If you’re craving a meal that bursts with bold flavors and tender, juicy chicken, look no further than this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe. It’s a vibrant dish that marries zesty spices and fresh herbs to create a mouthwatering marinade and a luscious creamy sauce that will have you coming back for seconds. Perfect for weeknight dinners or impressing guests, this recipe brings a little taste of Peru right to your grill or kitchen with minimal fuss and maximum deliciousness.
Ingredients You’ll Need
The beauty of this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe lies in its straightforward, pantry-friendly ingredients. Each plays a crucial role, from giving the chicken its deep savory flavor to adding hints of citrus and herbaceous freshness that lift the dish completely.
- 2 pounds boneless, skinless chicken thighs: These cook quickly and stay wonderfully juicy without drying out.
- 5 cloves garlic, peeled: Garlic adds essential aromatic punch to the marinade.
- 1/3 cup soy sauce: Provides salty depth and helps tenderize the chicken.
- 2 tablespoons lime juice: Brightens the marinade with citrusy zing.
- 1 tablespoon extra virgin olive oil: Adds smooth richness and helps blend flavors.
- 2 teaspoons cumin: Gives earthy warmth and that signature Peruvian twist.
- 1 teaspoon paprika: Offers a smoky, sweet flavor and a little color.
- 1/2 teaspoon dried oregano: Adds a subtle herby note to balance spices.
- Black pepper to taste: For a mild kick that wakes up the palate.
- 3 jalapeños, seeded, ribs removed, and roughly chopped: Fresh heat to spice up the creamy sauce.
- 1 cup fresh cilantro leaves: Bright, fragrant, and essential for the sauce’s freshness.
- 2 green onions (green parts only), chopped: Adds a mild onion flavor without overpowering.
- 2 cloves garlic, peeled: To complement the sauce with additional savory depth.
- 1/2 cup mayonnaise: Gives the sauce a luscious, creamy body.
- 1/4 cup Greek yogurt: Adds tang and lightens the richness of the mayonnaise.
- 1 tablespoon lime juice: Lends extra zing to the sauce for balance.
- 1/2 teaspoon salt: Enhances all the flavors without overshadowing them.
- 1/4 teaspoon black pepper: A gentle heat to round out the sauce.
- 2 tablespoons extra virgin olive oil: Helps emulsify the sauce and adds silky texture.
How to Make Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
Step 1: Prepare the Marinade
Start by blending together garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until smooth and fragrant. This marinade is the soul of the dish, creating that perfect tangy, spicy, and savory signature taste.
Step 2: Marinate the Chicken
Place the chicken thighs into a large resealable bag, pour in your freshly made marinade, and seal it tight. Make sure the chicken is evenly coated by massaging the bag gently. Let it soak up all those amazing flavors by refrigerating it for at least 8 to 24 hours. The longer, the better for maximum juiciness and taste.
Step 3: Make the Creamy Peruvian Sauce
While the chicken is marinating, whip up the sauce that will elevate this dinner to the next level. Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until completely smooth and vibrant.
Step 4: Emulsify the Sauce
Slowly drizzle in your olive oil while the blender is running to emulsify the sauce, giving it a silky, creamy texture. Transfer it to a bowl and chill in the fridge until it’s time to serve.
Step 5: Preheat Your Grill
Preheat your grill to a steady medium-high heat, roughly 350°F. This temperature will sear the chicken beautifully while keeping it juicy inside.
Step 6: Grill the Chicken
Remove the chicken from the marinade, shaking off any excess liquid to avoid flare-ups on the grill. Grill each piece for 5 to 6 minutes per side, until the chicken reaches an internal temperature of 165°F and your kitchen smells incredible.
Step 7: Alternative Oven Method
If you don’t have access to a grill, preheat your oven to 500°F and place the marinated chicken in a roasting pan with a cup of water. Bake uncovered for 30 minutes, then tent with foil and cook another 15 minutes until it’s tender and cooked through.
Step 8: Alternative Air Fryer Method
For a quick, hands-off option, preheat your air fryer to 360°F. Cook the chicken thighs for 12 to 15 minutes, flipping them halfway through, resulting in a juicy, slightly crispy finish.
How to Serve Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
Garnishes
Finishing your Peruvian Grilled Chicken with fresh cilantro sprigs or thin lime slices is a simple, elegant way to enhance its fresh, zesty character. These bright garnishes not only look inviting but add a little extra boost of flavor when squeezed over the top.
