The first time I tasted Peruvian Grilled Chicken with Creamy Green Sauce was at a tiny strip-mall restaurant in Austin. One bite of that smoky, cumin-laced chicken dunked in a bright, creamy, jalapeño-packed sauce and I turned to Jake and said, “We are figuring this out at home.” It took a few tries (Lily declared one version “too spicy, Mommy” and Noah just threw his on the floor), but now this Peruvian Grilled Chicken with Creamy Green Sauce recipe is on our regular rotation.
This is the kind of meal that makes you look like a dinner hero with very little effort. The marinade works overnight while you sleep, the sauce comes together in a blender in two minutes flat, and the chicken hits the grill until it is juicy with crisp, charred edges. The star, though, is that creamy green sauce, known as aji verde. It is tangy, herby, and just spicy enough to keep everyone dipping. I love serving this Peruvian Grilled Chicken with Creamy Green Sauce next to steamed rice and a simple cucumber salad, but honestly, you will want to spoon that sauce over everything on your plate.
Why You'll Love This Peruvian Grilled Chicken with Creamy Green Sauce
- Big, Bold Flavor with Pantry Staples: You do not need a special trip to the store. The marinade uses soy sauce, lime, cumin, and garlic you likely already have.
- That Addictive Creamy Green Sauce: Aji verde is the real star. It is cool, creamy, and loaded with fresh cilantro, jalapeño, and a hint of tangy lime. Everyone asks for the recipe.
- Weeknight Friendly and Meal Prep Dream: Marinate the chicken the night before and dinner comes together in 30 minutes. The sauce holds for days in the fridge, so you can make it ahead.
- Perfectly Juicy Every Time: Bone-in or boneless, the method works. The high-heat sear locks in moisture, and the sauce covers any tiny mistakes.
- Lora's Family Approved: Even my picky three-year-old, Noah, will eat this chicken and call the sauce "green dip." That is a win in our house.
Peruvian Grilled Chicken with Creamy Green Sauce Ingredients
The ingredients for this Peruvian Grilled Chicken with Creamy Green Sauce are simple and fresh. For the marinade, you need boneless skinless chicken thighs (they stay juicier than breasts), garlic, soy sauce, fresh lime juice, olive oil, and a warm blend of cumin, paprika, and oregano. The creamy green sauce comes together with fresh jalapeños, cilantro, green onions, mayonnaise, Greek yogurt, lime juice, and a drizzle of olive oil for body.
- 2 pounds (900g) boneless skinless chicken thighs – I prefer thighs for grilling because they do not dry out, but you can use breasts if you watch the cook time closely.
- 5 cloves garlic, peeled – Fresh garlic makes the marinade really sing.
- 1/3 cup (80ml) low-sodium soy sauce – This gives the deep savory backbone.
- 2 tablespoons fresh lime juice – Brightens everything and helps tenderize the meat.
- 1 tablespoon extra virgin olive oil – Helps carry fat-soluble flavors.
- 2 teaspoons ground cumin – The earthy, warm note that defines Peruvian grilled chicken.
- 1 teaspoon smoked paprika – Adds a gentle smoky color and depth.
- 1/2 teaspoon dried oregano – Just a whisper of herbal flavor.
- Black pepper, to taste – Freshly cracked is best.
For the Creamy Green Sauce (Aji Verde):
- 3 fresh jalapeños, seeded and ribs removed – This keeps the sauce flavorful but not overwhelmingly hot. If you like more kick, leave some seeds in.
- 1 packed cup (about 30g) fresh cilantro leaves – Stems are fine, too. They have tons of flavor.
- 2 green onions, green parts only, chopped – Adds mild oniony zip.
- 2 cloves garlic, peeled – Because more garlic is always good.
- 1/2 cup (120g) full-fat mayonnaise – The rich base that makes the sauce so creamy.
- 1/4 cup (60g) Greek yogurt – Lightens it up a touch and adds tang.
- 1 tablespoon lime juice – Fresh, never bottled.
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil – Drizzled in at the end for a silky finish.
Tip: Fresh lime juice is non-negotiable. Bottled juice tastes flat and will not brighten the marinade the same way. If you have extra limes, squeeze them into a dressing later in the week. I love using limes and cilantro in all sorts of dishes, like my Crunchy Vietnamese Chicken Salad, where they really pop.
When choosing jalapeños, look for ones with smooth, firm skin. The heat level can vary, so if you are feeding little ones, be sure to scrape out every bit of white rib. The creamy green sauce will still be vibrant and delicious without any burn.
