If you are looking for a vibrant and bursting-with-flavor dish, look no further than this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe. This dish perfectly combines tangy, spicy, and smoky notes that make every bite a celebration. The marinade infused with garlic, cumin, and zesty lime juice seeps deeply into tender boneless chicken thighs, keeping them irresistibly juicy and packed with vibrant color. Whether you grill it, bake it, or air-fry it, this recipe brings a fuss-free, delightful dinner option that feels like an exotic escape right from your own kitchen.
Ingredients You’ll Need
The magic of this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe lies in its simple yet essential ingredients. Each plays a special role in adding layers of flavor, tender texture, and bold color, making this dish truly stand out.
- 2 pounds boneless, skinless chicken thighs: Juicy and tender, perfect for soaking in bold marinades without drying out.
- 5 cloves garlic, peeled: Adds a rich, aromatic foundation to the marinade.
- 1/3 cup soy sauce: Provides savory saltiness and deep umami.
- 2 tablespoons lime juice: Brings a tangy brightness that cuts through the richness.
- 1 tablespoon extra virgin olive oil: Helps to carry all flavors and keep the chicken moist.
- 2 teaspoons cumin: Infuses warm, earthy spice that defines the Peruvian flavor.
- 1 teaspoon paprika: Adds smoky sweetness and a warm reddish hue.
- 1/2 teaspoon dried oregano: Gives subtle herbal hints that balance the marinade.
- Black pepper to taste: For gentle heat and spice complexity.
- 3 jalapeños, seeded, ribs removed, and roughly chopped: Packs a gentle kick without overpowering the dish.
- 1 cup fresh cilantro leaves: Bright, fresh aromatics for the sauce and garnish.
- 2 green onions (green parts only), chopped: Adds mild oniony crunch and green color.
- 2 cloves garlic, peeled: Boosts the sauce’s depth of flavor.
- 1/2 cup mayonnaise: Creates a creamy texture that complements the spicy sauce.
- 1/4 cup Greek yogurt: Adds tang and creaminess, lightening the richness.
- 1 tablespoon lime juice: Enhances brightness and balances the creaminess.
- 1/2 teaspoon salt: Essential to bring all the flavors alive.
- 1/4 teaspoon black pepper: Adds a touch more warmth and spice.
- 2 tablespoons extra virgin olive oil: Helps emulsify the sauce and adds luscious sheen.
How to Make Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
Step 1: Prepare the Marinade
Start by blending garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper until perfectly smooth. This marinade is the flavor powerhouse that tenderizes the chicken while infusing it with those signature Peruvian spices and fresh shine.
Step 2: Marinate the Chicken
Place the chicken thighs in a large Ziploc bag, pour in the marinade, and seal tightly, making sure every piece is thoroughly coated. Pop it into the fridge for at least 8 hours, but no more than 24, so the rich flavors can sink in deeply for the juiciest result.
Step 3: Make the Spicy Cilantro Sauce
Blend jalapeños, cilantro leaves, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. This creamy sauce is a game-changer that offers a cool yet spicy contrast to the smoky grilled chicken.
Step 4: Emulsify the Sauce
While blending the sauce, slowly drizzle in the extra virgin olive oil to emulsify everything into a luscious, silky texture. Then refrigerate it until serving time, allowing all the flavors to meld beautifully.
Step 5: Heat the Grill
Preheat your grill to a medium-high temperature, around 350°F, to prepare for grilling the chicken evenly without drying it out.
Step 6: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Grill each side for about 5 to 6 minutes until the internal temperature reaches 165°F. The result should be a gorgeous char on the outside while remaining juicy and tender inside.
Step 7: Alternative Oven Method
If you don’t have access to a grill, preheat your oven to 500°F. Place the chicken in a roasting pan with one cup of water to keep it moist. Bake uncovered for 30 minutes, then cover loosely with foil and bake another 15 minutes until fully cooked and succulent.
Step 8: Alternative Air Fryer Method
For a quick and easy alternative, preheat your air fryer to 360°F and cook the chicken thighs for 12 to 15 minutes, flipping halfway through. This produces an impressively crispy exterior with juicy interiors in half the time.
How to Serve Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
Garnishes
This Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe truly shines when topped with freshly chopped cilantro, lime wedges, and a drizzle of the spicy cilantro sauce. These simple garnishes add extra brightness and depth, inviting your taste buds to a fiesta with every bite.
