Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks; 3 tablespoons olive oil; 3 tablespoons fresh lime juice; 2 tablespoons fresh orange juice; 3 tablespoons plain Greek yogurt or plain whole milk yogurt; 6 cloves garlic, minced or grated; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 to 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 to 2 teaspoons aji amarillo paste; 1 tablespoon soy sauce; 1 cup fresh cilantro leaves, lightly packed (tender stems fine); 1 to 2 jalapeños, seeded for mild or with seeds for more heat; 2 cloves garlic; 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 teaspoon aji amarillo paste; 1/4 teaspoon kosher salt, plus more to taste; 1 to 2 tablespoons water, to thin as needed

Peruvian Grilled Chicken with Creamy Green Sauce hits every craving at once: smoky, citrusy, garlicky chicken with a cool, spicy, herby sauce that you will want to put on everything. It works for busy weeknights or casual weekend cookouts and takes about 1 hour total, including marinating time. I first tried a version of this at a tiny Peruvian spot on my lunch break and spent years reverse-engineering it in my home kitchen.

Why You Should Try This Peruvian Grilled Chicken with Creamy Green Sauce

This Peruvian Grilled Chicken with Creamy Green Sauce tastes smoky, tangy, and deeply savory, with just enough heat to keep each bite interesting. The chicken stays juicy from a yogurt and citrus marinade, while the green sauce cools things down with cilantro, lime, and a hint of mayo richness.

The recipe works well for meal prep, family dinners, or feeding a crowd without stress. You can grill it outside or use a grill pan or oven broiler, so the recipe fits any season and any kitchen setup.

“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like restaurant-level takeout at home, with juicy chicken and a sauce I could drink by the spoonful. ★★★★★”

Ingredients You’ll Need

Chicken & Marinade

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if you prefer; they stay very juicy.
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons fresh orange juice
- Bottled orange juice works in a pinch.
3 tablespoons plain Greek yogurt or plain whole milk yogurt
- Greek yogurt gives a slightly thicker coating.
6 cloves garlic, minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
- Regular paprika works, but smoked gives that rotisserie-style flavor.
1 teaspoon dried oregano
1 to 1½ teaspoons kosher salt
- Use less if you use fine table salt.
1 teaspoon black pepper
1 to 2 teaspoons aji amarillo paste
- Substitute with 1 teaspoon hot sauce plus ½ teaspoon extra smoked paprika if you cannot find it.
1 tablespoon soy sauce
- This adds umami and color; use tamari or coconut aminos if gluten-free.

Creamy Green Sauce

1 cup fresh cilantro leaves, lightly packed (tender stems fine)
1 to 2 jalapeños, seeded for mild, with seeds for more heat
- Use serrano for extra spicy or swap in a mild green chili if sensitive to heat.
2 cloves garlic
½ cup mayonnaise
- Use your favorite brand; I like Kewpie or Hellmann’s for a richer flavor.
¼ cup sour cream or Greek yogurt
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon aji amarillo paste
- Optional but very tasty; adds fruity heat.
¼ teaspoon kosher salt, plus more to taste
1 to 2 tablespoons water to thin, as needed

Pantry Shortcuts & Substitutions

Use bottled lime juice if fresh citrus runs low, but taste and adjust since it can taste sharper.
Replace aji amarillo paste with a mix of hot sauce and a pinch of sugar to mimic the fruity heat.
Use pre-minced garlic from a jar if you feel short on time, though fresh gives better flavor.
Use boneless, skinless chicken thighs if you prefer; shorten cooking time slightly and watch closely.

Equipment

Grill (gas or charcoal) or grill pan
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 choose to roast or broil instead of grill

Tips & Tricks

Pat the chicken dry before marinating so the marinade clings better and browns nicely.
Score the thicker parts of the chicken with shallow cuts to help the flavors soak in.
Marinate at least 30 minutes, but aim for 4 to 8 hours in the fridge for deeper flavor.
Keep some marinade off to the side only if you set it aside before adding raw chicken and use it as a basting sauce.
Preheat the grill until it feels hot when you hold your hand a few inches above the grates for a couple of seconds.
Oil the grill grates lightly so the chicken skin does not stick and tear.
Start the chicken skin-side down over medium heat so the fat renders slowly and crisps instead of burning.
Move pieces to a cooler zone if they brown too fast and finish cooking over indirect heat.
Use an instant-read thermometer and pull the chicken when it reaches 165°F in the thickest part.
Let the chicken rest 5 to 10 minutes before serving so the juices settle.
Blend the green sauce until very smooth, then chill it for at least 20 minutes to thicken and let flavors meld.
Adjust the heat in the sauce by adding jalapeño seeds for more kick or extra sour cream for a milder version.
Double the green sauce recipe if you like to drizzle it on sides like rice, potatoes, or salads.
Slice leftovers and store them with a bit of extra sauce so the meat stays moist.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Step 1: Mix the Marinade

