When I first dove into the world of Peruvian cuisine, I was immediately captivated by the bold contrasts of smoky, spicy, tangy, and creamy all at once. This Grilled Chicken with Creamy Green Sauce isn’t just another backyard barbecue staple—it’s a celebration of flavors that dance in perfect harmony. The smoky char from the grill melds with the bright citrus notes of lime juice, while the garlic and earthy spices build a savory foundation that’s impossible to resist. Each bite feels like a fiesta on the palate, and I can’t help but smile every time I serve it to family and friends.
Marinating the butterflied chicken for a couple of hours (or overnight, if you can swing it) transforms mere poultry into something downright legendary. That waiting period builds anticipation—and trust me, the reward is worth every second. When you finally lay that chicken skin-side down on a hot grill, the sizzle sings a siren song that promises crisp skin and juicy meat. Paired with a zesty, herb-forward green sauce—thanks to vibrant cilantro and a kick from jalapeños—this dish strikes the perfect balance between comforting and adventurous.
Beyond the flavor fireworks, this recipe fits snugly into your weekly meal rotation. It’s an intermediate-level dish that takes around two hours for marination, thirty minutes on the grill, and a quick five-minute rest. Whether you’re planning a festive weekend lunch or a laid-back weekday dinner, you’ll find this chicken delivers impressive results with every bite. At roughly 450 calories per serving (based on four generous portions), it’s a satisfying main that feels indulgent yet balanced. So grab your apron, fire up that grill, and let’s embark on a culinary journey that brings the vibrant taste of Peru right to your own backyard.
KEY INGREDIENTS IN PERUVIAN GRILLED CHICKEN WITH CREAMY GREEN SAUCE
Before we fire up the grill, let’s talk about the heart and soul of this dish: the ingredients. Each component plays a unique role, contributing layers of flavor, texture, and color that transform simple chicken into something truly unforgettable. From the bright acidity in lime juice to the smoky depth of paprika, these elements come together in perfect harmony.
- Butterflied whole chicken: Serves as the centerpiece, allowing for even cooking and maximum skin crispiness when grilled.
- Olive oil: Helps the marinade cling to the chicken and promotes a golden-brown sear on the grill.
- Lime juice: Adds a refreshing tang that tenderizes the meat and brightens the overall flavor.
- Soy sauce: Contributes umami depth and a subtle saltiness that balances the citrus notes.
- Garlic: Infuses the chicken with aromatic warmth and foundational savory notes.
- Aji Amarillo paste: Provides authentic Peruvian heat and a fruity chili aroma; paprika can stand in if needed.
- Ground cumin: Offers earthy, nutty undertones that layer seamlessly with the other spices.
- Smoked paprika: Delivers a gentle smokiness that enhances the char flavors from the grill.
- Kosher salt: Ensures proper seasoning throughout, drawing out moisture for a juicier bite.
- Black pepper: Lends a mild heat and sharp finish to the marinade’s profile.
For the Creamy Green Sauce:
- Fresh cilantro leaves: The herbaceous star of the sauce, delivering vivid color and bright flavor.
- Mayonnaise: Forms a rich, creamy base that carries the herbs and spices.
- Sour cream: Adds tangy creaminess and smooths out the heat from the jalapeños.
- Lime juice: Introduces zesty acidity that keeps the sauce vibrant and balanced.
- Jalapeños: Seeded for milder spice or left intact for extra kick—your call!
- Garlic: Boosts the savory backbone of the sauce.
- Salt: Heightens all the flavors for a well-rounded dip.
- Black pepper: Provides a whisper of heat and complexity.
HOW TO MAKE PERUVIAN GRILLED CHICKEN WITH CREAMY GREEN SAUCE
Let’s roll up our sleeves and dive into the step-by-step process that turns these vibrant ingredients into a show-stopping meal. Follow each instruction carefully to achieve that picture-perfect balance of smoky, spicy, tangy, and creamy goodness.
1. In a large bowl, combine olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste, ground cumin, smoked paprika, kosher salt, and black pepper. Use a whisk or fork to mix thoroughly until you have a smooth, well-emulsified marinade that’s bursting with color and aroma.
2. Rub the marinade generously all over the butterflied chicken, making sure to get into every nook and cranny. Place the chicken in a resealable bag or covered dish and chill in the refrigerator for at least 2 hours, or for optimal flavor infusion, let it marinate overnight.
3. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking and to achieve those coveted grill marks.
4. Once the grill is hot, lay the chicken skin-side down and cook for 10–15 minutes without disturbing it, allowing the skin to crisp beautifully. Flip the chicken and grill the other side until the internal temperature reaches 165°F (75°C).
