Let’s be real for a second—between Zoom meetings, school pickups, and wondering if anyone actually remembered to thaw something for dinner, the idea of cooking can feel… exhausting. But that’s exactly where this Peruvian Grilled Chicken swoops in like your culinary superhero. It’s bold, juicy, packed with spice, and yes—drenched in a tangy, addictive Creamy Green Sauce that you’ll probably want to drizzle on just about everything.
This dish takes me back to the first time I tried Peruvian flavors in a tiny, family-run restaurant during a trip to Chicago. The smoky chicken paired with the vibrant green sauce? Love at first bite. I came home, played with spices, made a few messes (okay, a lot of messes), and landed on this version that’s now a weeknight staple in our house.
Looking for inspiration? Try this easy and cozy chicken breast dinner idea.
Why You’ll Love This Peruvian Grilled Chicken
Because flavor. That’s the first reason. But also, this recipe checks every box for a busy woman who still wants to serve up something exciting:
- It’s marinated in spices that make your kitchen smell heavenly.
- The Creamy Green Sauce is a total game-changer.
- You can grill it, roast it, or throw it on a stovetop skillet—whatever’s easiest.
- It pairs with salad, rice, wraps, or even a side of sweet potato fries. Talk about versatility.
What You’ll Need (Yes, It’s All Easy to Find)
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 5 garlic cloves (peeled)
- 1/3 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Black pepper to taste
For the Creamy Green Sauce:
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 1 cup cilantro leaves
- 2 green onions (green tops only)
- 2 garlic cloves
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
Step-by-Step: How to Make Peruvian Grilled Chicken with Creamy Green Sauce
1. Marinate Like You Mean It
Toss your garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a generous crack of black pepper into a blender or food processor. Blend until smooth, then pour that flavor bomb all over your chicken thighs. Marinate for at least 1 hour, but if you can swing it, overnight is magic.
2. Grill Time
☝ Preheat your grill (or cast-iron skillet) to medium-high. Cook the chicken for about 5–7 minutes per side, until it’s charred in spots and cooked through. Rest it for a few minutes—because juicy chicken is happy chicken.
3. Make That Creamy Green Sauce
☝ In your blender, combine jalapeños, cilantro, green onions, garlic, mayo, yogurt, lime juice, salt, pepper, and olive oil. Blend until it’s smooth, creamy, and vibrantly green. Taste it. You’ll know why this is special.
4. Serve It Up
Slice the grilled chicken and drizzle (okay, slather) the Creamy Green Sauce over the top. Add some rice, tuck it in a wrap, or just eat it straight off the cutting board—no judgment here.
Don’t miss our comforting Easy Chicken Pasta Recipes no Cream for another family-favorite.
Tips for Making the Best Peruvian Grilled Chicken
- No grill? Use a grill pan or even bake the chicken at 425°F for about 25 minutes. Just finish it with a quick broil to crisp up the edges.
- Mild or Wild? Adjust the spice in the green sauce by using fewer jalapeños—or leave some seeds in if you’re feeling bold.
- Meal prep magic: This chicken is even better the next day. Slice it cold and toss in salads or wraps.
The Story Behind the Sauce
I’ll admit it—I used to be one of those “sauce on the side” people. That was until this Creamy Green Sauce came into my life. It’s creamy, spicy, tangy, fresh… basically everything your tastebuds want in one swipe.
It took me a few tries to get it just right. My first batch? Way too spicy. My second? Bland. But third time’s the charm, and now it’s the sauce we always keep a jar of in the fridge.
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Peruvian Grilled Chicken with Creamy Green Sauce: A Weeknight Dinner You’ll Crave Again
Juicy, spice-rubbed chicken grilled to perfection and topped with a creamy, vibrant green sauce you’ll want to put on everything. This weeknight hero dish brings bold Peruvian flavor without the fuss.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 5 garlic cloves (peeled)
- 1/3 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Black pepper to taste
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 1 cup cilantro leaves
- 2 green onions (green tops only)
- 2 garlic cloves
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
- In a blender or food processor, blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper until smooth. Pour over chicken thighs and marinate for at least 1 hour, preferably overnight.
- Preheat grill or skillet to medium-high heat. Cook chicken for 5–7 minutes per side until charred and cooked through. Let rest before slicing.
- In a blender, combine jalapeños, cilantro, green onions, garlic, mayo, yogurt, lime juice, salt, pepper, and olive oil. Blend until smooth and creamy.
- Slice the grilled chicken and generously drizzle the Creamy Green Sauce on top. Serve with rice, salad, in wraps, or however you like.
Notes
No grill? Bake the chicken at 425°F for about 25 minutes, then broil briefly for crisp edges. Adjust the green sauce heat to your liking by using fewer jalapeños or leaving some seeds. This chicken is perfect for meal prep—store leftovers for wraps or salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 860mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
Keywords: peruvian chicken, creamy green sauce, grilled chicken, weeknight dinner
FAQs about Peruvian Grilled Chicken with Creamy Green Sauce
Can I substitute chicken breasts for thighs?
Absolutely! Just make sure you don’t overcook them—they tend to dry out faster.
Is the green sauce super spicy?
It has a kick, but removing the seeds helps. You can always start with 1 or 2 jalapeños and taste as you go.
How long does the sauce last in the fridge?
About 3–4 days in a sealed container. But it rarely lasts that long around here!
Can I make this ahead of time?
Yes! The chicken can be marinated a day in advance, and the sauce actually gets better after a few hours in the fridge.
Can I make the sauce dairy-free?
You bet—just sub in more mayo for the Greek yogurt.
Discover great ideas like this Cheesy Mashed Potato Puffs for easy lunches or dinners.
You made it to the end, and that probably means you’re hungry—so what are you waiting for? This Peruvian Grilled Chicken is a flavor-packed, low-fuss dinner that feels anything but ordinary. And once you try that Creamy Green Sauce, well… you’ll be finding reasons to put it on everything.