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Peruvian Grilled Chicken with Green Sauce

Peruvian grilled chicken with green sauce—marinated in garlic, lime, soy, and warm spices, then grilled until charred and juicy. Finished with a jalapeño-cilantro green sauce that’s creamy, tangy, and smooth.
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Prep Time 25 minutes
Cook Time 12 minutes
minutes marinating 4 hours
Total Time 4 hours 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American, South American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 4 boneless chicken thighs Use skinless thighs for juiciness and quick grilling.
  • 4 clove garlic
  • 3 tbsp soy sauce
  • 3 tbsp lime juice
  • 2 tbsp oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
Green sauce
  • 2 jalapeños Seed and slice for controllable heat.
  • 1 bunch cilantro
  • 1 tbsp mayonnaise Adds richness and creaminess to the green sauce.
  • 1 tbsp plain Greek yogurt Keeps the sauce tangy while staying creamy.
  • 1 tbsp lime juice Add a splash during blending to loosen and brighten the sauce.

Equipment

  • 1 grill

Method
 

Make the chicken marinade
  1. Blend the garlic, soy sauce, lime juice, oil, cumin, paprika, and dried oregano into a marinade until evenly combined.
  2. Add the chicken thighs to the marinade, cover, and refrigerate for at least 4 hours or up to 24 hours.
Make the green sauce
  1. Blend the jalapeños, cilantro, mayonnaise, Greek yogurt, and a splash of lime juice until smooth, with a vivid green color.
Grill the chicken
  1. Preheat a grill to medium-high heat.
  2. Grill the chicken for 5 to 6 minutes per side until charred and cooked through, flipping once for even grill marks.
Serve
  1. Serve the grilled chicken drizzled with the green sauce right after grilling for best texture.

Notes

For deepest flavor, marinate overnight (up to 24 hours) and bring the chicken to a quick room-temperature rest while the grill preheats. Refrigerate leftovers in an airtight container up to 3 days; freeze the cooked chicken up to 2 months (sauce separately for best texture). For a lighter option, swap half the mayonnaise for more Greek yogurt to keep it creamy while reducing fat.