This Peruvian Grilled Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.
We’ve been doing a lot of grilling in our new house. The main reason? It’s just so much easier to get to our patio. In our old house, you’d have to leave the kitchen, go downstairs, and get to the patio through the living room. Now, our patio and grill are just right outside the kitchen – So much easier, and you can keep an eye on things while you’re doing prep work in the kitchen. Mr. Weber and I have become good friends this year.
I’ve been cooking up these Lemon Chicken Skewers with Harisssa Yogurt Sauce on the regular. And, just recently, I threw some kale onto the grill for a Grilled Kale Caesar Salad with Fennel and Radishes. And, let’s not forget the most amazing of cocktails – Grilled Pineapple Jalapeno Margaritas.
Today, I’m throwing a new recipe into the mix. My friend Angela told me about this amazing Peruvian Grilled Chicken with Creamy Green Sauce that she makes and it totally peaked my interest. The chicken has all the flavors going on – garlic, soy sauce, cumin. I had my butcher quarter the chicken for me, and then just let it marinate overnight. When you’re ready, throw it onto your preheated grill and let it cook for about 30 minutes – Quick and easy and perfect for a weeknight dinner.
But the best part about this Peruvian Grilled Chicken is the amazing creamy green sauce. Very similar to my beloved Mojo Sauce, but creamy. It’s tangy, spicy, and totally addicting. I pretty much drown my chicken in it.
I love this meal because it’s casual, but unexpected. It’s perfect for entertaining because the majority of the work can be done ahead of time, it doesn’t need much babysitting and the kitchen stays clean. Think warm summer nights, on the patio, with good music, and some refreshing beverages.
Are you a fan of grilling in the summertime? Or, are you lucky enough to grill year-round? What are some of your favorite barbecue dishes?
Peruvian Grilled Chicken with Creamy Green Sauce
- 3 jalapeños seeded, ribs removed and roughly chopped
- 1 cup fresh cilantro leaves
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp extra virgin olive oil
Puree soy sauce, lime juice, garlic, cumin, paprika, oregano, a pinch of black pepper, and oil in a blender.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Charcoal: Distribute lit coals along opposite sides of bottom rack, leaving an empty space, about the size of the quartered chicken, in the middle. Allow it to heat to high by fully opening the vents on the bottom and lid of grill. The grill will be ready when you can hold your hand 5-inches above the grill rack for about 3-4 seconds.
Gas: Preheat all burners on high, then reduce to medium-high heat.
Oil the grate of the grill and grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until fully cooked, 30-35 minutes (adding charcoal to maintain heat).
If you prefer to cook indoors, the chicken can be roasted in the oven. Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan, along with 1 cup water. Roast uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until browned and fully cooked.
Wine Pairings for Peruvian Grilled Chicken with Creamy Green Sauce:
•A heavier bodied white wine will stand up nicely to the spices in this dish – Try a Chardonnay or a Rhone-style white blend.
•Malbec and Tempranillo are both great pairings for spicy dishes – They’ll work well with this grilled chicken.
Looking for more grilling recipes? Try these: