Peruvian Grilled Chicken with Creamy Green Sauce

A bright and flavorful grilled chicken dish marinated with garlic, cumin, and lime, served with a creamy green sauce that's perfect for family meals.

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Prep Time 1

Cook Time 20

Total Time 1 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 400

For the marinade

4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) Prefer dark meat for juiciness.
1/2 Cup olive oil Choose a mild olive oil for a cleaner flavor.
1/3 Cup fresh lime juice (about 2 limes) Fresh juice brightens the marinade.
6 cloves garlic, smashed Smash then finely mince for even distribution.
1 tablespoon ground cumin Toast briefly in a dry pan for deeper flavor.
1 tablespoon smoked paprika Adds warmth without heat.
2 teaspoons kosher salt Use measured salt, then adjust as needed.
1 teaspoon black pepper Freshly ground for the best aroma.
2 tablespoons chopped fresh oregano Or 1 teaspoon dried.

For the creamy green sauce

1 Cup packed fresh cilantro leaves, stems trimmed Cilantro is the bright core of this sauce.
1 small jalapeño, seeds removed Leave a few seeds for mild heat.
1/2 Cup mayonnaise Use a good-quality mayo for creaminess.
1/4 Cup sour cream or Greek yogurt Greek yogurt adds tang.
2 tablespoons fresh lime juice Add after blending and taste for balance.
2 cloves garlic Roast for a mellow hint if sensitive to raw garlic.
1/4 Cup olive oil Emulsify slowly for silky texture.
to taste salt and black pepper

Preparation

Mix the marinade by whisking olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper in a bowl.
Marinate the chicken in a zip-top bag or shallow dish for at least 1 hour, ideally up to 8 hours.
Prepare the grill by heating it to medium-high (about 400°F) and cleaning the grates.

Grilling

Remove chicken from the marinade, letting excess drip off, and grill skin-side down for 6 to 8 minutes per side until the internal temperature reaches 165°F.
Rest the chicken for 5 to 8 minutes tented with foil before making the sauce.

Making the Sauce

In a blender, combine cilantro, jalapeño, mayonnaise, sour cream, lime juice, garlic, and olive oil. Blend until smooth.
Taste and season with salt and pepper as needed.

Serving

Serve the chicken on a large platter with the creamy green sauce either spooned over it or in a bowl for dipping.

Store leftovers in an airtight container for up to 3 days and sauce separately for up to 4 days. Can freeze cooked chicken for up to 3 months.