Name: Peruvian-Style Grilled Chicken With Green Sauce Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Peruvian
Ingredients: 3 whole jalapeño chiles, roughly chopped; 1 tablespoon (15 ml) ají amarillo pepper paste; 1 cup fresh cilantro leaves (1 ounce; 28 g); 2 medium cloves garlic; 1/2 cup (120 ml) mayonnaise; 1/4 cup (60 ml) sour cream; 2 teaspoons (10 ml) fresh juice from 1 lime; 1 teaspoon (5 ml) distilled white vinegar; 2 tablespoons (30 ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8 kg); 4 teaspoons (12 g) kosher salt; 2 tablespoons (18 g) ground cumin; 2 tablespoons (18 g) paprika; 1 teaspoon (3 g) freshly ground black pepper; 3 medium cloves garlic, minced (about 1 tablespoon); 2 tablespoons (30 ml) white vinegar; 2 tablespoons (30 ml) vegetable or canola oil

Jump to Recipe

If you’re looking to wow friends and family with a meal bursting with color, flavor, and just the right kick of heat, the Peruvian-Style Grilled Chicken With Green Sauce Recipe is your ticket to culinary stardom. This dish balances smoky, spiced chicken with a creamy, vibrant green sauce that’s packed with herbs and chiles. Every bite is juicy and bright, thanks to a vibrant marinade and zesty sauce. Whether you’re firing up the grill for a backyard cookout or just craving something new for dinner, this Peruvian classic promises excitement from the very first bite.

Peruvian-Style Grilled Chicken With Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Peruvian-Style Grilled Chicken With Green Sauce Recipe is in its balance of simple, accessible ingredients and dazzling flavors. Each component plays a special role—whether bringing a rich tang, smoky undertone, or that signature Peruvian brightness.

Jalapeño Chiles: Provide fresh green heat; remove seeds for less spice or keep them in for a pleasant kick.
Ají Amarillo Pepper Paste: Traditional Peruvian flavor—find it in Latin markets or swap with an extra jalapeño for a bold twist.
Fresh Cilantro Leaves: The herbaceous, vibrant soul of the green sauce, crucial for aroma and color.
Garlic: Used in both marinade and sauce to infuse depth and a savory, warm backbone.
Mayonnaise: Adds creamy richness and helps bind the sauce together.
Sour Cream: Brings tang and a luscious texture, making the sauce irresistibly silky.
Lime Juice: Brightens the sauce with acid, balancing spices and richness.
Distilled White Vinegar: A touch of sharpness to lift the flavors in both sauce and chicken marinade.
Extra-Virgin Olive Oil: Adds a smooth finish to the sauce and helps emulsify everything beautifully.
Kosher Salt & Freshly Ground Black Pepper: Seasoning essentials for bringing all flavors forward.
Whole Chicken: Butterflied for fast, even grilling and maximum juiciness.
Ground Cumin: Essential spice for that signature Peruvian aroma—earthy and warm.
Paprika: Adds smokiness and vivid color to the chicken.
Vegetable or Canola Oil: Helps carry flavors into the meat and ensures a crispy, well-seared skin.

How to Make Peruvian-Style Grilled Chicken With Green Sauce Recipe

Step 1: Make the Green Sauce

Start by blending together the jalapeños, ají amarillo, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar. Use a blender or food processor to get everything completely smooth. Once the mixture is well blended, slowly drizzle in the olive oil while the blender is running. This helps the sauce become lush and creamy. Don’t forget to season with salt and pepper to taste. Pour the sauce into a jar, seal it, and pop it in the fridge—this magical green sauce will thicken as it chills and the flavors will meld beautifully.

Step 2: Butterfly and Prep the Chicken

Place your whole chicken breast side down on a cutting board and, using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press down to flatten it out. For extra stability on the grill, run a metal or wooden skewer through the thighs and breasts. This helps keep the chicken flat so it cooks evenly and develops that irresistible crisp skin.

Step 3: Mix the Marinade

In a small bowl, combine the kosher salt, cumin, paprika, black pepper, minced garlic, white vinegar, and vegetable or canola oil. Use your fingers to mix and massage the marinade until it’s well combined and aromatic. Massage this mixture all over your chicken—don’t be shy! You want every nook and cranny covered so each bite is loaded with flavor.

