Peruvian Grilled Chicken with Creamy Green Sauce tastes smoky, citrusy, a little spicy, and ridiculously juicy, with a cool, herby sauce that you will want to eat with a spoon. It works for busy weeknights or casual entertaining and takes about 1 hour total, including marinating and grilling. I first tried a version of this at a tiny Peruvian spot in New Jersey and then spent months chasing that flavor in my backyard.

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

This chicken hits that perfect combo of charred, garlicky, and tangy with just enough heat to keep things interesting. The creamy green sauce cools everything down while it adds big flavor from cilantro, lime, and a touch of mayo.

You can serve it as a simple grilled dinner, meal prep it for the week, or slice it for bowls, salads, and tacos. It tastes like restaurant food, but you cook it at home with basic ingredients and one blender.

“This Peruvian Grilled Chicken with Creamy Green Sauce tastes like my favorite rotisserie spot moved into my backyard kitchen. ★★★★★”

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 one cut.
- Boneless, skinless thighs also work; shorten grill time slightly.
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons soy sauce (adds salt and umami; use tamari for gluten free)
1 tablespoon white vinegar or apple cider vinegar
6 cloves garlic, finely minced or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika (or regular paprika plus a tiny pinch of chipotle powder)
1 to 1½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon black pepper
½ to 1 teaspoon ground ají amarillo or ají panca paste
- If you cannot find it, use ½ teaspoon chili powder plus ½ teaspoon smoked paprika as a backup.

Creamy Green Sauce

1 cup fresh cilantro leaves and tender stems, packed
1 to 2 jalapeños, seeded for mild, with seeds for more heat
2 green onions, chopped
1 large garlic clove
½ cup mayonnaise (I like Hellmann’s / Best Foods)
¼ cup Greek yogurt or sour cream
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
1 to 2 tablespoons water to thin, as needed

Pantry Shortcuts and Substitutions

Use jarred minced garlic if you feel short on time; just drain off extra liquid.
Swap smoked paprika with regular paprika and a pinch of ground chipotle or cayenne.
Use bottled lime juice in a pinch, but fresh lime gives brighter flavor.
Replace cilantro with half cilantro and half parsley if someone in your house complains about cilantro.

Equipment List

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 creamy green sauce
Small bowl and spoon for serving the sauce
Sheet pan or large plate to carry chicken to and from the grill

Tips & Tricks

Pat the chicken dry before marinating so the spices cling well and the skin browns nicely.
Marinate at least 30 minutes, but aim for 4 to 8 hours in the fridge for deeper flavor.
Keep some marinade off the raw chicken if you want to brush a little on during grilling.
Bring the chicken close to room temperature for 20 to 30 minutes before grilling so it cooks more evenly.
Heat half your grill to medium-high and keep the other half at medium or low so you can move pieces away from flare-ups.
Start the chicken skin-side down to crisp the skin, then move it to a cooler area if it browns too fast.
Use an instant-read thermometer and pull dark meat at 175°F for juicy, tender results.
Blend the creamy green sauce until very smooth, then taste and adjust lime, salt, and heat.
Thin the sauce with a spoonful of water at a time until it reaches a drizzle-friendly consistency.
Double the sauce because people always ask for more and it tastes great on veggies, rice, and sandwiches.

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, salt, oregano, black pepper, and ají amarillo or substitute to a large bowl.
Whisk until everything looks smooth and the spices distribute evenly.
Taste a tiny bit and adjust salt or lime so the marinade tastes bold and bright.

Marinate the Chicken

Pat the chicken pieces dry with paper towels.
Add the chicken to the bowl with marinade and toss until every piece gets coated, including under the skin where possible.
Cover the bowl or seal everything in a zip-top bag and chill in the fridge for at least 30 minutes and up to 8 hours.
When you feel ready to grill, pull the chicken from the fridge and let it sit at room temperature for about 20 to 30 minutes.

Make the Creamy Green Sauce

Add cilantro, jalapeños, green onions, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, salt, and pepper to a blender or food processor.
Blend until the mixture looks very smooth and bright green.
Add water a tablespoon at a time until the sauce reaches a pourable but still thick consistency.
Taste and adjust with more lime, salt, or jalapeño to match your heat preference, then chill the sauce until serving.

Preheat the Grill

Heat a gas grill to medium-high on one side and medium on the other side.
If you use charcoal, bank the coals to one side so you have a hot zone and a cooler zone.
Clean and oil the grates so the chicken does not stick.

Grill the Chicken

Place the chicken pieces skin-side down over the hotter side of the grill.
Grill 4 to 6 minutes until the skin looks nicely browned and crisp but not burned.
Flip the chicken and move it to the cooler side of the grill to finish cooking.
Continue to grill, turning occasionally, for another 20 to 30 minutes, depending on size, until an instant-read thermometer in the thickest part of the meat reads 175°F.
Move any pieces that brown too quickly to the cooler side and keep the lid closed as much as possible so the heat stays steady.

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 or drizzling.
Serve the Peruvian Grilled Chicken with Creamy Green Sauce with extra lime wedges and any sides you like.

What to Serve with Peruvian Grilled Chicken with Creamy Green Sauce

This Peruvian Grilled Chicken with Creamy Green Sauce pairs beautifully with simple white rice, cilantro lime rice, or roasted potatoes. Add a crisp side salad, grilled corn, or sautéed green beans to round out the plate. You can also slice the chicken and tuck it into warm tortillas with shredded lettuce and extra sauce. Serve it with cold sparkling water, limeade, or a fruity mocktail for a fresh, family-friendly meal.

Storage Success

Store leftover 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 for up to 2 months and thaw overnight in the fridge.
Reheat chicken in a 350°F oven until warm, or warm gently in a covered skillet; add the creamy green sauce cold or at room temperature so it stays bright and fresh.