Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3-4 pounds bone-in, skin-on chicken thighs and drumsticks; 3 tablespoons olive oil; 3 tablespoons soy sauce; 3 tablespoons fresh lime juice; 2 tablespoons red wine vinegar or apple cider vinegar; 6 cloves garlic, 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; 1/2-1 teaspoon ground ají amarillo or 1 tablespoon ají amarillo paste; 1 cup fresh cilantro leaves, lightly packed (tender stems ok); 2-3 jalapeños, seeded for mild or with seeds for more heat; 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1-2 teaspoons white vinegar; 1/4 teaspoon ground cumin; 1/4-1/2 teaspoon kosher salt; 1 pinch black pepper; 1-2 tablespoons grated Parmesan; 1 small handful fresh parsley

Peruvian Grilled Chicken with Creamy Green Sauce hits you with smoky, citrusy, garlicky flavor and then that cool, herby, spicy sauce finishes the job in the best way. It works for busy weeknights or casual entertaining, and you can get it on the table in about 1 hour including marinating time. I first tried a version of this at a tiny Peruvian spot in New Jersey and then spent months chasing that flavor in my own kitchen.

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

This chicken packs bold flavor without complicated steps or fancy ingredients. The marinade uses pantry staples like soy sauce, vinegar, and spices, so you probably own half of it already.

The creamy green sauce turns simple grilled chicken into something that tastes like takeout from your favorite Peruvian rotisserie spot. You can adjust the heat level easily, so kids and spice-lovers both stay happy at the same table.

“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like restaurant-level pollo a la brasa at home, and that sauce barely lasts five minutes on the table. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if your family prefers dark meat.
- You can use bone-in breasts, but keep an eye on the cook time so they do not dry out.
3 tablespoons olive oil
3 tablespoons soy sauce
- Use low-sodium if you watch salt.
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons red wine vinegar or apple cider vinegar
6 cloves garlic, minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked gives that rotisserie vibe.
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon sugar or honey
½ to 1 teaspoon ground ají amarillo or 1 tablespoon ají amarillo paste (optional but very authentic)
- If you cannot find it, use ½ teaspoon extra smoked paprika and a pinch of cayenne.

Creamy Green Sauce (Aji Verde Style)

1 cup fresh cilantro leaves, lightly packed (tender stems ok)
2 to 3 jalapeños, seeded for mild, with seeds for more heat
- You can swap serrano for extra kick.
2 cloves garlic
½ cup mayonnaise
- I like Hellmann’s or Duke’s for consistent flavor.
¼ cup sour cream or plain Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 to 2 teaspoons white vinegar
¼ teaspoon ground cumin
¼ to ½ teaspoon kosher salt, to taste
Pinch of black pepper
Optional: 1 to 2 tablespoons grated Parmesan for extra savory depth
Optional: small handful fresh parsley if you want a milder cilantro flavor

Pantry Shortcuts & Substitutions

Use jarred minced garlic if you need speed, but fresh garlic gives better flavor.
Use bottled lime juice in a pinch, but fresh juice brightens the marinade more.
Use pre-cut chicken pieces from the store to save trimming time.
Use a store-bought Peruvian-style seasoning blend and add lime juice if you want a shortcut marinade.

Equipment List

Grill (gas or charcoal) or grill pan / cast iron skillet
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 large plate to carry chicken to and from the grill

Tips & Tricks

Pat the chicken dry with paper towels so the marinade sticks 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 in the fridge for maximum flavor.
Bring the chicken out of the fridge 20 to 30 minutes before grilling so it cooks more evenly.
Oil the grill grates lightly and preheat them well so the skin does not stick.
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 fast and finish them there.
Use an instant-read thermometer and pull dark meat at 175°F for juicy, tender results.
Blend the green sauce until very smooth, then taste and adjust salt, lime, and heat.
Chill the sauce at least 20 minutes so the flavors settle and thicken slightly.
Serve extra sauce on the side because people always go back for more.
Double the sauce recipe if you plan leftovers, because it tastes great on veggies, rice, and sandwiches.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Step 1: Prep the Chicken

Pat the chicken pieces dry with paper towels and trim any large flaps of excess fat. Use a sharp knife to score the thickest parts of the thighs with 2 to 3 shallow cuts. Place all the chicken in a large bowl or zip-top bag.

Step 2: Mix the Marinade

Add olive oil, soy sauce, lime juice, vinegar, garlic, cumin, smoked paprika, oregano, salt, pepper, sugar or honey, and ají amarillo (or substitutes) to a small 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 3: Marinate the Chicken

Pour the marinade over the chicken and coat every piece thoroughly with your hands or tongs. Press out excess air if you use a bag, seal it, and massage the marinade into the chicken. Chill in the fridge at least 30 minutes and up to 8 hours, and flip the bag or stir the bowl once or twice during that time.

Step 4: Make the Creamy Green Sauce

Add cilantro, jalapeños, garlic, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, vinegar, cumin, salt, pepper, and Parmesan if you use it to a blender or food processor. Blend until the sauce looks very smooth and bright green, and scrape down the sides once or twice. Taste and adjust salt, lime, or jalapeño to match your heat and tang preference, then chill the sauce in the fridge while you grill.

Step 5: Preheat the Grill

Heat a gas grill to medium or set up a charcoal grill with a hot side and a cooler side. Clean the grates with a grill brush 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 it loses some of the chill.

Step 6: Grill the Chicken

Place the chicken skin-side down over medium heat. Grill 6 to 8 minutes until the skin turns deep golden and crisp, and move pieces around if you see flare-ups. Flip the chicken and continue grilling 20 to 25 minutes, turning occasionally, until the thickest part of each piece hits at least 175°F for dark meat.

Step 7: Rest and Sauce

Transfer the grilled chicken to a clean plate or platter and let it rest 5 to 10 minutes so the juices settle. Give the green sauce a quick stir after chilling. Serve the chicken hot with generous spoonfuls of creamy green sauce over the top and extra on the side.

What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce

This Peruvian Grilled Chicken with Creamy Green Sauce pairs beautifully with simple white rice or cilantro lime rice, since the grains soak up all that smoky, tangy flavor. Add a side of crisp green salad, tomato and red onion salad, or sliced avocado with lime and salt for freshness. Roasted potatoes, yuca fries, or grilled corn also match the flavor profile really well. I like to round out the plate with a cold drink like maracuyá juice, iced tea, or a citrusy sparkling water.

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 or air fryer until hot, about 10 to 15 minutes, so the skin crisps again.
Freeze cooked chicken pieces in a freezer bag or container for up to 2 months, then thaw overnight in the fridge before reheating.
Avoid freezing the green sauce, since the mayo and dairy can separate and change texture.