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Peruvian cuisine is a vibrant tapestry woven from a rich cultural history that encompasses indigenous traditions and influences from Spanish, African, and Asian cooking. This culinary diversity brings forth an array of flavors, textures, and techniques that have captured the palates of food lovers worldwide. Among the standout dishes in this gastronomic repertoire is the beloved Peruvian Grilled Chicken, often accompanied by a luscious creamy green sauce that elevates the dish to new heights.

Peruvian Grilled Chicken with Creamy Green Sauce

Spice up your dinner with this delightful Peruvian Grilled Chicken recipe, marinated in a zesty blend of garlic, paprika, and lime juice for maximum flavor. Paired with a creamy green sauce made from fresh cilantro and jalapeño, this dish is sure to impress. Perfect for grilling season, it's easy to prepare and can be served with a side of rice or salad. Enjoy a taste of Peru right at home!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken thighs

4 cloves garlic, minced

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon smoked salt

1 tablespoon olive oil

Juice of 2 limes

Freshly ground black pepper, to taste

For the Creamy Green Sauce:

1 cup fresh cilantro leaves

1 jalapeño, seeds removed for less heat

1/2 cup mayonnaise

1/3 cup sour cream

Juice of 1 lime

Salt, to taste

Water, as needed for thinning

For Garnish:

Lime wedges

Extra cilantro leaves

Instructions
 

Marinate the Chicken: In a large bowl, combine minced garlic, paprika, cumin, smoked salt, olive oil, lime juice, and pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

    Prepare the Creamy Green Sauce: In a blender or food processor, combine cilantro leaves, jalapeño, mayonnaise, sour cream, lime juice, and a pinch of salt. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning as needed. Transfer to a bowl and refrigerate until ready to serve.

      Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken thighs for about 5-7 minutes on each side, or until they are fully cooked through (internal temperature should reach 165°F).

        Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve the chicken warm with the creamy green sauce drizzled on top or on the side. Garnish with lime wedges and additional cilantro leaves for a fresh touch.

          Enjoy your Meal: Pair this dish with a side of Peruvian-style rice or a fresh salad for a complete meal!

            Prep Time: 10 minutes | Total Time: 2 hours 30 minutes | Servings: 4