Peruvian Grilled Chicken with Green Sauce
This recipe for Peruvian Grilled Chicken is exactly what you want to be cooking all summer long. Marinated chicken thighs get kissed by smoky grill marks, then served with a spicy, tangy, creamy green sauce that you'll want to put on everything.
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This is one of my favorite meals to make at home on the grill. It's light yet full of bold flavor, and the chicken always turns out juicy with crispy edges. The aji verde sauce is the perfect match.
We ate this dish countless times in Peru, where pollo alla brasa is a staple in Peruvian restaurants, and now love making my version on my home grill.
You can prepare this Peruvian chicken recipe with boneless chicken thighs, bone-in chicken parts or even a whole chicken cut into pieces. While chicken breasts can work, bone-in, skin-on options will always deliver more flavor.
The longer you let the chicken marinate, the more complex the flavor will be, so it's a good idea to plan ahead.
What is Peruvian Grilled Chicken?
Peruvian grilled chicken, also known as pollo alla brasa, is a classic of Peruvian cuisine. Traditionally cooked over charcoal, it's marinated in a mix of spices, citrus, and ají peppers that give it smoky flavors and a vibrant color.
The chicken cooks until the skin side is crisp and the inside reaches the right internal temperature. It's served with a variety of sauces, including ketchup, hot sauce, mayo and spicy green sauce recipe called ají verde, which is my favorite.
This style of cooking has become one of Peru's most beloved traditional recipes, earning rave reviews from both locals and visitors alike! Ceviche tends to get all the attention when it comes to Peruvian cooking, but I think this dish is the real star.
Our version doesn't follow a traditional recipe and it has been adapted for American home cooks, but it still delivers the smoky, herbaceous flavors that make Peruvian rotisserie chicken so special.
Want more chicken recipes? Try my crispy chicken parmesan, this herb butter whole roasted chicken with herbs, or a rustic Roman chicken cacciatore.
Why This Recipe Works
- A flavorful Peruvian chicken marinade infuses the meat with tons of flavor.
- Chicken cooks quickly on the grill, locking in juicy texture with smoky flavors.
- The creamy green sauce blends cilantro, jalapeño and mayonnaise and pairs perfectly with grilled chicken.
- Flexible enough to use whatever type of chicken cuts you prefer.
Ingredient Notes
Chicken - Boneless or bone in chicken thighs work best, but you can also use chicken breasts, bone-in chicken parts like legs or wings. Pat dry with paper towels before marinating.
Jalapeño - This is the fresh chile used for our Peruvian green sauce. While not as traditional as aji amarillo peppers and aji panca, it adds heat and bright flavor without overpowering and it's easier to source. Remove the seeds for a milder sauce or keep them for more spice. Serrano pepper can be used in place of jalapeño if you want more heat.
Cilantro - Fresh cilantro is essential for the green sauce recipe. Rough chop the leaves before blending for the best texture.
Mayonnaise - Mayonnaise makes the sauce creamy, but sour cream can be added for a tangier version. Either way, you'll get a creamy sauce that balances the heat.
Garlic cloves - Use fresh garlic cloves for the marinade and the sauce. Pre-minced garlic from grocery stores won't give the same punch.
Lime juice and vinegar - Fresh lime juice brings brightness, while a splash of red wine vinegar adds depth.
Kosher salt and black pepper - I use Diamond Crystal kosher salt, which is less salty than other brands. You may need to adjust to taste. Always grind black pepper fresh for the best results.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Gas grill
- Grill pan
- Mini food processor
- Immersion blender
- Instant-read thermometer
- Large cutting board
- Sharp kitchen shears
- Aluminum foil
How to Make Peruvian Style Grilled Chicken
- Add cumin, paprika, oregano, kosher salt, black pepper, garlic cloves, olive oil, lemon zest, and lemon juice to a gallon zip-top bag. Squish until combined, then add chicken. Toss to coat, press out all air, seal, and marinate in the refrigerator for at least 4 hours and up to 36 hours.
Pro Tip: For a more authentic version, add aji amarillo paste or aji panca to the marinade.
- Remove chicken from the fridge about 30 minutes before cooking. Preheat the gas grill to medium-high heat.
Pro Tip: If no grill is available, you can use a grill pan or roast the chicken in the oven. Place marinated pieces on a sheet pan and cook at 425°F until chicken cooks through. Broil briefly on the hot side of the oven to char the skin side.
- Make the herbaceous sauce by blending cilantro, jalapeño, garlic cloves, olive oil, fresh lime juice, kosher salt, mayonnaise, and optional sour cream. Use a mini food processor, high speed blender, or immersion blender. Adjust seasoning and refrigerate until serving.
