Peruvian Grilled Chicken with Green Sauce
Introduction
Peruvian Grilled Chicken with Green Sauce is a crowd-pleaser that packs a punch of flavor. This dish is marinated in a mix of spices and grilled to perfection, offering tender and juicy chicken. The green sauce adds a unique touch, making it a fantastic choice for any meal or gathering.
Why Make This Recipe
This recipe is perfect for those who want to try something different but easy to prepare. It combines vibrant flavors with simple ingredients that you may already have at home. Plus, grilling chicken gives it a delicious smoky flavor that is hard to resist. Whether you’re hosting a barbecue or just looking for a tasty weeknight dinner, this dish is sure to impress.
How to Make Peruvian Grilled Chicken with Green Sauce
Making Peruvian Grilled Chicken with Green Sauce is straightforward and rewarding. Follow these easy steps for a flavorful dish:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- Juice of 1 lime
- 1 cup cilantro leaves, packed
- 1 jalapeño, seeds removed
- 1 clove garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- In a large bowl, whisk together olive oil, white vinegar, soy sauce, minced garlic, cumin, paprika, oregano, salt, black pepper, smoked paprika, and lime juice.
- Add the chicken thighs and drumsticks to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and let excess marinade drip off. Grill the chicken skin-side down for about 6-8 minutes, until well-seared.
- Flip and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken cooks, blend all green sauce ingredients in a food processor or blender until smooth.
- Serve the grilled chicken with the creamy green sauce on the side.
How to Serve Peruvian Grilled Chicken with Green Sauce
This dish is best served hot off the grill. Pair it with rice, grilled vegetables, or a fresh salad for a complete meal. Drizzle the creamy green sauce over the chicken or serve it on the side for dipping.
How to Store Peruvian Grilled Chicken with Green Sauce
Store any leftover chicken in an airtight container in the refrigerator. It will last for 3-4 days. If you want to keep the green sauce, store it separately in the fridge for up to a week. Reheat the chicken gently in the oven or microwave before serving.
Tips to Make Peruvian Grilled Chicken with Green Sauce
- For extra flavor, marinate the chicken overnight.
- Make sure your grill is properly heated to get those nice grill marks.
- Try adding more spices or herbs to the marinade for a personal touch.
Variation
You can easily switch up the recipe by using different cuts of chicken, such as boneless thighs or breasts. Feel free to adjust the level of spiciness in the green sauce by using more or fewer jalapeños.
FAQs
1. Can I use boneless chicken?
Yes, boneless chicken can be used, but adjust the cooking time as it will cook faster.
2. What can I do if I don’t have a grill?
You can cook the chicken in a broiler or on a grill pan on the stove.
3. Can I freeze the leftover chicken?
Yes, you can freeze leftover cooked chicken. Just make sure to wrap it well to prevent freezer burn. It will last for about 3 months in the freezer.
Enjoy your delicious Peruvian Grilled Chicken with Green Sauce!
