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Peruvian-style Grilled Chicken With Green Sauce

This vibrant Peruvian-style grilled chicken is marinated in bold spices and grilled to perfection, paired with a zesty green sauce made from fresh herbs. It's a delightful dish that captures the essence of Peruvian cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Peruvian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 grill or grill pan
  • 1 blender or food processor
  • 1 measuring cups and spoons
  • 1 tongs

Ingredients
  

  • 4 pieces chicken breasts Approximately 1.5 lbs total.
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 pieces limes Juice of.
  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 1 piece jalapeño pepper Seeds removed.
  • 2 cloves garlic
  • 1 tablespoon mayonnaise
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • ¼ cup olive oil

Instructions
 

  • In a mixing bowl, combine olive oil, ground cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Whisk until well combined.
  • Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (up to overnight for more flavor).
  • While the chicken is marinating, prepare the green sauce. In a blender or food processor, combine cilantro, parsley, jalapeño, garlic, mayonnaise, white vinegar, and salt. Blend until smooth.
  • Gradually add olive oil while blending until you achieve a creamy consistency. Taste and adjust salt if needed.
  • Preheat the grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and discard any leftover marinade.
  • Grill the chicken for about 6-8 minutes on each side or until fully cooked (internal temperature should reach 165°F).
  • Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips.
  • Serve the grilled chicken on a platter, drizzled with the green sauce, and garnish with extra herbs if desired.

Notes

For a spicier sauce, keep some seeds from the jalapeño or add another pepper to taste.
This dish pairs well with rice, quinoa, or a fresh salad.