Peruvian Grilled Chicken with Creamy Green Sauce

There is something special about discovering a dish that is both incredibly flavorful and easy to make. When I first tried Peruvian grilled chicken with creamy green sauce, I was amazed at how a simple marinade could infuse so much depth into the chicken. The smoky, tangy, and slightly spicy flavors made it feel like a restaurant-quality meal—except I had made it right at home. This dish is perfect for beginner cooks because it relies on a straightforward marinade, a quick grilling process, and a vibrant sauce that brings everything together. If you’re looking for an easy sheet pan dinner or a quick and healthy meal, this recipe will become a staple in your kitchen.

Why This Recipe is Special

Peruvian grilled chicken, or Pollo a la Brasa, is a beloved dish known for its rich, aromatic flavors. Traditionally cooked over a charcoal rotisserie, this recipe simplifies the process by using a stovetop grill, oven, or air fryer. The key is in the marinade—garlic, lime juice, and warm spices like cumin and paprika work together to create a deep, smoky taste. The star of the dish, however, is the creamy green sauce (aji verde), a bright, herbaceous blend of cilantro, jalapeños, and lime juice. This sauce elevates the meal, adding a fresh, tangy contrast to the bold flavors of the chicken.

Ingredients and Their Roles

For the Chicken

• Chicken thighs – Naturally juicy and flavorful, perfect for grilling or roasting. You can also use chicken breasts or drumsticks.
• Garlic – Provides a deep, aromatic base to the marinade.
• Soy sauce – Adds umami and a touch of saltiness to balance the citrus flavors.
• Lime juice – Enhances the marinade with a bright, tangy note.
• Olive oil – Helps keep the chicken moist while cooking.
• Cumin – A warm, earthy spice that gives the dish its signature depth.
• Paprika – Adds a mild smokiness and enhances the color of the chicken.
• Oregano – Brings a subtle herbaceous element to the marinade.
• Black pepper – Adds a mild heat and enhances the other flavors.

For the Creamy Green Sauce (Aji Verde)

• Jalapeños – Provide a mild heat; removing the seeds will make the sauce less spicy.
• Cilantro – The key ingredient for a fresh, herbaceous taste. If you dislike cilantro, try parsley instead.
• Green onions – Add a mild onion flavor without being overpowering.
• Garlic – Brings a pungent depth to the sauce.
• Mayonnaise – Contributes creaminess and richness. Swap with Greek yogurt for a lighter option.
• Greek yogurt – Adds tang and a smooth texture.
• Lime juice – Provides acidity and freshness.
• Olive oil – Helps blend everything into a silky sauce.
• Salt and pepper – Essential for balancing flavors.

Step-by-Step Instructions

Step 1: Prepare the Marinade
In a blender or bowl, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend or whisk until smooth.

Step 2: Marinate the Chicken
Place the chicken in a zip-top bag or a shallow dish and pour the marinade over it. Ensure all pieces are well coated. Cover and refrigerate for at least 8 hours, preferably overnight, for the best flavor.

Step 3: Make the Green Sauce
In a blender or food processor, add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper. Blend until smooth. Slowly drizzle in olive oil while blending to create a creamy consistency. Transfer to a bowl and refrigerate until ready to serve.

Step 4: Cook the Chicken

• Grill Method: Preheat your grill to medium-high heat (about 350°F). Remove the chicken from the marinade and shake off excess. Place it on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
• Oven Method: Preheat the oven to 500°F. Place the chicken in a roasting pan with a small amount of water. Bake uncovered for 30 minutes, then cover loosely with foil and bake for another 15 minutes.
• Air Fryer Method: Preheat the air fryer to 360°F. Place the chicken in a single layer and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

Step 5: Serve and Enjoy
Let the chicken rest for a few minutes before serving. Drizzle with the creamy green sauce or serve it on the side for dipping.

Beginner Tips and Notes

• Don’t rush the marinade – Allowing the chicken to marinate overnight will result in the most flavorful and juicy meat.
• Check for doneness – Use a meat thermometer to ensure the internal temperature reaches 165°F.
• Adjust spice levels – For a milder green sauce, remove the jalapeño seeds and ribs before blending. If you love heat, substitute serrano peppers.
• No grill? No problem! – Roasting in the oven or air frying will give you similar results with minimal effort.
• Make it dairy-free – Substitute Greek yogurt with dairy-free yogurt or use additional mayonnaise.

Serving Suggestions

• Side Dishes: This chicken pairs well with cilantro lime rice, roasted potatoes, or grilled vegetables.
• Salad Pairing: A simple green salad with a citrus vinaigrette complements the rich flavors of the dish.
• Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave. The green sauce can be refrigerated for up to a week.

Try It and Share Your Experience

Cooking should be fun and rewarding, and this easy sheet pan dinner will give you a confidence boost in the kitchen. If you try this Peruvian grilled chicken with creamy green sauce, let me know how it turned out! Drop a comment below or share your dish on social media. Happy cooking!

FAQ About Peruvian Grilled Chicken with Creamy Green Sauce

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