Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 3 lb chicken pieces; 4 cloves garlic minced; 3 tbsp soy sauce; 3 tbsp lime juice; 3 tbsp olive oil; 2 tsp paprika; 1 tsp cumin; Salt and black pepper to taste; 1 cup fresh cilantro; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 1 jalapeño; 1/4 cup red onion

If you’ve ever had dinner at a Peruvian restaurant, you know that Peruvian Grilled Chicken with Creamy Green Sauce is a dish that immediately stands out with its bold seasoning and balanced flavors and this version brings that same experience into your own kitchen while keeping the process approachable and structured from start to finish.

This Peruvian Grilled Chicken with Creamy Green Sauce recipe focuses on marinating the chicken thoroughly and pairing it with a smooth green sauce that blends herbs dairy and gentle heat and the result is a dish that works just as well for casual family dinners as it does for gatherings where you want something reliable yet impressive.

I like how Peruvian Grilled Chicken with Creamy Green Sauce can be prepared in stages because the marinade develops flavor over time and the sauce can be made ahead which makes the final cooking feel calm and controlled rather than rushed.

Ingredients

Here’s what I use for this recipe and you can always adjust based on what you have.

Chicken pieces: The main component that absorbs the marinade and grills evenly.
Garlic: Adds depth and sharp savory flavor to both chicken and sauce.
Soy sauce: Provides saltiness and umami for the marinade.
Lime juice: Balances richness and adds acidity.
Olive oil: Helps carry flavors and keeps the chicken moist.
Paprika: Adds color and mild warmth.
Cumin: Brings earthy depth to the seasoning.
Black pepper: Enhances overall flavor.
Salt: Balances the marinade and sauce.
Fresh cilantro: Forms the base flavor of the green sauce.
Greek yogurt or sour cream: Creates a creamy sauce texture.
Mayonnaise: Adds richness and stability to the sauce.
Jalapeño or chili pepper: Adds gentle heat to the sauce.
Red onion: Adds mild sharpness to the sauce.

Tools You’ll Need

Mixing bowls: Used for preparing the marinade and sauce.
Mortar and pestle or blender: Helps blend the green sauce smoothly.
Grill pan or outdoor grill: Cooks the chicken evenly and adds char.
Tongs: Makes flipping the chicken safe and controlled.
Measuring spoons and cups: Keeps seasoning balanced.

Instructions

Step 1: Prepare the Marinade

I start by combining garlic soy sauce lime juice olive oil paprika cumin salt and black pepper in a bowl and I mix everything until it forms a uniform marinade that coats evenly and smells well balanced.

Step 2: Marinate the Chicken

I place the chicken pieces in a large bowl and pour the marinade over them and I make sure every piece is fully coated and then I cover and refrigerate it so the flavors have time to absorb and develop properly.

Step 3: Make the Green Sauce

While the chicken marinates I add cilantro yogurt mayonnaise jalapeño garlic red onion salt and pepper to a blender and blend until smooth and creamy and I adjust seasoning gradually until the sauce tastes balanced and cohesive.

Step 4: Preheat the Grill

I preheat my grill or grill pan to medium heat and lightly oil the surface so the chicken cooks evenly without sticking and this step helps ensure a good sear.

Step 5: Grill the Chicken

I place the marinated chicken on the grill and cook it slowly turning occasionally so it cooks through evenly and develops charred marks without burning and I watch closely to keep the juices inside.

Step 6: Rest and Serve

Once cooked I remove the chicken from the grill and let it rest briefly so the juices redistribute and then I serve it with the green sauce drizzled or on the side.

Tips

I always let the chicken marinate for several hours if possible because it improves flavor penetration and when blending the sauce I add liquid slowly to control thickness and if I want less heat I remove the chili seeds before blending.

Ways to Serve

I usually serve Peruvian Grilled Chicken with Creamy Green Sauce alongside roasted potatoes rice or a fresh salad and for gatherings I slice the chicken and present it on a platter with sauce bowls so guests can serve themselves easily.

Storage Instructions

I store leftover chicken and sauce separately in airtight containers in the refrigerator and they keep well for several days and when reheating I warm the chicken gently and stir the sauce before serving to restore texture.

Frequently Asked Questions

Can I make Peruvian Grilled Chicken with Creamy Green Sauce ahead of time?

Yes the marinade and sauce can both be prepared in advance.

What cut of chicken works best for Peruvian Grilled Chicken with Creamy Green Sauce?

Bone in or boneless pieces both work as long as cooking time is adjusted.

Is the green sauce very spicy?

It has mild heat which can be adjusted by using less chili.

Can I cook this without a grill?

Yes a grill pan or oven works well with slight adjustments.

See You in the Kitchen

I hope you try this Peruvian Grilled Chicken with Creamy Green Sauce because it’s one of those recipes that feels dependable and adaptable and if you make it I’d love to hear how it turned out and don’t forget to save it for future meals or special occasions.

Happy Cooking!