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 or neutral oil; 3 tablespoons soy sauce; 3 tablespoons fresh lime juice; 2 tablespoons white vinegar or apple cider vinegar; 4-5 cloves garlic, minced or grated; 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1-2 teaspoons kosher salt; 1 teaspoon black pepper; 1-2 teaspoons ají amarillo paste; 1 cup fresh cilantro, packed (tender stems included); 1-2 jalapeños, seeded for mild or with seeds for more heat; 2 green onions, roughly chopped; 2 cloves garlic; 1 tablespoon lime juice, plus more to taste; 1 tablespoon white vinegar; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 2-3 tablespoons olive oil; 1/4 teaspoon ground cumin; 1/4 teaspoon salt, plus more to taste; 1 pinch sugar, if needed to balance sharpness; 1-2 teaspoons ají amarillo paste, for extra Peruvian flavor

Peruvian Grilled Chicken with Creamy Green Sauce hits that perfect spot between smoky, tangy, herby, and just a little spicy, with juicy meat and crispy, charred skin. It works for busy weeknights, casual weekend cookouts, or meal prep, 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 at a tiny Peruvian spot in New Jersey, then spent months in my backyard trying to copy it so you do not have to.

Why Make This Peruvian Grilled Chicken with Creamy Green Sauce at Home

You control the flavor, the spice level, and the quality of the chicken, and you skip the mystery ingredients. The marinade uses pantry staples like soy sauce, vinegar, and oil, so you probably own half the recipe already.

You also get that restaurant-style green sauce in a big batch instead of a tiny cup that disappears in two bites. Your grill or oven turns the chicken deeply golden and smoky, and the leftovers taste even better the next day.

"This Peruvian Grilled Chicken with Creamy Green Sauce tastes like it came from a rotisserie spot, but my family keeps asking when the restaurant opened in our backyard. ★★★★★"

Ingredients You Need

Chicken

3 to 4 pounds bone-in, skin-on chicken pieces
- Use a mix of thighs and drumsticks for the juiciest result.
- You can use a whole spatchcocked chicken if you feel confident with the grill.
- Boneless skinless thighs work in a pinch, but they will not give you crispy skin.

Marinade for Peruvian Grilled Chicken

3 tablespoons olive oil or neutral oil
3 tablespoons soy sauce
- Regular or low sodium both work; adjust salt at the end.
3 tablespoons fresh lime juice
2 tablespoons white vinegar or apple cider vinegar
4 to 5 garlic cloves, minced or grated
1 tablespoon ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked adds that rotisserie vibe.
1 teaspoon dried oregano
1 to 2 teaspoons kosher salt
1 teaspoon black pepper
1 to 2 teaspoons ají amarillo paste
- Optional but very authentic; find it in Latin markets or online.
- Substitute with a mix of mild hot sauce and a pinch of sugar if needed.

Creamy Green Sauce

This Peruvian green sauce tastes bright, herby, and a little spicy. It pairs with grilled chicken, roasted potatoes, and even veggie sticks.

1 cup fresh cilantro, packed (tender stems included)
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- Use serrano for extra kick.
2 green onions, roughly chopped
2 garlic cloves
1 tablespoon lime juice, plus more to taste
1 tablespoon white vinegar
1/2 cup mayonnaise
- Use a good quality mayo like Hellmann’s or Duke’s for best texture.
1/4 cup sour cream or plain Greek yogurt
2 to 3 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt, plus more to taste
Pinch of sugar if the sauce tastes too sharp
Optional: 1 to 2 teaspoons ají amarillo paste for extra Peruvian flavor

Pantry shortcuts and notes

Use jarred minced garlic if you feel short on time, but fresh garlic gives better flavor.
Bottled lime juice works in a pinch, though fresh lime brightens the marinade more.
Ají amarillo paste keeps in the fridge for weeks and turns into a secret weapon for future sauces and marinades.

