Peruvian Grilled Chicken with Creamy Green Sauce hits that perfect spot between smoky, tangy, herby, and just-spicy-enough to keep things exciting. It works for weeknights or casual entertaining, and you can get it on the table in about 1 hour, including marinating time if you move efficiently. I first tried a version of this in a tiny Peruvian spot on my lunch break and then spent months reverse-engineering it in my backyard.

Why Choose This Peruvian Grilled Chicken with Creamy Green Sauce

This Peruvian Grilled Chicken with Creamy Green Sauce tastes like rotisserie chicken’s cooler cousin who studied abroad and came back with serious flavor. The marinade packs garlic, citrus, and warm spices into every bite, while the green sauce cools things down with creamy, herby brightness.

You can cook it on a gas grill, charcoal grill, or a grill pan on the stove. The recipe uses simple pantry ingredients, and the sauce comes together in a blender in about 5 minutes.

“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like restaurant-level takeout, but my family keeps asking when I will make it again at home. ★★★★★”

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 a whole spatchcocked chicken of similar weight; just adjust grilling time.
3 tablespoons olive oil
- Any neutral oil works, but olive oil adds nice flavor.
3 tablespoons fresh lime juice
- Bottled lime juice works in a pinch, but fresh tastes brighter.
2 tablespoons soy sauce
- Regular or low sodium both work; adjust salt at the end.
1 tablespoon white vinegar or apple cider vinegar
6 cloves garlic, minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked adds that signature depth.
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
- Use less if your soy sauce tastes very salty.
1 teaspoon black pepper
½ to 1 teaspoon ground ají amarillo or chili powder
- Ají amarillo paste or powder gives authentic Peruvian flavor; use mild chili powder if you cannot find it.
1 teaspoon sugar or honey
- Balances the acidity and spice.

Creamy Green Sauce

1 cup fresh cilantro leaves and tender stems, packed
½ cup fresh flat-leaf parsley (optional, for extra green flavor)
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- You can swap serrano for extra kick.
2 cloves garlic
½ cup mayonnaise
- Use your favorite brand; Kewpie or Hellmann’s both work great.
¼ cup Greek yogurt or sour cream
- Greek yogurt keeps it a bit lighter.
2 tablespoons fresh lime juice
1 tablespoon olive oil
¼ teaspoon ground cumin
¼ to ½ teaspoon kosher salt, to taste
2 to 3 tablespoons water, as needed to thin

Pantry Shortcuts and Substitutions

Use garlic powder in the marinade if you run out of fresh garlic; use 1 teaspoon in place of 3 cloves.
Use bottled lime juice in both marinade and sauce if you must, but taste and adjust with a pinch of sugar.
Use store-bought rotisserie chicken and just make the creamy green sauce when you need a shortcut dinner.

Equipment

Grill: gas or charcoal, or a large cast iron grill pan
Tongs
Large bowl or zip-top bag for marinating
Blender or food processor for the green sauce
Instant-read thermometer for checking doneness
Sheet pan and wire rack if you finish the chicken in the oven

Tips & Tricks

Pat the chicken dry with paper towels so the marinade clings and the skin crisps.
Score the thickest parts of the chicken with shallow cuts to help the marinade penetrate.
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.
Oil the grill grates lightly and preheat them well to prevent sticking.
Start the chicken skin-side down over medium heat to render fat and crisp the skin without burning.
Move pieces to a cooler zone if they brown too quickly and finish them over indirect heat.
Use an instant-read thermometer and pull the chicken at 165°F in the thickest part, then rest it 5 to 10 minutes.
Blend the creamy green sauce until smooth, then thin it with water a spoonful at a time until it drizzles easily.
Taste the sauce and adjust lime, salt, and heat; jalapeños vary a lot in spice level.
Double the sauce; it disappears faster than you expect and tastes great on leftovers.
Grill extra chicken for meal prep and use it in salads, bowls, or tacos during the week.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Mix the Marinade

Add olive oil, lime juice, soy sauce, vinegar, garlic, cumin, smoked paprika, oregano, salt, pepper, ají amarillo or chili powder, and sugar or honey to a bowl.
Whisk until the mixture looks smooth and slightly thick.
Taste a tiny bit and adjust salt, lime, or spice so it tastes bold and a little salty; the flavor will mellow on the chicken.

Prep and Marinate the Chicken

Pat the chicken pieces dry and trim any large flaps of excess fat or skin.
Score the thickest parts of the meat with shallow cuts so the marinade reaches inside.
Place the chicken in a large bowl or zip-top bag and pour the marinade over it.
Toss or massage until every piece looks coated, then cover or seal and refrigerate at least 30 minutes and up to 8 hours.

Make the Creamy Green Sauce

Add cilantro, parsley, jalapeños, garlic, mayonnaise, Greek yogurt or sour cream, lime juice, olive oil, cumin, and salt to a blender or food processor.
Blend until the herbs break down and the mixture turns bright green and mostly smooth.
Add water 1 tablespoon at a time and blend again until the sauce reaches a pourable but still creamy consistency.
Taste and adjust with more lime, salt, or jalapeño if you want extra brightness or heat, then chill the sauce until serving.

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 and oil them lightly with a paper towel dipped in oil and held with tongs.
Remove the chicken from the fridge while the grill heats so it loses some of the chill.

Grill the Chicken

Shake off excess marinade from each piece so it does not flare up on the grill.
Place the chicken skin-side down over medium heat and cook 5 to 7 minutes until the skin browns and crisps.
Flip the pieces and move them to a slightly cooler area of the grill.
Continue to cook, turning occasionally, for another 20 to 25 minutes until the internal temperature reaches 165°F in the thickest part.
Move any pieces that brown too quickly to indirect heat and cover the grill to finish cooking gently.

Rest and Serve

Transfer the grilled chicken to a platter and let it rest 5 to 10 minutes so the juices settle.
Give the creamy green sauce a quick stir and pour some into a small bowl for dipping and drizzling.
Serve the Peruvian Grilled Chicken with Creamy Green Sauce with extra lime wedges and any side dishes you like.
Watch everyone go quiet for a minute while they eat, which counts as the best compliment in my house.

What to Serve with it?

Peruvian Grilled Chicken with Creamy Green Sauce pairs beautifully with simple white rice or cilantro-lime rice that soaks up all the extra sauce. Add a crisp green salad, grilled vegetables, or steamed broccoli for freshness and color. Roasted potatoes or yuca fries taste amazing with the green sauce on the side. A cold glass of iced tea, lemonade, or sparkling water with lime keeps the meal refreshing and family friendly.

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 sealed container in the fridge for 3 to 4 days.
Freeze cooked chicken pieces in freezer bags or containers for up to 2 months; thaw overnight in the fridge.
Reheat chicken in a 350°F oven on a sheet pan until warm, about 10 to 15 minutes, or warm gently in a covered skillet over low heat.
Stir the sauce after chilling; if it thickens too much, loosen it with a teaspoon of water or lime juice.