Description
Juicy, spice-rubbed grilled chicken thighs or breasts served with a zesty, creamy jalapeño-cilantro green sauce. A bold and aromatic Peruvian-inspired dish perfect for weeknights or entertaining.
Ingredients
2 lb boneless, skinless chicken thighs or breasts
3 garlic cloves, minced
2 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Optional: 1 teaspoon aji amarillo paste or chili flakes
2 jalapeños, seeds removed for milder heat
2 cups fresh cilantro leaves (light stems okay)
2 green onions, chopped
2 garlic cloves
½ cup mayonnaise
¼ cup Greek yogurt or sour cream (or all mayo)
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
- In a bowl, mix garlic, lime juice, olive oil, cumin, paprika, oregano, salt, pepper, and optional chili paste.
- Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour or overnight.
- Blend all green sauce ingredients in a blender or food processor until smooth. Taste and adjust seasoning. Chill until serving.
- Grill or roast chicken until internal temp reaches 165°F—about 5–7 minutes per side on a grill or 25–30 minutes in a 425°F oven.
- Let chicken rest, slice, and serve with green sauce on top or the side.
Notes
Use bone-in chicken for more flavor.
Adjust heat in the sauce with more or fewer jalapeños.
Make sauce dairy-free by using all mayo or vegan options.
Serve with rice, potatoes, or salad for a full meal.
The sauce is versatile—try it on tacos, bowls, or as a dip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg
