Peruvian Grilled Chicken

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This Peruvian grilled chicken is sure to be a winner at your dinner table! Juicy, tender, and flavorful grilled chicken with a delicious, freshly made aji verde sauce. Yes, please!

this recipe!

I enjoy challenging myself in the kitchen. To keep myself from falling into a food rut and to expand the palates of my children, we will randomly pick different countries from around the world and I'll cook a few meals that reflect the flavors of the county we've picked. Often, I try to make this a little learning adventure that includes the kiddos, making a trip to the library to pick up some books that highlight interesting facts and cultural aspects of the country we have focused on.

This Peruvian grilled chicken was one dish that we tried on one of these family food adventures and we absolutely loved it! It's just bursting with so much flavor. And it's not too spicy for the kiddos! This chicken uses simple ingredients that won't require any special trips to fancy grocery stores and it's so easy to make! Just plan ahead a little, as this chicken is best when marinated for 6-36 hours.

The aji verde sauce is just bomb. It's creamy herby with just a slight touch of heat. It does take a couple ingredients that you may not cook with too often - cojita cheese and fresh mint. I can get both of these ingredients at my local Mexican grocery stores (one of the benefits to living in Arizona). Cojita cheese is fairly similar to parmesan so, if you are not able to find it in stores near you, just substitute parmesan. It will be slightly different, but close enough!

Ingredients

Ingredients for the Peruvian Grilled Chicken Marinade

2 lbs. Boneless, Skinless Chicken thighs

¼ c. lime juice

¼ c. Oil

1 Tbsp. Garlic, Fresh Minced or Garlic Powder

2 tsp. Salt

½ tsp. Pepper

1 Tbsp. Paprika

1 Tbsp. Cumin

1 tsp. Coriander

1-2 Tbsp. Soy Sauce, (omit if trying to keep this gluten free)

Ingredients for the Aji Verde - (Green Sauce)

½ c. Sour Cream

½ c. Mayonnaise

½ Bunch Cilantro - stems trimmed (about ¾ cup)

12-15 Fresh Mint Leaves

½ Jalapeno, seeds removed (leave this out if your family is sensitive to any level of heat - it's still really delicious without it!)

Juice From ½ a Lime

½ tsp. Salt

½ c. Cojita Cheese (Use grated parmesan instead, if your grocery store doesn't carry cojita)

Directions

Crafting the Marinade

Marinade chicken 6 -36 hours before grilling the chicken.

First, squeeze ¼ c. lime juice and add to a medium bowl.

Add oil followed by all the seasonings - garlic, salt, pepper, paprika, cumin, coriander, and soy sauce.

Next, add the chicken thighs and coat them in the marinade.

Finish up by covering the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for 6-36 hours before grilling.

Crafting the Aji Verde Sauce

Make right before grilling the chicken.

Add all ingredients except for the cojita cheese to food processor and process for about 30 seconds. (No food Processor? Pulse with a mixer until the cilantro and the mint are finely chopped into the sauce.)

Now, remove the lid and stir in the cojita cheese.

Using a spatula, scrape the sauce into a small bowl. Then, set aside.

Grilling the Chicken

Preheat grill. I have a gas grill and set the heat to medium low for grilling chicken. Each grill can be different, so set yours to an appropriate temperature that will allow the chicken to properly cook chicken through.

Using tongs or a fork, put the chicken on the grill and close the lid. Grill the chicken for about 10 minutes before flipping. Grill the chicken for another 5-10 minutes. Chicken should be slightly charred and cooked through. (If you are not confident your chicken has cooked through, remove one of the thighs from the grill and let it rest on a plate. Cut it open to check for pinkness. Still see pink? Put it back on the grill for a few minutes. No pink? Your chicken is finished!)

Remove chicken from the grill and call the family because it's time to eat!

Remember to serve the Peruvian Grilled Chicken with the aji verde sauce on the side as a zesty and flavorful dipping sauce. The creamy, herby sauce complements the smoky grilled chicken perfectly!

Serving Suggestions

• Serve with Simple Sides: rice and beans, grilled corn on the cob, grilled veggies, or a southwestern salad all are delicious side dish options that pear wonderfully with this chicken.
• Peruvian Grilled Chicken Tacos: Shred the grilled chicken and use it as a filling for soft tacos. Top with fresh lettuce, diced tomatoes, and a drizzle of the Aji Verde sauce for a delicious taco night.
• Grilled Chicken Salad: Slice the grilled chicken and serve it over a bed of mixed greens, cherry tomatoes, cucumber, and avocado. Drizzle the Aji Verde sauce over the salad for a unique and tangy dressing.
• Peruvian Chicken Rice Bowl: Create a hearty rice bowl by combining the grilled chicken with cilantro-lime rice, black beans, corn, and sliced avocado. Garnish with the Aji Verde sauce for a burst of flavor.
• Chicken Sandwiches: Layer the grilled chicken on buns or rolls, and top with lettuce, tomato, and onion. Spread the Aji Verde sauce on the bread for a delightful chicken sandwich. Or next level yum: use a panini press!
• Grilled Chicken Skewers: Thread the marinated chicken onto skewers and grill them until charred and cooked through. Serve as an appetizer or party snack with the Aji Verde sauce on the side for dipping.
• Peruvian Chicken Platter: Arrange the grilled chicken on a platter and drizzle the Aji Verde sauce over the top for a beautiful and appetizing presentation.
• Peruvian Feast: Host a Peruvian-inspired dinner party and serve the Grilled Chicken as the main dish, accompanied by traditional Peruvian sides. Don't forget to provide the Aji Verde sauce for guests to enjoy with their meal!

These serving suggestions will elevate your Peruvian Grilled Chicken to a memorable, flavorful, creatively fun family dinner. How ever you choose to serve it, this chicken is sure to impress!

Storage Suggestions

Refrigeration

• Grilled Chicken: Store any leftover Peruvian Grilled Chicken in an airtight container in the refrigerator. Make sure the chicken has cooled down to room temperature before storing it. It can be kept in the refrigerator for up to 5-7 days.
• Aji Verde Sauce: Store any remaining Aji Verde - Green Sauce in a separate airtight container in the refrigerator. The sauce can be refrigerated for up to 3-4 days. Before serving, give it a quick stir to ensure the ingredients are well combined.

Freezing

• If you want to preserve the grilled chicken for longer, you can freeze it. Allow the chicken to cool completely before transferring it to a freezer-safe container or zip-top bag. To prevent the chicken from sticking together, you can layer it between parchment or wax paper. Properly sealed, the chicken can be frozen for up to 2-3 months.
• Marinating Chicken: If you want to save time on another occasion, you can also freeze the chicken together with the marinade. Combine the chicken and the Peruvian Grilled Chicken Marinade in a freezer-safe container or bag, making sure the chicken is well coated with the marinade. Label the container with the date and freeze for up to 3 months. When ready to use, thaw the chicken in the refrigerator overnight and grill as directed in the recipe.

Note: It is important to follow proper food safety guidelines when storing and freezing chicken. Make sure the chicken reaches a safe internal temperature of 165°F (74°C) when cooking.

By following these storage and freezing suggestions, you can enjoy the delicious flavors of Peruvian Grilled Chicken and Aji Verde sauce later! It can really make meal planning and preparation more convenient and enjoyable.

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