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
Baking sheet and wire rack if you roast in the oven instead of grilling

Tips & Mistakes

Pat the chicken dry before marinating so the spices cling better.
Do not skimp on salt in the marinade; under seasoned chicken tastes flat.
Marinate at least 30 minutes, but aim for 4 to 8 hours for deeper flavor.
Avoid overnight marinating longer than 12 hours, since the acid can make the texture a bit mushy.
Bring the chicken close to room temperature for 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 skin renders and crisps without burning.
Move any pieces that brown too fast to a cooler zone of the grill.
Use an instant-read thermometer and pull thighs and drumsticks at 175 to 185°F for tender, juicy meat.
Let the chicken rest 5 to 10 minutes before slicing so the juices stay inside.
Blend the green sauce until very smooth, then chill it for at least 20 minutes to thicken and mellow.
Taste the sauce and adjust lime, salt, and heat; the flavor should hit bright, creamy, and a little spicy.
Do not overblend fresh herbs for too long or the sauce can turn slightly bitter.
Serve some sauce on the side and keep extra in the fridge; it tastes great on everything the next day.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Step 1: Mix the marinade

Add olive oil, soy sauce, lime juice, vinegar, garlic, cumin, smoked paprika, oregano, salt, pepper, and ají amarillo paste to a bowl. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime if needed.

Step 2: Prep the chicken

Pat the chicken pieces dry with paper towels. Place them in a large bowl or zip-top bag. Pour the marinade over the chicken and coat every piece thoroughly, including under the skin where you can.

Step 3: Marinate

Cover the bowl or seal the bag, then move the chicken to the fridge. Marinate at least 30 minutes, but aim closer to 4 hours for deeper flavor. Turn the pieces once or twice during marinating so every side soaks in the mixture.

Step 4: Make the creamy green sauce

Add cilantro, jalapeños, green onions, garlic, lime juice, vinegar, mayonnaise, sour cream or Greek yogurt, olive oil, cumin, salt, and ají amarillo paste if you use it to a blender. Blend until the sauce looks very smooth and bright green. Taste and adjust with more lime, salt, or a pinch of sugar if it tastes too sharp, then chill it in the fridge while the chicken cooks.

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 and oil the grates lightly. 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 5 to 7 minutes until the skin turns golden and releases easily from the grates. Flip the pieces and continue grilling, moving them between hotter and cooler zones as needed, for about 20 to 30 minutes total, until the thickest part of each piece reaches at least 175°F.

Step 7: Rest and finish

Transfer the grilled chicken to a platter and let it rest 5 to 10 minutes. Stir the chilled green sauce and pour some into a small bowl for dipping. Serve the chicken with plenty of creamy green sauce on the side and extra lime wedges if you like.

Oven option

Heat the oven to 425°F and line a baking sheet with foil. Set a wire rack on top and arrange the marinated chicken pieces skin side up. Roast 35 to 45 minutes, until the skin turns deeply browned and the internal temperature reaches 175°F, then rest before serving with the green sauce.

Variations I've Tried

Use boneless skinless chicken thighs when you want a faster cook time and easier slicing for meal prep bowls. Grill them over medium high heat about 5 to 6 minutes per side, then slice and drizzle with green sauce.

Swap some of the cilantro in the sauce with fresh parsley if you have cilantro haters at home. The flavor shifts slightly but still tastes bright and herby.

Add a small avocado to the green sauce for extra creaminess and a thicker texture that clings to the chicken. Thin it with a splash of water or lime juice if it turns too thick.

Use the same marinade on chicken wings and grill them until crisp, then toss them in a little green sauce like a Peruvian wing night. My kids inhale those faster than I can get them off the grill.

How to Serve Peruvian Grilled Chicken with Creamy Green Sauce

Serve Peruvian Grilled Chicken with Creamy Green Sauce with simple sides like white rice, cilantro lime rice, or roasted potatoes. Add a crisp salad with lettuce, cucumber, and tomato, or some grilled vegetables like zucchini and bell peppers. Offer extra lime wedges and a big bowl of the green sauce in the center of the table so everyone can spoon on as much as they want. I also like to tuck leftover sliced chicken and sauce into warm tortillas with shredded lettuce for an easy next day lunch.

How to store

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 tightly wrapped or in freezer bags for up to 3 months; thaw overnight in the fridge.
Avoid freezing the green sauce, since the mayo and dairy can separate and turn grainy.
Reheat chicken in a 350°F oven for 10 to 15 minutes until warmed through, or in a covered skillet over low heat with a splash of water to keep it moist.
Serve the green sauce chilled or at cool room temperature and stir it before serving.