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Peruvian Grilled Chicken with Creamy Green Sauce

A delicious and tender grilled chicken dish served with a zesty, creamy green sauce that embodies the vibrant flavors of Peru.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts Look for Halal-certified chicken for compliance
  • 2 tablespoons olive oil Always a good choice for grilling
  • 2 cloves garlic, minced Adds depth of flavor
  • 1 teaspoon cumin A classic spice that warms the dish
  • Salt and pepper to taste
For the creamy green sauce
  • 1 cup cilantro Fresh herbs add brightness
  • 1 piece jalapeño, seeded For a little kick!
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt Creating that creamy texture
  • 2 tablespoons lime juice For zesty freshness

Method
 

Marinating the Chicken
  1. In a mixing bowl, combine olive oil, minced garlic, cumin, salt, and pepper. Slip the chicken breasts into the marinade, ensuring they’re well-coated. Allow them to mingle for at least 30 minutes, or overnight for deeper flavor.
Grilling the Chicken
  1. Preheat your grill to medium-high heat. Once hot, place the marinated chicken directly on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and there are beautiful grill marks.
Preparing the Creamy Green Sauce
  1. While your chicken is grilling, make the sauce. In a blender, combine cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if needed.
Serving
  1. Once the chicken is grilled, remove it from the heat and let it rest for a few minutes. Slice it up if desired, drizzle the creamy green sauce generously over the chicken, and serve with your favorite sides.

Notes

Substitutions: Swap the chicken for halal turkey or veggie alternatives like Portobello mushrooms. Avoid skipping the marination for maximum flavor. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.