- Remove chicken from the marinade without wiping it off. Grill over medium-high heat, turning occasionally, until charred in spots and an instant-read thermometer reads an internal temperature of 165°F, about 4-5 minutes per side.
- Cover grill loosely with aluminum foil and let chicken rest before serving.
- Serve with extra sauce for dipping.
Tips for Success
- Always bring chicken to room temperature before grilling for even cooking.
- Use the cooler side of the grill if flare-ups occur. Move the chicken back to the hot side of the grill for more char.
- For the most juicy results, rest the chicken breast side down on a large cutting board covered with aluminum foil after grilling.
- If you prefer a less spicy green sauce, remove the seeds from the jalapeño or serrano pepper.
Variations
- Swap sour cream for mayonnaise in the sauce for a tangier, lighter flavor.
- Try adding a little bit of Worcestershire sauce, soy sauce or even coconut aminos to the marinade, to deepen the flavor.
- Add ají amarillo paste for authentic Peruvian flavors.
- For a next level creamy green sauce, stir in some avocado before blending.
- Replace the green sauce for another Peruvian classic, huancaína sauce, made by blending aji amarillo paste, fresh cheese and a little bit of oil and milk.
How to Serve Peruvian Chicken
This makes a complete meal when served with sides.
Try these cheesy baked tomatoes, a classic Italian potato and green bean salad, hearty Spanish gigante bean salad or a tangy vinegar slaw.
A crisp salad dressing with fresh herbs is also a good idea alongside this dish!
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat on medium heat in the oven, covered with aluminum foil, until warmed through.
The sauce will keep for 2-3 days in the fridge. Avoid freezing, as the creamy sauce may separate.
FAQs
Use an instant-read thermometer. The internal temperature should reach 165°F, however usually you can remove it from the grill at 160°F and it will reach the correct temperature after carryover cooking.
Yes, arrange marinated boneless chicken thighs in a single layer and cook at 375°F. Adjust cooking time as needed until chicken cooks through.
Traditional recipes use ají amarillo peppers and wood-fired grills. This version adapts the flavors for home cooks using a gas grill or oven.
Yes, the green sauce can be blended a day in advance. Store covered in a small bowl or jar in the refrigerator until ready to use.
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Peruvian Style Chicken with Green Sauce
Ingredients
For the Chicken:
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 large lemon zest and juice
- 2 lbs boneless skinless chicken thighs
For the Green Sauce:
- 1 cup cilantro leaves and tender stems packed
- 1-2 jalapeño peppers cut into chunks (seeds removed for less heat)
- 1 garlic clove
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ⅓ cup mayonnaise
Instructions
- Add the cumin, paprika, oregano, salt, pepper, garlic, olive oil, lemon zest, and lemon juice to a gallon zip-top bag. Squish it around until combined, then add the chicken and toss to coat. Press out as much air as possible, seal, and refrigerate for at least 4 hours or up to 36 hours.
- About 30 minutes before cooking, take the chicken out of the fridge. Preheat a grill to medium-high heat.* (see note for alternatives)
- Remove the chicken thighs from the marinade, leaving any clinging bits on. Grill until cooked through and charred in spots, about 4-5 minutes per side. Transfer to a platter, cover loosely, and let rest for a few minutes before serving.
- Serve with the green sauce on the side.
Notes
- *If no grill is available, you can use a grill pan or roast the chicken in the oven. Place marinated pieces on a sheet pan and cook at 425°F until chicken cooks through. Broil briefly on the hot side of the oven to char the skin side.
- Always bring chicken to room temperature before grilling for even cooking.
- Use the cooler side of the grill if flare-ups occur. Move the chicken back to the hot side of the grill for more char.
- For the most juicy results, rest the chicken breast side down on a large cutting board covered with aluminum foil after grilling.
- If you prefer a less spicy green sauce, remove the seeds from the jalapeño or serrano pepper.
We made this entire dish last night and it was AMAZING! Thank you for sharing such a wonderful and easy to make meal.
Thank you for your comment, so glad you loved it!
I'll be making this for dinner tonight, but I'm questioning your cook time for the chicken. I have never seen chicken cook fully in less than 25 to 30 minutes, even small pieces.
Chicken can absolutely be cooked in less than 25-30 minutes, especially small pieces. That said, always feel free to adjust cooking times as you see fit. Hope you enjoyed the recipe!
This was such an easy recipe and PACKED full of flavor. So healthy as well. I prepped everything a few hours early, ran some errands then came home cooked it up and ready so fast and easy. My first recipe from your site!!! Cant wait to try them all now!!
What more do I want? Duh! You to make it and deliver it to me. Thanks. That’s all I want.