Peruvian Grilled Chicken With Creamy Green Sauce Recipe

This Peruvian chicken recipe features tender grilled chicken marinated in garlic, lime, oregano, and cumin, resulting in a delicious charred exterior and juicy interior. Paired with a silky green sauce made from cilantro, jalapeno, and tangy dairy, this dish offers a vibrant fusion of zesty, aromatic flavors perfect for any occasion.

I’ve been working on a recipe for Peruvian Grilled Chicken With Creamy Green Sauce that parties me every time. I start with 2 lbs of chicken pieces, usually thighs and legs, and marinate them with 3 cloves garlic minced, 1/4 cup olive oil, and lime juice from 2 limes mixed with dried oregano, ground cumin, salt and pepper for a seriously savory kick.

Grilling the chicken gives it a smoky flavor while keeping it really juicy inside. For the sauce, I blend fresh cilantro leaves with 2 jalapeno peppers (seeded if you want less heat) and another 2 garlic cloves.

I then add 1/2 cup of mayonnaise, 1/4 cup sour cream or Greek yogurt and 1/4 cup olive oil, along with a bit more lime juice. This recipe is one of my favorites from Peruvian recipes and it’s a great option for a chicken dinner that’s both nutritious and full of flavor.

Why I Like this Recipe

I like this recipe because the marinade really infuses the chicken with insane flavor. The blend of garlic, lime juice, oregano and cumin gives the meat an amazing tanginess that makes every bite exciting.

I also love how the creamy green sauce adds a cool, spicy kick. Mixing cilantro, jalapeno, garlic, mayo and a bit of sour cream gives it a texture that’s both smooth and refreshing, and it balances out the smoky grilled chicken perfectly.

Another big reason is the simplicity of the recipe. Even though it sounds fancy, it’s super easy to make and doesn’t take long to cook. It makes it perfect for a busy day when I still want something delicious.

Lastly, I really enjoy the grilled flavor. The slight char on the chicken pieces gives it a real home-cooked vibe that reminds me of summer cookouts with friends.

Ingredients

• Chicken: A protein powerhouse that adds juiciness and hearty, satisfying flavor to the dish.
• Garlic: Provides antioxidant benefits and an aromatic punch that really intensifies the marinade.
• Lime Juice: Offers a bright, tangy sourness that perfectly cuts through the richness.
• Olive Oil: Packed with heart healthy fats, it smooths out the marinade and sauce textures.
• Cilantro: Infuses the dish with fresh, herbaceous notes and loads of vitamins naturally.
• Jalapeno: Introduces a gentle heat and extra vitamins, balancing the bold flavors.
• Mayonnaise: Adds a creamy element and rich texture, making every bite silky smooth.
• Sour Cream: Brings tang and creaminess, balancing spice with cool, satisfying richness.
• Cumin: Introduces a warm, earthy flavor that enhances the overall aroma perfectly.

Ingredient Quantities

• 2 lbs chicken pieces (thighs and legs work best)
• 3 cloves garlic, minced (for the marinade)
• 1/4 cup olive oil (for the marinade)
• Juice of 2 limes (about half for marinade, half for the sauce)
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup fresh cilantro leaves, roughly packed (remove thick stems)
• 2 jalapeno peppers, seeded if you want less heat
• 2 cloves garlic (for the creamy green sauce)
• 1/2 cup mayonnaise (for that creamy texture)
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup olive oil (for the sauce)
• Optional: 1-2 tbsp water to adjust the sauce consistency

How to Make this

1. In a large bowl, mix 3 minced garlic cloves, 1/4 cup olive oil, juice of one lime, 1 tsp dried oregano, 1 tsp ground cumin, salt, and pepper. Toss in the 2 lbs chicken pieces till they are well coated.

2. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes, longer if you have time.

3. Preheat your grill to a medium-high heat.

4. Place the marinated chicken directly on the grill and cook them about 5-6 minutes per side, or until the chicken has a nice char and is cooked through.

5. While the chicken cooks, prepare your creamy green sauce.

6. In a food processor, add 1 cup of fresh cilantro leaves (make sure to remove the thick stems), 2 seeded jalapeno peppers, and 2 garlic cloves.

7. Pour in 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), and the remaining lime juice.

8. Slowly add 1/4 cup olive oil while blending until the sauce is smooth. If it seems too thick, mix in 1-2 tbsp water to reach the desired consistency.

9. Taste the sauce and adjust salt and pepper if needed.

10. Once the chicken is done, serve it hot with a generous drizzle of the creamy green sauce on top, and enjoy!

Equipment Needed

1. A large bowl for mixing the marinade and marinating the chicken
2. Measuring cups and spoons for the olive oil, lime juice, and spices
3. A knife and cutting board for mincing garlic, chopping cilantro, and seeding jalapeno peppers
4. A grill to cook the chicken over medium-high heat
5. Tongs for flipping the chicken on the grill
6. A food processor for blending the creamy green sauce
7. A refrigerator to let the chicken marinate before grilling

FAQ

Peruvian Grilled Chicken With Creamy Green Sauce Recipe Substitutions and Variations

• Chicken pieces: If you dont have thighs or legs, try using boneless chicken breasts. They cook faster though so keep an eye on them.
• Cilantro: If you aren’t a fan of cilantro, you can substitute with fresh parsley for a similar green vibe.
• Mayonnaise: Instead of mayo, you could use additional Greek yogurt or sour cream to keep that creamy texture.
• Jalapeno peppers: If the heat is too much for you, swap them out for a milder serrano pepper or reduce the amount used.

Pro Tips

1. If you can, let the chicken marinate for longer than 30 minutes – it really boosts the flavor, even if you end up forgetting about it a bit.
2. Make sure your grill is properly preheated before you start cooking; a too-cold grill can make the chicken stick and lose that nice char.
3. When blending the sauce, pour in the olive oil slowly while blending. This way you can avoid a too-thick sauce and adjust as you go.
4. If you like extra heat, leave a few seeds in your jalapeno, but be careful – they can make the sauce really spicy if you aren’t prepared!