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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and freshly cracked pepper, to taste - Juice of 1 lime (about 2 tablespoons) - Fresh cilantro, for garnish - 1 cup fresh cilantro leaves, packed - 1 jalapeño, seeds removed and finely chopped - 2 cloves garlic - 1/4 cup mayonnaise - 1/4 cup Greek yogurt - Juice of 1 lime (about 2 tablespoons) - Salt, to taste For this dish, I use chicken thighs because they are juicy and tender. The marinade is simple but packs a punch. Olive oil keeps the chicken moist. Garlic, cumin, and paprika add rich flavors. Don’t skip the lime juice; it brightens everything up! For the green sauce, fresh cilantro is key. It gives the sauce its vibrant color and taste. A jalapeño adds a little kick, so remove the seeds for less heat. The yogurt and mayo create a creamy texture that balances the spice. You can find the full recipe in the main article. Enjoy cooking this delicious dish! To start, mix the marinade ingredients in a bowl. You need olive oil, minced garlic, cumin, paprika, lime juice, salt, and pepper. Coat the chicken thighs well in this mixture. Cover the bowl with plastic wrap and put it in the fridge. Let it marinate for at least 1 hour. If you have time, marinate overnight for the best flavor. Now, let’s make the green sauce. In a food processor, add fresh cilantro, chopped jalapeño, garlic, mayonnaise, Greek yogurt, lime juice, and a pinch of salt. Blend this mix until it gets smooth and creamy. Taste the sauce and adjust the seasoning if needed. Pop it in the fridge until you are ready to serve. Next, preheat your grill to medium-high heat. Take the marinated chicken out of the fridge and discard any leftover marinade. Grill the chicken thighs for about 6 to 8 minutes on each side. You want them to reach an internal temperature of 165°F (75°C) for safety. Once the chicken is cooked, take it off the grill and place it on a cutting board. Let it rest for about 5 minutes. This helps keep the juices inside. After resting, slice the chicken into strips. Arrange these slices on a platter and generously drizzle the green sauce over the top. You can find the full recipe for more details. To grill the perfect Peruvian chicken, I recommend using a meat thermometer. This tool helps you check the doneness accurately. The chicken should reach an internal temperature of 165°F (75°C). This ensures your chicken is safe to eat and juicy. For grilling, preheat your grill to medium-high heat. This temperature creates a nice sear, locking in flavors. A hot grill also helps prevent sticking. If you see flames, you might want to adjust the heat. For the best flavor, marinate your chicken overnight. This allows the spices to seep deep into the meat. If you are short on time, try to marinate for at least one hour. You can also experiment with spices. Try adding oregano or smoked paprika to the marinade. For a unique twist, use lemon zest instead of lime for a different flavor profile. Pair your grilled chicken with sides like grilled corn or a fresh salad. These complement the rich flavors of the chicken. You can also serve it with rice or quinoa for a hearty meal. For presentation, serve the chicken on a vibrant platter. Drizzle the green sauce generously over the chicken. Garnish with fresh cilantro for a pop of color. A small bowl of extra green sauce on the side makes it even more appealing. {{image_4}} You can make the green sauce as spicy as you like. If you want more heat, add extra jalapeños or a splash of hot sauce. These simple changes will bring a kick to your plate. If you need a creamier sauce, swap Greek yogurt for sour cream. This little tweak will give it a tangy twist. You don't have to stick to just thighs for this dish. You can use chicken breasts or drumsticks. Each cut has its own juicy taste. If you don't have a grill, don't worry! You can also cook the chicken in the oven or on the stovetop. Just use a grill pan for those beautiful grill marks. Want to change the flavor a bit? Try adding citrus! Squeeze in some orange or lemon juice. This gives a fresh zing to the sauce. You can also mix in herbs like parsley or mint. These will add layers of flavor to your green sauce, making it stand out. For the complete dish, check out the Full Recipe. To keep leftover chicken fresh, place it in an airtight container. Make sure it cools to room temperature before sealing. If you mix the green sauce with the chicken, it can change the sauce's texture. It’s best to store the sauce in a separate container. This keeps both the chicken and sauce tasting their best. When reheating chicken, do it slowly. Use a microwave or an oven set to low heat. Check the chicken with a meat thermometer. It should reach 165°F (75°C). This ensures it stays juicy. For the sauce, reheat gently on the stove or in the microwave. Stir it well to keep the flavors fresh. Cooked chicken lasts in the fridge for about 3 to 4 days. If you freeze it, it can last up to 4 months. For the green sauce, store it in the fridge for about a week. If it looks different or smells off, throw it away. Trust your senses; they guide you well in the kitchen. To keep your chicken juicy, marinate it well. I recommend using olive oil, lime juice, garlic, and spices. Let the chicken soak in the marinade for at least one hour, or even overnight. This helps lock in moisture. When you grill, aim for medium-high heat. Cook the chicken for 6–8 minutes on each side. Check for an internal temperature of 165°F (75°C). This ensures it cooks fully but stays moist. If you can, let the chicken rest for five minutes after grilling. This helps the juices redistribute. Yes, you can make the green sauce in advance! It actually tastes better after sitting for a bit. Just blend the ingredients and store the sauce in the fridge. It stays fresh for about three days. To keep it vibrant, cover it tightly. This helps prevent browning. When you’re ready to serve, give it a quick stir. It’s a perfect time-saver! To make this dish gluten-free, check all your ingredients. The olive oil, spices, lime juice, and fresh herbs are naturally gluten-free. For the green sauce, use gluten-free mayonnaise and yogurt. If you want to be extra safe, grill the chicken on a clean grill. This prevents any cross-contamination with gluten. Peruvian grilled chicken pairs well with many sides. Consider serving it with: - Grilled corn on the cob - Fresh salad with lime dressing - White rice or quinoa - Black beans or lentils For drinks, a light beer or a refreshing agua fresca works great. These pairings highlight the chicken's flavors and create a delightful meal experience. For the full recipe, check out the detailed steps above! This blog post has covered how to make delicious grilled chicken with a fresh green sauce. You learned the key ingredients, step-by-step cooking instructions, and tips for flavor and storage. Remember, marinating the chicken makes it tasty, while the green sauce adds a nice kick. You can even experiment with variations or spice levels to suit your taste. With these ideas, you’re set to impress at your next meal. Enjoy your cooking adventure!

