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 pieces (thighs and drumsticks preferred); 3 tablespoons olive oil; 3 tablespoons fresh lime juice; 2 tablespoons soy sauce; 1 tablespoon white vinegar or apple cider vinegar; 5 cloves garlic, finely minced or grated; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1–1½ teaspoons kosher salt; 1 teaspoon black pepper; 1/2–1 teaspoon ground ají amarillo or chili powder; 1 cup fresh cilantro leaves, lightly packed (tender stems included); 1–2 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 teaspoon Dijon mustard; 1/2 teaspoon kosher salt, more to taste; 1/4 teaspoon black pepper; 1–2 tablespoons water, to thin as needed

Peruvian Grilled Chicken with Creamy Green Sauce hits every craving at once: smoky, citrusy, garlicky chicken with a cool, spicy, herby sauce that you will want to put on everything. It works perfectly for busy weeknights or casual weekend dinners and takes about 1 hour total, including marinating and grilling. 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 Peruvian Grilled Chicken with Creamy Green Sauce packs huge flavor with simple ingredients you probably already own. The chicken tastes juicy, smoky, tangy, and a little spicy, while the green sauce hits you with cilantro, lime, and just enough heat to keep things interesting.

You can serve it to picky eaters and food nerds at the same table and everyone still cleans their plate. It works great for meal prep, backyard grilling, or a fun “takeout at home” dinner that costs way less than a restaurant run.

“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like restaurant-level rotisserie chicken met a backyard grill and decided never to leave. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

3 to 4 pounds bone-in, skin-on chicken pieces
- Use thighs and drumsticks for the juiciest result.
- You can use a whole spatchcocked chicken or boneless thighs, but reduce grilling time for boneless.
3 tablespoons olive oil
3 tablespoons fresh lime juice
- Bottled lime juice works in a pinch, but fresh tastes brighter.
2 tablespoons soy sauce
- Use low sodium if you watch salt.
1 tablespoon white vinegar or apple cider vinegar
5 cloves garlic, finely minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked paprika adds that rotisserie-style flavor.
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
1 teaspoon black pepper
½ to 1 teaspoon ground ají amarillo or chili powder
- Ají amarillo paste or powder tastes traditional. Use chili powder or cayenne if you cannot find it.

Creamy Green Sauce

1 cup fresh cilantro leaves, lightly packed
- Include tender stems for extra flavor.
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- Use serrano for extra spicy or a small poblano for very mild.
2 cloves garlic
½ cup mayonnaise
- Use your favorite brand; Kewpie or Hellmann’s both work nicely.
¼ cup sour cream or plain Greek yogurt
- Greek yogurt gives a tangier, lighter sauce.
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
½ teaspoon kosher salt, more to taste
¼ teaspoon black pepper
1 to 2 tablespoons water to thin, as needed

Pantry Shortcuts

Use jarred minced garlic if you feel rushed, but fresh garlic gives better flavor.
Use bottled lime juice only when you must; squeeze fresh limes when you can.
Use pre-cut chicken pieces from the store to save prep time.

Equipment

Grill: gas or charcoal
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 for resting the grilled chicken

Tips & Tricks

Pat the chicken dry with paper towels so the marinade sticks better and the skin browns nicely.
Score the thickest parts of the chicken with shallow cuts so the marinade soaks in deeper.
Marinate at least 30 minutes, but aim for 4 to 8 hours in the fridge for deeper 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 chicken does not stick.
Start the chicken skin-side up over indirect heat, then finish skin-side down over direct heat to crisp the skin without burning.
Use an instant-read thermometer and pull the chicken when it hits 165°F in the thickest part.
Rest the grilled chicken 5 to 10 minutes before serving so the juices settle.
Blend the green sauce until smooth, then taste and adjust salt, lime, and heat.
Thin the sauce with a splash of water until it reaches a drizzle-friendly consistency.
Make extra green sauce because it tastes amazing on roasted veggies, rice bowls, and sandwiches.
If you cook indoors, use a grill pan or cast-iron skillet and crank the heat to get that char.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Step 1: Prep the Chicken

Pat the chicken pieces dry with paper towels. Trim any excess fat or loose skin that hangs off. Score the thickest parts of the meat with shallow cuts so the marinade can reach inside.

Place the chicken in a large bowl or zip-top bag. Set it aside while you mix the marinade.

Step 2: Mix the Marinade

In a small bowl, combine olive oil, lime juice, soy sauce, vinegar, garlic, cumin, smoked paprika, oregano, salt, pepper, and ají amarillo or chili powder. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime to your liking.

Pour the marinade over the chicken. Toss or massage the bag so every piece gets coated.

Step 3: Marinate the Chicken

Cover the bowl or seal the bag tightly. Place the chicken in the fridge for at least 30 minutes. Aim for 4 to 8 hours when you can, since longer marinating time gives deeper flavor.

If you marinate overnight, give the chicken a quick toss once or twice so the marinade coats everything evenly. When you feel ready to grill, pull the chicken from the fridge and let it sit at room temperature for about 20 minutes.

Step 4: Make the Creamy Green Sauce

While the chicken sits, add cilantro, jalapeños, garlic, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, Dijon mustard, salt, and pepper to a blender or food processor. Blend until the sauce looks smooth and bright green. Scrape down the sides and blend again so no leafy bits hide at the bottom.

Add water a little at a time until the sauce reaches a pourable but still creamy consistency. Taste and adjust with more lime, salt, or jalapeño to match your heat tolerance. Transfer the sauce to a bowl, cover, and chill until serving time.

Step 5: Preheat the Grill

Heat your grill to medium-high. On a gas grill, light one side to medium-high and leave the other side on low or off so you have a cooler zone. On a charcoal grill, pile the coals on one side to create direct and indirect heat zones.

Oil the grates lightly with a folded paper towel dipped in oil and held with tongs. This step helps prevent sticking and gives better grill marks.

Step 6: Grill the Chicken

Place the chicken pieces skin-side up over the cooler, indirect heat side of the grill. Close the lid and cook for about 20 to 25 minutes, turning once or twice, until the chicken starts to brown and the internal temperature reaches around 145°F to 150°F. Move the chicken over the hotter direct heat side, skin-side down.

Grill another 5 to 10 minutes, turning as needed, until the skin looks nicely charred in spots and the thickest piece hits 165°F. Watch for flare-ups and shift the chicken around if the flames jump too high. Transfer the grilled chicken to a clean plate or sheet pan.

Step 7: Rest and Serve

Let the grilled chicken rest for 5 to 10 minutes so the juices settle. Give the green sauce a quick stir. Arrange the chicken on a platter and drizzle some of the creamy green sauce over the top.

Serve the rest of the sauce on the side so everyone can add as much as they want. Sprinkle a little extra chopped cilantro or a squeeze of lime over the chicken if you feel fancy.

What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce

Peruvian Grilled Chicken with Creamy Green Sauce pairs beautifully with simple sides that soak up all the flavor. Serve it with white rice, cilantro lime rice, or roasted potatoes so the sauce has something to cling to. A crisp salad with lettuce, cucumber, tomato, and avocado adds freshness and crunch.

You can also add grilled corn, sautéed green beans, or roasted carrots to round out the plate. For drinks, think cold sparkling water with lime, iced tea, or a fruity mocktail to balance the smoky and spicy notes.

Storage Options

Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.
Keep the creamy green sauce in a separate covered 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 it in a covered skillet over medium heat with a splash of water.
Avoid reheating the sauce; serve it chilled or at room temperature and stir before serving.
Freeze cooked chicken pieces in a freezer bag or container for up to 3 months and thaw overnight in the fridge before reheating.