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Explore the vibrant and flavorful world of Peruvian cuisine with this delightful recipe for Peruvian Grilled Chicken with Creamy Green Sauce. Known for its unique blend of flavors and ingredients, Peruvian food offers a culinary experience that captivates the palate. This dish exemplifies the rich culinary traditions of Peru, showcasing the country's diverse influences and fresh ingredients.

Peruvian Grilled Chicken with Creamy Green Sauce

Savor the vibrant flavors of Peru with this delicious grilled chicken recipe! Marinated in a blend of garlic, cumin, and lime, the chicken is juicy and packed with flavor. Serve it with a creamy, zesty green sauce made from avocado and Greek yogurt for a stellar finishing touch. Perfect for summer barbecues or weeknight dinners, this dish pairs wonderfully with rice, quinoa, or a refreshing salad. Get ready to impress your taste buds!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken thighs

1/4 cup olive oil

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 2 limes

2 tablespoons fresh cilantro, chopped

For the Creamy Green Sauce:

1 avocado, pitted and peeled

1/2 cup mayonnaise

1/4 cup Greek yogurt

1/4 cup fresh cilantro

1 jalapeño, seeded (optional for heat)

Juice of 1 lime

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, minced garlic, ground cumin, paprika, chili powder, salt, black pepper, lime juice, and chopped cilantro. Add the chicken thighs to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 1 hour or up to overnight for optimal flavor.

    Prepare the Green Sauce: In a blender or food processor, combine the avocado, mayonnaise, Greek yogurt, fresh cilantro, jalapeño (if using), lime juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside in the refrigerator to chill.

      Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn down until they are covered with white ash.

        Grill the Chicken: Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

          Rest and Serve: Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. Slice the chicken into strips and serve with a generous drizzle of the creamy green sauce on top.

            Enjoy: Pair the grilled chicken with rice, quinoa, or a refreshing salad, making sure to add extra green sauce for dipping!

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4