Preheat grill to medium-high heat (350°F/175°C). Grill chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
    • Oven: Preheat oven to 500°F (260°C). Roast chicken on a baking sheet for 30 minutes. Cover with foil and cook for an additional 15 minutes.
  5. Serve:
    • Rest chicken for 5 minutes before serving. Pair with the creamy green sauce on the side.

Notes

  • For spicier green sauce, keep the seeds in the jalapeños or add serrano peppers.
  • Swap cilantro for parsley if preferred.
  • Use bone-in chicken or other cuts, adjusting cook times as needed.
  • Prep Time: 15 minutes
  • Category: Main Course
  • Method: Grilling or Oven Roasting
  • Cuisine: Peruvian