Side Dishes
Serve this chicken alongside traditional Peruvian sides like fluffy white rice, crispy roasted potatoes, or a fresh green salad tossed lightly in lime vinaigrette. These sides perfectly balance the savory and spicy notes of the chicken, rounding off a harmonious meal.
Creative Ways to Present
For a unique twist, slice the grilled chicken over warm tortillas and top with the cilantro sauce for flavorful Peruvian tacos. Alternatively, build a grain bowl with quinoa, avocado, beans, and this chicken for a colorful, nourishing dinner. The versatility really lets you make the meal your own.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian Grilled Chicken keeps well in an airtight container in the refrigerator for up to 3 days. Keep the cilantro sauce separate until ready to serve to maintain freshness and texture.
Freezing
You can freeze cooked chicken in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator to preserve the chicken’s juiciness and flavor integrity.
Reheating
Reheat gently in the oven or air fryer at 350°F until warmed through, about 10 minutes, to keep the chicken succulent and avoid drying it out. Avoid microwaving directly as it can make the meat tough.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can work, but they tend to be leaner and can dry out more quickly. Marinate thoroughly and grill cautiously to keep them juicy.
How spicy is this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe?
The heat level is moderate thanks to the jalapeños. You can adjust by adding fewer jalapeños or removing seeds to suit your spice preference.
Is the marinade suitable for freezing?
The marinade can be made ahead and frozen for up to 1 month. Thaw completely before using to marinate the chicken.
Can I prepare the sauce ahead of time?
Absolutely! The cilantro sauce tastes even better if made a few hours ahead, allowing the flavors to meld in the fridge.
What can I substitute for Greek yogurt in the sauce?
Sour cream or regular yogurt works well as a substitute, lending that creamy tang needed for the sauce.
Final Thoughts
This Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe is a fantastic way to bring bold international flavors to your table with ease. It’s a true crowd-pleaser that combines simplicity with mouthwatering taste, making dinner both exciting and satisfying. I can’t wait for you to try it and enjoy the juicy, delicious bites of this iconic dish!
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Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes (Grill) / 45 minutes (Oven) / 15 minutes (Air Fryer)
- Total Time: 25 minutes (Grill) / 55 minutes (Oven) / 25 minutes (Air Fryer) plus marinating time of 8-24 hours
- Yield: 4 to 4.4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Peruvian
Description
Peruvian Grilled Chicken is a quick, juicy, and flavorful dinner option featuring tender boneless chicken thighs marinated in a vibrant blend of garlic, soy sauce, lime juice, and traditional Peruvian spices. This recipe includes a creamy, spicy cilantro-jalapeño sauce that adds the perfect finishing touch. Ideal for grilling or cooking in the oven or air fryer, this dish brings authentic Peruvian flavors to your table with ease.
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
Cilantro-Jalapeño 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 the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth to create a flavorful marinade.
- Marinate the Chicken: Place the chicken thighs in a large Ziploc bag, pour in the marinade, and seal the bag. Massage to ensure the chicken is evenly coated, then refrigerate for 8 to 24 hours to let the flavors infuse.
- Make the Cilantro-Jalapeño Sauce: Blend the jalapeños, 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 the olive oil into the blender while blending to emulsify the sauce. Transfer it to a bowl and refrigerate until ready to serve.
- Preheat the Grill: Heat the grill to medium-high, about 350°F, preparing it for cooking the chicken.
- Grill the Chicken: Remove the chicken from the marinade, shaking off excess liquid. Grill the thighs for 5 to 6 minutes per side or until the internal temperature reaches 165°F for safe consumption.
- Alternative Oven Method: Preheat the oven to 500°F. Place the chicken in a roasting pan with 1 cup of water and bake uncovered for 30 minutes. Then tent with foil and bake for an additional 15 minutes until 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 cooking to ensure even browning and doneness.
Notes
- Marinating the chicken for at least 8 hours is ideal for maximum flavor absorption, but it can be marinated for up to 24 hours.
- If you prefer a less spicy sauce, reduce the number of jalapeños or remove all seeds and ribs to lessen the heat.
- Using the grill method imparts a smoky flavor; however, the oven or air fryer options are convenient alternatives that yield juicy chicken as well.
- The internal temperature of chicken should always be checked with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
