Peruvian Grilled Chicken with Creamy Green Sauce tastes smoky, citrusy, garlicky, and just a little spicy, with that cool herby sauce stealing the show. It works perfectly for busy weeknights or casual weekend dinners, and you can finish everything in about 1 hour including marinating time. I first tried a version of this in a tiny Peruvian spot in New Jersey and then spent months chasing the flavor in my own kitchen.
Why Make This Peruvian Grilled Chicken with Creamy Green Sauce at Home
You control the flavor, the spice level, and the quality of the chicken, and you skip the takeout prices. The creamy green sauce tastes fresher at home, and you can blend it exactly how you like it, from mild and herby to bright and fiery.
You also cook everything with basic equipment and pantry staples. The marinade works on chicken thighs, drumsticks, or a whole spatchcocked chicken, so you adapt it to whatever you have.
“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like restaurant takeout in the best way, but cleaner, juicier, and way more addictive. ★★★★★”
Ingredients You Need
Chicken and Marinade
- 3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if you want extra juicy meat.
- Use bone-in pieces for better flavor and moisture.
- 3 tablespoons olive oil
- Any neutral oil works, but olive oil adds nice flavor.
- 3 tablespoons fresh lime juice
- Bottled lime juice works in a pinch, but fresh tastes brighter.
- 2 tablespoons soy sauce
- Regular or low sodium both work; adjust salt later.
- 1 tablespoon white vinegar or apple cider vinegar
- This adds tang and helps tenderize the chicken.
- 5 cloves garlic, minced or grated
- Use jarred minced garlic if you need a shortcut.
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Regular paprika works, but smoked gives that rotisserie vibe.
- 1 teaspoon dried oregano
- 1 to 2 teaspoons kosher salt, to taste
- 1 teaspoon black pepper
- 1 to 2 teaspoons aji amarillo paste
- 1 teaspoon sugar or honey
- Balances the acidity and spice.
Creamy Green Sauce (Aji Verde)
- 1 cup fresh cilantro leaves, lightly packed
- Include tender stems; they blend well and add flavor.
- 1 to 2 jalapeños, seeded for mild, with seeds for more heat
- Use serrano peppers for extra spicy sauce.
- 2 cloves garlic
- 1 cup mayonnaise
- 1/3 cup sour cream or plain Greek yogurt
- Yogurt gives a tangier, slightly lighter sauce.
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 to 2 teaspoons aji amarillo paste, optional
- Adds color and fruity heat if you have it.
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt, plus more to taste
- 1 to 2 teaspoons sugar or honey, to taste
- Adjust sweetness to balance the heat and acidity.
- 2 to 3 tablespoons water, as needed
- Thin the sauce to your preferred consistency.
Pantry Shortcuts and Substitutions
- Use pre-minced garlic, bottled lime juice, and store bought aji amarillo paste to save time.
- Swap cilantro with a mix of cilantro and parsley if someone in your house swears they taste soap.
- Use Greek yogurt in place of sour cream if you want extra protein and a thicker sauce.
Equipment List
- Grill or grill pan
- Large bowl or zip-top bag for marinating
- Tongs
- Instant read thermometer
- Blender or food processor for the creamy green sauce
- Small bowl and whisk if you prefer to mix by hand
- Baking sheet and wire rack if you finish the chicken in the oven
Tips & Mistakes
- Pat the chicken dry before marinating so the spices cling well.
- Do not skimp on salt in the marinade, or the chicken will taste flat.
- Marinate at least 30 minutes, but aim for 4 to 8 hours for deeper flavor.
- Avoid overnight marinating longer than 12 hours, or the acid can make the texture mushy.
- Bring chicken close to room temperature for 20 to 30 minutes before grilling so it cooks evenly.
- Oil the grill grates and the chicken lightly to prevent sticking.
- Start the chicken skin side down over medium heat so the skin renders and crisps instead of burning.
- Keep a cooler zone on the grill so you can move pieces that brown too fast.
- Use an instant read thermometer and pull chicken at 165°F in the thickest part.
- Let the chicken rest 5 to 10 minutes before slicing so the juices stay inside.
- Blend the creamy green sauce until smooth, then taste and adjust salt, lime, and sugar.
- Chill the sauce at least 20 minutes so the flavors settle and the texture thickens.
- Do not over thin the sauce; add water a spoonful at a time.
- Keep raw chicken and sauce separate; add sauce only after the chicken finishes cooking.
- Double the sauce recipe, because people always ask for more and scrape the bowl.
How to Make Peruvian Grilled Chicken with Creamy Green Sauce
1: Mix the Marinade
Add olive oil, lime juice, soy sauce, vinegar, garlic, cumin, smoked paprika, oregano, salt, pepper, aji amarillo paste, and sugar to a large bowl. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime so it tastes bold and punchy.
