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- 4 chicken thighs, boneless and skinless - 3 tablespoons olive oil - 1 tablespoon cumin powder - 1 tablespoon smoked paprika - Salt and pepper to taste - Juice of 2 limes For the chicken, I prefer using thighs. They stay moist and juicy on the grill. The olive oil helps with flavor and keeps the chicken from sticking. Cumin and smoked paprika add warmth and depth. Don't forget the salt, pepper, and lime juice for balance. - 1 cup fresh cilantro leaves - 1/2 cup mayonnaise - 1 small jalapeño, seeded and chopped - 2 cloves garlic, minced - Juice of 1 lime - 1/4 teaspoon salt - 1/4 teaspoon black pepper The green sauce is a star. Fresh cilantro gives it a bright taste. Mayonnaise adds creaminess, and jalapeño gives a little kick. Garlic and lime juice round out the flavors. Adjust the salt and pepper to your taste. - Selecting fresh herbs and spices: Look for vibrant, green cilantro. Avoid wilted or yellow leaves. Choose whole spices for better flavor. - Choosing the best chicken cuts for grilling: Boneless, skinless thighs are my go-to. They cook evenly and stay juicy. You can also use chicken breasts if you prefer. - Alternatives for ingredients based on availability: If you can't find fresh cilantro, parsley works too. For a spicy kick, use a serrano pepper instead of jalapeño. If mayo isn't your thing, try Greek yogurt for a lighter option. For the full recipe, check out the details on how to bring this dish to life. To get great flavor, marinate your chicken well. In a large bowl, mix the chicken thighs with olive oil, cumin, smoked paprika, lime juice, salt, and pepper. Stir it all together until the chicken is well coated. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. If you have more time, try to marinate for 2 hours. This helps the chicken absorb all those tasty spices. While the chicken marinates, you can whip up the green sauce. Grab a blender and add fresh cilantro, mayonnaise, chopped jalapeño, minced garlic, lime juice, salt, and pepper. Blend until it’s smooth. If the sauce is too thick, add a bit more lime juice or a splash of water to thin it out. Taste it as you go! Adjust the seasoning to make it just right for your palate. Once done, transfer the sauce to a bowl and chill it in the fridge until you need it. Now it’s time to grill! Preheat your grill to medium-high heat. This is key for a great sear. Before you place the chicken on the grill, make sure to oil the grates. This keeps the chicken from sticking. Cook the chicken for about 7-8 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). Once it’s cooked, remove the chicken and let it rest for 5 minutes. This keeps it juicy! Now, slice and serve your grilled chicken with that zesty green sauce. Enjoy! For the complete cooking method, check the Full Recipe. To get juicy and tender chicken, always marinate it. Use olive oil, lime juice, and spices. The acid in lime helps break down the meat. This keeps it moist during cooking. Grill the chicken on medium-high heat for the best results. For beautiful grill marks, preheat your grill well. Oil the grates lightly to prevent sticking. Place the chicken at a 45-degree angle to the grates. This angle helps create those nice lines. Flip the chicken only once to keep the juices locked in. You can add a variety of flavors to your green sauce. Try adding a pinch of cumin for warmth or fresh parsley for a different taste. A bit of lime zest can brighten it up. If you want more heat, toss in another jalapeño. For a creamier sauce, add more mayonnaise or even some Greek yogurt. Serve your grilled chicken on a colorful platter. Add lime wedges and extra cilantro as bright garnishes. This makes the dish pop visually. Pair it with grilled veggies or a fresh salad for balance. A cold beverage, like a light beer or lemonade, complements the meal nicely. For more details, check the Full Recipe. {{image_2}} You can swap chicken for other proteins in this recipe. Try pork, beef, or fish. Each protein absorbs the marinade well and brings a unique taste. For a lighter option, consider shrimp. Shrimp cooks fast and pairs nicely with the green sauce. If you prefer vegetarian options, use firm tofu or tempeh. Marinate them like chicken. This gives a great flavor boost. You can also use grilled vegetables. Zucchini, bell peppers, and eggplant work well with the green sauce. To add depth, consider mixing fruit into the marinade. Pineapple or mango adds sweetness to balance the spice. Fresh herbs, like parsley or mint, can also enhance the flavor. They add freshness and aroma. You might also explore different spices. Adding chili powder makes the dish spicier. Cumin and coriander can deepen the flavor profile. Experiment with what you love to create your version of this dish. If you don’t have a grill, there are great alternatives. You can use your oven or stovetop. Baking the chicken at 400°F (200°C) for about 25-30 minutes works well. Just ensure it reaches 165°F (75°C) internal temperature. A grill pan is a fantastic option too. It gives nice grill marks and flavor without outdoor grilling. Heat the pan on medium-high and oil it well. Cook the chicken for about 7-8 minutes per side. For more details on the original recipe, check the Full Recipe. To keep your Peruvian grilled chicken and green sauce fresh, use proper storage techniques. First, let the chicken cool completely. Then, place it in an airtight container. For the green sauce, transfer it to a small jar or bowl with a lid. Store both items in the fridge. The chicken will last for about 3 to 4 days. The green sauce is good for about a week. If you want to store them longer, freezing is a great option. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This can keep the chicken fresh for up to 3 months. The green sauce can also be frozen. Use an ice cube tray to freeze small amounts, then transfer the cubes to a freezer bag. When you are ready to enjoy your leftovers, reheating is key. The best method for the chicken is to use an oven. Preheat it to 350°F (175°C). Place the chicken on a baking tray and cover it with foil. Heat for about 15-20 minutes until the chicken is warm. You can also use a microwave, but it may dry out the chicken. To refresh the green sauce, simply give it a good stir. If it seems too thick, add a splash of lime juice or water. This will help bring back its creamy texture. You can also blend it again if you prefer a smoother consistency. Food safety is very important with leftovers. Always store your chicken and sauce promptly after serving. Keep them in the fridge within two hours of cooking. Before eating, check for any signs of spoilage. If the chicken smells off or has a strange color, it’s best to discard it. The green sauce should also be checked for any changes in smell or texture. Always trust your senses when it comes to food safety. For the best flavor, marinate the chicken for at least 30 minutes. If you have more time, up to 2 hours works even better. This allows the spices and lime juice to soak into the chicken. The longer it marinates, the more taste it absorbs. Yes, you can! The green sauce lasts for about three days in the fridge. Make it a day in advance to let the flavors blend well. Store it in an airtight container for freshness. Just remember to give it a good stir before serving. I love serving this chicken with a fresh salad or grilled vegetables. You can also try rice or potatoes for a hearty side. For drinks, light beers or refreshing lemonade pair nicely with the dish. These sides and drinks enhance the bright flavors of the chicken and sauce. You can find many Peruvian ingredients in local Latin markets. If you don’t have a store nearby, look online. Websites that specialize in international foods often have what you need. Fresh cilantro and jalapeños are key for the green sauce, so don’t skip those! Absolutely! If you don’t have a grill, you can bake the chicken in the oven. Cook it at 400°F (200°C) for about 25-30 minutes. You can also use a grill pan on the stovetop. Each method gives a slightly different flavor, but all are delicious! By using fresh ingredients and following simple steps, you can create flavorful Peruvian grilled chicken. We covered marinating techniques, preparing a vibrant green sauce, and grilling tips for juicy results. Don’t forget to explore variations and serve your dish creatively. Enjoy your cooking journey and impress your friends with delicious meals! Trust the process, and you’ll create flavors that leave a lasting impression.

