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
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
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.
