Peruvian Grilled Chicken with Creamy Green Sauce

Peruvian cuisine is a vibrant fusion of flavors, blending indigenous ingredients with global influences from Spain, Africa, China, and Japan. One of its most beloved dishes is Pollo a la Brasa, or Peruvian grilled chicken, which is known for its smoky, spice-packed marinade and irresistibly crispy skin. While this dish is traditionally roasted over an open flame, this recipe adapts it for grilling at home, giving you that same bold flavor without the need for a rotisserie.

The real magic, however, lies in the creamy green sauce—a zesty, herbaceous condiment that adds a bright contrast to the smoky, charred chicken. With its blend of fresh cilantro, creamy elements, and just the right amount of heat, it’s the kind of sauce you’ll want to put on everything.

Whether you’re hosting a backyard barbecue, looking for a flavorful weeknight meal, or simply craving something new, this Peruvian-inspired grilled chicken is sure to impress.

Why You’ll Love This Recipe

• Big, bold flavors – The marinade infuses the chicken with deep, smoky, and slightly spicy flavors.
• Easy to make – No special equipment is required—just a grill and some basic pantry ingredients.
• Perfectly juicy – Thanks to a well-balanced marinade, the chicken stays tender and juicy while grilling.
• That sauce! – The creamy green sauce is a game-changer, elevating the dish with fresh, tangy, and slightly spicy notes.

Ingredients You’ll Need

For the Chicken:

• 1 whole chicken (spatchcocked or cut into pieces)
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 tablespoons white vinegar
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground coriander
• ½ teaspoon chili powder

For the Creamy Green Sauce:

• 1 cup fresh cilantro (packed)
• ½ cup mayonnaise
• ¼ cup Greek yogurt
• 2 tablespoons lime juice
• 2 cloves garlic
• 1 jalapeño (seeded for less heat)
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 2 tablespoons olive oil

How to Make Peruvian Grilled Chicken

Step 1: Prepare the Marinade

In a small bowl, whisk together the olive oil, soy sauce, lime juice, white vinegar, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, coriander, and chili powder. The marinade should be thick and aromatic, packed with deep, earthy flavors.

Step 2: Marinate the Chicken

Pat the chicken dry with paper towels to ensure the marinade sticks well. Place the chicken in a large bowl or a zip-top bag and pour the marinade over it, making sure every piece is well coated. For the best flavor, marinate for at least 4 hours, but overnight is even better.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat (about 400°F). If using charcoal, aim for an even heat distribution with a cooler zone for indirect cooking. Lightly oil the grates to prevent sticking.

Step 4: Grill the Chicken

Place the chicken skin-side down on the grill. Cook for 5-7 minutes per side, then move it to indirect heat, close the lid, and let it cook for another 30-40 minutes or until the internal temperature reaches 165°F in the thickest part of the meat. If using pieces instead of a whole chicken, they will cook faster.

Step 5: Make the Creamy Green Sauce

While the chicken is grilling, blend all the sauce ingredients in a food processor or blender until smooth. Taste and adjust seasoning if needed. If you like extra heat, leave the seeds in the jalapeño or add a pinch of cayenne.

Step 6: Rest and Serve

Once cooked, let the chicken rest for 5-10 minutes before slicing to keep it juicy. Serve with the creamy green sauce drizzled on top or on the side for dipping.

Helpful Tips

• Spatchcock the chicken – Removing the backbone helps the chicken cook evenly and quickly on the grill.
• Don’t rush the marinade – The longer the chicken marinates, the deeper the flavors will be. Overnight is ideal.
• Use a thermometer – This ensures perfectly cooked chicken without overcooking or drying it out.
• Adjust the heat – If you prefer a milder sauce, remove the jalapeño seeds or substitute it with a milder pepper.

Recipe Details

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 40 minutes
• Total Time: 50 minutes (plus marinating)
• Yield: 4-6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Peruvian
• Diet: Gluten-Free

Notes

• If you don’t have a grill, you can roast the chicken in the oven at 425°F for about 45-50 minutes.
• Leftover sauce can be stored in an airtight container in the fridge for up to 4 days. It’s great on tacos, sandwiches, or even roasted veggies!

Nutrition Information (Per Serving)

Calories: 420
Protein: 38g
Carbohydrates: 4g
Fat: 28g
Fiber: 1g
Sodium: 720mg

Frequently Asked Questions

Can I use chicken breasts or thighs instead of a whole chicken?

Absolutely! Bone-in, skin-on pieces work best for flavor and moisture retention, but boneless cuts can be used as well. Adjust the cooking time accordingly.

What can I serve with Peruvian grilled chicken?

This dish pairs wonderfully with rice, grilled vegetables, roasted potatoes, or a fresh salad. A side of fried plantains or yuca fries adds an authentic touch.

How spicy is the green sauce?

The jalapeño gives it a mild kick, but you can make it spicier by leaving in the seeds or adding extra chili. If you want it milder, remove the seeds or swap in a bell pepper.

Can I make this ahead of time?

Yes! Marinate the chicken up to 24 hours in advance and keep it refrigerated. The green sauce can also be made a day ahead and stored in the fridge.

How do I store leftovers?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the oven to maintain the crispy texture.

Related Recipes

If you loved this Peruvian grilled chicken, try these other flavorful dishes:

• Sizzling Skillet Steak Fajitas (Low Carb & Keto-Friendly)
• One Skillet Coconut Lime Chicken
• Hawaiian Chicken with Coconut Rice
• Juicy Stuffed Chicken Breast – Cheesy, Flavorful & Oh-So Delicious!

Conclusion

Peruvian grilled chicken with creamy green sauce is a dish bursting with bold flavors, tender meat, and a sauce that you’ll want to drizzle on everything. Whether you’re making it for a casual weeknight dinner or a summer cookout, it’s a guaranteed crowd-pleaser. Fire up the grill and enjoy this delicious, flavor-packed meal with friends and family!

Print