Description
The chicken comes off the grill with incredible smoky char, and that bright green sauce is so addictive you’ll want to put it on everything. Simple ingredients and a hot grill create something that tastes like you spent hours on it.
Ingredients
For the Chicken Marinade:
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- 4 pounds chicken (whole cut into parts or just thighs and drumsticks)
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- 4 cloves garlic, minced
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- 2 tablespoons lime juice (about 1 lime)
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- 2 tablespoons olive oil
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- 1 teaspoon smoked paprika
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- 1 teaspoon ground cumin
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- 1 teaspoon dried oregano
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- 1½ teaspoons salt
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- ½ teaspoon black pepper
For the Creamy Green Sauce:
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- 1 cup fresh cilantro, washed and dried
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- 1 jalapeño, seeded and chopped (leave seeds in if you like heat)
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- 1 clove garlic
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- ½ cup mayonnaise (or Greek yogurt for lighter)
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- 2 tablespoons lime juice
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- 2 tablespoons olive oil
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- Salt and pepper to taste
Instructions
Pat your chicken pieces dry with paper towels so the marinade sticks better. If there’s any excess fat or skin hanging off, trim it away.
Dry chicken takes marinade so much better than wet chicken. This simple step makes a real difference in how flavorful your final dish turns out.
In a large bowl, whisk together the garlic, lime juice, olive oil, smoked paprika, cumin, oregano, salt, and pepper until everything is well combined. It should smell absolutely amazing at this point.
Add your chicken pieces and use your hands to rub that marinade into every nook and cranny. Make sure each piece is completely coated.
Cover the bowl and pop it in the fridge for at least one hour, but overnight is even better if you have the time. The longer it sits, the more flavor soaks into the meat.
When you’re ready to grill, take the chicken out and let it sit at room temperature for about 15 minutes. This helps it cook more evenly on the grill.
While the chicken comes to temperature, make your sauce. Toss the cilantro, jalapeño, garlic, mayonnaise, lime juice, and olive oil into your blender.
Blend until completely smooth and creamy. Taste it and add salt and pepper until it’s just right. Pop it in the fridge until you’re ready to serve.
Heat your grill to medium-high heat and let it get nice and hot. You want those grill grates to be screaming hot so you get good char marks on the chicken.
Brush the grates with a little oil to keep the chicken from sticking. This simple step saves you from leaving half your chicken skin stuck to the grill.
Place your chicken pieces on the grill skin-side down if they have skin. Let them cook for 6 to 8 minutes without moving them so they get those beautiful grill marks.
Flip them over and cook for another 6 to 8 minutes on the other side. The chicken is done when it reaches 165 degrees F on your meat thermometer, and the juices run clear when you pierce the thickest part.
Notes
Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the green sauce separate in a sealed container for up to 1 week. Reheat chicken in a 350-degree oven until warmed through, about 15 minutes.
Make-Ahead: Marinate the chicken up to 24 hours ahead for maximum flavor. The green sauce keeps beautifully in the fridge for up to a week. Make it a day or two ahead and the flavors will actually get better.
Cooking Methods: If you don’t have a grill, a cast iron skillet on the stove works great. You can also bake it at 400 degrees F for 35 to 40 minutes until it reaches 165 degrees F internal temperature.
Variations: For extra heat, leave the seeds in your jalapeño or add a second pepper. Swap Greek yogurt for mayo in the sauce for a lighter, tangier version. Try swapping the cilantro for fresh parsley if you’re not a cilantro fan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Peruvian