Add olive oil, lime juice, orange juice, yogurt, garlic, cumin, smoked paprika, oregano, salt, pepper, aji amarillo paste, and soy sauce to a large bowl. Whisk until the mixture looks smooth and slightly thick. Taste a tiny bit and adjust salt or lime to your liking.

Step 2: Prep the Chicken

Pat the chicken pieces dry with paper towels. Trim any big flaps of fat, but keep most of the skin since it adds flavor and protects the meat. Make 2 to 3 shallow cuts in the thickest parts of each piece so the marinade reaches the center.

Step 3: Marinate

Add the chicken to the bowl with the marinade and toss until every piece looks coated. Press the chicken down so it sits in the liquid, then cover the bowl or seal a zip-top bag. Chill in the fridge for at least 30 minutes and up to 8 hours, turning the pieces once or twice if you can.

Step 4: Make the Creamy Green Sauce

Add cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, aji amarillo paste, and salt to a blender or food processor. Blend until very smooth, scraping down the sides as needed. Add water a tablespoon at a time until the sauce reaches a pourable but thick consistency, then taste and adjust salt or lime.

Step 5: Chill the Sauce

Pour the green sauce into a bowl or jar. Cover and chill it in the fridge while you cook the chicken. The sauce thickens slightly and the flavors mellow and blend as it rests.

Step 6: Preheat the Grill

Heat your grill to medium or medium-high heat. Clean the grates and brush them lightly with oil. Set up a two-zone fire if you use charcoal, with one hotter side and one cooler side.

Step 7: Grill the Chicken

Place the chicken pieces on the hot side of the grill, skin-side down. Grill for 5 to 7 minutes until the skin looks browned and crisp, then flip the pieces. Move any pieces that brown too quickly to the cooler side and continue to cook, turning occasionally.

Step 8: Finish Cooking to Temperature

Cook until the thickest part of each piece reaches 165°F on an instant-read thermometer. This usually takes 20 to 30 minutes total, depending on the size of the pieces and grill heat. If flare-ups happen, shift the chicken to a cooler spot and close the lid for a few minutes.

Step 9: Rest the Chicken

Transfer the grilled chicken to a platter or cutting board. Loosely tent with foil and let it rest 5 to 10 minutes. This short rest keeps the juices inside so each bite tastes moist and flavorful.

Step 10: Serve with the Green Sauce

Arrange the chicken on a serving platter. Give the green sauce a quick stir, then drizzle some over the chicken and serve the rest on the side. Garnish with extra cilantro and lime wedges if you like a bright finish.

Oven or Grill Pan Option

Heat the oven to 425°F and line a baking sheet with foil, then place a wire rack on top. Arrange marinated chicken on the rack and roast 35 to 45 minutes, turning once, until the skin browns and the meat reaches 165°F. Use a hot grill pan on the stove to add extra char at the end if you want more grilled flavor.

What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce

Serve this Peruvian Grilled Chicken with Creamy Green Sauce with fluffy white rice, cilantro-lime rice, or simple garlic rice to soak up all the juices and sauce. Roasted potatoes or crispy potato wedges taste amazing dipped into the green sauce. Add a fresh side like a tomato and cucumber salad, grilled corn, or a crunchy slaw to balance the richness. Pair everything with cold sparkling water, limeade, or a fruity mocktail for a bright, refreshing meal.

Storage Options

Store leftover chicken in an airtight container in the fridge for up to 4 days.
Keep the creamy green sauce in a separate jar in the fridge for up to 5 days.
Freeze cooked chicken pieces in freezer bags or containers for up to 2 months; thaw overnight in the fridge before reheating.
Reheat chicken in a 350°F oven for 10 to 15 minutes or in an air fryer until warm and crisp; avoid microwaving too long so the meat does not dry out.
Stir the green sauce after chilling; if it thickens too much, loosen it with a teaspoon of water or lime juice before serving.