Peruvian Grilled Chicken Sauce

This Peruvian Grilled Chicken with Creamy Green Sauce is the ultimate crowd-pleaser whenever I crave something bold and lively for dinner Guests always rave about its smoky char and vibrant tangy sauce and it never fails to remind me of summer cookouts with friends

After making this recipe for a family birthday everyone kept asking for more sauce I always keep a little extra for sandwiches the next day

Ingredients

• Whole chicken: butterfly it easily or have a butcher do it for even grilling and juicy results
• Olive oil: helps the marinade coat the chicken and promotes crisp skin choose a rich extra virgin oil
• Lime juice: adds acidity that tenderizes and brightens flavors select juicy limes that feel heavy for their size
• Soy sauce: provides umami richness opt for low sodium if watching salt intake
• Garlic: freshly minced for maximum aroma and punch
• Aji Amarillo paste: brings authentic heat and color if not available paprika or a mild chili paste works
• Ground cumin: delivers warmth and earthiness freshly ground for flavor
• Smoked paprika: adds smokiness and deep red color try Spanish paprika if possible
• Kosher salt: ensures even seasoning large crystals are ideal
• Freshly ground black pepper: gives the chicken a bright gentle spice
• For the creamy green sauce
• Cilantro leaves: pack in freshness and zing choose perky unbruised bunches
• Mayonnaise: creates a luscious creamy base use a high-quality brand for the best texture
• Sour cream: gives tang and smoothness check date for extra freshness
• Lime juice: enhances brightness and ties flavors together
• Jalapenos: adjust number for heat careful with seeds if sensitive to spice
• Garlic: intensifies flavor profile and adds bite
• Salt and black pepper: balance the sauce and lift the zestiness use to taste

Step-by-Step Instructions

Prepare the marinade:

In a large bowl blend olive oil lime juice soy sauce garlic Aji Amarillo paste cumin smoked paprika salt and black pepper Stir vigorously to create a uniform mixture that clings to the chicken

Marinate the chicken:

Place the butterflied chicken in the marinade making sure it is fully coated both in the crevices and under the skin Cover and refrigerate for at least two hours overnight is even better for richer flavor

Heat the grill:

Set your grill to medium high heat Clean the grates and oil lightly to prevent sticking Aim for an even hot surface to get a proper char

Grill the chicken:

Arrange the chicken skin side down on the grill Let cook undisturbed for about ten to fifteen minutes so the skin crisps Turn and grill the other side Monitor the heat and move chicken if flareups occur Grill until the internal temperature at the thickest part reads one hundred sixty five degrees Fahrenheit

Blend the green sauce:

While chicken cooks combine cilantro mayonnaise sour cream lime juice jalapenos garlic salt and black pepper in a blender or food processor Puree until smooth and vibrant Scrape down sides as needed Taste and adjust salt or pepper

Rest and carve:

Once cooked move the chicken to a clean platter and tent loosely with foil Rest five minutes to keep juices inside Carve into serving pieces with a sharp knife

Serve:

Transfer chicken to plates or a platter with the green sauce on the side Let everyone spoon or dip sauce as they like

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This creamy green sauce is so addictive I often use it on grilled vegetables and as a salad dressing too One summer my cousin used it as a burger condiment and it was a hit with everyone at our barbecue

Storage Tips

Leftover chicken keeps well covered in the refrigerator for up to three days The green sauce stays fresh in a sealed jar for about four days If storing together keep the sauce separate to prevent sogginess When reheating chicken use a low oven to maintain juiciness

Ingredient Substitutions

No Aji Amarillo Try a blend of paprika and a chili paste or even a touch of sriracha If you avoid mayo swap in Greek yogurt for the sauce Fresh parsley can fill in for cilantro or combine the two for a milder herby note Boneless chicken thighs also work beautifully just adjust grill time

Serving Suggestions

I love to pair this chicken with corn on the cob and a crisp cucumber salad It is right at home with steamed rice roasted potatoes or warm flatbreads For a lighter touch serve over mixed greens with extra lime wedges on the side

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Cultural and Historical Context

Known as Pollo a la Brasa this grilled chicken traces back to mid-century Peru where it became a staple in roadside rotisseries It is famed for its marinade full of indigenous Peruvian spices and its irresistible charred skin The green sauce or Aji Verde adds a fresh vibrant twist and is a point of pride at Peruvian family tables

Recipe FAQs

→ What spices give Peruvian grilled chicken its unique flavor?

Aji Amarillo paste, smoked paprika, cumin, and garlic contribute the signature smoky, tangy, and mildly spicy notes.

→ What can I use if I can't find Aji Amarillo paste?

You can substitute with a mix of fresh or dried chili paste or use extra smoked paprika for a similar depth.

→ How long should the chicken marinate for best taste?

Let the chicken marinate for at least 2 hours, but overnight marination provides the deepest flavor infusion.

→ What makes the green sauce so creamy?

Mayonnaise, sour cream, and fresh cilantro blended with lime and jalapeño create a rich, smooth texture.

→ Is the creamy green sauce spicy?

The spice level depends on the amount and type of jalapeños used; for more heat, keep the seeds when blending.

→ Do you need to let the chicken rest before serving?

Yes, resting for about 5 minutes redistributes juices, ensuring moist, flavorful meat in every bite.