Peruvian Grilled Chicken with Creamy Green Sauce

February 27, 2026

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Peruvian Grilled Chicken with Creamy Green Sauce

The first bite is smoky, tangy, and bright. Peruvian grilled chicken sings with charred skin and a silky, herby sauce that cuts through the richness. This Peruvian grilled chicken recipe is the version I perfected after testing it eight times at home and adapting techniques I learned working in a wood-fire kitchen. The marinated chicken gets a quick, hot sear for crisp skin and juicy meat. The creamy green sauce—an aji verde riff—adds fresh heat and a cool finish. Read on for exact measures, pro tips, and make-ahead tricks that keep this simple enough for weeknights yet bold enough for guests.

Why This Recipe Works

High-heat grilling (or broiling) creates a crisp, charred exterior while the marinade keeps the meat moist and flavorful.
The marinade includes acid and oil to both tenderize and flavor; the acid breaks down proteins for tender bites.
Blending herbs, peppers, and a fat (mayo or avocado) yields a creamy sauce that emulsifies and clings to the chicken.
Brief resting after cooking lets juices redistribute; you get juicy meat, not dry shreds.
Testing different chiles proved that aji amarillo paste adds authentic sweetness while jalapeño delivers cleaner heat.

Ingredients Breakdown

Whole chicken, 1.6–1.8 kg (3.5–4 lb), spatchcocked — lays flat for even cooking and faster grilling. You can use bone-in thighs and drumsticks (same total weight) if preferred.
Olive oil, 60 ml (1/4 cup) — helps carry heat and flavor; use extra-virgin for taste.
Garlic, 4 cloves (about 12 g) — adds savory depth; press or finely mince.
Ground cumin, 1 tsp (2 g) — warm, earthy backbone for the marinade.
Smoked paprika, 1 tsp (2 g) — reinforces a grilled, smoky note if you don’t have a charcoal grill.
Soy sauce, 15 ml (1 tbsp) — adds salt and umami; swap with tamari to keep gluten-free.
Lime juice, 45 ml (3 tbsp) — brightens and tenderizes.
Salt: use Diamond Crystal kosher salt, 2 tsp (10 g). If using Morton’s, halve the amount because it’s denser.
Black pepper, 1/2 tsp (1 g).
For the creamy green sauce (aji verde):
- Fresh cilantro, 40 g (1 packed cup).
- Fresh parsley, 15 g (1/4 cup) — balances cilantro.
- Jalapeño or serrano, 1 small (15–20 g) — seeds removed for mild heat.
- Aji amarillo paste, 15–30 g (1–2 tbsp) — optional for authentic color and mild fruity heat. (Substitute with 1 tsp smoked paprika + 1/2 tsp cayenne for heat but lose the distinct aji amarillo flavor.)
- Mayonnaise, 120 g (1/2 cup) — creates creaminess. You can replace with Greek yogurt, but the sauce will be tangier and thinner.
- Lime juice, 15 ml (1 tbsp).
- Olive oil, 30 ml (2 tbsp) — helps emulsify and loosen the sauce.
- Salt and pepper to taste.
Notes on substitutions:
- If you need dairy-free, use vegan mayo. Texture will be the same.
- If you prefer less heat, halve the jalapeño and omit aji amarillo paste.

Essential Equipment

Grill or gas grill with lid (preheat to medium-high, about 230–260°C / 450–500°F). If you don’t have a grill, use a grill pan or the oven broiler on high.
Chef’s knife and cutting board for spatchcocking.
Blender or food processor for the sauce (a narrow, tall blender gives a better emulsion).
Instant-read thermometer to check doneness (74°C / 165°F internal temp at thickest part).
Two bowls: one for marinade, one for tossing cooked chicken.
Tongs and a wire rack for resting.
If you don’t own a full grill, use a cast-iron skillet (sear each side for color and finish in a 200°C / 400°F oven).

Step-by-Step Instructions

Prep Time: 20 minutes active, Cook Time: 25–30 minutes active, Inactive Time: 1 hour marinating, Total Time: about 1 hour 50 minutes, Servings: 4

Step 1: Spatchcock the chicken

Trim excess fat and remove the backbone with kitchen shears; press the breastbone flat. Spatchcocking helps the chicken cook evenly and faster. This takes about 6–8 minutes.