Note: For the deepest flavor, let the chicken marinate at least 8 hours or overnight. The longer it sits, the more the spices infuse the meat. If you are short on time, even 2 hours will give you a good start, but the overnight method makes this Peruvian Grilled Chicken with Creamy Green Sauce truly exceptional.
How to Make Peruvian Grilled Chicken with Creamy Green Sauce
Making this Peruvian Grilled Chicken with Creamy Green Sauce is easier than you might think. The blender does most of the work, so you can focus on the grill or oven. I will walk you through it step by step.
Step 1: Marinate the chicken.
In a blender, combine the 5 garlic cloves, soy sauce, lime juice, olive oil, cumin, smoked paprika, oregano, and a few grinds of black pepper. Blend until you have a smooth, dark red-brown marinade. Place the chicken thighs in a large zip-top bag or a shallow dish and pour the marinade over them. Seal the bag, massage it gently so every piece is coated, and set it in the refrigerator for at least 8 hours, ideally overnight. While the chicken does its thing, you can prep the creamy green sauce and clean up.
Step 2: Make the creamy green sauce (aji verde).
Add the seeded jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, 1 tablespoon lime juice, salt, and pepper to a blender. Process until completely smooth, scraping down the sides as needed. With the motor running on low, slowly drizzle in the 2 tablespoons olive oil until the sauce emulsifies and looks silky and pale green. Taste and adjust salt or lime if needed. Transfer to a bowl, cover, and refrigerate until you are ready to serve. This sauce gets even better after an hour because the flavors meld together.
Step 3: Grill the chicken.
About 30 minutes before you want to eat, remove the chicken from the fridge and let it sit at room temperature. Preheat your grill to medium-high heat, around 400°F (200°C). If you are new to grilling chicken thighs, my Grilled Chicken Cobb Salad with Honey Dijon guide gives a good foundation. Take the chicken out of the marinade, let the excess drip off, and place it on the hot grates. You will hear that satisfying sizzle right away. Close the lid and cook for 5 to 6 minutes per side, flipping once with tongs. The outside should be deeply charred in spots and the inside perfectly juicy. Check the thickest part with a digital thermometer; it should read 165°F (74°C) according to USDA guidelines. Let the Peruvian grilled chicken rest on a cutting board for 5 minutes before slicing.
Step 4 (Oven method): Bake the chicken.
If you are not grilling, preheat the oven to 500°F (260°C). Arrange the marinated chicken pieces in a 13×9 inch roasting pan and add 1 cup of water to the bottom of the pan. Bake uncovered for 30 minutes, then tent loosely with foil and bake another 15 minutes, or until the internal temperature reaches 165°F. The skinless thighs still get beautiful color this way, and the pan juices mingle with any leftover marinade to create a light sauce.
Lora’s Tip: I always double the green sauce recipe. It is that good on leftover rice bowls, scrambled eggs, or spooned over grilled vegetables. Trust me, you will wish you had extra.
Lora's Kitchen Tips
- Use a blender, not a food processor, for the sauce. A high-speed blender gets the cilantro and jalapeño ultra-fine, creating a velvety, restaurant-style texture for your Peruvian Grilled Chicken with Creamy Green Sauce.
- Pat the chicken dry before grilling. Removing excess marinade helps the outside char instead of steam. Just a quick shake is enough—no need to rinse.
- Let the sauce rest. Even 30 minutes in the fridge lets the garlic and jalapeño flavors soften and blend together beautifully.
- If your sauce is too thin, do not panic. It will thicken slightly as it chills. If you want it thicker right away, add an extra spoonful of mayonnaise or Greek yogurt.
- Slice against the grain for the most tender bites. After resting, cut the chicken across the muscle fibers into strips. This makes every piece of Peruvian grilled chicken melt-in-your-mouth tender.
Peruvian Grilled Chicken with Creamy Green Sauce Variations and Substitutions
This Peruvian Grilled Chicken with Creamy Green Sauce is incredibly flexible. Here are a few ways my family swaps things up.
Make it spicy: Leave some seeds in the jalapeños or add a pinch of cayenne pepper to the marinade. If you really want to turn up the heat, swap one jalapeño for a serrano pepper.
Go boneless skinless breasts: You can use chicken breasts instead of thighs. Pound them to an even thickness so they cook uniformly, and check for doneness a couple minutes earlier.
Dairy-free creamy green sauce: Use a plant-based mayonnaise and swap the Greek yogurt with a thick unsweetened coconut yogurt or just use all vegan mayo. The texture stays lush.
Cilantro-free option: I know cilantro tastes like soap to some people. Try replacing it with fresh basil or flat-leaf parsley for a different but still delicious green sauce for your Peruvian grilled chicken.