Side Dishes
This chicken pairs beautifully with classic Peruvian sides like golden roasted potatoes or a refreshing cucumber salad tossed lightly in lime juice. For a hearty meal, serve it alongside fluffy white rice or creamy mashed sweet potatoes to soak up every bit of that delicious sauce.
Creative Ways to Present
Want to jazz things up? Serve your juicy grilled chicken on warm pita breads with a drizzle of the creamy sauce, topped with crunchy pickled veggies for a fusion twist. Alternatively, slice the chicken and pile it on a vibrant salad bowl or a grain bowl with quinoa and roasted vegetables to turn it into a wholesome bowl meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken in an airtight container and refrigerate for up to 3 days. Keeping it well-sealed preserves the juiciness and lets you enjoy this Peruvian favorite again without losing any of its fantastic flavor.
Freezing
If you want to keep it longer, freezing marinated chicken before cooking works great—just thaw overnight in the fridge before grilling. Cooked chicken can also be frozen, but make sure to wrap it well to prevent freezer burn.
Reheating
Reheat your leftover Peruvian Grilled Chicken gently in the oven at a low temperature or in a skillet over medium heat to retain moisture. Avoid microwaving if possible to keep the texture juicy and tender.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier and are more forgiving on the grill, chicken breasts work fine if you watch the cooking time carefully to avoid drying out. Marinating well will help keep them flavorful and tender.
How spicy is the sauce in this recipe?
The sauce has a gentle kick from the jalapeños that enhances the flavor without overwhelming heat. You can adjust the number of jalapeños or remove seeds for milder heat, or add more if you prefer it spicier.
Do I need to marinate the chicken overnight?
Marinating overnight is ideal for the best flavor infusion and tenderness. However, if you’re short on time, even marinating for a few hours will add noticeable flavor and juiciness.
Is this recipe suitable for grilling indoors?
Yes! Using the oven or air fryer methods described will give you delicious results without an outdoor grill, perfect for any season or apartment setting.
Can I prepare the sauce ahead of time?
The sauce actually tastes better when made a few hours ahead because the flavors meld beautifully as it chills. Just keep it refrigerated and give it a quick stir before serving.
Final Thoughts
This Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe has a special way of turning everyday chicken into a flavorful celebration on the plate. Whether you’re grilling outside or cooking indoors, it delivers bold, fresh tastes that everyone will love. I encourage you to try it soon—it might just become your go-to recipe for easy, vibrant dinners that feel like a treat any night of the week.
Print
Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes (including marinating time)
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Description
This Peruvian Grilled Chicken recipe offers a quick and delicious way to enjoy tender, juicy chicken thighs marinated in a flavorful blend of garlic, spices, and lime. Served with a creamy, zesty cilantro-jalapeño sauce, this dish is perfect for an easy weeknight dinner or a weekend barbecue with friends and family.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper to taste
Sauce
- 3 jalapeños, seeded, ribs removed, and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only), chopped
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Marinade: Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth to create the flavorful marinade for the chicken.
- Marinate the Chicken: Place the chicken thighs into a large Ziploc bag, pour in the marinade, seal the bag, and massage to ensure the chicken is evenly coated. Refrigerate for 8 to 24 hours to maximize flavor absorption.
- Prepare the Sauce Base: Blend the jalapeños, fresh cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper in a blender or food processor until smooth.
- Emulsify the Sauce: Slowly drizzle in the olive oil while continuing to blend to emulsify the sauce. Transfer it to a bowl and refrigerate until ready to serve.
- Preheat the Grill: Preheat your grill to medium-high heat, around 350°F, to get ready for grilling the chicken.
- Grill the Chicken: Remove the chicken from the marinade, shake off any excess liquid, and place on the grill. Cook for 5 to 6 minutes per side or until the internal temperature reaches 165°F, indicating the chicken is fully cooked and juicy.
- Alternative Oven Method: Preheat your oven to 500°F. Place the marinated chicken in a roasting pan with 1 cup of water, bake uncovered for 30 minutes, then tent with foil and bake for another 15 minutes until the chicken is fully cooked.
- Alternative Air Fryer Method: Preheat the air fryer to 360°F. Cook the chicken thighs for 12 to 15 minutes, flipping halfway through for even cooking until they reach the safe internal temperature.
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Adjust the number of jalapeños in the sauce to control the heat level.
- Using boneless, skinless thighs keeps the chicken juicy and quick to cook.
- Check internal temperature with a meat thermometer to ensure safe doneness (165°F).
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Oven and air fryer methods provide convenient alternatives when grilling is not available.
