I love creating dishes that pack layers of flavor. This Peruvian Chicken Recipe features succulent bone-in chicken pieces marinated with lime, cumin, smoked paprika and garlic, paired with a bright creamy green sauce infused with cilantro and jalapeno. Every bite offers a delightful blend of spice and freshness perfect for any dinner.
I’m super excited to share my take on Peruvian Grilled Chicken With Creamy Green Sauce. This Peruvian Chicken recipe is a flavor bomb that totally changes the way you think about chicken dinners.
I start with 4 bone-in, skin-on chicken pieces that I season with 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Then I add a squeeze of lime juice and drizzle 2 tbsp of olive oil to create a marinade that really gets the juices flowing.
While it grils, I whip up a zesty Aji Verde sauce using fresh cilantro, jalapeno peppers, and garlic cloves along with another dash of lime and a mix of mayo, Greek yogurt and evaporated milk. This dish nonsensically combines elements from classic Chicken Dishes and Grilled Chicken recipes, making it a unique twist in the realm of Poultry Recipes that I think you’ll love experimenting with.
Why I Like this Recipe
I love this recipe because I get an amazing blend of smoky spices that makes the chicken taste kinda unique. I also really like how the creamy green sauce adds a cool, tangy kick that pairs perfectly with the grilled flavors. Lastly, I appreciate how easy it is to throw together with ingredients I already have at home, making it a go-to meal for busy nights.
OMG, this Peruvian Chicken with Creamy Green Sauce (Aji Verde) is one of my favorites ever. I mean, the recipe is super simple and even if you are new to cooking, you can kinda nail it. First off, you season your chicken real good with salt, black pepper, cumin and smoked paprika then rub on a marinade made of lime juice, garlic and olive oil. After letting it chill in the fridge for a little bit, you grill it until it gets a nice char and juicy on the inside. The best part is the sauce! You throw a bunch of cilantro, jalapeno peppers, more garlic, another lime juice and mix it up with some mayo, Greek yogurt and evaporated milk in a blender until it’s all smooth and creamy. I love how all these flavors come together making my taste buds go crazy, even though sometimes I mess up the seasoning here and there. It’s a bit messy sometimes, but that just makes it more real and fun to cook.
Ingredients
- Bone-in chicken pieces: Rich protein source, juicy flavor, and tender texture for a hearty meal.
- Garlic: Enhances aroma and taste, offers health benefits, and gives a subtle spicy kick.
- Lime Juice: Provides tangy zest and vitamin C, balancing out rich and spicy flavors perfectly.
- Cilantro: Fresh leaves add vitamins, fiber, and a bright herbaceous flavor that livens up the dish.
- Jalapeno Peppers: Impart a fiery kick, elevate taste and dont overdo the heat too much.
- Olive Oil: Adds healthy fats, moistens the chicken, and enriches the marinade effortlessly.
- Greek Yogurt: Creamy texture that brightens the sauce and adds a tangy note to finish.
Ingredient Quantities
- 4 bone-in, skin-on chicken pieces (thighs or drumsticks work best)
- 1 tsp salt, plus extra for seasoning
- 1/2 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic, minced (divided between marinade and sauce)
- Juice of 1 lime
- 2 tbsp olive oil
- 1 cup fresh cilantro leaves, roughly chopped
- 2 jalapeno peppers, seeded if you dont want too much heat
- 2 garlic cloves, roughly chopped (for the sauce)
- Juice of another lime
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 cup evaporated milk (or heavy cream if you prefer)
- 1/2 tsp salt (adjust to taste for the sauce)
How to Make this
1. Pat the chicken dry and season them with 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1 tsp smoked paprika.
2. In a small bowl, mix half of the minced garlic (from the 2 cloves marked for both marinade and sauce), the juice of 1 lime, and 2 tbsp olive oil. Rub this mixture all over the chicken.
3. Let the chicken marinate for at least 30 minutes in the fridge if you got the time.
4. Preheat your grill to a medium-high heat, and season the chicken with a little extra salt if you like.
5. Place the chicken on the grill skin side down first and cook for about 6-8 minutes on each side until it gets a nice char and the internal temperature reaches roughly 165°F.
6. While the chicken is grilling, prepare the sauce: in a blender put 1 cup chopped cilantro, 2 seeded jalapeno peppers, the other half of the minced garlic plus 2 garlic cloves roughly chopped, and the juice of another lime.
7. Add 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1/4 cup evaporated milk (or heavy cream) and 1/2 tsp salt to the blender.
