Juicy, spice-rubbed grilled chicken thighs or breasts served with a zesty, creamy jalapeño-cilantro green sauce. A bold and aromatic Peruvian-inspired dish perfect for weeknights or entertaining.

Why You’ll Love This Recipe

• Marinated chicken full of smoky, herby flavor

• Creamy, tangy green sauce that pairs with everything

• Ready in under an hour (plus marinade time)

• Can be grilled, roasted, or pan-seared

• Naturally gluten-free with easy dairy-free options

• The green sauce doubles as a dip, spread, or salad dressing

• Meal prep and freezer-friendly

• Impressive yet easy enough for beginners

• Customizable heat level

• Great served with rice, salad, or roasted veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• 2 lb boneless, skinless chicken thighs or breasts

• 3 garlic cloves, minced

• 2 tablespoons fresh lime juice

• 3 tablespoons olive oil

• 2 teaspoons ground cumin

• 2 teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: 1 teaspoon aji amarillo paste or chili flakes for extra heat

For the creamy green sauce:

• 2 jalapeños, seeds removed for milder heat

• 2 cups fresh cilantro leaves (light stems okay)

• 2 green onions, chopped

• 2 garlic cloves

• ½ cup mayonnaise

• ¼ cup Greek yogurt or sour cream (or use all mayo)

• Juice of 1 lime

• 2 tablespoons olive oil

• Salt and pepper, to taste

Directions

1. In a bowl, combine garlic, lime juice, olive oil, cumin, paprika, oregano, salt, pepper, and optional chili paste.

2. Add chicken and coat evenly in marinade. Cover and refrigerate at least 1 hour, or overnight.

3. To make the green sauce, blend all sauce ingredients in a food processor or blender until smooth. Taste and adjust seasoning. Chill until ready to serve.

4. Grill or roast chicken until cooked through (internal temp 165°F), about 5–7 minutes per side on a grill, or 25–30 minutes in a 425°F oven.

5. Let chicken rest, then slice. Serve with green sauce drizzled over or on the side.

Servings And Timing

• Servings: 4

• Prep Time: 15 minutes

• Marinate Time: 1 hour (or overnight)

• Cook Time: 20–30 minutes

• Total Time: ~1 hour 30 minutes

Variations

• Use bone-in chicken for more flavor

• Swap jalapeños with serrano peppers for more heat

• Use parsley or basil if you don’t like cilantro

• Make it dairy-free by using only mayo or a vegan version

• Add avocado to the sauce for extra creaminess

• Serve with cilantro rice, roasted potatoes, or a fresh salad

• Turn into tacos or grain bowls with toppings

• Try air-frying the chicken for a quick alternative

• Add a touch of honey to the sauce for a sweet contrast

• Use the sauce as a dip for fries or vegetables

Storage/Reheating

• Store chicken and sauce separately in airtight containers

• Chicken lasts up to 4 days in the fridge

• Green sauce keeps for 5–6 days refrigerated

• Reheat chicken in a skillet, oven, or air fryer for best texture

• Freeze cooked chicken for up to 2 months (sauce not recommended for freezing)

FAQs

What’s the best chicken cut to use?

Boneless thighs are ideal for juiciness, but breasts, drumsticks, or bone-in cuts also work well.

Can I make the sauce ahead?

Yes, it’s great made a day in advance and keeps well in the fridge.

How spicy is the green sauce?

It’s mildly spicy—remove jalapeño seeds for less heat, or use more for a kick.

Can I use a grill pan instead of a grill?

Absolutely. A grill pan or cast-iron skillet works well on the stovetop.

What does the marinade do?

It tenderizes and infuses the chicken with smoky, herby flavor—especially with longer marinating.

Can I make this dairy-free?

Yes—use all mayo or a plant-based alternative for the sauce.

What should I serve with it?

Serve with rice, roasted potatoes, salad, grilled veggies, or even as a sandwich filling.

Can I use dried herbs in the sauce?

Fresh herbs are best, but dried can be used in small amounts if fresh is unavailable.

Can I double the sauce for other uses?

Yes—it’s great on tacos, bowls, sandwiches, and more.

How do I store leftovers?

Keep leftovers chilled in the fridge and reheat chicken as needed; sauce should be kept in a separate container.

Conclusion

Peruvian Grilled Chicken with Creamy Green Sauce is a bold, satisfying dish that’s easy to prepare and packed with flavor. The spiced marinade brings depth to the chicken, while the jalapeño-cilantro sauce adds a creamy, tangy finish. Whether served for family dinner or at a cookout, this dish is a guaranteed crowd-pleaser.