Smokier flavor: Add a teaspoon of chipotle paste to the marinade or sprinkle a little smoked sea salt on the finished chicken for extra depth.
What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce
I love setting out a platter of sliced Peruvian Grilled Chicken with Creamy Green Sauce alongside a big bowl of cilantro lime rice and a crunchy salad. The sauce does double duty as a dressing, so drizzle it over everything. This dish pairs beautifully with my Crispy Smashed Potato Salad for a heartier meal. For a lighter side, try it with a simple arugula and avocado salad dressed with lime and olive oil. And if you are hosting, a chilled glass of Torrontés or a cold Mexican lager is a perfect match.
How to Store Peruvian Grilled Chicken with Creamy Green Sauce
- Storage: Store leftover Peruvian Grilled Chicken with Creamy Green Sauce in separate airtight containers in the fridge. The chicken stays good for up to 4 days, the sauce for up to 1 week.
- Freezing: You can freeze the grilled chicken (without sauce) in a freezer-safe bag for up to 3 months. The creamy green sauce does not freeze well because it can separate, so make that fresh.
- Thawing: Thaw frozen chicken overnight in the refrigerator. Reheat gently so it does not dry out.
- Reheating: Warm leftover Peruvian grilled chicken in a skillet over medium-low heat with a splash of water or broth. Cover with a lid to steam it back to juiciness.
- Make-ahead tip: Marinate the chicken up to 24 hours in advance and blend the sauce the morning of. When dinner time hits, you just have to grill and eat.
Peruvian Grilled Chicken with Creamy Green Sauce FAQ
Here are the questions I get asked most about this recipe:
Can I make Peruvian Grilled Chicken with Creamy Green Sauce ahead of time?
Absolutely. Let the chicken marinate overnight and blend the creamy green sauce the night before or the morning of. Both components hold beautifully in the fridge. Then all you have to do is grill when you are ready to eat.
What is the best way to cook Peruvian grilled chicken if I do not have a grill?
The oven method works wonderfully. A 500°F oven gives you nice caramelization, and the water in the pan keeps the meat moist. You can also use a grill pan on the stovetop over medium-high heat if you want char marks without an outdoor grill.
How spicy is the creamy green sauce?
When you seed the jalapeños and remove the white ribs, the sauce is mild with just a subtle tingle. It is very kid-friendly. For more heat, leave some seeds in or add a serrano pepper.
Can I use Greek yogurt instead of mayonnaise in the sauce?
You can replace half the mayonnaise with Greek yogurt for a tangier, lighter sauce, but I do not recommend going entirely yogurt-based because the sauce will lose its rich, creamy texture. The combination listed is the perfect balance for this Peruvian Grilled Chicken with Creamy Green Sauce.
How do I store leftover Peruvian Grilled Chicken with Creamy Green Sauce?
Keep the chicken and sauce in separate airtight containers in the fridge. The chicken will stay juicy for up to 4 days, and the green sauce keeps for up to a week. The sauce is amazing drizzled on grain bowls or tacos all week long.
This dish has become a staple in our home because it tastes fancy but comes together with such minimal effort. Whether you grill it on a Tuesday night or make it the centerpiece of a weekend barbecue, I hope this Peruvian Grilled Chicken with Creamy Green Sauce becomes a favorite in your kitchen, too. The sauce might just change your life.
With love and a whole lot of cilantro,
Lora x
Peruvian Grilled Chicken with Creamy Green Sauce
4
servings15
minutes20
minutes570
kcalIngredients
2 pounds (900g) boneless skinless chicken thighs
5 cloves garlic, peeled
1/3 cup (80ml) low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Black pepper, to taste
3 jalapeños, seeded and ribs removed, roughly chopped
1 cup (30g) packed fresh cilantro leaves
2 green onions, green parts only, chopped
2 cloves garlic, peeled
1/2 cup (120g) full-fat mayonnaise
1/4 cup (60g) Greek yogurt
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
Directions
Place garlic, soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and black pepper into a blender. Blend until smooth.
Put chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, seal, and massage to coat. Refrigerate for at least 8 hours or overnight.
To make the green sauce, combine jalapeños, cilantro, green onions, garlic, mayonnaise, yogurt, 1 tablespoon lime juice, salt, and pepper in a blender. Blend until very smooth. With the motor running, slowly drizzle in the 2 tablespoons olive oil until the sauce is silky and light green. Refrigerate until serving.
Preheat a grill to medium-high heat (400°F / 200°C). Remove the chicken from the marinade, letting excess drip off. Grill for 5-6 minutes per side with the lid closed, until charred and the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes off the heat. Slice against the grain and serve with plenty of creamy green sauce.
