This Peruvian chicken with green sauce brings together juicy, spice-rubbed grilled chicken and the most incredible creamy, tangy ají verde you've ever tasted. The chicken gets so tender from its marinade, and that bright green sauce with cilantro, lime, and a little kick from jalapeños? It's the kind of flavor that makes you want to lick the plate. I first tried this at a little Peruvian spot near my old apartment, and I've been recreating it at home ever since because it's honestly easier than you'd think.
The marinade does all the work while you go about your day, and the sauce comes together in minutes. If you're looking for more flavorful dinners that feel special but don't stress you out, try my Creamy Chicken Stroganoff Recipe or whip up some Louisiana Voodoo Fries Recipe on the side. This one pairs beautifully with crispy potatoes or Easy Gochujang Pasta Recipe if you want to mix things up.
Why You'll Love This Peruvian Chicken with Green Sauce
This Peruvian Chicken with Green Sauce feels fancy but comes together so easily. The marinade takes less than a minute to blend, and while the chicken sits in the fridge, you can make the sauce or get everything else ready. Grilling adds that smoky char that makes the chicken taste like it came from a Peruvian grill house.
The green sauce is where the magic happens. It's creamy from the mayo and cheese, bright from the lime and cilantro, and just spicy enough from the jalapeños. You'll want to put it on everything. The whole meal feels vibrant and exciting, but it's still simple enough for a weeknight if you marinate the Peruvian Chicken with Green Sauce the night before.
Jump to:
- Why You'll Love This Peruvian Chicken with Green Sauce
- Peruvian Chicken with Green Sauce Ingredients
- How to Make Peruvian Chicken with Green Sauce
- Substitutions and Variations
- Equipment For Peruvian Chicken with Green Sauce
- Storage Tips For Peruvian Chicken with Green Sauce
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Peruvian Chicken with Green Sauce
Peruvian Chicken with Green Sauce Ingredients
Here's everything you need to make this Peruvian Chicken with Green Sauce.
See Recipe Card Below This Post For ingtedient Quantites
For the Chicken Marinade:
Boneless skinless chicken thighs: Dark meat stays juicy and tender on the grill, and it soaks up the marinade beautifully. Thighs are more forgiving than breasts and won't dry out as easily.
Garlic: Adds a savory, aromatic base to the marinade. Fresh garlic gives the best flavor.
Low-sodium soy sauce: Brings depth and a little saltiness without overpowering the other spices. It also helps the chicken brown nicely on the grill.
Sesame oil: Adds a subtle nutty richness that complements the other flavors without taking over.
Smoked paprika: Gives the chicken a warm, smoky flavor that tastes like it's been grilling for hours.
Cumin: A key spice in Peruvian cooking, it adds earthiness and warmth.
Oregano: Brings a mild herby note that balances the bolder spices.
Honey: A touch of sweetness that helps the marinade caramelize on the grill and balances the salty soy sauce.
Lime juice: Adds brightness and a little tang that cuts through the richness of the chicken.
For the Green Sauce (Ají Verde):
Jalapeños: Provide a mild heat that you can control by removing the seeds. They give the sauce its signature kick.
Cilantro: The star of the green sauce, it adds fresh, bright, herby flavor. Use the leaves and tender stems.
Green onions: Add a mild onion flavor and a little extra color to the sauce.
Garlic: Brings sharpness and depth to the creamy sauce.
Mayonnaise: Creates the rich, creamy base that holds everything together.
Cojita cheese or parmesan cheese: Adds a salty, tangy flavor that makes the sauce taste complex and full. Parmesan works great if you can't find cojita.
Lime juice: Brightens the whole sauce and balances the richness of the mayo and cheese.
Salt and pepper: Season to taste. Start with a little and add more if needed.
How to Make Peruvian Chicken with Green Sauce
This Peruvian Chicken with Green Sauce comes together in easy steps, and most of the work is just letting the chicken marinate.
Prepare the Chicken Marinade: Add the garlic, soy sauce, sesame oil, smoked paprika, cumin, oregano, honey, and lime juice to your food processor. Pulse everything for about 30 seconds until it's smooth and well-blended. The marinade should look thick and fragrant.