Peruvian Grilled Chicken with Green Sauce

Indulge in the vibrant flavors of Peruvian Grilled Chicken with Green Sauce! This easy recipe guides you through marinating succulent chicken thighs in a blend of spices and grilling them to perfection. Pair it with a zesty green sauce made from fresh cilantro and a hint of jalapeño for an irresistible kick. Ready to elevate your grill game? Click to explore this delicious recipe and discover tips to customize it to your taste!
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Ingredients
  

4 chicken thighs, boneless and skinless

3 tablespoons olive oil

1 tablespoon cumin powder

1 tablespoon smoked paprika

Salt and pepper to taste

Juice of 2 limes

For the Green Sauce:

1 cup fresh cilantro leaves

1/2 cup mayonnaise

1 small jalapeño, seeded and chopped

2 cloves garlic, minced

Juice of 1 lime

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions
 

In a large bowl, combine the chicken thighs, olive oil, cumin, smoked paprika, lime juice, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

    While the chicken is marinating, prepare the green sauce. In a blender, combine the cilantro, mayonnaise, jalapeño, garlic, lime juice, salt, and pepper. Blend until smooth and well combined. Adjust seasoning as necessary, then transfer to a serving bowl and refrigerate until needed.

      Preheat your grill to medium-high heat. Once hot, oil the grill grates to prevent sticking.

        Remove the chicken from the marinade and place it on the grill. Cook for about 7-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is beautifully charred.

          Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

            Serve the sliced grilled chicken with a generous drizzle of the zesty green sauce over the top and extra on the side for dipping.

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

                - Presentation Tips: Serve on a vibrant platter with lime wedges and extra cilantro for garnish, alongside a side of grilled vegetables or a fresh salad.