2: Marinate the Chicken
Pat the chicken pieces dry with paper towels. Add the chicken to the bowl or a large zip-top bag and coat every piece with marinade, including under the skin where you can. Cover and chill for at least 30 minutes and up to 8 hours, and flip the pieces once halfway through if you can.
3: Preheat the Grill
Heat your grill to medium or medium high heat. Clean the grates and oil them lightly with a paper towel dipped in oil and held with tongs. Take the chicken out of the fridge while the grill heats so the pieces lose some of the chill.
4: Grill the Chicken
Place the chicken skin side down over direct heat. Grill 5 to 7 minutes until the skin turns golden and crisp and releases easily from the grates. Flip and continue to cook, turning every few minutes, for 20 to 30 minutes total, until the internal temperature reaches 165°F in the thickest part.
5: Rest the Chicken
Transfer the grilled chicken to a platter or baking sheet. Tent loosely with foil and let it rest 5 to 10 minutes. This short rest keeps the meat juicy and gives you time to finish the sauce and sides.
6: Blend the Creamy Green Sauce
Add cilantro, jalapeños, garlic, mayonnaise, sour cream or yogurt, lime juice, olive oil, aji amarillo paste if using, cumin, salt, and sugar to a blender. Blend until smooth and bright green, then add water a tablespoon at a time until it reaches a pourable but thick consistency. Taste and adjust with more lime, salt, or sugar until it hits that perfect tangy, herby, slightly spicy balance.
Variations I’ve Tried
I sometimes use a whole spatchcocked chicken and rub the marinade all over, including under the skin, then grill it over indirect heat for a showy centerpiece. I also tried boneless skinless thighs for a quicker cook; they still tasted great, but the skin-on version wins for flavor and texture. For a lighter twist, I swapped half the mayonnaise in the green sauce with Greek yogurt and still got a rich, creamy result.
I also tested an oven version on a rainy day and roasted the marinated chicken at 425°F on a wire rack over a sheet pan until it hit 165°F, then blasted it under the broiler for a few minutes for extra color. I sometimes add a handful of fresh basil to the sauce for a slightly different herbal note that still pairs well with the smoky chicken.
How to Serve Peruvian Grilled Chicken
Serve Peruvian Grilled Chicken with Creamy Green Sauce with fluffy white rice, cilantro lime rice, or roasted potatoes to soak up the extra sauce. Add a simple side salad with crisp lettuce, cucumbers, and tomatoes, or go classic with thick cut fries. Grilled corn on the cob, sautéed green beans, or roasted broccoli also pair nicely with the smoky, citrusy flavors.
For a family style spread, slice the chicken, pile it on a platter, drizzle some sauce over the top, and pass extra sauce at the table. Offer lime wedges and maybe some warm tortillas so people can build their own little wraps.
How to store
- Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.
- Keep the creamy green sauce in a separate sealed container in the fridge for 3 to 4 days.
- Reheat chicken in a 350°F oven for 10 to 15 minutes until hot, or warm gently in a covered skillet over low heat.
- Avoid microwaving on high, or the chicken can dry out; use medium power and short bursts if you need the microwave.
- Freeze cooked chicken pieces for up to 2 months in freezer bags, then thaw overnight in the fridge before reheating.
- Do not freeze the creamy green sauce, since the mayo and dairy can separate and turn grainy.
Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients
Instructions
- Pat the chicken dry with paper towels and place it in a large bowl or resealable plastic bag.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and ground coriander if using.
- Pour the marinade over the chicken, rubbing it all over to coat evenly, including under the skin where possible.
- Cover and refrigerate for at least 1 hour, preferably 4–8 hours for best flavor.
- Preheat a grill to medium-high heat (about 400–425°F / 200–220°C). Lightly oil the grates.
- Place the chicken skin-side down on the grill. Cook for 10–15 minutes, covered, until the skin is browned and crisp.
- Flip the chicken and continue grilling, covered, for 20–25 minutes more, turning as needed, until the thickest part of the meat reaches 165°F (74°C).
- Transfer the grilled chicken to a platter, tent loosely with foil, and let rest for 10 minutes before carving.
- While the chicken grills, add cilantro, mayonnaise, sour cream (or Greek yogurt), lime juice, jalapeños, garlic, Parmesan (if using), olive oil, and salt to a blender or food processor.
- Blend until very smooth and creamy, scraping down the sides as needed. Adjust lime, salt, or jalapeño to taste.
- Transfer the sauce to a serving bowl and refrigerate until ready to serve.
- Carve the rested grilled chicken into pieces.
- Serve warm with the creamy green sauce on the side for dipping or drizzling.
Notes
Approximate per serving (1/4 of recipe): 560 calories; fat 40 g; saturated fat 9 g; carbohydrates 6 g; fiber 1 g; sugars 2 g; protein 43 g; sodium 780 mg. Values will vary based on exact chicken size, ingredient brands, and portion size.