Name: Peruvian-Style Grilled Chicken With Green Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 3 whole jalapeño chiles, roughly chopped; 1 tablespoon (15 ml) ají amarillo pepper paste; 1 cup fresh cilantro leaves (1 ounce; 28 g); 2 medium cloves garlic; 1/2 cup (120 ml) mayonnaise; 1/4 cup (60 ml) sour cream; 2 teaspoons (10 ml) fresh juice from 1 lime; 1 teaspoon (5 ml) distilled white vinegar; 2 tablespoons (30 ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8 kg); 4 teaspoons (12 g) kosher salt; 2 tablespoons (18 g) ground cumin; 2 tablespoons (18 g) paprika; 1 teaspoon (3 g) freshly ground black pepper; 3 medium cloves garlic, minced (about 1 tablespoon); 2 tablespoons (30 ml) white vinegar; 2 tablespoons (30 ml) vegetable or canola oil

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Introduction

This Peruvian-style grilled chicken is bursting with flavor, featuring a vibrant green sauce that perfectly complements the smoky, juicy poultry. It’s a fantastic dish for summer barbecues or any time you crave something fresh and bold. The marinade and sauce bring together traditional South American ingredients for a truly memorable meal.

A white plate filled with two layers of grilled chicken thighs that have dark, charred grill marks and a shiny, caramelized orange-brown glaze, garnished with bright green cilantro leaves and scattered lime wedges with fresh, pale green flesh. On the right side of the plate, there is a small bowl filled with a smooth, creamy green dipping sauce with a black spoon inside. The plate is set on a white marbled surface, and part of another white bowl with lime wedges is visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Sauce:
3 whole jalapeño chiles, roughly chopped
1 tablespoon (15 ml) ají amarillo pepper paste
1 cup fresh cilantro leaves (1 ounce; 28 g)
2 medium cloves garlic
1/2 cup (120 ml) mayonnaise
1/4 cup (60 ml) sour cream
2 teaspoons (10 ml) fresh juice from 1 lime
1 teaspoon (5 ml) distilled white vinegar
2 tablespoons (30 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Chicken:
1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8 kg)
4 teaspoons (12 g) kosher salt
2 tablespoons (18 g) ground cumin
2 tablespoons (18 g) paprika
1 teaspoon (3 g) freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons (30 ml) white vinegar
2 tablespoons (30 ml) vegetable or canola oil

Instructions

Step 1: Prepare the sauce by combining jalapeños, ají amarillo paste, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in a blender. Blend on high until smooth, scraping down the sides as needed. Slowly drizzle in olive oil while blending. Season with salt and pepper to taste. Transfer to a sealed container and refrigerate until ready to serve.
Step 2: Prepare the chicken by patting it dry with paper towels. Place breast side down on a cutting board and use kitchen shears to remove the backbone by cutting along each side of it. Turn the chicken over and press down firmly on the breast to flatten it. For stability, run a metal or wooden skewer horizontally through the chicken, entering through one thigh, passing through both breast halves, and exiting through the other thigh. Tuck wing tips behind the back.
Step 3: Mix salt, cumin, paprika, black pepper, minced garlic, vinegar, and oil in a small bowl until well combined. Rub this mixture evenly over all surfaces of the chicken.
Step 4: Light a chimney full of charcoal and wait until covered with gray ash. Spread the coals evenly over half of the grill grate (or turn on half the burners if using a gas grill). Place the cooking grate and preheat the grill, cleaning and oiling the grate before cooking.
Step 5: Place the chicken skin side up on the cooler side of the grill with the legs facing the hotter side. Cover with vents open over the chicken and bottom vents open. Cook until an instant-read thermometer inserted into the thickest part of the breast reads 110°F (43°C).
Step 6: Flip the chicken skin side down onto the hotter side of the grill with the breasts facing the cooler side. Press down firmly with a wide spatula for good contact with the grate. Cover and cook until the breast reaches 145 to 150°F (63 to 66°C), about 10 minutes. If the chicken starts to burn before reaching this temperature, move it back to the cooler side and continue cooking.
Step 7: Transfer the cooked chicken to a cutting board and let it rest for 5 to 10 minutes. Carve and serve with the green sauce alongside.

Tips & Variations

If you can’t find ají amarillo paste, substitute with a mild yellow chili paste or increase the jalapeños slightly for heat.
For a spicier sauce, include some of the jalapeño seeds or add a pinch of cayenne pepper.
Butterflying the chicken ensures even cooking and crispier skin—don’t skip this step for the best results.
The green sauce can also be used as a dipping sauce for fries or grilled vegetables.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the green sauce refrigerated separately for up to 4 days. Reheat the chicken gently in the oven or microwave to retain moisture. Serve sauce cold or at room temperature for best flavor.

How to Serve

On a white plate, there are five pieces of grilled chicken thighs with dark charred grill marks, each topped with a thick dollop of bright green herb sauce. To the top right of the plate, there is a pile of golden, crispy French fries sprinkled with coarse salt. The plate rests on a white marbled surface with a bowl of green sauce in the background and lime halves nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use bone-in, skin-on chicken pieces. Adjust grilling times accordingly, typically 20–30 minutes depending on size, and follow the same seasoning and sauce steps.

What if I don’t have a grill?

You can roast the butterflied chicken in a hot oven (425°F/220°C) on a baking sheet until cooked through and skin is crispy, about 40-50 minutes. Finish with the sauce as usual.