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If you’re longing for a dish that bursts with vibrant flavors and brings a touch of exotic flair to your table, this Peruvian Grilled Chicken with Creamy Green Cilantro Sauce Recipe is an absolute must-try. Juicy, smoky grilled chicken infused with a bold marinade perfectly complements the refreshing, tangy, and slightly spicy creamy green cilantro sauce, creating a harmony of taste that will have you hooked from the very first bite. Whether you’re entertaining guests or just craving a flavorful meal, this recipe delivers a memorable experience that’s both comforting and exciting.
Ingredients You’ll Need
Getting the ingredients just right is the secret to nailing this dish every time. The list might look simple, but each element brings a crucial layer of flavor, texture, and color that transforms humble grilled chicken into a vibrant culinary celebration.
- Whole chicken (3-4 pounds), butterflied: Ensures even cooking and maximum surface area to soak up the marinade’s boldness.
- Olive oil: Adds richness and helps the marinade stick to the chicken.
- Lime juice: Brings brightness and a subtle zing that balances the smoky spices.
- Soy sauce: Adds depth and a savory umami note to the marinade.
- Garlic, minced (5 cloves + 2 cloves for sauce): Infuses the chicken and sauce with aromatic warmth.
- Aji Amarillo paste or smoked paprika: Delivers authentic Peruvian flavor and vibrant color; paprika works as a great substitute.
- Ground cumin: Lends earthiness and warmth that complements the smoky paprika.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing all flavors together.
- Fresh cilantro leaves (1 cup, packed): Key for the creamy green cilantro sauce’s fresh herbaceous character.
- Mayonnaise: Provides creaminess and a silky texture to the sauce.
- Sour cream: Adds tang and a cool counterpoint to the zesty, spicy elements.
- Jalapeños (1-2, seeded and chopped): Introduce a gentle kick in the sauce that balances the creaminess.
How to Make Peruvian Grilled Chicken with Creamy Green Cilantro Sauce Recipe
Step 1: Create the Flavor-Packed Marinade
Begin by whisking together olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste (or smoked paprika), ground cumin, smoked paprika, kosher salt, and freshly ground black pepper in a large bowl. This marinade forms the glorious foundation for the chicken, infusing it with layers of smoky, savory, and bright notes that define the dish’s irresistible character.
Step 2: Marinate the Chicken for Maximum Flavor
Take your butterflied chicken and generously rub the marinade all over every inch, making sure the skin and underlayers soak it up well. Pop the chicken into the refrigerator and let it rest for at least two hours, or for best results, overnight. This slow flavor absorption is the magic that makes the chicken incredibly juicy and deeply flavorful.
Step 3: Prepare Your Grill and Cook the Chicken
Heat your grill to medium-high. Once ready, place the chicken skin-side down on the grill for that perfect crispy skin. Grill for about 10 to 15 minutes on each side, turning carefully. You’re aiming for a beautiful char with crisp edges while ensuring the meat reaches a safe internal temperature of 165°F (75°C). This step transforms the marinade into a caramelized, smoky crust that’s mouthwateringly good.
Step 4: Whip Up the Creamy Green Cilantro Sauce
While the chicken is grilling, it’s the perfect time to craft the luscious sauce. In a blender or food processor, combine fresh cilantro leaves, mayonnaise, sour cream, fresh lime juice, chopped jalapeños, minced garlic, salt, and black pepper. Blend everything until it’s smooth, creamy, and vibrantly green—a refreshing companion to the smoky grilled chicken that cleanses and excites the palate.
Step 5: Rest and Carve the Chicken
Once grilled to perfection, remove the chicken from the heat and let it rest for about five minutes. This little pause locks in the juices and makes slicing effortless, keeping every piece tender and succulent. Carve with care and prepare to indulge in the full experience of this dish.
Step 6: Plate and Serve with the Creamy Green Sauce
Serve your juicy grilled chicken alongside generous dollops of the creamy green cilantro sauce, inviting everyone to dip, drizzle, and savor the vibrant flavors in each bite. This finishing touch elevates the dish to something truly exceptional and genuinely unforgettable.
How to Serve Peruvian Grilled Chicken with Creamy Green Cilantro Sauce Recipe
Garnishes
Fresh garnishes take this dish from great to show-stopping. Sprinkle chopped cilantro leaves or thin lime wedges over the chicken to add freshness and visual appeal. A few extra jalapeño slices for those who love heat provide a playful pop of color and spice.
Side Dishes
Peruvian Grilled Chicken with Creamy Green Cilantro Sauce Recipe pairs beautifully with simple sides like fluffy white rice, roasted vegetables, or a crisp cucumber salad. These complement the chicken’s complexity without overshadowing its bold flavors, keeping your meal balanced and satisfying.
Creative Ways to Present
Feeling adventurous? You can serve this dish family-style on a large platter piled high with chicken pieces and bowls of the creamy green sauce, encouraging everyone to dig in. Alternatively, create vibrant wraps with tortillas and fresh greens, slathered generously with the sauce for a fun twist.
