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.

Peruvian Grilled Chicken – The Best 30-Minute Meal

Name: Peruvian Grilled Chicken with Creamy Green Sauce: A Weeknight Dinner You’ll Crave Again
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Peruvian
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

Ingredients

Scale

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.

Author: Hanna
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