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
Scale
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.
