Peruvian Chicken with Creamy Jalapeño-Lime Sauce
Peruvian street food is famous for its bold marinades and punchy sauces, and this chicken dish delivers both in spades. Traditionally grilled over open flames, this recipe channels the smoky vibrance of Peru’s backyard cookouts with a marinade that’s deep with umami and warm spices. What makes this version pop is our Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!—it ties the marinade and Creamy Jalapeño-Lime Sauce together with just the right balance of salt, garlic, and subtle smoky sweetness. This is the kind of cookout recipe that makes the whole backyard stop and ask what’s sizzling on the grill.
Grilled Peruvian Chicken with Creamy Jalapeño-Lime Sauce
Glenn Connaughton
4
15 minutes
20 minutes
475
American
Main Dish
Bold and herby with a creamy sauce that cools the fire, this chicken is all about balance. The marinade blends soy, lime, cumin, and paprika with SPG$ to penetrate every bite of juicy thigh meat. But it’s the Creamy Jalapeño-Lime Sauce that seals the deal—a tangy, spicy blend of jalapeños, cilantro, and Greek yogurt finished with a slow drizzle of olive oil. It’s bold, fresh, and full of attitude. Whether you’re serving it with rice, potatoes, or straight off the grill, this dish brings real flavor to the fire.
Ingredients
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- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
1/3 cup low sodium soy sauce (We used Aloha Shoyu Soy Sauce)
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!
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- 3 jalapeños, seeded and ribs removed
- 1 cup fresh cilantro leaves
- 2 green onions, green parts only
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!
- 2 tablespoons extra-virgin olive oil
Directions
- Make the Marinade: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and SPG$. Blend until smooth.
- Marinate the Chicken: Place chicken in a resealable bag with the marinade. Seal and refrigerate for 8 to 24 hours.
- Make the Creamy Jalapeño-Lime Sauce: In a blender, combine all ingredients except the olive oil. While blending, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Transfer to a container and refrigerate until ready to use.
- Grill the Chicken: Preheat grill to 350°F. Grill chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F at the thickest point. Let rest briefly before slicing and serving with the sauce.