Make Ahead and Storage
Storing Leftovers
Simply place any leftover grilled chicken and creamy green sauce into airtight containers and store them in the refrigerator. The chicken stays flavorful for up to 3 days, and the sauce holds its creamy texture and bright flavor when kept chilled.
Freezing
If you want to save the chicken for longer, freezing is an option. Wrap the cooked chicken tightly in foil and place it in a freezer-safe bag. Freeze for up to 2 months. Keep the creamy green sauce separate in a sealed container, but be aware that freezing may slightly change its texture.
Reheating
To reheat, warm the chicken gently in the oven or a skillet to preserve its crisp skin and juicy inside. Avoid microwaving if possible to maintain texture. The creamy green cilantro sauce is best served cold or at room temperature, so stir it well and add a splash of lime juice if needed before serving.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! While a butterflied whole chicken offers even grilling and presentation, thighs, drumsticks, or breasts work well too. Just adjust grilling time according to the thickness and cut to ensure proper doneness.
What can I substitute for Aji Amarillo paste?
If you can’t find Aji Amarillo paste, smoked paprika or a mild chili paste are great alternatives that provide similar warmth and a beautiful color without overwhelming heat.
Is the creamy green cilantro sauce spicy?
The sauce has a gentle kick from the jalapeños, but the mayonnaise and sour cream mellow it out. You can adjust the number of jalapeños or remove the seeds to control heat according to your preference.
Can I prepare this recipe without a grill?
Yes! You can roast the marinated chicken in the oven at 425°F (220°C) for about 35-45 minutes or until cooked through and crisp, or use a grill pan on the stovetop for similar results.
How far in advance can I marinate the chicken?
Marinating for at least 2 hours is important, but for even deeper flavor, marinate overnight (up to 24 hours). Beyond that, the chicken might start to break down due to the lime’s acidity.
Final Thoughts
Peruvian Grilled Chicken with Creamy Green Cilantro Sauce Recipe is one of those dishes that feels like a celebration every time you make it. The bold marinade, perfectly charred chicken, and irresistibly creamy, fresh sauce come together so beautifully, you’ll find yourself craving it often. Give this recipe a go, and treat yourself and your friends to a vibrant feast full of flavor and warmth—it’s bound to become a beloved favorite in your kitchen.
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Peruvian Grilled Chicken with Creamy Green Cilantro Sauce Recipe
- Prep Time: 2h 0m
- Cook Time: 0h 30m
- Total Time: 2h 30m
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Description
This Peruvian Grilled Chicken recipe features a tender, butterflied whole chicken marinated with a vibrant blend of spices and citrus, grilled to perfection for a crispy skin and juicy interior. Served alongside a zesty and creamy green sauce made with fresh cilantro, jalapeños, and lime, this dish brings traditional Peruvian flavors to your grill, perfect for a flavorful and easy meal.
Ingredients
Chicken and Marinade
- 1 whole chicken (3–4 pounds), butterflied
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 5 cloves garlic, minced
- 1 tablespoon Aji Amarillo paste or 2 teaspoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Creamy Green Sauce
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1–2 jalapeños, seeded and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Mix thoroughly to form a well-blended marinade.
- Marinate the Chicken: Rub the marinade generously over the butterflied chicken to ensure all surfaces are covered. Place the chicken in the refrigerator and allow it to marinate for at least 2 hours, or up to overnight for deeper flavor penetration.
- Preheat the Grill: Set your grill to medium-high heat, allowing it to reach the ideal temperature for cooking the chicken evenly and achieving a crispy skin.
- Grill the Chicken: Place the marinated chicken skin-side down on the hot grill. Cook for about 10-15 minutes per side, flipping carefully, until the skin is crisp and the internal temperature reaches 165°F (75°C) ensuring it’s fully cooked.
- Make the Creamy Green Sauce: While the chicken is grilling, combine the cilantro leaves, mayonnaise, sour cream, lime juice, seeded chopped jalapeños, minced garlic, salt, and black pepper in a blender or food processor. Blend until the mixture is smooth and creamy.
- Rest the Chicken: Remove the grilled chicken from the heat and allow it to rest for about 5 minutes. This helps the juices redistribute, keeping the meat moist and tender.
- Serve: Carve the chicken and serve it alongside the creamy green sauce for dipping. Enjoy the vibrant flavors of this Peruvian classic!
Notes
- For extra flavor, marinate the chicken overnight rather than just 2 hours.
- You can substitute mayonnaise with Greek yogurt in the green sauce for a lighter version.
- If Aji Amarillo paste is unavailable, smoked paprika and a touch of chili powder can be used as a substitute.
- Adjust the number of jalapeños in the green sauce based on your preferred spice level.
- Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Butterflying the chicken ensures it cooks evenly and faster on the grill.
