Peruvian Grilled Chicken with Creamy Green Sauce

The char, the smoky heat, and the bright, herb-flecked sauce make this Peruvian grilled chicken sing from the first bite. Peruvian grilled chicken shines because a tangy, garlicky marinade tenderizes the meat while the aji verde (creamy green sauce) adds cool, spicy contrast. I developed and tested this version over a dozen backyard cooks and refined the marinade ratios until the flavor was balanced and reliable. The method adapts to charcoal, gas, or a hot grill pan, so you can make it at home any night. Read on for clear steps, pro tips, and make-ahead tricks to get perfect results every time. If you like bold chicken sauces, try pairing it with our bright chicken shawarma garlic sauce for a different dinner idea: chicken shawarma garlic sauce.

Why This Recipe Works

Acid in the marinade (lime and vinegar) breaks down proteins so the chicken becomes tender and juicy.
Spices and garlic in the rub caramelize on high heat to give a complex, savory crust.
Blending the sauce with oil and a soft cheese or mayo creates a creamy emulsion that clings to the chicken.
Resting the marinated chicken at room temperature for 20–30 minutes helps it cook evenly.
Simple grilling technique and a digital thermometer ensure safe, perfectly cooked chicken every time.

Ingredients Breakdown

Whole chicken or pieces (1.6 kg / 3½ lb whole, or 4 bone-in chicken halves): Fat under the skin helps keep meat juicy when grilled. If using breasts, reduce direct heat time to avoid drying.
Kosher salt — 1 tbsp (use Diamond Crystal) or 2 tsp if using Morton’s: Salt seasons and helps proteins retain moisture. If using Morton’s, halve the amount because it’s denser.
Ground cumin — 2 tsp (4 g): Adds warm, earthy depth.
Smoked paprika — 2 tsp (4 g): Gives color and smoky aroma. Regular paprika is OK but milder.
Black pepper — 1 tsp (2 g): Freshly ground for best flavor.
Garlic — 6 cloves (about 24 g), minced: Key savory backbone.
Red onion — ½ medium (75 g), grated or finely minced: Blends into the marinade for sweetness and texture.
Olive oil — 60 ml (¼ cup): Helps marinade coat and carry fat-soluble flavors.
Lime juice — 60 ml (¼ cup) fresh (2–3 limes): Adds bright acidity.
Red wine vinegar — 30 ml (2 tbsp): Lifts flavors and aids tenderization.

Creamy Green Sauce (Aji Verde)

Fresh cilantro — 60 g (2 packed cups): Herb base. Can mix with parsley for milder flavor.
Jalapeño or aji amarillo paste — 1–2 small peppers or 1 tbsp (adjust): Adds heat. Remove seeds for milder sauce.
Mayonnaise — 120 g (½ cup) or Greek yogurt for lighter: Binds and creates richness. Using yogurt lowers fat and yields looser texture.
Queso fresco or feta — 50 g (¼ cup), optional: Adds tang and body if you want a cheesier sauce.
Lime juice — 30 ml (2 tbsp): Brightens the sauce.
Salt — ½ tsp (2–3 g), to taste.
Water or oil — 30–60 ml (2–4 tbsp) to thin as needed.

Substitutions with impact warnings:

Greek yogurt for mayo: lower fat, more tang; sauce will be thinner and tangier.
Boneless, skinless chicken thighs: cook faster and stay forgiving but lack the crisp skin of bone-in pieces.
Aji amarillo paste instead of fresh peppers: convenient; check salt and heat levels on the jar.

Essential Equipment

A grill (gas or charcoal) or a heavy grill pan for stovetop searing.
Digital instant-read thermometer for accurate doneness.
Blender or food processor to make the aji verde emulsion.
Large bowl or zip-top bag for marinating the chicken.
Tongs and a spatula for turning chicken.
Grill brush and oil brush or paper towels for oiling grates.
If you don’t have a blender: use a mortar and pestle for the herbs and garlic, then whisk in mayo and lime.

Step-by-Step Instructions

Makes 4 servings. Prep time: 20 minutes; Cook time: 25–35 minutes; Inactive time (marinade): 30 minutes to overnight; Total time: 1 hour (or up to 12 hours with overnight marinating).

Step 1: Prepare the Marinade

In a large bowl, whisk together 60 ml (¼ cup) olive oil, 60 ml (¼ cup) lime juice, 30 ml (2 tbsp) red wine vinegar, 6 minced garlic cloves (24 g), ½ grated red onion (75 g), 1 tbsp kosher salt (Diamond Crystal), 2 tsp ground cumin (4 g), 2 tsp smoked paprika (4 g), and 1 tsp black pepper (2 g). Mix until combined, about 30 seconds.

Step 2: Marinate the Chicken

Pat 1.6 kg (3½ lb) whole chicken dry and make 2–3 shallow slashes in the thickest parts of the breast and thighs. Rub the marinade all over and under the skin. Marinate for at least 30 minutes at room temperature or up to 12 hours in the refrigerator. If refrigerating, bring to room temperature for 20–30 minutes before grilling.

Step 3: Make the Creamy Green Sauce

In a blender, combine 60 g (2 cups) fresh cilantro, 1–2 jalapeños (seeds removed for mild), 120 g (½ cup) mayonnaise, 30 ml (2 tbsp) lime juice, 50 g (¼ cup) queso fresco or feta (optional), and ½ tsp salt (2–3 g). Blend while adding 30–60 ml (2–4 tbsp) water or olive oil until a smooth emulsion forms. Taste and adjust salt or lime. Chill until ready to serve, at least 15 minutes.

Step 4: Heat the Grill and Oil the Grates

Preheat grill to medium-high, about 230–260°C (450–500°F) on a gas grill or until a hand held 10 cm (4 inches) above the grates feels hot for 2–3 seconds. Oil the grates with an oiled paper towel held by tongs.