5. While the chicken grills, prepare the creamy green sauce. In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream, lime juice, jalapeños, garlic, salt, and black pepper. Blend until the mixture is smooth and velvety, adjusting texture with a splash of water if needed.
6. Remove the chicken from the grill and let it rest for 5 minutes on a cutting board to allow juices to redistribute.
7. Carve the chicken into pieces and serve alongside the creamy green sauce for dipping. Dig in and enjoy every vibrant, delicious bite!
SERVING SUGGESTIONS FOR PERUVIAN GRILLED CHICKEN WITH CREAMY GREEN SAUCE
Bringing this Peruvian masterpiece to the table is half the fun! Whether you’re hosting a casual get-together or simply craving a flavorful weeknight dinner, these serving ideas will ensure every bite shines. You can keep things simple or elevate the experience with complementary sides and garnishes that celebrate the dish’s bright, bold character.
- Serve with coconut rice for a subtly sweet, fragrant base that soaks up every drop of sauce. Fluff the rice and stir in a hint of lime zest for extra zing.
- Pair with a crisp green salad tossed in a light vinaigrette. Fresh greens like arugula or spinach provide a peppery contrast to the rich chicken and creamy sauce.
- Offer toasted flatbreads or warm tortillas on the side. Guests can create mini chicken wraps, layering meat, sauce, and fresh cilantro leaves for handheld perfection.
- Complement with grilled vegetables—think bell peppers, zucchini, and red onions. The charred sweetness of the veggies echoes the smokiness of the chicken and adds color to your plate.
HOW TO STORE PERUVIAN GRILLED CHICKEN WITH CREAMY GREEN SAUCE
Proper storage ensures you can savor the vibrant flavors of this dish for days to come. Whether you’ve got leftovers or you’re meal prepping for the week ahead, follow these guidelines to keep everything tasting fresh and bright.
- Refrigerate promptly: After the chicken rests, slice and transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Keep sauce separate: Storing the creamy green sauce in its own sealed jar or container prevents it from thinning out the chicken and keeps the flavors distinct. It will stay vibrant in the fridge for up to 5 days.
- Freeze for longer: If you want to extend the shelf life, flash-freeze the chicken pieces on a baking sheet, then transfer to a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Warm leftover chicken in a low oven (around 300°F) or in a skillet over medium-low heat to preserve juiciness. Stir the sauce to reincorporate any separated oils before serving.
CONCLUSION
This Peruvian Grilled Chicken with Creamy Green Sauce recipe is your ticket to a flavor-packed adventure right at home. From the first moment you whisk together that vibrant marinade to the triumphant bites of juicy, smoky chicken dipped into herby green sauce, every step feels like a celebration. The balance of citrusy brightness, bold spices, and cool creaminess creates a symphony of tastes that’s both comforting and exciting. Whether you’re an experienced home cook or just looking to broaden your culinary horizons, this intermediate-level dish is wonderfully approachable and endlessly rewarding.
Don’t let all that hard work go to waste—print this article, save it in your favorite recipe binder, or tuck it into your digital recipe box for easy reference. Below, you’ll find a helpful FAQ section (faq not included here) to troubleshoot common questions and elevate your results even further. If you give this recipe a whirl, I’d love to hear how it turned out: drop a comment, share your own twists, or ask any lingering questions. Your feedback and stories make this cooking journey so much richer. Happy grilling, and may every bite bring you a taste of Peruvian sunshine!
Peruvian Grilled Chicken with Creamy Green Sauce
Description
Experience the vibrant flavors of succulent grilled chicken marinated in a savory blend of spices and served with a creamy, zesty green sauce that elevates every bite.
Ingredients
Instructions
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In a large bowl, combine olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste, cumin, smoked paprika, salt, and black pepper. Mix well to create a marinade.
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Rub the marinade generously all over the butterflied chicken, making sure it's well-coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
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Preheat a grill to medium-high heat. Once hot, place the marinated chicken skin-side down on the grill.
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Grill the chicken for about 10-15 minutes per side, until the skin is crisp and the meat is cooked through. The internal temperature should reach 165°F (75°C).
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While the chicken is grilling, prepare the creamy green sauce. In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream, lime juice, jalapeños, garlic, salt, and black pepper. Blend until smooth and creamy.
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Remove the chicken from the grill and let it rest for 5 minutes before carving.
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Serve the grilled chicken with the creamy green sauce on the side for dipping. Enjoy!
Note
- Aji Amarillo paste is a traditional Peruvian ingredient; if unavailable, you can substitute with fresh or dried chili paste.
- The creamy green sauce also complements other grilled meats or as a dip for vegetables.
- For a spicier sauce, keep the seeds in the jalapenos or add more to taste.
- Resting the chicken after grilling allows the juices to redistribute, ensuring moist and flavorful meat.
