Peruvian-Inspired Grilled Chicken with Creamy Green Sauce
Get ready to taste the bold and zesty flavors of Peru! This marinated grilled chicken is juicy, smoky, and spiced just right—paired with a vibrant, creamy green sauce that brings the whole dish to life. Perfect for lunch, dinner, or even meal prep, this dish delivers satisfaction in every bite.
📝 Ingredients (Serves 4)
🔥 For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
🥑 For the Creamy Green Sauce:
- 1 ripe avocado, peeled and pitted
- 1 jalapeño, seeded (leave seeds for extra heat)
- 1 cup fresh cilantro leaves (packed)
- ¼ cup Greek yogurt (or sour cream)
- 2 garlic cloves
- 2 tbsp lime juice (fresh)
- Salt and pepper, to taste
- Optional: 1–2 tbsp water or olive oil to thin the sauce
👨🍳 Instructions
1. Marinate the Chicken
- In a bowl, mix olive oil, minced garlic, paprika, cumin, oregano, salt, and pepper.
- Rub this marinade over the chicken breasts.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for best flavor).
2. Grill the Chicken
- Heat a grill or grill pan over medium-high heat.
- Grill chicken 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
3. Make the Green Sauce
- Blend all sauce ingredients (avocado, jalapeño, cilantro, yogurt, garlic, lime juice, salt, pepper) in a food processor or blender until smooth.
- Add water or oil 1 tbsp at a time to adjust consistency.
4. Serve
- Slice the grilled chicken and drizzle with the creamy green sauce.
- Garnish with extra cilantro or lime wedges if desired.
🧠 Notes
- The sauce is best served chilled and can be made a day ahead.
- Marinating time: 30 minutes minimum, but longer means more flavor.
- Make it a full meal: Serve with rice, quinoa, roasted potatoes, or salad.
- Use chicken thighs instead of breasts for even juicier results.
💡 Tips
- Don’t overblend the sauce—pulse just enough to keep a fresh, green color.
- Use gloves when handling jalapeños to avoid skin irritation.
- For a dairy-free version, swap yogurt with coconut cream or avocado alone.
- The sauce also makes a great dip for roasted veggies or spread for sandwiches.
🍽️ Servings
- Serves: 4
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15–20 minutes
- Total Time: ~45–60 minutes
🔍 Nutritional Info (Per Serving – Approx.)
- Calories: 390
- Protein: 38g
- Carbohydrates: 6g
- Fat: 24g
- Fiber: 3g
- Sugar: 1g
- Net Carbs: ~3g
(Will vary depending on portion size and exact ingredients)
🌿 Benefits
- High Protein: Supports muscle maintenance and keeps you full longer.
- Healthy Fats: Avocado and olive oil offer heart-healthy monounsaturated fats.
- Low Carb & Keto-Friendly: Perfect for those watching carbs.
- Anti-Inflammatory Herbs & Spices: Garlic, oregano, cumin, and cilantro offer immune and digestive benefits.
❓ Q&A
Q: Can I make this ahead for meal prep?
A: Absolutely! Grill the chicken and keep sauce in a separate container. Stays fresh in the fridge for 3–4 days.
Q: What if I don’t like cilantro?
A: Swap with parsley or a mix of basil and mint for a different flavor profile.
Q: Can I bake the chicken instead?
A: Yes—bake at 400°F (200°C) for 20–25 minutes, or until juices run clear.
Q: Is this kid-friendly?
A: Yes, just reduce or omit the jalapeño in the sauce for a milder taste.
Q: Can I use this sauce on other dishes?
A: Definitely! It’s great on tacos, grain bowls, burgers, or as a salad dressing.