Step 2: Make the marinade and marinate

Whisk together 60 ml (1/4 cup) olive oil, 45 ml (3 tbsp) lime juice, 4 minced garlic cloves, 15 ml (1 tbsp) soy sauce, 1 tsp (2 g) cumin, 1 tsp (2 g) smoked paprika, 2 tsp (10 g) kosher salt, and 1/2 tsp (1 g) black pepper. Coat the chicken and refrigerate, skin-side up, for 1 hour or up to 6 hours. Longer marinating deepens flavor.

Step 3: Preheat the grill and prepare for two-zone cooking

Light one side of the grill for direct heat and leave the other side off for indirect heat. Aim for 230–260°C (450–500°F) on the hot side. Preheating takes about 10–15 minutes. If broiling, set the oven rack 10 cm (4 in) from the heat.

Step 4: Sear breast-side down for color

Place the chicken skin-side down over direct heat. Sear for 4–5 minutes until deeply browned and crisp. Watch for flare-ups and move if flames get high. Use tongs; do not press the chicken.

Step 5: Finish over indirect heat until done

Move the chicken to indirect heat, skin-side up, and close the lid. Cook 15–20 minutes until an instant-read thermometer at the thickest part reads 74°C (165°F). For broiler finish, rotate under the broiler for 2–4 minutes to crisp.

Step 6: Rest the chicken

Transfer the chicken to a cutting board and rest for 8–10 minutes. Resting allows juices to redistribute for tender meat. Carve into portions and serve with the green sauce.

Step 7: Make the creamy green sauce (while chicken rests)

In a blender, combine 40 g (1 packed cup) cilantro, 15 g (1/4 cup) parsley, 1 jalapeño (seeds removed), 15–30 g (1–2 tbsp) aji amarillo paste if using, 120 g (1/2 cup) mayonnaise, 15 ml (1 tbsp) lime juice, 30 ml (2 tbsp) olive oil, and salt to taste. Blend until smooth, about 30–40 seconds. Chill until serving. Do not overblend — stop when the sauce is smooth but still bright green.

Expert Tips & Pro Techniques

Don’t skip spatchcocking: it halves the cooking time and yields even browning.
Common mistake: cooking at too low a heat. If the grill is not hot enough, skin will be soggy rather than crisp. Preheat thoroughly and sear first.
Use an instant-read thermometer to avoid overcooking; 74°C (165°F) at the thickest part is safe and juicy.
Make sauce ahead: the creamy green sauce improves after 30 minutes in the fridge. This frees up time while the chicken cooks.
Home pro trick: pat the skin very dry with paper towels and rub a light dusting of baking soda (a pinch) before marinating to boost crisping. Rinse quickly if you prefer.
To get smoke without a charcoal grill, add soaked wood chips on a gas grill or use smoked paprika in the marinade.

Storage & Reheating

Refrigerator: Store carved chicken in an airtight container for up to 3–4 days. Keep the sauce separate in a sealed jar for up to 4 days.
Freezer: Cooked chicken freezes well for up to 3 months. Wrap tightly in plastic and foil or place in a freezer bag with as much air removed as possible. Thaw overnight in the fridge.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes, until warmed through. Reheat sauce at room temperature or gently in the fridge; avoid microwaving the chicken to preserve crisp skin — instead finish under the broiler for 1–2 minutes if needed.

Variations & Substitutions

Gluten-Free Version: Use tamari instead of soy sauce. All other ingredients are naturally gluten-free. No time changes required.
Spicy Version: Increase jalapeño to 2 small peppers and add 1 tsp (4 g) cayenne to the marinade. Keeps cooking times identical but increases heat.
Low-Fat Option: Replace mayo with 120 g (1/2 cup) Greek yogurt. The sauce will be tangier and slightly thinner; whisk in 1–2 tsp olive oil if you want silkiness.
Charcoal-Roasted Flavor (no grill): Roast spatchcocked chicken on a hot cast-iron skillet for 4 minutes per side, then transfer to a 230°C (450°F) oven for 15–20 minutes.
Half Chicken Portions: Use bone-in thighs and drumsticks, same marinade quantities; grill 25–30 minutes at the same temperature, turning halfway.

Serving Suggestions & Pairings

Serve with simple coconut rice or roasted potatoes for a hearty plate; pair with a crisp salad for contrast. Try our coconut chicken with sweet chili sauce for a complementary tropical side.
For a lighter meal, slice over mixed greens and toss with a lemon vinaigrette; see a fresh take in our chicken Caesar-style salads.
For dinner party plating, add grilled corn and charred scallions; complement with a balsamic glaze on a different chicken course, like our balsamic chicken with Caprese.
If serving wine, choose a crisp white like Sauvignon Blanc or a light red like Pinot Noir; for a bolder red pairing, try with beef entrees notes from our beef tenderloin with red wine sauce.
For an Italian-accented night, serve alongside lemony sides akin to our chicken piccata with lemon sauce.

