This Peruvian Grilled Chicken is full of flavor, marinated with spices and grilled to juicy perfection. The creamy cilantro sauce adds a bright, fresh kick that you’ll love!
It’s great for a family dinner or when friends come over. I like to serve it with rice or a salad. Trust me, you’ll be asking for seconds! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for this recipe because they stay juicy during cooking. If you’re looking for a leaner option, chicken breasts work too, but watch the cooking time to prevent dryness.
Garlic: Fresh garlic really brings out the flavor in the marinade. If you’re in a pinch, you can use garlic powder—about 1 teaspoon for every clove—but fresh is always best.
Cilantro: Fresh cilantro gives the creamy sauce a bright flavor. If you’re not a fan, try using parsley or basil instead. They won’t taste the same, but they’ll still add a nice herbal note!
Sour Cream/Greek Yogurt: Both make for a creamy sauce. If you want a dairy-free option, use a plant-based yogurt. It won’t be exactly the same in flavor, but still delicious!
Chili Powder/Jalapeño: Adjust the spice level to your liking! If you prefer less heat, skip the jalapeño and reduce the chili powder. Increase if you like a kick!
How Do I Ensure My Chicken is Perfectly Grilled?
Getting grilled chicken just right can sometimes be tricky. Here’s how to ensure your chicken is juicy and flavorful:
- **Marinate Time:** Letting the chicken marinate for at least 2 hours helps infuse flavor. Overnight is even better!
- **Preheat the Grill:** Make sure your grill is hot before putting the chicken on. This helps achieve a nice char.
- **Cooking Time:** Grill the chicken skin side down first. Cook for about 6-8 minutes per side, and always check the internal temperature—165°F (75°C) is the magic number for safe eating.
- **Resting:** After grilling, let the chicken rest for a few minutes. This helps retain moisture when you cut in!
With these tips, you’ll serve up delicious, juicy grilled chicken that everyone will love!
Peruvian Grilled Chicken with Creamy Cilantro Sauce
Ingredients You’ll Need:
For the Chicken Marinade:
- 6 bone-in, skin-on chicken thighs
- 3 garlic cloves, minced
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 tablespoons white vinegar
For the Creamy Cilantro Sauce:
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1-2 garlic cloves
- 1-2 tablespoons lime juice (to taste)
- 1 small jalapeño, seeded (optional for mild heat)
- 2-3 tablespoons olive oil
- Salt and pepper, to taste
- Water as needed for thinning the sauce
Garnishes & Sides:
- Lime wedges
- Fresh cilantro leaves
- Sliced jalapeños (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, plus at least 2 hours for marinating the chicken (overnight is preferred for richer flavor). When you’re ready to cook, grilling takes around 15-20 minutes, making this a wonderful dish for a weeknight or weekend gathering!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine minced garlic, paprika, cumin, oregano, chili powder, salt, black pepper, olive oil, lime juice, and vinegar. Whisk until well mixed to create the marinade. Add the chicken thighs, tossing them thoroughly in the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, but overnight is best for maximum flavor.
2. Prep the Cilantro Sauce:
While the chicken is marinating, prepare the creamy cilantro sauce. In a blender or food processor, combine the cilantro leaves, sour cream (or Greek yogurt), mayonnaise, garlic cloves, jalapeño (if using), lime juice, and olive oil. Blend until you have a smooth and creamy consistency. If the sauce is too thick, add water a tablespoon at a time until you reach the prefered consistency. Season with salt and pepper to taste and refrigerate until you’re ready to serve.
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Take the marinated chicken out of the refrigerator and let any excess marinade drip off. Place the chicken skin side down on the hot grill. Grill for about 6-8 minutes per side until the internal temperature reaches 165°F (75°C) and the skin is beautifully charred and crisp.
4. Rest and Serve:
Once grilled perfectly, remove the chicken from the grill and let it rest for a few minutes to keep it juicy. Cut into the chicken to check tenderness. Arrange the grilled chicken on a serving plate. Serve the creamy cilantro sauce on the side along with lime wedges, fresh cilantro, and sliced jalapeños for garnish if desired.
Enjoy this bold and delicious Peruvian grilled chicken with its zesty sauce—it’s sure to impress family and friends alike!
FAQ for Peruvian Grilled Chicken with Creamy Cilantro Sauce
Can I Use Different Cuts of Chicken?
Absolutely! While bone-in, skin-on chicken thighs are recommended for their juiciness, you can also use chicken breasts or drumsticks. Just be sure to adjust grilling times accordingly—breasts typically cook faster, while drumsticks may take a bit longer.
Can I Make the Cilantro Sauce Ahead of Time?
Yes, you can prepare the creamy cilantro sauce a day in advance. Store it in an airtight container in the refrigerator. Just give it a quick stir before serving, and feel free to thin it with a bit of water or more lime juice if needed!
How Can I Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. Reheat it gently in a microwave or on the stovetop to keep it from drying out. It’s also delicious served cold in salads or wraps!
What Can I Serve This Dish With?
This Peruvian grilled chicken is great served with rice, quinoa, or a fresh salad. You can also add grilled veggies, tortillas, or a side of roasted potatoes for a complete meal. Don’t forget to drizzle extra cilantro sauce on top!
