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At its core, Peruvian cuisine is characterized by its incredible diversity, a reflection of the country's geography and cultural influences. With the Andes mountains, Amazon rainforest, and a long coastline, Peru is home to a wide variety of ingredients, from indigenous crops like potatoes and quinoa to fresh seafood. The culinary practices have been shaped by centuries of migration and trade, leading to a fusion of flavors and techniques from various cultures, including Indigenous, Spanish, African, Chinese, and Japanese.

Peruvian Grilled Chicken with Creamy Green Sauce

Experience the vibrant flavors of Peru with this delicious grilled chicken recipe! Marinated in a savory blend of garlic, soy sauce, and spices, these juicy chicken thighs are grilled to perfection. Pair them with a creamy green sauce made from fresh cilantro and jalapeño for an irresistible kick. Perfect for a family dinner or a backyard barbecue, this dish is sure to impress. Serve with lime wedges for an extra burst of flavor. Enjoy!
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Ingredients
  

For the Chicken:

4 chicken thighs (bone-in, skin-on for best flavor)

1/4 cup olive oil

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon red wine vinegar

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

For the Creamy Green Sauce:

1 cup fresh cilantro leaves

1 jalapeño (seeds removed for less heat)

1/4 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons lime juice

2 cloves garlic

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, mix together the olive oil, minced garlic, soy sauce, red wine vinegar, paprika, cumin, salt, pepper, and lime juice.

      - Add the chicken thighs to the marinade, coating them well. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

        Prepare the Creamy Green Sauce:

          - In a blender or food processor, combine the cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, and garlic.

            - Blend until smooth and creamy. Season with salt and pepper to taste. Adjust the jalapeño according to your heat preference. Set aside in the refrigerator.

              Grill the Chicken:

                - Preheat your grill to medium-high heat. If using charcoal, wait until the coals are ashed over.

                  - Remove the chicken from the marinade, shaking off excess marinade.

                    - Place the chicken thighs skin-side down on the grill. Grill for 6-8 minutes before flipping.

                      - Grill the other side for another 6-8 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.

                        - Remove from the grill and let rest for about 5 minutes.

                          Serve:

                            - Slice the grilled chicken and arrange it on a platter. Drizzle or serve alongside the creamy green sauce.

                              - Garnish with fresh cilantro and lime wedges if desired.

                                Enjoy your delicious Peruvian Grilled Chicken with Creamy Green Sauce!

                                  Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4