8. Blend everything until it’s smooth. Taste it, and if need be, add a bit more salt.
9. Once the chicken is fully cooked, let it rest for a couple of minutes so the juices settle.
10. Plate the chicken and drizzle plenty of that creamy green sauce over it, and enjoy your meal!
Equipment Needed
1. Paper towels to pat the chicken dry
2. A small bowl for mixing the marinade
3. Measuring spoons and cups for the spices, oil, and other liquids
4. A chef’s knife and cutting board for mincing garlic and chopping cilantro and jalapeno peppers
5. A grill or grill pan preheated to medium-high heat
6. Tongs to flip the chicken while grilling
7. A meat thermometer to check that the chicken reaches 165°F
8. A blender to make your creamy green sauce
FAQ
Peruvian Grilled Chicken With Creamy Green Sauce Recipe Substitutions and Variations
- If you don’t have evaporated milk, you can swap it with heavy cream or even coconut milk for a different twist.
- If Greek yogurt isn’t available, plain yogurt works pretty good as a substitute.
- Instead of smoked paprika, you can try regular paprika with a pinch chipotle powder for a smoky flavor.
- If fresh cilantro isn’t in season, parsley can be used as an alternative.
Pro Tips
1. Try marinating the chicken longer if you can—I found that letting it sit overnight really brings out the flavor, especially with that lime and garlic combo.
2. When grilling, start with the skin side down to get it nice and crispy, but be careful not to flip too often ’cause it might dry out.
3. For the sauce, always taste test and adjust the salt and lime as needed; if it seems too thick, you can add a little more evaporated milk or cream to loosen it up.
Peruvian Grilled Chicken With Creamy Green Sauce Recipe
I love creating dishes that pack layers of flavor. This Peruvian Chicken Recipe features succulent bone-in chicken pieces marinated with lime, cumin, smoked paprika and garlic, paired with a bright creamy green sauce infused with cilantro and jalapeno. Every bite offers a delightful blend of spice and freshness perfect for any dinner.
4
servings
500
kcal
Equipment: 1. Paper towels to pat the chicken dry
2. A small bowl for mixing the marinade
3. Measuring spoons and cups for the spices, oil, and other liquids
4. A chef’s knife and cutting board for mincing garlic and chopping cilantro and jalapeno peppers
5. A grill or grill pan preheated to medium-high heat
6. Tongs to flip the chicken while grilling
7. A meat thermometer to check that the chicken reaches 165°F
8. A blender to make your creamy green sauce
Ingredients
-
4 bone-in, skin-on chicken pieces (thighs or drumsticks work best)
-
1 tsp salt, plus extra for seasoning
-
1/2 tsp ground black pepper
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
2 cloves garlic, minced (divided between marinade and sauce)
-
Juice of 1 lime
-
2 tbsp olive oil
-
1 cup fresh cilantro leaves, roughly chopped
-
2 jalapeno peppers, seeded if you dont want too much heat
-
2 garlic cloves, roughly chopped (for the sauce)
-
Juice of another lime
-
1/4 cup mayonnaise
-
1/4 cup Greek yogurt
-
1/4 cup evaporated milk (or heavy cream if you prefer)
-
1/2 tsp salt (adjust to taste for the sauce)
Directions
- Pat the chicken dry and season them with 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1 tsp smoked paprika.
- In a small bowl, mix half of the minced garlic (from the 2 cloves marked for both marinade and sauce), the juice of 1 lime, and 2 tbsp olive oil. Rub this mixture all over the chicken.
- Let the chicken marinate for at least 30 minutes in the fridge if you got the time.
- Preheat your grill to a medium-high heat, and season the chicken with a little extra salt if you like.
- Place the chicken on the grill skin side down first and cook for about 6-8 minutes on each side until it gets a nice char and the internal temperature reaches roughly 165°F.
- While the chicken is grilling, prepare the sauce: in a blender put 1 cup chopped cilantro, 2 seeded jalapeno peppers, the other half of the minced garlic plus 2 garlic cloves roughly chopped, and the juice of another lime.
- Add 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1/4 cup evaporated milk (or heavy cream) and 1/2 tsp salt to the blender.
- Blend everything until it's smooth. Taste it, and if need be, add a bit more salt.
- Once the chicken is fully cooked, let it rest for a couple of minutes so the juices settle.
- Plate the chicken and drizzle plenty of that creamy green sauce over it, and enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 500kcal
- Fat: 30g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 10g
- Cholesterol: 120mg
- Sodium: 700mg
- Potassium: 500mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 2g
- Protein: 40g
- Vitamin A: 300IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 2mg