Peruvian Grilled Chicken with Creamy Green Sauce Recipe

Hi, I’m Sam from dishfoody.com, where bold Latin flavors meet smoky grill perfection. Peruvian Grilled Chicken with Creamy Green Sauce features juicy chicken thighs marinated in soy-lime-cumin spice, grilled golden, and served with addictive aji verde creamy cilantro-jalapeño sauce. Perfect for summer barbecues, weeknight dinners, or meal prep.

Marinate-ahead, grill-ready in 25 minutes.

Why This Recipe Works

• Soy-lime marinade tenderizes and flavors deeply.
• Cumin-paprika-oregano create authentic Peruvian spice.
• Aji verde balances heat with creamy coolness.
• Chicken thighs stay juicy on high-heat grill.
• Sauce doubles as marinade and dip.

Ingredients & Prep

Chicken Marinade:

• 2 lbs boneless skinless chicken thighs
• ⅓ cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Salt to taste

Creamy Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves
• 2-3 jalapeños, seeded (adjust for heat)
• 2 green onions, chopped
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• ½ teaspoon salt

Step-by-Step Instructions

1. Blend garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and pepper for marinade.
2. Place chicken in ziplock bag with marinade. Refrigerate 8-24 hours.
3. For green sauce, blend cilantro, jalapeños, green onions, garlic, mayo, yogurt, lime juice, oil, and salt until smooth. Chill.
4. Preheat grill to medium-high (400°F). Oil grates.
5. Grill chicken 5-7 minutes per side until charred and internal temperature reaches 165°F. Rest 5 minutes.
6. Serve chicken with green sauce for drizzling and dipping.

Flavor Variations

Storage Tips

Refrigerate chicken and sauce separately up to 4 days. Reheat chicken in 375°F oven. Sauce keeps 1 week.

FAQs

No grill? Broil on high 6 inches from heat, 5 minutes per side.
Sauce too spicy? Remove all jalapeño seeds and use 1 pepper.
Marinate time? Minimum 2 hours, best overnight.

Conclusion

Peruvian Grilled Chicken with Creamy Green Sauce delivers smoky-spicy perfection with addictive aji verde dip. Juicy, flavorful, and effortlessly impressive. Find more global grill recipes at dishfoody.com.

Peruvian Grilled Chicken with Creamy Green Sauce Recipe

Print Recipe

Juicy Peruvian-style grilled chicken marinated in garlic, lime, cumin, paprika, and oregano, served with a bright and addictive creamy green sauce made with cilantro and jalapeño. Better than takeout and perfect for weeknight grilling.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

• Chicken & Marinade:
• 2 lbs chicken thighs (boneless, skinless)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• Creamy Green Sauce:
• 1 cup fresh cilantro (packed)
• 1 jalapeño, seeded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 clove garlic
• 1/4 tsp cumin
• Salt to taste

Instructions

• 1. Whisk together olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper.
• 2. Add chicken thighs to a bowl or zip-top bag, pour marinade over, and refrigerate 30 minutes to 4 hours.
• 3. Preheat grill to medium-high heat.
• 4. Grill chicken 5–7 minutes per side, or until cooked through and lightly charred.
• 5. Meanwhile, make the green sauce: blend cilantro, jalapeño, mayo, sour cream, lime juice, olive oil, garlic, cumin, and salt until smooth.
• 6. Serve grilled chicken hot with creamy green sauce drizzled on top or on the side.

Notes

• Swap chicken thighs for chicken breasts or drumsticks.
• Add a little honey to the sauce for sweetness.
• Use Greek yogurt instead of sour cream.

Nutrition

• Serving Size: 1 piece
• Calories: 420
• Sugar: 1g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 145mg

Keywords: Peruvian grilled chicken, aji verde, green sauce chicken, pollo a la brasa