Nutrition Information
Per serving: 4 servings. Serving size: about 1/4 of the whole chicken with 2 tbsp sauce.

Calories: 520 kcal
Total Fat: 36 g
Saturated Fat: 6 g
Cholesterol: 155 mg
Sodium: 860 mg
Total Carbohydrates: 4 g
Dietary Fiber: 0.5 g
Sugars: 1 g
Protein: 44 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Overcooking is the main reason. Use an instant-read thermometer and remove the chicken at 74°C (165°F) at the thickest part. Also rest the chicken 8–10 minutes before carving.

Q: Can I make this without mayonnaise?
A: Yes. Substitute 120 g (1/2 cup) Greek yogurt or 1 ripe avocado blended with 2 tbsp (30 ml) olive oil for a creamy, lighter sauce. The flavor will be tangier with yogurt.

Q: Can I double this recipe?
A: Yes. Double the marinade and sauce ingredients and grill in batches or use two racks in the oven. Timing per piece does not change, but allow more time for prepping and grilling.

Q: Can I prepare this the night before?
A: Absolutely. Marinate the chicken up to 6 hours ahead and make the sauce the night before. Bring chicken to room temperature 20 minutes before grilling for even cooking.

Q: How long does this keep in the fridge?
A: Cooked chicken and sauce keep up to 3–4 days refrigerated in airtight containers. Freeze cooked chicken for up to 3 months.

Q: What peppers can I use if I can’t find aji amarillo?
A: Use aji amarillo paste if available. If not, substitute with 1 tsp (2 g) smoked paprika plus 1/2 tsp (2 g) cayenne for color and heat, or use mild amarillo pepper purée if you can source it.

Q: Is this safe to feed children?
A: Reduce or omit jalapeño and aji amarillo to lower heat. Always ensure chicken reaches 74°C (165°F) for safety.

Conclusion

If you want another tested version with a slightly different creamy profile, see this Peruvian Chicken with Green Sauce from Platings + Pairings for inspiration. For a richer, more rustic take and plating ideas, check Half Baked Harvest’s Peruvian Chicken with Creamy Green Sauce.

Enjoy the bright sauce and smoky chicken. Share it with friends or keep it for a satisfying weeknight dinner.

Peruvian Grilled Chicken with Creamy Green Sauce

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Author: angela
Total Time: 110 minutes
Yield: 4 servings
Diet: Gluten-Free

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Description

Smoky, tangy, and bright Peruvian grilled chicken served with a creamy, herby sauce. Perfect for weeknights or entertaining guests.

Ingredients

Whole chicken, 1.6–1.8 kg (3.5–4 lb), spatchcocked
Olive oil, 60 ml (1/4 cup)
Garlic, 4 cloves (about 12 g), pressed or minced
Ground cumin, 1 tsp (2 g)
Smoked paprika, 1 tsp (2 g)
Soy sauce, 15 ml (1 tbsp)
Lime juice, 45 ml (3 tbsp)
Salt, 2 tsp (10 g)
Black pepper, 1/2 tsp (1 g)
Fresh cilantro, 40 g (1 packed cup)
Fresh parsley, 15 g (1/4 cup)
Jalapeño or serrano, 1 small (15–20 g), seeds removed
Aji amarillo paste, 15–30 g (1–2 tbsp), optional
Mayonnaise, 120 g (1/2 cup)
Olive oil, 30 ml (2 tbsp)
Lime juice, 15 ml (1 tbsp)

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Instructions

Spatchcock the chicken by trimming excess fat and removing the backbone. Press the breastbone flat.
Make the marinade by whisking together olive oil, lime juice, minced garlic, soy sauce, cumin, smoked paprika, salt, and black pepper. Coat the chicken and refrigerate for 1 hour.
Preheat the grill for two-zone cooking to medium-high heat (about 230–260°C / 450–500°F).
Sear the chicken skin-side down over direct heat for 4-5 minutes until browned.
Finish cooking the chicken over indirect heat, skin-side up, until an instant-read thermometer reads 74°C (165°F), about 15-20 minutes.
Rest the chicken for 8-10 minutes before carving.
Make the creamy green sauce by blending cilantro, parsley, jalapeño, aji amarillo paste (if using), mayonnaise, lime juice, olive oil, and salt until smooth.