Marinate the Chicken: Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and gently toss everything around so each piece gets coated. Pop it in the fridge and let it marinate for 1 to 2 hours. The longer it sits, the more flavor the chicken will absorb.
Grill the Chicken: When you're ready to cook, preheat your grill to 400°F. Lightly grease the grates with oil or a quick spray of nonstick cooking spray so the chicken doesn't stick. Grill the chicken thighs for 4 to 5 minutes per side, until the edges get nice and charred and the internal temperature hits 165°F. Let the chicken rest for about 5 minutes before slicing so the juices stay inside.
Make the Green Sauce: While the chicken rests, add the jalapeños, cilantro, green onions, garlic, mayonnaise, cheese, and lime juice to the food processor. Pulse for 30 seconds, scrape down the sides with a spatula, and pulse again until the sauce is smooth and creamy. Taste it and add salt and pepper as needed. If you want it spicier, leave a few jalapeño seeds in.
Serve: Slice the rested chicken into strips and arrange it on a platter. Serve the green sauce on the side in a small bowl. This is amazing with roasted potatoes, crispy fries, or even a simple side salad. Drizzle extra sauce over everything and enjoy.
Substitutions and Variations
Chicken: If you prefer white meat, you can use boneless skinless Peruvian Chicken with Green Sauce breasts instead, but keep an eye on the cooking time so they don't dry out. You can also use bone-in chicken pieces, just adjust the grilling time.
Cheese: Swap cojita or parmesan for feta if that's what you have. It'll give the sauce a slightly different flavor but still taste delicious.
Spice Level: For a milder sauce, remove all the jalapeño seeds or use just one jalapeño instead of two. For extra heat, leave some seeds in or add a pinch of cayenne pepper.
Dairy-Free: Use vegan mayo and skip the cheese, or replace it with nutritional yeast for a cheesy flavor without dairy.
Herb Swap: If you're not a cilantro fan, try parsley instead. The sauce won't taste exactly the same, but it'll still be fresh and delicious.
Equipment For Peruvian Chicken with Green Sauce
Food processor: Makes blending the marinade and the green sauce quick and easy. A blender works too if that's what you have.
Grill: Gives the chicken that smoky, charred flavor that makes this dish special. You can also use a grill pan on the stovetop if you don't have an outdoor grill.
Ziplock bag: Perfect for marinating the chicken. It keeps everything coated and makes cleanup easy.
Storage Tips For Peruvian Chicken with Green Sauce
Refrigerator: Store leftover Peruvian Chicken with Green Sauce separately in airtight containers. The chicken will keep for up to 3 days, and the sauce stays fresh for about 4 to 5 days.
Freezer: You can freeze the cooked chicken in a freezer-safe container for up to 2 months. The green sauce doesn't freeze well because of the mayo, so it's best to make it fresh.
Reheating: Warm the chicken in a skillet over medium heat or in the microwave until heated through. Add a little splash of water or chicken broth to keep it moist. Serve with fresh green sauce.
Serving Suggestions
This Peruvian Chicken with Green Sauce is incredibly versatile and pairs beautifully with so many sides.
Crispy Roasted Potatoes: Cut potatoes into wedges, toss them with olive oil, salt, and paprika, and roast until golden. The crispy edges are perfect for scooping up extra green sauce.
Homemade Fries: Classic and delicious. Make them thick-cut or shoestring style and serve them hot with the chicken and sauce on the side.
Simple Rice and Beans: A traditional pairing that soaks up all the flavors. Add a squeeze of lime over the rice for extra brightness.
Fresh Salad: A crisp salad with tomatoes, cucumbers, and a light vinaigrette balances the richness of the chicken and keeps the meal feeling fresh.
Expert Tips
Don't Skip the Marinating Time: The Peruvian Chicken with Green Sauce needs at least an hour to soak up all those flavors. If you can marinate it overnight, even better.
Room Temperature Chicken: Let the chicken sit out for about 15 minutes before grilling so it cooks more evenly.
