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Peruvian Grilled Chicken with Green Sauce

Peruvian grilled chicken with green sauce features smoky char-grilled thighs marinated in garlic, lime, and cumin, then topped with a creamy aji verde-style cilantro jalapeño sauce. Expect juicy, grill-marked chicken with a bright, tangy green sauce you can drizzle or dip.
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Prep Time 20 minutes
Cook Time 16 minutes
marinating 1 hour
Total Time 1 hour 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American, Peruvian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 4 boneless, skinless chicken thighs
  • 4 clove garlic, minced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Salt and pepper, to taste
Green sauce
  • 1 cup fresh cilantro
  • 1 jalapeño, seeded
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp white vinegar
  • 1 clove garlic
  • 1 Salt and pepper, to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together the garlic, lime juice, olive oil, smoked paprika, cumin, oregano, salt, and pepper in a bowl until evenly combined.
  2. Rub the marinade over the chicken thighs to fully coat, then pack the chicken so it sits in the marinade.
Marinate
  1. Cover and refrigerate the chicken to marinate for at least 1 hour, up to overnight (aim for a full 1 hour minimum for best flavor).
Grill the chicken
  1. Preheat the grill to medium-high heat, then oil the grates lightly to prevent sticking.
  2. Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F, with clear grill marks developing as it cooks.
Blend the green sauce
  1. While the chicken grills, blend the cilantro, jalapeño, mayonnaise, lime juice, vinegar, and garlic until smooth and thick, scraping down as needed for an even green texture.
  2. Season the green sauce with salt and pepper to taste until the flavor balances bright lime with a creamy, tangy finish.
Serve
  1. Slice the grilled chicken and serve drizzled with green sauce, with extra on the side for dipping.

Notes

For the creamiest, brightest green sauce, blend until fully smooth and taste after blending before adding salt/pepper. Refrigerate leftovers in an airtight container up to 3 days; freeze the chicken only (up to 2 months) and add sauce fresh after thawing for best texture. To make it lighter, swap mayonnaise for Greek yogurt or light mayo while still blending to a smooth sauce.