Step 4: Grill the Chicken

Light up a chimney full of charcoal and let the coals turn ashy, then spread them out over half of your grill. (For gas grills, turn half the burners to high.) Set the grill grate in place and give it a few minutes to get nice and hot, then scrub it clean and oil it. Lay the chicken skin-side up on the cooler side of the grill, legs pointing toward the hotter coals. Cover and let it cook until an instant-read thermometer in the breast reaches 110°F (43°C). Then carefully flip the chicken, pressing it skin-side down over the hotter part of the grill. Keep an eye out so the skin gets beautifully crisp without burning. When you hit 145 to 150°F (63 to 66°C) in the thickest part of the breast, you’re nearly there. If the skin threatens to burn, move the chicken back to the cooler side, cover, and finish cooking gently.

Step 5: Rest, Carve, and Sauce

Lift your golden, aromatic chicken onto a clean cutting board and let it rest for 5 to 10 minutes. Resting is key—it keeps those juices locked in! Carve up your bird into satisfying pieces and serve with plenty of the chilled, Peruvian-Style Grilled Chicken With Green Sauce Recipe magic on the side. Every mouthful will be juicy, spicy, and bursting with Peruvian joy.

How to Serve Peruvian-Style Grilled Chicken With Green Sauce Recipe

Garnishes

Don’t underestimate the power of a great garnish! A shower of fresh cilantro leaves and some lime wedges not only make your platter pop with color, but they also give everyone an extra zap of freshness. Sprinkle a bit of flaky sea salt and even a few thinly sliced jalapeños if you love a bit of extra fire.

Side Dishes

This Peruvian-Style Grilled Chicken With Green Sauce Recipe loves friendly company on the plate. Think crispy golden potato wedges, fluffy white rice, or a tangy slaw laced with lime and cilantro. Sweet corn, fried yucca, or even a cool cucumber salad are all fantastic matches. The possibilities are endless—just let those vibrant Peruvian flavors lead the way!

Creative Ways to Present

Get playful with how you serve this dish! Serve the chicken on a wooden board, family-style, with the vivid green sauce swirled in a bowl and all the sides arranged around it. Or try portioning out sliced chicken breast pieces over individual plates, with a generous swoosh of sauce and a scatter of lime and herbs for a dinner party showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian-Style Grilled Chicken With Green Sauce Recipe keeps beautifully in the fridge. Store carved chicken in an airtight container and drizzle any leftover sauce into a separate jar. Both will taste even better the next day as the flavors continue to meld.

Freezing

If you want to save some for later, freeze the cooked, cooled chicken tightly wrapped for up to three months. The green sauce is best enjoyed fresh, as herbs and dairy don’t freeze as well, but you can make the chicken in advance and freeze it without worry.

Reheating

To reheat, place chicken pieces on a baking sheet, cover loosely with foil, and warm in a 325°F oven until hot. For the green sauce, simply give it a good stir as it comes to room temperature—or make a fresh batch in minutes. This way, you’ll have the full flavor impact every time.

FAQs

Can I make this recipe without a grill?

Absolutely! You can bake the butterflied chicken in your oven on a wire rack set over a sheet pan at 425°F, then finish it with a quick broil for crispy skin. You might not get the same smoky notes, but it’s still irresistible.

Is there a substitute for ají amarillo pepper paste?

If you can’t find ají amarillo paste, just substitute with more jalapeño or even a touch of yellow bell pepper for color. The flavor is a bit different, but you’ll still get that sunny, piquant kick.

How spicy is the green sauce?

It’s vivacious, but not overwhelming. You control the heat by removing some (or all) jalapeño seeds and adjusting the amount of ají amarillo. For a bolder sauce, add more chiles—taste as you go!

Can I marinate the chicken overnight?

Definitely! Marinating overnight gives the Peruvian-Style Grilled Chicken With Green Sauce Recipe even deeper flavor. Just keep the bird tightly wrapped to prevent the spices from drying out.

What’s the best way to carve the chicken?

Let the chicken rest, then slice off the legs and thighs, then cut each breast in half for the perfect serving size. Serve with plenty of sauce on the side for dipping and drizzling.

Final Thoughts

Few dishes are as crowd-pleasing as the Peruvian-Style Grilled Chicken With Green Sauce Recipe. Every time I make it, I’m reminded why it’s a staple in my kitchen: flavor-packed, wildly aromatic, and just as fun to make as it is to eat. Give it a try—you’ll fall in love at first bite!