Description
A quick, flavor-forward take on classic pollo a la brasa, featuring smoky grilled chicken and a tangy cilantro-mayo sauce.
Ingredients
Scale
- 4 chicken breasts (about 1½–2 pounds), boneless and skinless
- 3 cloves garlic, minced (or 1½ tsp garlic powder)
- 1 tablespoon paprika (sweet or smoked)
- 1 tablespoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 2 limes (about 3–4 tablespoons)
- 1/2 cup fresh cilantro, packed (for the sauce)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 jalapeño, seeded and chopped
Instructions
- Make the marinade: In a medium bowl whisk together the minced garlic, paprika, cumin, salt, black pepper, olive oil, and lime juice until combined.
- Coat the chicken: Add the chicken breasts to the bowl and turn them until well coated. Cover and refrigerate for at least 1 hour.
- Preheat the grill: Heat your grill to medium-high (about 400–450°F). Clean and oil the grates.
- Grill the chicken: Place the marinated breasts on the grill. Cook 6–7 minutes on the first side without moving, then flip and grill another 6–7 minutes.
- Rest the meat: Transfer the chicken to a cutting board and rest for 5 minutes.
- Make the creamy green sauce: While the chicken rests, combine cilantro, mayonnaise, Greek yogurt, chopped jalapeño, and a pinch of salt in a blender. Blend until smooth.
- Serve: Slice the chicken and drizzle with the creamy green sauce.
Notes
For a dairy-free option, swap mayo for an avocado-based sauce and use coconut yogurt. For a smokier flavor, use smoked paprika and grill over charcoal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg
Keywords: grilled chicken, peruvian chicken, creamy green sauce, summer dinner, weeknight meal