Peruvian Grilled Chicken with Creamy Green Sauce hits every craving at once: smoky, citrusy, garlicky chicken with a cool, zippy, herby sauce that you will want to put on everything. It works for busy weeknights or casual weekend cookouts and takes about 1 hour total, including marinating time. I first tried a version of this at a tiny Peruvian spot in New Jersey and then spent months tinkering until my backyard grill finally smelled the same.
Why You Should Try This Peruvian Grilled Chicken with Creamy Green Sauce
This Peruvian Grilled Chicken with Creamy Green Sauce packs huge flavor with simple, affordable ingredients. The chicken turns juicy and charred on the outside, while the green sauce brings heat, tang, and creaminess in every bite.
You can prep the marinade and sauce ahead, which makes this recipe perfect for meal prep, parties, or lazy Sundays. The leftovers taste even better the next day, so your lunch game wins without extra effort.
“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like restaurant takeout from your own grill, and the sauce practically demands seconds. ★★★★★”
Ingredients You’ll Need
Chicken & Marinade
- 3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if your family prefers dark meat only.
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons fresh lemon juice
- 4 large garlic cloves, minced or grated
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 to 1½ teaspoons kosher salt (start with 1 teaspoon, taste and adjust)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar or honey (balances the acidity)
- 1 tablespoon soy sauce or tamari
- This adds umami and color; use low-sodium if you watch salt.
Pantry shortcuts & notes:
- Use bottled lime juice in a pinch, but fresh citrus gives brighter flavor.
- Use regular paprika if you do not have smoked; the grill still adds smokiness.
- Use boneless, skinless thighs if you prefer; shorten grilling time slightly.
Creamy Green Sauce (Aji Verde Style)
- 1 cup fresh cilantro leaves, lightly packed (tender stems included)
- ¼ cup fresh flat-leaf parsley (optional but adds freshness)
- 1 to 2 jalapeños, seeded for mild, with seeds for more heat
- Use 1 serrano instead of jalapeño for extra kick.
- 2 medium garlic cloves
- ½ cup mayonnaise
- Use Kewpie or Hellmann’s / Best Foods for best texture.
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon white vinegar or apple cider vinegar
- 2 tablespoons grated Parmesan cheese
- 2 to 3 tablespoons olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 to 2 tablespoons water to thin, as needed
Substitution ideas:
- Swap cilantro with half cilantro and half basil if someone in the house dislikes cilantro.
- Use all mayo and skip yogurt for a richer, thicker sauce.
- Use a small avocado in place of yogurt for a dairy-free version and add extra lime.
Equipment List
- Grill (gas or charcoal) or a grill pan for stovetop
- Large mixing bowl or zip-top bag for marinating
- Tongs
- Instant-read thermometer
- Blender or food processor for the creamy green sauce
- Small bowl and spoon for serving the sauce
- Baking sheet and wire rack if you finish the chicken in the oven
Tips & Tricks
- Pat the chicken dry with paper towels so the marinade clings better and the skin crisps.
- Score the thickest parts of the chicken with shallow cuts so the marinade penetrates deeper.
- Marinate at least 30 minutes, but aim for 4 to 8 hours for deeper flavor.
- Keep a small portion of marinade separate before you add raw chicken if you want a drizzle for basting.
- Preheat the grill until it feels hot when you hold your hand above the grates for 2 to 3 seconds.
- Oil the grill grates lightly to prevent sticking and to keep the skin intact.
- Start the chicken skin-side down over medium heat so the fat renders slowly and crisps instead of burning.
- Move pieces to a cooler zone if they brown too quickly and finish cooking over indirect heat.
- Use an instant-read thermometer and pull the chicken at 165°F in the thickest part.
- Let the chicken rest 5 to 10 minutes before serving so the juices settle.
- Blend the creamy green sauce until silky, then taste and adjust salt, lime, and heat.
- Chill the sauce at least 20 minutes so the flavors meld and the texture thickens slightly.
How to Make Peruvian Grilled Chicken with Creamy Green Sauce
Mix the Marinade
Add olive oil, lime juice, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, pepper, sugar or honey, and soy sauce to a large bowl. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or citrus so it tastes bold and tangy.
