Peruvian Grilled Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.
Disclosure: This post was originally published in July 2016. It was updated in July 2018 to add new photographs and information. The recipe remains the same.
This is the year that I’ve finally embraced my knowledge and love for grilling. I’ve been cooking up these Lemon Chicken Skewers with Harissa Yogurt Sauce on the regular. This Mango Lime Grilled Chicken is a favorite in our house. 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 that she makes and it totally peaked my interest. The chicken has all the flavors going on – garlic, soy sauce, cumin, plus it’s served with an amazing creamy green sauce that’s got jalapeno, cilantro and fresh lime juice. Basically all of my favorite flavors.
To make things easy, I had my butcher quarter a whole chicken for me. Then, I just added it to a large ziploc bag, poured my marinade over it and let it sit in the refrigerator overnight to let all those amazing flavors soak in.
When you’re ready to get cooking, throw your chicken onto a preheated grill and let it cook for about 30 minutes, turning once. While it’s grilling away, now is the time to prepare that amazing creamy green sauce for your Peruvian grilled chicken. It may be the best part of this yummy dish…
Peruvian Grilled Chicken
This creamy green sauce is very similar to my beloved Mojo Sauce. But this version is creamy, with a bit of mayonnaise and greek yogurt added in. I will say that mayonnaise can freak some people out. You either love it or you hate it. Rick is a hater of mayonnaise, but he loves this sauce. I haven’t told him there’s mayonnaise in it yet… What he doesn’t know…
However, if you want to leave out the mayonnaise, you can just use more greek yogurt in its place. Or you can swap in some sour cream or mexican crema.
Regardless of how you make it, I promise you are going to be totally addicted to this sauce. It’s tangy, spicy, creamy and so delicious. I pretty much drown my chicken in it.
Rick said I should bottle this sauce and sell it.
I love this meal because it’s quick, casual, unexpected. Also, 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 wine…
The perfect wine to pair with Peruvian grilled chicken? I love Vinho Verde.
Vinho Verde, like this meal, is unexpected, refreshing, distinctive and light. Many Vinho Verde wines have a light fizz to them, which I really like. They also have a bright acidity with a bit of minerality that really makes them pair with light dishes like seafood or chicken.
As an added bonus, Vinho Verde wines are super affordable with the average bottle being in the $10 range. Totally justifies buying more than one bottle…
Wine Pairing for Peruvian Grilled Chicken:
- Vinho Verde is high in acidity, which makes it ideal for pairing with the rich and creamy green sauce served with this chicken.
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- Mango Lime Grilled Chicken
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If you loved this Peruvian Grilled Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Peruvian Grilled Chicken Recipe
Peruvian Grilled Chicken with Creamy Green Sauce
- 1 whole chicken (quartered, about 3 1/2 pounds)
- 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
- 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 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper 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.
I teamed up with Vinho Verde Wines to bring you this post. As always, all opinions are my own.