Peruvian Grilled Chicken with Creamy Green Sauce Recipe

Introduction

Peruvian Grilled Chicken with Creamy Green Sauce is a flavorful and succulent dish that combines the smoky goodness of grilled chicken with a rich, tangy sauce. This dish is inspired by the traditional Peruvian pollo a la brasa, known for its unique marinade and smoky, crispy exterior. The creamy green sauce, known as ají verde, complements the chicken perfectly, adding a burst of flavor with every bite.

This recipe delivers an authentic taste of Peru, bringing together a combination of spices and fresh ingredients. The chicken is marinated to infuse it with deep flavors, and then grilled to perfection, creating a dish that’s both satisfying and delicious. Whether you’re hosting a dinner party, preparing a family meal, or craving something unique for dinner, Peruvian Grilled Chicken with Creamy Green Sauce is sure to impress.

Why You’ll Love Peruvian Grilled Chicken with Creamy Green Sauce

• Rich, Smoky Flavor: The chicken is marinated in a blend of spices, herbs, and citrus, giving it a deep and smoky flavor when grilled.
• Creamy and Tangy Sauce: The creamy green sauce (ají verde) is the perfect accompaniment, adding a zesty and slightly spicy kick that enhances the overall dish.
• Authentic Peruvian Dish: This recipe offers an authentic Peruvian experience, combining traditional flavors and techniques that transport you straight to the heart of Peru.
• Simple Ingredients: With just a few pantry staples and fresh herbs, you can recreate this flavorful dish without any complicated steps.
• Versatile for Any Occasion: This dish is great for a weeknight dinner, a special celebration, or even as a crowd-pleaser at your next BBQ.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 45-50 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 350-400 calories per serving, depending on portion sizes and specific ingredients used.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 20-24g
• Carbohydrates: 8-10g
• Protein: 30g
• Fiber: 1-2g
• Sugar: 2-3g

Ingredients

For the Grilled Chicken:

• 4 bone-in, skin-on chicken thighs (or breasts)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon vinegar (white or red wine)
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground turmeric
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste

For the Creamy Green Sauce (Ají Verde):

• 1 cup fresh cilantro leaves (packed)
• 1-2 fresh jalapeños or serrano peppers, seeds removed for less heat
• 2 cloves garlic
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• Salt, to taste
• Optional: 1/4 cup water or chicken broth, to thin the sauce

Step-by-Step Instructions

1. Prepare the Chicken Marinade

Start by preparing the marinade for the chicken. In a large mixing bowl, combine the olive oil, soy sauce, vinegar, cumin, paprika, garlic powder, onion powder, turmeric, and lime juice. Season with salt and pepper to taste. Whisk the ingredients together until fully incorporated.

2. Marinate the Chicken

Add the chicken thighs (or breasts) to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours if you want a deeper flavor. Marinating the chicken allows the spices and herbs to infuse the meat, making it juicy and flavorful.

3. Prepare the Creamy Green Sauce (Ají Verde)

While the chicken is marinating, prepare the ají verde sauce. In a blender or food processor, combine the fresh cilantro leaves, jalapeños (or serrano peppers), garlic, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, and vinegar. Blend until smooth.

If the sauce is too thick, add water or chicken broth in small increments until you reach your desired consistency. Taste the sauce and adjust seasoning with salt, and optionally, more lime juice for an extra tang. Set the sauce aside in the refrigerator until ready to serve.

4. Preheat the Grill

Preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals burn down to a steady heat. For a gas grill, set the burners to medium-high. Make sure the grill grates are clean and lightly oiled to prevent the chicken from sticking.

5. Grill the Chicken

Once the grill is preheated, place the marinated chicken pieces on the grill, skin-side down. Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The skin should be crispy and golden, and the chicken should have beautiful grill marks.

To avoid flare-ups, keep an eye on the chicken, and if necessary, move it to a cooler part of the grill. You can also baste the chicken with some of the remaining marinade while grilling to enhance the flavor and juiciness.

6. Rest the Chicken

Once the chicken is fully cooked, remove it from the grill and allow it to rest for 5-10 minutes. This helps retain the juices and ensures the meat stays moist and tender.

7. Serve with the Creamy Green Sauce

Serve the grilled chicken with the creamy ají verde sauce on the side. You can drizzle the sauce directly on the chicken or serve it as a dipping sauce. Garnish with fresh cilantro or a wedge of lime for an extra burst of freshness.

Tips for Perfect Peruvian Grilled Chicken

• Marinate for Longer Flavor: If possible, marinate the chicken for at least an hour, but even overnight marinating will yield deeper flavor. The longer the chicken marinates, the more it absorbs the vibrant and spicy flavors of the ají verde sauce, making each bite even more flavorful and tender.
• Adjust the Heat Level: The ají verde sauce can be adjusted for spiciness by adding more or less jalapeños or serrano peppers. Removing the seeds will result in a milder sauce, while keeping them in will give the sauce an extra kick. Taste and adjust to your preference for heat.
• Grill with Care: Ensure the grill is not too hot when you start, as this can cause the outside of the chicken to burn before the inside is fully cooked. Medium-high heat is ideal for getting crispy skin while cooking the chicken evenly. Don’t forget to check the internal temperature to ensure the chicken is thoroughly cooked.
• Use Bone-in, Skin-on Chicken: Bone-in, skin-on chicken thighs or breasts are ideal for this recipe as they remain juicy while grilling. The skin crisps up and adds extra flavor, locking in moisture and creating a delicious texture. The bone helps the chicken stay tender and succulent throughout the cooking process.
• Fresh Ingredients: For the best flavor, use fresh cilantro, limes, and peppers. Fresh ingredients elevate the taste of this dish, providing bright, zesty notes that complement the rich grilled chicken. Fresh herbs like cilantro also bring a burst of color and fragrance that enhances the overall presentation of the dish.

Variations of Peruvian Grilled Chicken with Creamy Green Sauce

• Spicy Mango Ají Verde: Add 1/2 cup of diced mango to the ají verde sauce for a sweet and spicy twist. The fruit balances the heat of the peppers, creating a tangy, tropical flavor.
• Lemon Herb Grilled Chicken: For a citrusy alternative, swap the lime juice with lemon and add some fresh thyme or oregano to the marinade for an herby flavor profile.
• Grilled Vegetables: Serve the chicken with a side of grilled vegetables such as corn on the cob, bell peppers, and zucchini to complete your Peruvian-inspired meal.
• Ají Amarillo Sauce: For a more authentic Peruvian taste, try making the sauce with ají amarillo peppers (yellow Peruvian chili peppers). These add a slightly fruity, tangy flavor to the sauce.

Storage and Shelf Life

Leftover Peruvian Grilled Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The creamy ají verde sauce can be stored separately in the fridge for up to 5 days.

To reheat the chicken, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. The sauce can be served cold or at room temperature.

For longer storage, you can freeze the grilled chicken. Wrap the chicken in plastic wrap and foil, and place it in a freezer-safe bag. Frozen chicken can be kept for up to 2-3 months. Reheat the chicken from frozen in the oven.

Side Dishes and Pairings for Peruvian Grilled Chicken with Creamy Green Sauce

Pair this flavorful dish with these complementary sides for a complete meal:

• Peruvian Rice and Beans: Serve the chicken with arroz con frejoles (Peruvian rice and beans) for a traditional and filling side dish.
• Grilled Corn on the Cob: Corn is a staple in many Peruvian dishes. Grill corn and brush with butter and a sprinkle of chili powder for a delicious side.
• Crispy Potatoes: Peruvian cuisine often includes potatoes. Serve the grilled chicken with crispy roasted or fried potatoes seasoned with salt, pepper, and herbs.
• Chicha Morada: For a refreshing drink, pair the meal with chicha morada, a traditional Peruvian beverage made from purple corn, fruit, and spices.

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Conclusion

Peruvian Grilled Chicken with Creamy Green Sauce is a vibrant and delicious dish that brings the flavors of Peru right to your kitchen. With its smoky grilled chicken and creamy, tangy sauce, this recipe will quickly become a favorite for any occasion. Whether you’re cooking for a weeknight dinner or a festive gathering, this dish will impress your guests and satisfy your taste buds. Enjoy the authentic flavors and the simple preparation process—your family and friends will be asking for more!