Peruvian Grilled Chicken with Creamy Green Sauce

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

This Peruvian Grilled Chicken with Creamy Green Sauce bursts with bold smoky flavors and vibrant herbs, thanks to a marinade packed with cumin, paprika, and lime juice. The creamy cilantro-infused green sauce adds a tangy, spicy finish that pairs perfectly with the juicy, char-grilled chicken. Whether for dinner or a weekend cookout, this dish delivers a taste of Latin American flair that’s both satisfying and unforgettable.

Table of Contents

• Why This Recipe Will Save Your Weeknights
• Everything You Need for Peruvian Grilled Chicken with Creamy Green Sauce
• How To Make Peruvian Grilled Chicken with Creamy Green Sauce Step by Step
• Where Does Peruvian Grilled Chicken Come From?
• Frequently Asked Questions
• Meal Prep, Storage, and Reheating Tips
• Common Mistakes to Avoid When Grilling Chicken

Why This Recipe Will Save Your Weeknights

• Bold flavor without complexity: The marinade for this Peruvian grilled chicken uses simple pantry staples like cumin, lime juice, and smoked paprika, but the end result tastes anything but basic.
• Perfect for grilling: The spatchcocked chicken cooks more evenly on the grill, preventing undercooked sections or burnt edges, making it ideal for a quick yet impressive weeknight dinner.
• Versatile pairing: The creamy green sauce is a showstopper – tangy, herbaceous, and spicy, it complements not only chicken but even roasted vegetables or sandwiches later in the week.
• Easy prep: With just 15 minutes of prep work, you’ll have a crowd-worthy dish ready while giving yourself time to relax or prep other sides.

Everything You Need for Peruvian Grilled Chicken with Creamy Green Sauce

• 1 whole chicken (about 3-4 lbs), halal-certified, spatchcocked
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric (optional, for color)
• For the Creamy Green Sauce:
• 1 cup fresh cilantro leaves, packed
• 1/4 cup fresh parsley leaves
• 2 tablespoons lime juice
• 1 jalapeño pepper, seeded and chopped
• 2 garlic cloves
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The smoked paprika adds a subtle yet essential smoky depth to the chicken, while the fresh cilantro in the sauce brightens its flavor profile, ensuring every bite is irresistibly fresh and aromatic.

How To Make Peruvian Grilled Chicken with Creamy Green Sauce Step by Step

1. Prepare the marinade: In a bowl, whisk olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and turmeric (if using).
2. Rub the marinade all over the spatchcocked chicken, ensuring even coverage. Cover and refrigerate for at least 2 hours or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
4. Place the chicken skin-side down on the grill and cook for 10-15 minutes until the skin turns golden and crispy.
   

   

   

   Kitchen ApplianceCuisinart Smart Stick Hand Blender

   Blend the creamy green sauce ingredients to a smooth consistency effortlessly.

   View on Amazon →

   

   Essential CookwareThermoPro TP03 Digital Instant Read Meat Thermometer

   Ensure your chicken reaches the perfect internal temperature of 165°F for safe and juicy results.

   View on Amazon →

5. Flip the chicken, lower the heat to medium, and grill for 25-30 minutes, or until the thickest part reaches 165°F (74°C).
6. While the chicken is cooking, blend the creamy green sauce ingredients: cilantro, parsley, lime juice, jalapeño, garlic, mayonnaise, yogurt, cumin, salt, and black pepper until smooth.
7. Taste the sauce and adjust seasoning (e.g., more lime or salt), then refrigerate until serving.
8. Rest the chicken for 5 minutes before slicing to retain its juices.
9. Serve the grilled chicken with the creamy green sauce on the side, and enjoy each flavorful bite!

Where Does Peruvian Grilled Chicken Come From?

Peruvian grilled chicken, or “pollo a la brasa,” originated as a popular street food, evolving into a national favorite served even in upscale restaurants. The dish showcases Peru’s culinary passion for bold seasonings, with smoky, spiced meats often paired with tangy sauces like aji verde to balance its richness.

Today, recipes like this reflect Peru’s fusion of indigenous and global influences, blending earthy spices with vibrant herbs for a flavor-packed experience loved worldwide.

You might also enjoy our creamy garlic parmesan chicken breast.

Frequently Asked Questions

• Can I use chicken breasts instead? Yes, but adjust grilling times as chicken breasts cook faster than whole chicken.
• Is the green sauce spicy? The jalapeño adds mild heat, but you can omit it for a more herb-forward version.
• What kind of grill works best? Both gas and charcoal grills work well, but charcoal adds extra smokiness.

Meal Prep, Storage, and Reheating Tips

Store leftover chicken and sauce separately in airtight containers. They’ll keep in the fridge for up to 3 days or the freezer for up to 2 months.

For more ideas, check out our creamy cajun chicken soup.

Reheat chicken in an oven preheated to 350°F (175°C) for 10-15 minutes to restore its crispy skin without drying it out. Bring the sauce to room temperature or stir it vigorously before serving.

Looking for something similar? Try our creamy chicken tortilla soup recipe.

Common Mistakes to Avoid When Grilling Chicken

• Skipping the marinade: The marinade is key for flavor; make sure to let the chicken soak for at least 2 hours.
• Overcrowding the grill: Leave ample space around the chicken to ensure even cooking and avoid flare-ups.
• Not checking the temperature: For safety and quality, use a meat thermometer to verify the chicken reaches 165°F (74°C).

Peruvian Grilled Chicken with Creamy Green Sauce

A flavorful Peruvian-style grilled chicken served with a creamy, tangy green sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Peruvian

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 whole chicken about 3-4 lbs, halal-certified, spatchcocked
• 3 tbsp olive oil
• 2 tbsp lime juice
• 4 clove garlic minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric optional, for color
• 1 cup fresh cilantro leaves packed
• 1/4 cup fresh parsley leaves
• 2 tbsp lime juice
• 1 jalapeño pepper seeded and chopped
• 2 clove garlic
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Prepare the marinade for the chicken: In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and turmeric (if using).
2. Rub the marinade all over the spatchcocked chicken, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
3. Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
4. Place the marinated chicken skin-side down on the grill. Cook for 10-15 minutes until the skin is golden and crispy.
5. Flip the chicken and reduce the heat to medium. Continue grilling for another 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
6. While the chicken is cooking, prepare the Creamy Green Sauce: In a blender or food processor, combine fresh cilantro, parsley, lime juice, chopped jalapeño, garlic cloves, mayonnaise, Greek yogurt, ground cumin, salt, and black pepper. Blend until smooth and creamy.
7. Taste the sauce and adjust the seasoning if necessary (e.g., more lime juice or salt). Transfer the sauce to a serving bowl and refrigerate until ready to serve.
8. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
9. Serve the grilled chicken with the Creamy Green Sauce on the side. Enjoy!

Notes

For best results, marinate the chicken overnight. Adjust the spice level of the sauce by adding more or less jalapeño.

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