Name: Peruvian Grilled Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 pieces boneless chicken breasts; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika ((smoked paprika works well)); to taste Salt and freshly ground black pepper; 1 cup fresh cilantro, packed ((stems ok for extra flavor)); 1 piece jalapeño, seeded ((leave seeds for more heat)); 1/2 cup mayonnaise ((Greek yogurt is a good swap)); 1/4 cup sour cream; 1 tablespoon lime juice ((freshly squeezed))

Jump to Recipe Print Recipe

I first made this Peruvian-style grilled chicken on a summer weekend when friends dropped by unexpectedly. The spice-scented marinade and that silky, bright green aji-style sauce turned an ordinary chicken breast into something lively and memorable. It’s quick enough for busy weeknights, celebratory enough for a backyard barbecue, and flexible for picky eaters who prefer a mild heat or no heat at all. If you like bold herb-forward sauces, you might also enjoy this creamy garlic sauce for grilled chicken bites that plays beautifully with charred meat.

Why you’ll love this dish

This Peruvian grilled chicken hits several sweet spots: it’s fast to marinate, budget-friendly, and loaded with bright, fresh flavor from cilantro and lime. The smoky paprika and cumin give the chicken a gentle earthy backbone while the creamy green sauce (think aji verde) adds tang, herbaceousness, and just enough kick from jalapeño. Make it for weeknight dinners, casual weekend grilling, or when you want a crowd-pleasing dish that looks and tastes like you put in more effort than you did.

“The sauce turned plain chicken into something I wanted to eat again the next day—fresh, tangy, and addictive.” — a satisfied dinner guest

The cooking process explained

Before you grill, you’ll do a short marinade that infuses the chicken with spice and oil. While the grill heats, you’ll blitz the creamy green sauce in a blender so it’s ready to spoon over the finished breasts. The whole flow is: marinate → grill → blend the sauce → rest and serve. Expect active time around 20 minutes (not counting the 30-minute marinade) and total time under an hour. This structure keeps the meat moist and the sauce vibrant.

What you’ll need

4 boneless chicken breasts
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika (smoked paprika works well)
Salt and freshly ground black pepper, to taste
1 cup fresh cilantro, packed (stems ok for extra flavor)
1 jalapeño, seeded (leave seeds if you like more heat)
1/2 cup mayonnaise
1/4 cup sour cream (Greek yogurt is a good swap)
1 tablespoon lime juice (freshly squeezed)

Notes and substitutions:

For a lighter sauce, substitute half the mayonnaise with plain yogurt.
Use bone-in chicken pieces instead of breasts; increase grill time and finish over indirect heat.
If you don’t have jalapeño, a small serrano or a pinch of cayenne will work.

I sometimes pair this with roasted sides—if you want ideas for a complete plate, check this roast chicken with creamy sauce, potatoes, and asparagus recipe for inspiration: roast chicken with creamy sauce, potatoes, and asparagus.

Step-by-step instructions

In a medium bowl, whisk together 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, and a generous pinch of salt and pepper.
Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Heat your grill to medium-high and oil the grates to prevent sticking. Remove chicken from the fridge and let it sit at room temperature for 10 minutes.
Grill the breasts 6–7 minutes per side, or until a meat thermometer reads 165°F (74°C) at the thickest part. Avoid flipping more than once.
While the chicken cooks, combine 1 cup cilantro, seeded jalapeño, 1/2 cup mayonnaise, 1/4 cup sour cream, and 1 tablespoon lime juice in a blender. Blend until smooth and bright green. Taste and adjust salt or lime.
Let grilled chicken rest 5 minutes. Slice and drizzle the creamy green sauce over the top, or serve it on the side for dipping.

Best ways to enjoy it

Serve this grilled chicken with simple Latin-inspired sides: coconut rice, charred corn on the cob, or a crisp cabbage slaw. For a lighter plate, slice the chicken over a salad of mixed greens, avocado, and cherry tomatoes. It also makes terrific tacos — shred or slice the meat and top with extra sauce, pickled onions, and crumbled queso fresco.

For pairing inspiration that leans into the garlic-cream side of things, try the flavor combinations used in this cajun shrimp and salmon with garlic cream sauce recipe when planning sides.

Storage and reheating tips

Refrigeration: Store leftover chicken and sauce separately in airtight containers for up to 3–4 days. Keeping them separate preserves texture and flavor.
Freezing: Cooked chicken can be frozen for up to 2 months; thaw overnight in the fridge before reheating. The creamy sauce doesn’t freeze well (it can separate), so freeze chicken without sauce.
Reheating: Reheat gently in a low oven (300°F / 150°C) until warmed through, or slice and warm briefly in a skillet with a splash of oil to keep it moist. If reheating in the microwave, cover and use short intervals to avoid drying.
Food safety: Always cool cooked chicken to room temperature for no more than 2 hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Pound thicker breasts to an even thickness so everything cooks uniformly.
If you’re short on time, a 15–20 minute marinade still adds flavor; the oil helps the spices disperse.
For extra char and flavor, finish the chicken over a hot flame for 30–60 seconds per side.
Adjust sauce heat by adding more or less jalapeño; remove seeds for milder heat.
Make the sauce ahead and chill — the flavors meld and taste even brighter after 30 minutes.

For a rich, creamy chorizo-inspired sauce idea to try on a night when you want a bolder twist, consider this chicken strips in creamy chorizo sauce approach.

Creative twists

Peruvian citrus kick: Add 1 teaspoon orange zest to the marinade for a subtle sweet-citrus layer.
Vegan option: Swap chicken for thick portobello caps or cauliflower steaks; use vegan mayo and yogurt for the sauce.
Smoky aji verde: Add a small piece of smoked poblano or 1/2 teaspoon liquid smoke to the sauce.
Grill basket: For a party, slice chicken thin and grill quickly on skewers or in a basket for bite-sized servings.

Common questions

Q: Can I make the sauce ahead of time?
A: Yes. Make the creamy green sauce up to 24 hours ahead and refrigerate. Give it a quick whisk before serving. If it firms in the fridge, let it sit at room temperature for 15 minutes or thin with a teaspoon of water or lime juice.

Q: What if I don’t have a grill?
A: Use a heavy skillet or grill pan on the stovetop over medium-high heat. Cook 5–6 minutes per side, watching for good color, then finish in a 375°F (190°C) oven if needed.

Q: How to reduce calories without losing flavor?
A: Substitute half the mayonnaise with plain Greek yogurt and use olive oil spray instead of oil in the marinade. Fresh herbs and spices provide most of the flavor, so you won’t lose much by lightening the sauce.

Q: Is this sauce the same as traditional Peruvian aji verde?
A: It’s inspired by aji verde but simplified. Authentic versions often include aji amarillo paste and sometimes cheese; this version uses common pantry ingredients to replicate the bright, creamy profile.

Conclusion

If you want a dependable, flavorful weeknight main that doubles as party food, this Peruvian grilled chicken with creamy green sauce is a smart choice. For a deeper dive into the classic aji verde and other Peruvian-inspired techniques, see this helpful write-up on Peruvian Chicken with Green Sauce (Aji Verde). For an alternate method and extra tips from a serious-test kitchen, consult the Peruvian-Style Grilled Chicken With Green Sauce Recipe on Serious Eats.