Peruvian Grilled Chicken with Green Sauce

Elevate your dinner game with this delicious Peruvian Grilled Chicken with Green Sauce recipe! Juicy, marinated chicken thighs are paired with a vibrant green sauce that's bursting with flavor. Perfect for cooks of all skill levels, this dish will wow your family and friends. Ready to impress at your next meal?
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

Salt and freshly cracked pepper, to taste

Juice of 1 lime (about 2 tablespoons)

Fresh cilantro, for garnish

For the Green Sauce:

1 cup fresh cilantro leaves, packed

1 jalapeño, seeds removed and finely chopped

2 cloves garlic

1/4 cup mayonnaise

1/4 cup Greek yogurt

Juice of 1 lime (about 2 tablespoons)

Salt, to taste

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the olive oil, minced garlic, ground cumin, paprika, juice of 1 lime, salt, and freshly cracked pepper. Add the chicken thighs to the bowl and turn to coat them evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for the best flavor infusion).

    Prepare the Green Sauce: In the bowl of a food processor, combine the condensed cilantro leaves, chopped jalapeño, garlic, mayonnaise, Greek yogurt, lime juice, and a pinch of salt. Blend the mixture on high until you achieve a smooth and creamy consistency. Taste the sauce and adjust the seasoning as desired. Transfer the sauce to a bowl and refrigerate until you are ready to serve.

      Grill the Chicken: Preheat your grill (or grill pan) to medium-high heat. Remove the marinated chicken from the refrigerator and discard any remaining marinade. Grill the chicken thighs for approximately 6–8 minutes on each side, or until the chicken is fully cooked through, registering an internal temperature of 165°F (75°C).

        Rest and Slice: Once the chicken is cooked, transfer it from the grill to a cutting board. Allow it to rest for about 5 minutes before slicing it into strips, which will help retain its juices.

          Serve: Arrange the sliced, grilled chicken on a vibrant platter. Generously drizzle the zesty green sauce over the chicken and garnish with fresh cilantro leaves for a pop of color and flavor.

            - Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

              - Presentation Tips: Offer the dish on a rustic wooden board, complemented with a small bowl of extra green sauce on the side. Enhance your meal with grilled vegetables or charred corn on the cob for a colorful and delightful accompaniment!