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Peruvian cuisine is a vibrant tapestry of flavors and traditions, celebrated for its unique blend of indigenous and immigrant influences. The culinary landscape is marked by an array of ingredients—from potatoes and corn to diverse spices and herbs—that come together to create dishes that are both rich and varied. One dish that has captured the hearts and palates of many, both in Peru and internationally, is grilled chicken, or *pollo a la brasa*. This dish is not just a meal; it's a cultural experience that reflects the warmth and hospitality of Peruvian families.

Peruvian Grilled Chicken with Creamy Green Sauce

Discover the flavors of Peru with this vibrant Peruvian Grilled Chicken paired with a creamy green sauce. Marinated in a mix of garlic, cumin, and jalapeño, these juicy chicken thighs are grilled to perfection for a smoky finish. The refreshing cilantro sauce adds a burst of creaminess that elevates each bite. This dish is perfect for family dinners or weekend gatherings. Serve it with rice or a fresh salad for a delightful meal everyone will love!
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Ingredients
  

For the Chicken Marinade:

4 chicken thighs, boneless and skinless

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

2 tablespoons white vinegar

Juice of 1 lime

1 jalapeño, seeds removed for less heat

For the Creamy Green Sauce:

1 cup fresh cilantro leaves, packed

1/2 cup mayonnaise

1/4 cup Greek yogurt

1 tablespoon lime juice

1 clove garlic

Salt and pepper to taste

1-2 tablespoons water for thinning (if necessary)

Instructions
 

Marinate the Chicken: In a large bowl, combine minced garlic, ground cumin, paprika, oregano, salt, pepper, olive oil, white vinegar, lime juice, and jalapeño. Mix well. Add the chicken thighs and ensure they are well-coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

    Prepare the Creamy Green Sauce: In a blender or food processor, combine the cilantro, mayonnaise, Greek yogurt, lime juice, and garlic. Blend until smooth. If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency. Season with salt and pepper to taste. Set aside.

      Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off excess. Place the chicken on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

        Serve: Once grilled, let the chicken rest for a few minutes. Slice and serve with a generous drizzle of creamy green sauce over the top. Pair with a side of rice or a fresh salad for a complete meal.

          Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4