Prep and Marinate the Chicken
Pat the chicken pieces dry with paper towels. Trim excess skin or large flaps of fat if they hang off the sides. Use a sharp knife to score the thickest parts of each piece with 2 to 3 shallow cuts.
Add the chicken to the bowl with marinade and toss until every piece looks fully coated. Cover the bowl or seal the bag and chill it in the fridge for at least 30 minutes and up to 8 hours. Flip the pieces halfway through marinating if they sit in a shallow dish.
Make the Creamy Green Sauce
Add cilantro, parsley, jalapeños, garlic, mayonnaise, Greek yogurt, lime juice, vinegar, Parmesan, olive oil, salt, and pepper to a blender or food processor. Blend until the herbs break down and the sauce turns bright green and creamy. Add water a tablespoon at a time until the sauce reaches a pourable but thick consistency.
Taste and adjust salt, lime, and heat to your liking. Transfer the sauce to a bowl, cover, and chill it in the fridge while you grill the chicken. The sauce thickens slightly and the flavors deepen as it rests.
Preheat the Grill
Preheat a gas grill to medium or build a two-zone fire on a charcoal grill with one hotter side and one cooler side. Clean the grates with a grill brush. Oil a folded paper towel lightly, grip it with tongs, and rub it over the grates.
Grill the Chicken
Remove the chicken from the fridge about 15 minutes before grilling so it takes the chill off. Shake off excess marinade from each piece so it does not flare up on the grill. Place the chicken skin-side down over the hotter side of the grill.
Grill 5 to 7 minutes until the skin turns golden and releases easily from the grates. Flip and move the pieces to the cooler side of the grill. Continue grilling, turning occasionally, for another 20 to 25 minutes, until the internal temperature reaches 165°F.
If some pieces cook faster, move them to an even cooler spot and keep them warm with the lid closed. Let the chicken rest on a platter for 5 to 10 minutes. Sprinkle with a little extra lime juice and chopped cilantro if you like.
What to Serve with Peruvian Grilled Chicken Green Sauce
Peruvian Grilled Chicken with Creamy Green Sauce pairs beautifully with simple sides that soak up the juices and sauce. Serve it with white rice, cilantro-lime rice, or roasted potatoes for a cozy, filling plate. Add a crisp salad with romaine, cucumber, and tomato or some grilled veggies like peppers and onions.
For drinks, offer cold sparkling water with lime, homemade lemonade, or a fruity iced tea. Kids usually love the chicken without too much sauce, while adults often treat the sauce like a second side dish.
Storage Options
- Store leftover 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 warm, or use an air fryer at 350°F for 5 to 7 minutes to keep the skin crisp.
- Freeze cooked chicken pieces in a freezer-safe bag for up to 2 months and thaw overnight in the fridge before reheating.
- Avoid freezing the creamy green sauce, since the texture can separate; blend briefly if it thickens too much in the fridge and thin with a splash of water or lime juice.
Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients
Instructions
- Pat the chicken dry with paper towels and, if not already done, spatchcock the chicken by removing the backbone or cut it into pieces.
- In a medium bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, ground coriander, and cayenne pepper until well combined.
- Place the chicken in a large resealable bag or shallow dish and pour the marinade over it, rubbing it all over and under the skin where possible.
- Cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.
- Preheat a grill to medium-high heat (about 375–400°F / 190–205°C). Oil the grates lightly to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off. Place the chicken skin-side down on the grill over direct heat and cook for 5–7 minutes until the skin is well marked and beginning to crisp.
- Move the chicken to indirect heat, skin-side up, close the lid, and grill for 30–40 minutes, turning once or twice, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Transfer the grilled chicken to a cutting board, 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, garlic, jalapeño or aji amarillo, olive oil, salt, and Parmesan (if using) to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning with additional lime juice or salt to taste.
- Transfer the sauce to a bowl, cover, and refrigerate until ready to serve to let the flavors meld.
- Carve the rested chicken into pieces and arrange on a serving platter.
- Serve warm with the creamy green sauce on the side for dipping or drizzling. Pair with rice, potatoes, or salad if desired.
Notes
Approximate per serving (1/4 of recipe, including sauce): 620 calories; fat 44 g; saturated fat 11 g; carbohydrates 6 g; fiber 1 g; sugars 2 g; protein 48 g; sodium 660 mg. Values are estimates and will vary based on exact chicken size, marinade left on, specific brands, and portion size.