Step 5: Sear and Indirect Cook

Place chicken skin-side down over direct heat and sear for 3–4 minutes until deeply browned and slightly charred. Flip and sear the other side for 2 minutes. Move chicken to indirect heat, cover, and cook until an internal temperature of 74°C (165°F) at the thickest part of the thigh or breast, about 15–25 minutes depending on piece size. Use a thermometer and do not rely on time alone.

Step 6: Rest and Serve

Transfer the chicken to a cutting board and rest for 8–10 minutes before carving to let juices redistribute. Serve with generous spoonfuls of creamy green sauce. Garnish with extra cilantro and lime wedges.

Expert Tips & Pro Techniques

Let the chicken come to room temperature for 20–30 minutes before grilling; it cooks more evenly and won’t seize on the grill.
Common mistake: crowding the grill. Leave space between pieces so hot air circulates and crust develops. If crowded, the skin steams and won’t crisp.
Use a two-zone fire (direct + indirect heat) to get color first, then finish cooking gently without burning.
Make-ahead: Marinate the chicken up to 12 hours ahead and store sauce in an airtight container for up to 3 days. Bring both to room temperature before cooking and serving.
Professional trick for crispy skin: pat skin very dry and rub with a little oil and coarse salt just before searing.
If using boneless breasts, sear quickly and finish in a 175°C (350°F) oven for 6–10 minutes, checking for 74°C (165°F).
If you don’t have a blender, finely chop the herbs and mince the garlic, then whisk vigorously into mayo with lime juice and tiny drips of oil to create an emulsion.

Storage & Reheating

Refrigerator: Store leftover chicken in an airtight container for up to 3–4 days. Keep sauce separate in a small jar for up to 3 days.
Freezer: You can freeze cooked chicken for up to 2 months. Wrap tightly in plastic and place in a freezer bag. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat chicken in a 175°C (350°F) oven for 10–15 minutes, covered loosely with foil until warmed through. Reheat the sauce at room temperature or briefly in a blender; avoid microwaving the sauce to keep texture even.

Variations & Substitutions

Grilled Chicken Thighs (skin-on): Use 1.2 kg (2½–3 lb) bone-in thighs. Sear 3 minutes per side, then finish over indirect heat for 20–25 minutes until 74°C (165°F).
Weeknight Quick Version: Use boneless, skinless chicken thighs — 900 g (2 lb). Marinate 30 minutes, sear 2 minutes per side, then bake at 190°C (375°F) for 8–12 minutes.
Dairy-Free Sauce: Replace mayonnaise with avocado for richness. Use 1 medium ripe avocado (150 g) plus 30–60 ml (2–4 tbsp) olive oil to thin. Keeps for 1 day.
Spicy Aji Verde: Add 1 tbsp aji amarillo paste or one seeded serrano pepper. Sauce heat increases; balance with extra lime.
Oven-Roasted Version: Roast at 200°C (400°F) for 35–45 minutes for whole chicken or 25–30 minutes for pieces, adjusting to 74°C (165°F) internal temp.

Serving Suggestions & Pairings

Serve with roasted potatoes and a squeeze of lime for a classic pairing. Try pairing techniques from our creamy orzo recipe to add a lush side.
A crisp green salad with red onion and avocado balances the smoky chicken. Pair with a light Sauvignon Blanc.
Charred corn or a simple slaw adds texture and echoes Peruvian street-food sides. For a smoky vibe, use a grill pan and consider flavors from our BBQ chicken pizza method for char technique.
For a more herb-forward plate, serve with roasted vegetables and a drizzle of extra sauce. Use the same grill method as our balsamic chicken with caprese for complementary flavors.

Nutrition Information
Serving size: about 1/4 of the prepared chicken (including sauce). Recipe makes 4 servings.

Calories: 540 kcal
Total Fat: 36 g
Saturated Fat: 8 g
Cholesterol: 160 mg
Sodium: 820 mg
Total Carbohydrates: 6 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 44 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Dry chicken usually means it was overcooked. Use an instant-read thermometer and pull the chicken at 74°C (165°F). Also avoid high heat for too long; move to indirect heat after searing.

Q: Can I make this without eggs or dairy in the sauce?
A: Yes. Replace mayonnaise with mashed avocado or a neutral oil emulsion. The texture will be slightly different but still creamy.

Q: Can I double this recipe to feed a crowd?
A: Yes. Double ingredients and use multiple grill zones. Do not crowd the grill; cook in batches if needed. Larger batches may need slightly longer total cooking time per batch.

Q: Can I prepare this the night before?
A: Absolutely. Marinate the chicken overnight for deeper flavor. Keep the sauce refrigerated and bring both to room temperature for 20–30 minutes before grilling.

Q: How long does this keep in the fridge?
A: Cooked chicken and sauce keep well in the refrigerator for 3–4 days in airtight containers.

Q: Is aji verde the same as chimichurri?
A: They share fresh herbs, but aji verde is creamier and often contains mayo or cheese and lime. Chimichurri is olive oil-based and more herb-oil forward.

Q: Can I use bone-in breasts instead of thighs?
A: Yes. Bone-in breasts will take roughly the same time as thighs but check for 74°C (165°F) in the thickest part and watch for drying; rest 8–10 minutes before slicing.

Conclusion

If you want more inspiration for Peruvian-style grilled chicken and sauces, see this detailed take on a classic pairing at Platings + Pairings Peruvian Chicken with Green Sauce (Aji Verde) and a family-tested recipe at Half Baked Harvest Peruvian Chicken with Creamy Green Sauce. These will give you different techniques and flavor ideas to try next time.