Peruvian Grilled Chicken with Creamy Green Sauce tastes smoky, citrusy, and a little spicy, with a cool, herby kick that keeps you swiping your plate. It suits grill lovers who want big flavor with weeknight effort, and the total time runs about 1 hour, plus marinating. I fell for this combo after a quick trip through Lima, then spent months tinkering with the sauce at home.
Why You Should Try This Peruvian Grilled Chicken with Creamy Green Sauce
Peruvian Grilled Chicken with Creamy Green Sauce delivers rotisserie-style satisfaction at home with crisp skin, juicy meat, and a bright aji verde you will want on everything. You get a backyard feast without fancy equipment, just bold marinade and a blender.
This juicy pollo a la brasa copycat turned my patio into a tiny rotisserie spot, and the green sauce stole the show ★★★★★
Ingredients You’ll Need
- Chicken
- 3 to 4 pounds chicken thighs or drumsticks, bone-in and skin-on
- Option: 1 whole chicken, spatchcocked
- Marinade
- 6 cloves garlic, minced or 2 tablespoons jarred garlic
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika or aji panca paste for a deeper, authentic flavor
- 2 tablespoons aji amarillo paste, optional but classic (Goya or Inca’s Food work well)
- 3 tablespoons soy sauce
- 3 tablespoons fresh lime juice, bottled works in a pinch
- 2 tablespoons neutral oil or olive oil
- 1 teaspoon brown sugar or honey to balance acidity
- Creamy Green Sauce, aji verde
- 1 large bunch cilantro, tender stems included
- 1 to 2 jalapeños or 1 serrano, seeded for mild, leave seeds for heat
- 1 to 2 tablespoons aji amarillo paste, to taste
- 1 small garlic clove
- 1 tablespoon white vinegar
- 2 tablespoons fresh lime juice
- 1/2 cup mayonnaise, Kewpie or Hellmann’s both work
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons grated Parmesan, optional for restaurant-style body
- 2 to 3 tablespoons neutral oil or olive oil for a silky finish
- 1/4 teaspoon kosher salt, plus more to taste
- Pantry shortcuts and swaps
- Use jarred minced garlic, bottled lime juice, or pre-washed cilantro
- Sub ancho chili powder for aji panca if needed
- Skip Parmesan if you prefer a lighter sauce
- Equipment
- Grill, gas or charcoal
- Blender or food processor
- Tongs, sheet pan, and a wire rack
- Instant-read thermometer
- Optional: oven and broiler for a no-grill method
How to Make Peruvian Grilled Chicken with Creamy Green Sauce
Mix the marinade
- Stir garlic, salt, cumin, oregano, black pepper, smoked paprika or aji panca, aji amarillo paste, soy sauce, lime juice, oil, and brown sugar in a bowl.
- Taste a dab. Aim for salty, tangy, and a little smoky.
Marinate the chicken
- Pat the chicken dry, then coat it thoroughly with the marinade.
- Marinate 2 to 24 hours in the fridge. Flip the pieces once midway for even coverage.
Make the creamy green sauce
- Add cilantro, jalapeño, aji amarillo paste, garlic, vinegar, lime juice, mayonnaise, sour cream, Parmesan, and oil to a blender.
- Blend until smooth and bright green. Adjust salt, lime, or heat to taste, then chill the sauce so it thickens.
Preheat the grill
- Heat the grill to medium-high and set up two zones, one hot side and one cooler side.
- Clean and oil the grates. Keep the lid closed while you preheat.
Grill the chicken
- Shake off excess marinade so it does not scorch. Sear the chicken skin-side down over the hot side for 3 to 5 minutes until the skin renders and browns.
- Move the chicken to the cooler side and cook covered, turning occasionally, until the thickest part reaches 165 degrees Fahrenheit, about 20 to 30 minutes for pieces or 35 to 45 minutes for a spatchcocked bird.
- Finish with a final 2 to 3 minute kiss over the hot side for extra crisp skin.
Rest and serve
- Rest the chicken on a rack for 5 to 10 minutes to keep the skin crisp.
- Slice and serve with generous spoonfuls of the creamy green sauce and lime wedges.
Tips & Tricks
- Marinate overnight for deeper flavor, then pat the skin dry before grilling for better browning.
- Keep sugar modest in the marinade so the skin does not scorch.
- Use two-zone heat so you can sear, then gently finish without flare-ups.
- Hit 165 degrees Fahrenheit in the thickest piece, then pull it off the heat.
- No grill day: roast at 425 degrees Fahrenheit on a rack 35 to 45 minutes, then broil 1 to 2 minutes to crisp.
- Double the sauce, since it vanishes faster than you think.
What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce
I like to serve this with garlicky rice, crisp salads, and thick-cut fries, just like the classic pollo a la brasa combo. Grilled corn, roasted sweet potatoes, or plantains also play well with the smoky chicken and tangy aji verde. For drinks, pour a cold lager, chicha morada, or a snappy sauvignon blanc. Set extra lime wedges on the table because that citrus pop keeps the flavors lively.
Make-Ahead and Storage
- Marinate the chicken up to 24 hours ahead. The sauce improves after a short chill, so blend it up to 2 days in advance.
- Store cooked chicken in an airtight container in the fridge for 3 to 4 days. Freeze cooked chicken for up to 3 months.
- Keep the sauce in the fridge for 4 to 5 days. Do not freeze the sauce, since mayo and dairy can split.
- Reheat chicken in a 375 degree Fahrenheit oven on a rack for 10 to 15 minutes, or use an air fryer at 350 degrees for 4 to 6 minutes. Warm to 165 degrees Fahrenheit and serve with fresh sauce.
Peruvian Grilled Chicken with Creamy Green Sauce
Peruvian Grilled Chicken with Creamy Green Sauce is a flavorful, smoky chicken marinated in bold spices and served with a bright, herb-packed green sauce.
Ingredients
Instructions
- Pat the chicken dry with paper towels and place it breast-side up on a rimmed baking sheet or large dish.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
- Rub the marinade all over the chicken, including under the skin where possible. Cover and refrigerate for at least 2 hours, or up to overnight.
- Preheat a grill to medium heat (about 375°F to 400°F / 190°C to 200°C). Oil the grates to prevent sticking.
- Place the marinated chicken skin-side up on the grill over indirect heat. Cover and cook for 25 to 30 minutes.
- Flip the chicken skin-side down over direct heat and continue grilling 10 to 15 minutes more, or until the skin is nicely charred and an instant-read thermometer in the thickest part of the thigh registers 165°F (74°C).
- Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10 minutes before carving into pieces.
- While the chicken grills, add cilantro, parsley, jalapeño, garlic, mayonnaise, sour cream, lime juice, olive oil, and salt to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning with additional salt or lime juice to taste.
- Arrange the carved grilled chicken on a platter.
- Serve warm with the creamy green sauce on the side or drizzled over the top.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 520 calories; fat 37 g; saturated fat 9 g; carbohydrates 5 g; fiber 1 g; sugars 2 g; protein 42 g; sodium 520 mg. Values will vary based on brands, exact chicken size, and portion size.
Approximate per serving (1/4 of recipe): 520 calories; fat 37 g; saturated fat 9 g; carbohydrates 5 g; fiber 1 g; sugars 2 g; protein 42 g; sodium 520 mg. Values will vary based on brands, exact chicken size, and portion size.