Use a Meat Thermometer: Check that the internal temperature reaches 165°F. This ensures the chicken is perfectly cooked and still juicy.
Rest the Chicken: Letting the chicken rest for 5 minutes after grilling keeps all the juices inside instead of running out when you slice it.
Adjust the Sauce Consistency: If the green sauce is too thick, add a tablespoon of water or extra lime juice to thin it out. If it's too thin, add a little more mayo or cheese.
Grill Marks: Don't move the Peruvian Chicken with Green Sauce around too much on the grill. Let it sit for a few minutes on each side to get those beautiful char marks.
FAQ
What is the green sauce with Peruvian chicken?
The Peruvian Chicken with Green Sauce is called ají verde. It's a creamy, tangy sauce made with cilantro, jalapeños, garlic, lime juice, mayonnaise, and cheese. It's bright, flavorful, and slightly spicy, and it's a classic accompaniment to grilled chicken in Peruvian cuisine.
What is the name of the green Peruvian sauce?
The sauce is called ají verde, which translates to "green chili" in English. It's one of the most popular condiments in Peru and is served with everything from grilled meats to roasted potatoes. You'll find it at almost every Peruvian chicken restaurant.
What is special about Peruvian chicken?
Peruvian Chicken with Green Sauce is known for its bold, flavorful marinade that usually includes spices like cumin, paprika, garlic, and a touch of citrus. The chicken is often grilled or roasted until it's juicy and slightly charred, and it's always served with that incredible ají verde sauce. The combination of smoky, savory chicken and bright, tangy sauce is what makes it so special.
What is a Peruvian chicken dish called?
The most famous Peruvian chicken dish is called pollo a la brasa, which is rotisserie chicken marinated in spices and cooked over an open flame or in a special rotisserie oven. It's often served with fries and ají verde sauce. This grilled version is inspired by those same flavors but made easy for home cooking.
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Pairing
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Peruvian Chicken with Green Sauce
Equipment
- 1 Food processor Makes blending the marinade and the green sauce quick and easy. A blender works too if that's what you have.
- 1 Grill Gives the chicken that smoky, charred flavor that makes this dish special. You can also use a grill pan on the stovetop if you don't have an outdoor grill.
- 1 Ziplock bag Perfect for marinating the chicken. It keeps everything coated and makes cleanup easy.
Ingredients
For the Marinade:
- 2.2 lbs boneless skinless chicken thighs Provides a tender and juicy base for grilling
- 5 cloves garlic Aromatic base for the marinade
- ¼ cup low sodium soy sauce For umami and depth
- 2 tablespoon sesame oil Adds a rich, nutty flavor
- 1 teaspoon smoked paprika For a smoky touch
- 1 teaspoon cumin Earthy flavor
- 1 teaspoon oregano Herbaceous undertones
- 2.2 teaspoon honey Adds subtle sweetness
- ½ lime juiced (For a zesty tang)
For the Green Sauce:
- 2 jalapeños deseeded Provides heat without overwhelming
- ½ cup cilantro Freshness and herbal flavor
- ¼ cup green onions roughly chopped Sharp and savory
- 3 cloves garlic Enhances the flavor profile
- ½ cup mayonnaise Creamy base for the sauce
- ¼ cup cojita cheese or parmesan cheese Rich salty finish
- Juice of 1 lime Brightens the sauce
- Salt and pepper to taste Season to balance the flavors
Instructions
- In a food processor, combine garlic, soy sauce, sesame oil, paprika, cumin, oregano, honey, and lime juice. Pulse until smooth.
- Add the chicken thighs into a large ziplock bag. Pour the marinade over the chicken and seal the bag. Toss to coat thoroughly. Let marinate for 1-2 hours.
- Preheat your grill to 400°F and grease the grill with oil or nonstick spray.
- Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F. Rest on a cutting board for 5 minutes before slicing.
- To make the green sauce, add jalapeños, cilantro, green onions, garlic, mayonnaise, cojita cheese, lime juice, salt, and pepper to the food processor. Pulse for about 30 seconds, scrape down the sides, and pulse again until smooth.
- Serve the grilled chicken with the green sauce drizzled over the top.
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