Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3-4 pounds bone-in, skin-on chicken thighs and drumsticks; 3 tablespoons olive oil; 3 tablespoons fresh lime juice; 1 tablespoon red wine vinegar; 5 cloves garlic, finely minced or grated; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1-1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon sugar or honey; 1 small jalapeño, minced; 1 tablespoon soy sauce or tamari; 1 large bunch fresh cilantro, thick stems trimmed; 1-2 jalapeños, seeded for mild or with seeds for spicy; 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup Greek yogurt or sour cream; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon ground cumin; 1/4-1/2 teaspoon kosher salt, to taste; 1-2 tablespoons water, to thin as needed

Peruvian Grilled Chicken with Creamy Green Sauce tastes smoky, citrusy, a little spicy, and wildly herby, with that addictive green sauce you want to put on everything. It works perfectly for busy weeknights or casual weekend dinners, and you can pull it off in about 1 hour total, including marinating time if you move efficiently. I tested this recipe so many times that my neighbors now judge all other chicken by this one.

Why You Should Try This Peruvian Grilled Chicken with Creamy Green Sauce

This chicken hits every flavor note: tangy lime, warm spices, garlic, and a deep char from the grill. The creamy green sauce adds cool heat from jalapeño, freshness from cilantro, and a little richness that makes the whole plate taste like restaurant-level takeout at home.

The recipe works for meal prep, backyard cookouts, and family dinners with picky eaters. You can grill it outside or use a grill pan or broiler, so it fits apartment kitchens and full outdoor setups.

“This Peruvian Grilled Chicken with Creamy Green Sauce tastes better than my favorite restaurant version and disappears in minutes at my house. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if your crew prefers dark meat only.
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 2 limes)
1 tablespoon red wine vinegar
5 cloves garlic, finely minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika (regular paprika works, but smoked tastes closer to restaurant style)
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon sugar or honey (helps browning and balances the lime)
1 small jalapeño, minced, optional for extra heat
1 tablespoon soy sauce or tamari
- This adds umami and deeper color without extra effort.

Creamy Green Sauce (Aji Verde Style)

1 large bunch fresh cilantro, thick stems trimmed
1 to 2 jalapeños, seeded for mild, with seeds for spicy
2 cloves garlic
½ cup mayonnaise
- Use a good-quality mayo; I like Hellmann’s / Best Foods for consistent texture.
¼ cup Greek yogurt or sour cream
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
- Adds savory depth; skip if you need it dairy free and add a pinch more salt.
¼ teaspoon ground cumin
¼ to ½ teaspoon kosher salt, to taste
1 to 2 tablespoons water, to thin as needed

Pantry Shortcuts & Substitutions

Use bottled lime juice in a pinch, but fresh lime gives brighter flavor.
Swap smoked paprika with a mix of regular paprika and a tiny pinch of chipotle powder.
Replace jalapeño with serrano for more heat or with a little green bell pepper for very mild sauce.
Use all mayo in the sauce if you do not have yogurt or sour cream; just thin with a bit more lime juice or water.

Equipment List

Grill (gas or charcoal) or a large grill pan
Large bowl or zip-top bag for marinating
Tongs
Instant-read thermometer
Blender or food processor for the green sauce
Small bowl and spoon for serving the sauce
Sheet pan or platter to rest the cooked chicken

Tips & Tricks

Pat the chicken dry before marinating so the spices cling and the skin crisps.
Score the thickest parts of the chicken with shallow cuts so the marinade penetrates better.
Marinate at least 30 minutes, but aim for 4 to 8 hours in the fridge for deeper flavor.
Bring the chicken to room temperature for 20 to 30 minutes before grilling so it cooks more evenly.
Preheat the grill until hot; you want strong grill marks and quick browning.
Oil the grates lightly to prevent sticking and torn skin.
Start the chicken skin-side down over direct heat to crisp, then move it to indirect heat to finish cooking.
Use an instant-read thermometer and pull the chicken at 165°F in the thickest part, not touching bone.
Rest the chicken 5 to 10 minutes before serving so the juices redistribute.
Blend the green sauce until very smooth, then chill it; the flavor improves after 20 to 30 minutes in the fridge.
Adjust the sauce thickness with water a teaspoon at a time until it drizzles but still clings to a spoon.
Taste the sauce and tweak salt, lime, and heat; you control how bold it tastes.
Grill extra chicken for meal prep; the leftovers taste amazing in salads, bowls, and wraps.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Step 1: Mix the Marinade

Add olive oil, lime juice, red wine vinegar, minced garlic, cumin, smoked paprika, oregano, salt, pepper, sugar or honey, minced jalapeño, and soy sauce to a large bowl. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime if you want more punch.

Step 2: Prep and Marinate the Chicken

Pat the chicken pieces dry with paper towels. Use a sharp knife to score the thickest parts of the meat with shallow cuts, about ¼ inch deep. Add the chicken to the bowl with marinade and toss until every piece looks coated.

Cover the bowl or seal the bag and place it in the fridge. Marinate at least 30 minutes, but aim for several hours if you can. Give the chicken a quick toss halfway through marinating if you pass by the fridge.

Step 3: Make the Creamy Green Sauce

Add cilantro, jalapeños, garlic, mayonnaise, Greek yogurt or sour cream, lime juice, olive oil, Parmesan, cumin, and salt to a blender or food processor. Blend until the mixture looks very smooth and bright green. Add water a tablespoon at a time until the sauce reaches a pourable but thick consistency.

Taste and adjust with more lime, salt, or jalapeño to match your heat tolerance. Transfer the sauce to a bowl, cover, and chill in the fridge while you grill the chicken. The flavors meld and deepen as it rests.

Step 4: Preheat the Grill

Heat your grill to medium-high. On a gas grill, preheat with the lid closed for about 10 to 15 minutes. On a charcoal grill, light the coals and wait until they glow and a light ash covers them, then push them to one side to set up a hot and cooler zone.

If you use a grill pan, preheat it over medium-high heat for several minutes until a drop of water sizzles on contact. Lightly oil the grates or pan with a folded paper towel dipped in oil and held with tongs.

Step 5: Grill the Chicken

Remove the chicken from the marinade and let any excess drip off. Place the pieces skin-side down over the hot side of the grill. Grill 4 to 6 minutes until the skin looks nicely browned and releases easily from the grates.

Flip the chicken and move it to the cooler side of the grill. Close the lid and cook, turning occasionally, until the internal temperature reaches 165°F in the thickest part of each piece. This usually takes 20 to 30 minutes total, depending on the size of the pieces and your grill.

Step 6: Rest and Sauce

Transfer the grilled chicken to a platter and let it rest 5 to 10 minutes. Stir the creamy green sauce and taste again, since chilling can mellow flavors. Drizzle some sauce over the chicken and serve the rest on the side so everyone can add as much as they like.

What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce

Serve this Peruvian Grilled Chicken with Creamy Green Sauce with simple white rice, cilantro lime rice, or roasted potatoes to soak up all the juices and extra sauce. Add a crisp side salad with lettuce, cucumber, tomato, and a limey vinaigrette for freshness. Grilled corn, steamed green beans, or sautéed zucchini also pair nicely and keep the plate colorful. Offer cold drinks like iced tea, limeade, or sparkling water with lime to keep the meal bright and refreshing.

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.
Freeze cooked chicken pieces in a freezer bag or container for up to 2 months; thaw overnight in the fridge before reheating.
Reheat chicken in a 350°F oven, covered loosely with foil, for 10 to 15 minutes until hot, or warm gently in a skillet over medium heat.
Serve the sauce chilled; do not freeze it, since the texture turns grainy after thawing.