Name: Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 8 h 25 min
Cuisine: Peruvian
Ingredients: 2 pounds boneless, skinless chicken thighs; 5 cloves garlic, peeled; 1/3 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon extra virgin olive oil; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper to taste; 3 jalapeños, seeded, ribs removed, and roughly chopped; 1 cup fresh cilantro leaves; 2 green onions (green parts only), chopped; 2 cloves garlic, peeled; 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil

Description

Juicy and boldly seasoned, this Peruvian Grilled Chicken is marinated in a zesty blend of spices and paired with a creamy, spicy green sauce. Perfect for grilling, oven roasting, or air frying.

Ingredients

Scale

For the Chicken:

2 pounds boneless, skinless chicken thighs
5 cloves garlic, peeled
1/3 cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper to taste

For the Green Sauce:

3 jalapeños, seeded, ribs removed, and roughly chopped
1 cup fresh cilantro leaves
2 green onions (green parts only), chopped
2 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil

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Instructions

1. Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth.

2. Place chicken in a large Ziploc bag. Pour in the marinade and seal the bag, ensuring the chicken is evenly coated. Refrigerate for 8–24 hours.

3. Blend all sauce ingredients, except olive oil, in a blender or food processor until smooth.

4. Slowly drizzle in olive oil while blending to emulsify. Transfer to a bowl and refrigerate until ready to serve.

5. Preheat a grill to medium-high heat (about 350°F).

6. Remove chicken from the marinade, shaking off excess liquid. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.

7. Alternative oven method: Preheat to 500°F. Place chicken in a roasting pan with 1 cup water. Bake uncovered for 30 minutes. Tent with foil and bake another 15 minutes until fully cooked.

8. Alternative air fryer method: Preheat to 360°F. Cook chicken thighs for 12–15 minutes, flipping halfway through.

Notes

Marinate the chicken overnight for the best flavor.

The green sauce can be made ahead and stored in the fridge for up to 3 days.

Use gloves when handling jalapeños to avoid irritation.

Pairs well with rice, roasted potatoes, or a crisp salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilled
Cuisine: Peruvian

Nutrition

Serving Size: 1 portion
Calories: 731