Peruvian Grilled Chicken with Creamy Green Sauce

The intoxicating aroma of smoky, spice-rubbed Peruvian Grilled Chicken with Creamy Green Sauce will transport you straight to the streets of Lima with just one bite. This fire-kissed chicken, known locally as “Pollo a la Brasa,” features a mesmerizing blend of cumin, paprika, and garlic that penetrates deep into tender, juicy meat. Paired with its signature tangy, herbaceous green sauce (aji verde), this beloved Peruvian classic delivers an unforgettable explosion of flavors that dance across your palate. You’ll learn how to create this perfect balance of smoky chicken and cooling sauce that has made this dish a global sensation.

Why You’ll Love This Recipe

This Peruvian Grilled Chicken recipe transforms an ordinary chicken dinner into an extraordinary culinary adventure. The magic lies in the marinade—a vibrant blend of spices that creates a flavorful crust while keeping the meat incredibly moist. Each bite offers the perfect contrast between the caramelized exterior and the succulent interior.

The accompanying creamy green sauce provides a brilliant counterpoint with its cooling creaminess and zippy cilantro-jalapeño punch. It’s the kind of sauce you’ll want to put on everything.

What’s more, while this dish delivers restaurant-quality results, it’s surprisingly simple to prepare. The hands-on time is minimal, and most ingredients are likely already in your pantry. This makes this Peruvian chicken recipe perfect for both weeknight dinners and impressive weekend entertaining.

Ingredients

For the Peruvian Grilled Chicken:

• 4 lbs (1.8 kg) whole chicken, spatchcocked or 8 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon ground black pepper
• 2 teaspoons kosher salt
• 2 teaspoons white vinegar
• 1 tablespoon lime juice

For the Creamy Green Sauce:

• 1 cup (packed) fresh cilantro leaves and tender stems
• 2 jalapeños, seeds removed (keep seeds for extra heat)
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground cumin

The chicken marinade relies on common Peruvian spices like cumin and paprika for authentic flavor, while aji amarillo paste (Peruvian yellow pepper paste) adds traditional heat to the green sauce if you can find it.

Pro Tips

Perfect Marination Time: For maximum flavor penetration, marinate your Peruvian chicken for at least 4 hours, but ideally overnight. This allows the spices to fully infuse the meat, resulting in a deeper, more complex flavor profile. If you’re short on time, even 2 hours will yield delicious results.

Spatchcocking Technique: For even cooking, spatchcock your chicken by removing the backbone and flattening it. This technique reduces cooking time by about 15-20 minutes and ensures that both white and dark meat cook perfectly. Place the chicken skin-side up on a cutting board, then use kitchen shears to cut along both sides of the backbone to remove it.

Two-Zone Grilling Method: Create a two-zone fire by piling coals on one side of your grill. Start by searing the chicken skin-side down over direct heat for 5-6 minutes until nicely charred, then move to indirect heat and close the lid to finish cooking. This prevents burning while ensuring smoky flavor and juicy meat. For gas grills, turn one side to high and the other to low.

Instructions

Step 1: Prepare the Marinade
In a medium bowl, combine olive oil, minced garlic, cumin, paprika, oregano, black pepper, salt, white vinegar, and lime juice. Stir until you have a thick paste. This aromatic blend is the flavor foundation of your Peruvian Grilled Chicken, so take a moment to enjoy its enticing scent – it’s a preview of the delicious meal to come.

Step 2: Marinate the Chicken
Rub the spice mixture thoroughly all over your chicken, ensuring you get it under the skin where possible for maximum flavor penetration. Place the seasoned chicken in a large zip-top bag or covered container and refrigerate for at least 4 hours or preferably overnight. This patience will be rewarded with deeply flavored meat.

Step 3: Prepare the Green Sauce
While the chicken marinates, prepare your creamy green sauce. In a food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and cumin. Pulse until smooth and well blended, scraping down the sides as needed. Transfer to a container, cover, and refrigerate until serving time. The sauce actually improves as flavors meld, so making it ahead is perfect.

Step 4: Preheat and Prepare Grill
Set up your grill for two-zone cooking (as explained in Pro Tips). For charcoal, wait until coals are covered with gray ash. For gas, preheat to medium-high (around 400°F/204°C) on one side and low on the other. Clean and oil your grates to prevent sticking.

