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Peruvian cuisine is a vibrant tapestry woven from the rich influences of various cultures, resulting in a culinary landscape that is as diverse as it is delicious. Among the many standout dishes that encapsulate this gastronomic heritage, Peruvian Grilled Chicken with Creamy Green Sauce, or Aji Verde, shines brightly. This recipe is a perfect introduction to the bold flavors and fresh ingredients that define Peruvian cooking, offering a delightful balance of savory grilled chicken paired with a tangy, creamy sauce that leaves a lasting impression.

Peruvian Grilled Chicken with Creamy Green Sauce

Savor the vibrant flavors of Peru with this delicious grilled chicken recipe topped with a creamy green sauce! Marinate juicy chicken thighs in spices and lime juice for unbeatable taste, then grill to perfection. The accompanying Aji Verde sauce made with fresh cilantro, mayo, and jalapeños adds a zesty kick. Perfect for your next family meal or BBQ. Serve with rice or veggies for a complete dish that will impress your guests!
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Ingredients
  

For the Grilled Chicken:

4 chicken thighs (bone-in, skin-on for extra flavor)

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon black pepper

1 tablespoon salt

Juice of 1 lime

For the Creamy Green Sauce (Aji Verde):

1 cup cilantro leaves, tightly packed

1/2 cup mayonnaise

1/4 cup sour cream

1-2 jalapeños, seeds removed for less heat (adjust to taste)

Juice of 1 lime

1 garlic clove

Salt to taste

Water as needed for consistency

Instructions
 

Marinate the Chicken:

    In a large bowl, combine olive oil, minced garlic, paprika, cumin, oregano, black pepper, salt, and lime juice. Add the chicken thighs and rub the marinade all over the chicken. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

      Prepare the Creamy Green Sauce:

        While the chicken marinates, make the Aji Verde. In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream, jalapeños, lime juice, and garlic. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency. Season with salt to taste and set aside.

          Grill the Chicken:

            Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs skin-side down on the grill. Cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden. Baste occasionally with any leftover marinade.

              Serve:

                Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve warm with a generous drizzle of creamy green sauce on top or on the side for dipping. Pair it with rice, grilled vegetables, or a fresh salad for a delightful meal.

                  Prep Time: 15 mins | Total Time: 3 hours (including marinating) | Servings: 4