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Peruvian Grilled Chicken with Creamy Green Sauce

Peruvian grilled chicken with aji verde is marinated in garlic, lime, and warm spices, then grilled until charred and juicy. Serve it with a creamy jalapeno-cilantro green sauce blended smooth and ready to drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless chicken thighs
  • 4 garlic, minced
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 salt to taste
Aji verde sauce
  • 1 cup fresh cilantro
  • 1.5 jalapenos, seeded
  • 0.5 cup mayonnaise
  • 1 tbsp white vinegar
  • 1 garlic (for sauce)
  • 0.5 salt to taste

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk minced garlic, soy sauce, lime juice, olive oil, cumin, paprika, and dried oregano until combined, then coat the chicken evenly. Cover and marinate the chicken 8-24 hours in the fridge for deeper flavor and a more tender bite.
Blend the creamy green sauce
  1. Blend cilantro, jalapenos, mayonnaise, white vinegar, garlic (for sauce), and salt until smooth and jade-green. Taste and adjust salt as needed so the sauce is creamy but tangy.
Grill and serve
  1. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Wait until the grill is hot before cooking the chicken for good char.
  2. Grill chicken thighs 6-7 minutes per side until charred and cooked through. Aim for an even brown surface so the exterior holds together while staying juicy inside.
  3. Rest the grilled chicken 5 minutes before slicing to keep the juices in the meat. Slice against the grain if needed for a more tender bite.
  4. Serve with the creamy green sauce drizzled on top or on the side for dipping. Add extra sauce right before serving so it stays bright and thick.

Notes

For best results, keep the chicken covered while marinating and let it sit at cool fridge temperature—no quick thawing shortcuts. Store grilled chicken and sauce separately in airtight containers in the fridge up to 4 days; reheat chicken gently so it doesn’t dry out. Freezing is okay for the chicken only (up to 3 months), but the sauce may thin after thawing. If you want a lighter option, swap mayonnaise for plain Greek yogurt for a tangier, lower-fat green sauce.