Description
Juicy grilled chicken breasts marinated in spices, served with a vibrant, creamy green sauce that enhances every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 jalapeño, seeded (or leave seeds for more heat)
- Salt to taste
Instructions
- Preheat the grill to medium-high heat (about 400–450°F / 200–230°C).
- In a bowl, mix olive oil, cumin, paprika, and a good pinch of salt and pepper until combined.
- Pat the chicken breasts dry and coat each with the marinade mixture. Let sit for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Grill chicken for 6–7 minutes on each side, until the internal temperature reaches 165°F (74°C).
- Meanwhile, prepare the creamy green sauce by blending cilantro, mayonnaise, Greek yogurt, lime juice, jalapeño, and salt until smooth.
- Remove chicken from the grill and let rest for 5 minutes before slicing. Serve with creamy green sauce on the side or drizzled over the top.
Notes
Use an instant-read thermometer to check chicken doneness. Letting chicken rest after grilling helps keep it juicy.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 1g
- Sodium: 475mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 90mg