Step 5: Grill the Chicken
Remove chicken from the marinade, letting excess drip off. Place skin-side down over the hotter part of the grill for 5-6 minutes until nicely charred. Flip and move to the cooler side, then close the lid. Continue cooking until the internal temperature reaches 165°F (74°C) at the thickest part – about 35-40 minutes for a spatchcocked chicken or 20-25 minutes for thighs.

Step 6: Rest and Serve
Transfer the grilled chicken to a cutting board and let it rest for 10 minutes before cutting. This crucial step allows juices to redistribute throughout the meat. Serve your Peruvian Grilled Chicken with a generous drizzle of the creamy green sauce on the side or spooned over top.

Variations

Oven-Baked Version: Don’t have a grill? This Peruvian chicken recipe adapts beautifully to oven cooking. Preheat your oven to 425°F (220°C), place the marinated chicken on a rack over a baking sheet, and roast for about 45 minutes (for a spatchcocked chicken) or until the internal temperature reaches 165°F (74°C). For extra crispiness, finish under the broiler for 2-3 minutes.

Spice Level Adjustments: Customize the heat level of your Peruvian chicken with green sauce to suit your preference. For a milder version, remove all jalapeño seeds and membranes from the sauce. For extra heat, add a serrano pepper or maintain some jalapeño seeds. Traditional recipes sometimes incorporate aji amarillo paste, which you can add (1-2 tablespoons) to the sauce for authentic Peruvian flavor.

Vegetarian Alternative: The vibrant flavors of this dish can be adapted for vegetables. Use the same marinade on cauliflower steaks, portobello mushrooms, or extra-firm tofu before grilling. The creamy green sauce pairs beautifully with these plant-based options, creating a satisfying vegetarian version.

Storage and Serving

Store leftover Peruvian Grilled Chicken in an airtight container in the refrigerator for up to 3 days. Keep the green sauce separately in its own container, where it will stay fresh for up to 5 days. For best results when reheating, warm the chicken in a 325°F (163°C) oven covered with foil until heated through (about 10-15 minutes) to maintain moisture.

Serve this spectacular chicken with classic Peruvian sides like cilantro lime rice and a simple salad of sliced avocado, red onion, and tomato. The green sauce makes an excellent drizzle for these accompaniments as well.

For an impressive spread, pair your Peruvian chicken with sweet potato fries, grilled corn on the cob, or a refreshing cucumber salad. This versatile main course also works beautifully in tacos or wraps with the green sauce as a spread, thinly sliced red onions, and fresh lettuce.

FAQs

Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well, but reduce cooking time significantly. Grill boneless thighs for about 5-7 minutes per side or until they reach 165°F (74°C). Boneless breasts will take about 6-8 minutes per side, depending on thickness.

Is there a substitute for cilantro in the green sauce?
For cilantro-averse diners, fresh parsley makes a good alternative in the creamy green sauce, though the flavor profile will change. You can also try a 50/50 blend of parsley and basil for a different but complementary herbaceous note.

How spicy is the green sauce?
With jalapeños deseeded, the sauce is moderately spicy. Control the heat by adjusting the amount of jalapeño or by keeping some seeds for extra spice. Taste as you go when adding heat elements.

Can I make this recipe ahead for a party?
Absolutely! Marinate the chicken up to 24 hours ahead, and prepare the green sauce up to 3 days in advance. The sauce actually improves with time as flavors meld.

What’s the best way to ensure juicy chicken?
Don’t overcook it. Use a meat thermometer and cook to 165°F (74°C), then allow it to rest for 10 minutes before cutting. The two-zone grilling method also helps maintain juiciness by preventing the exterior from burning before the interior is fully cooked.

Conclusion

This Peruvian Grilled Chicken with Creamy Green Sauce is comfort food at its finest — vibrant, zesty, and bursting with bold flavors that dance harmoniously across every bite. It’s the kind of dish that transforms an ordinary dinner into a memorable feast, bringing family and friends together around the table with expressions of delight. Master this recipe, and you’ll not only have a go-to crowd-pleaser for gatherings but also a taste of Peru’s incredible culinary heritage right in your own kitchen. The combination of smoky, spice-infused chicken and cooling herb sauce creates a magical dining experience that will have everyone asking for seconds — and your recipe.

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