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This Peruvian grilled chicken brings a burst of flavor to any dinner table with its smoky marinated chicken thighs and that signature vibrant green sauce aji verde. The chicken is juicy and packed with spice from a garlicky marinade while the sauce is creamy zippy and fresh with jalapeño cilantro and lime. Every time I pull this out for a backyard grill or family meal everyone hovers for seconds it is that irresistible.
I first tried making this after a trip to a Peruvian restaurant I was floored by the flavors and now it is a beloved staple for summer grilling nights in our house. Friends always ask for the recipe so trust me you will come back to this one again and again.
Ingredients
- Chicken thighs: tender juicy and perfect for absorbing the marinade try to pick pieces with even thickness
- Garlic: adds aromatic punch fresh cloves deliver the best flavor
- Soy sauce: deepens the umami try low sodium for a lighter touch
- Lime juice: balances with tang make sure to use fresh limes for brightness
- Extra virgin olive oil: helps the marinade coat the chicken use a robust one for extra richness
- Cumin: brings earthy warmth always check your spice jar is fresh
- Paprika: adds subtle smokiness go for smoked paprika if you like a deeper flavor
- Oregano: lends an herbaceous note fresh or good quality dried both work
- Black pepper: a touch for balancing and slight heat freshly ground is best
Green Sauce aji verde
- Jalapeños: for heat and vivid flavor adjust number for your spice preference
- Fresh cilantro: is the heart of the sauce check for crisp bright leaves
- Green onions: mellow sharpness and add freshness choose ones with firm green tops
- Garlic: provides aromatic depth fresh is best
- Mayonnaise: the creamy base choose real mayo for body
- Greek yogurt: brings tang and lightness thicker yogurt works best
- Lime juice: for acidity and a fresh zing always choose freshly squeezed
- Salt and black pepper: to balance use kosher salt and cracked pepper for best results
- Extra virgin olive oil: ties it all together pick a fruity oil to enhance flavor
Step-by-Step Instructions
- Marinate the Chicken:
- Blend garlic soy sauce lime juice olive oil cumin paprika oregano and black pepper until completely smooth making sure no chunks remain this will help the marinade soak evenly into the chicken
- Coat the chicken thighs:
- Coat the chicken thighs completely in the marinade making sure every piece is well covered then refrigerate for at least 8 hours or up to a full day longer marinating gives richer flavor
- Prepare the Grill:
- If using a grill preheat to medium high and oil the grates to prevent sticking allow the grill to heat for at least 10 minutes so it is evenly hot
- Cook the Chicken:
- Place marinated chicken on the hot grill and cook about 6 to 7 minutes per side turning once until the outside is nicely charred and the inside reaches 165 degrees check with a meat thermometer for accuracy
- Alternative Cooking Oven Method:
- Preheat oven to five hundred degrees place chicken in a roasting pan add one cup of water to keep it moist roast uncovered thirty minutes then tent with foil and roast another fifteen minutes until cooked through
- Alternative Cooking Air Fryer Method:
- Set air fryer to three hundred sixty degrees and cook chicken thighs for twelve to fifteen minutes flipping halfway through until juices run clear
- Make the Green Sauce:
- Combine jalapeños cilantro green onions garlic mayonnaise Greek yogurt lime juice salt black pepper and olive oil in a blender blend until completely smooth scraping down sides as needed taste and adjust salt or lime as desired
- Serve:
- Slice the grilled chicken and drizzle generously with creamy green sauce serve hot with your favorite sides and extra sauce
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The creamy green sauce is my absolute favorite part I remember the first time my daughter called it magic sauce because she wanted to eat it with everything even plain rice That fresh jalapeño and cilantro combo is addicting and makes this dish shine no matter how you serve it
Storage Tips
Leftover chicken keeps well in the fridge for up to three days reheat gently or enjoy cold in salads. The green sauce stays vibrant in an airtight container for five days but it rarely lasts that long in my kitchen.
Ingredient Substitutions
If you do not have chicken thighs swap for drumsticks or even a whole spatchcocked chicken. For the sauce serrano peppers give extra heat and parsley can stand in for cilantro if you are sensitive to its flavor.
Serving Suggestions
Serve the chicken with cilantro lime rice roasted vegetables or even plantain chips for a true Peruvian experience. This dish also shines as a taco filling or chopped over mixed greens for a hearty salad.
Cultural and Historical Context
Pollo a la Brasa is Peru’s pride and joy originally cooked over live charcoal and shared at family gatherings. Today its global popularity means you can find adaptations everywhere which makes it perfect for weeknight meals and entertaining alike.
Recipe Questions & Answers
- → What makes the green sauce unique?
The green sauce, or aji verde, features cilantro, jalapeños, mayonnaise, and lime for a fresh, creamy, and mildly spicy touch that complements smoky chicken.
- → Can I use other cuts of chicken?
Absolutely. While thighs are most flavorful and juicy, breasts or drumsticks may also be used—just adjust grilling time accordingly for even cooking.
- → What sides pair best with this dish?
Cilantro-lime rice, grilled vegetables, wedge salads, or plantain chips all enhance the meal and complement the marinade's vibrant flavors.
- → How can I increase the heat of the sauce?
Swap jalapeños for hotter peppers like serranos, or simply add more to taste. Always remove seeds for less spice, keep them for extra kick.
- → Is it possible to cook this chicken without a grill?
Yes. Oven roasting or air frying are great methods. Roasting keeps the chicken juicy and develops a tasty, caramelized exterior.
- → Can the marinade and sauce be made ahead?
Definitely. The marinade works best after 8–24 hours with the chicken, and the sauce can be prepared a day in advance for more developed flavor.