Grilled Peruvian Inspired Spicy Chicken Drumsticks with Creamy Green Sauce.
Shake things up on game day, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.
Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!
Spicy Peruvian Roasted Chicken with Creamy Green Sauce
Since we really enjoyed the grilled Spicy Peruvian Drumsticks, I thought I’d try the recipe with a whole roasted chicken… and it did not disappoint! Instructions for the Whole Roasted chicken in the recipe notes.
Peruvian Spicy Chicken Drumsticks
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice freshly squeezed
- 4 large garlic cloves chopped
- 1 tablespoon crushed hot chili peppers in oil
- 2 teaspoon kosher salt
- 2 teaspoons paprika
- ½ teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 3 teaspoons honey
- 12 to 16 chicken drumsticks
- 2 jalapeños charred, skin removed, then roughly chopped (seeds optional)
- 1 cup fresh cilantro leaves and tender stems chopped
- 2 cloves garlic chopped
- ½ cup Greek yogurt
- ½ avocado chopped
- ¼ cup sour cream
- 1 ½ tablespoon fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- lime zest
- chopped cilantro
- Add all the chicken marinade ingredients (except the chicken) into a food processor, then blend until smooth.
- Pat the drumsticks dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Cover and refrigerate for 1 to 4 hours.
- While the chicken marinates, prepare the Green Sauce. Combine all the green sauce ingredients in a food processor and blend until smooth. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
- Preheat the grill on medium heat (approximately 400F).
- Remove the drumsticks from the marinade and place on the top rack of the preheated grill, close the lid and cook for 20 minutes (I use the top rack to limit flare-ups. If a top rack is not available, turn off a burner to create an indirect cooking zone and place the drumsticks in that area).
- When the 20 minutes have elapsed, flip the drumsticks (exchanging the positions of the drumsticks with one another for more even cooking). Close the lid and cook for another 15 minutes.
- Move the drumsticks to the lower rack, directly above the heat source burner and cook over medium heat until the chicken has a nice char and is cooked through. Approximately 15 minutes, flipping every 3-4 minutes. The internal temperature should be at least 165F.
- Remove the drumsticks to a platter and serve with the green sauce. Garnish with chopped cilantro and lime zest, optional.
- To experience the whole flavour of this dish, dip the chicken in the green sauce or spoon it over the chicken and enjoy.
- 1 x 3 1/2 to 4-pound chicken
- Fingerling potatoes, onions and roasting vegetables of your choice
- Salt & pepper Olive oil
Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.
Have a delicious day! James (aka Zimmy) & Elaine
These Peruvian Inspired Spicy Chicken Drumsticks were grilled on my 36″ Hestan freestanding Grill.