Vibrant Peruvian Grilled Chicken Sauce

Whenever I want something lively for dinner this bold Peruvian-style grilled chicken with a creamy green sauce totally hits the spot Friends always talk about its smoky taste and punchy sauce It feels like a sunny cookout every time I toss it on the grill

My family went wild for this at a birthday party Everyone wanted more of that sauce I save some to spread on sandwiches the next day because it’s just that tasty

Mouthwatering Ingredients

• Mayonnaise: gives the green sauce a rich creamy vibe Grab a good jar for best results
• Lime juice: brings out the sharpness and ties everything together Go for limes that feel heavy
• Kosher salt: gives you balanced flavor with big chunky grains
• Cilantro leaves: add a garden-fresh kick Snag bright green bundles with bouncy stems
• Garlic: chop it up fresh for max zing and aroma
• Sour cream: makes the sauce super smooth and a little tangy Always check the sell-by for freshness
• For the chicken
• Jalapenos: spice it up your way Add more or less and take out the seeds if you don’t want it too hot
• Smoked paprika: sneaks in that classic grilled flavor A Spanish one is extra nice
• Soy sauce: gives everything a deep, rich taste Go low-salt if you’d like
• Whole chicken: butterfly it or ask the butcher so it cooks evenly and stays juicy
• Black pepper: crank it fresh for gentle spice that pops
• Olive oil: helps flavor soak in and crisps up the skin Pick a strong extra virgin if you can
• Ground cumin: toss in warmth and a cozy earthy note Use freshly ground for extra punch
• Aji Amarillo paste: brings legit Peru flair and color You can use mild chili paste or paprika if that’s easier
• Salt and black pepper: fix the green sauce with more or less as you like Taste and tweak

Step-by-Step Directions

Sauce time:

While you’re grilling whiz cilantro, mayo, sour cream, lime, jalapenos, garlic, salt, and pepper in a blender Scrape the sides and taste to see if you want more salt or zing

Slice and chill:

When the chicken’s finished toss it on a clean plate cover loosely with foil and give it five minutes to stay juicy Then slice it up with a sharp knife

Slather and enjoy:

Lay out the pieces on plates or a big board with the green sauce Everybody gets to dip or dollop as much as they want

Get the grill hot:

Fire up your grill to pretty hot and oil the grates so chicken won’t stick Make sure the heat’s even to get that tasty char

Marinade magic:

Mix up olive oil, lime, soy, garlic, Aji Amarillo, cumin, paprika, salt, and pepper in a big bowl Whisk till smooth and thick enough to hug the chicken

Soak the chicken:

Coat your butterflied chicken in the sauce Getting under the skin is key Cover and pop in the fridge at least two hours—or all night for extra oomph

Grill it up:

Put chicken skin-side down over the heat and don’t move it for ten to fifteen minutes so it crisps Flip and keep grilling Watch out for flareups Move around if needed and cook till the thickest bit is at 165°F

I’m obsessed with this green sauce I toss it over grilled veggies or use it as dressing for salad too One summer my cousin slathered it on burgers and everyone wanted seconds at our cookout

Smart Storage Ideas

You can pop leftovers in the fridge for up to three days and they’ll stay good The sauce holds up about four days if you stash it in a jar and seal it tight Keep them apart so the chicken won’t get soggy When you reheat use a low-temp oven to keep things juicy

Easy Swaps

Out of Aji Amarillo? Use a splash of sriracha or a mix of paprika with chili paste If mayo’s not your thing swap in Greek yogurt Mix some parsley with cilantro for a softer herb vibe Boneless thighs are awesome too—just cut the cook time a bit

How to Serve

Grilled chicken goes perfectly with fresh corn and cucumber salad It’s awesome with roasted spuds, rice, or warm flatbread Want things lighter? Pile it over crisp greens and throw on some lime wedges

Backstory and Traditions

This chicken—Pollo a la Brasa—popped up in Peru in the 1900s and is still a popular street food today The marinade is packed with native spices and is all about that charred crispy skin The green sauce called Aji Verde is super fresh and kind of a family signature on every Peruvian table

Frequently Asked Cooking Questions

→ Which spices give Peruvian chicken its one-of-a-kind taste?

Those unforgettable flavors come from aji amarillo paste, cumin, garlic, and smoked paprika for a hit of tang, smoke, and just the right kick.

→ What works if I can’t get my hands on aji amarillo paste?

Try mixing in some chili paste—fresh or dried—or just toss in more smoked paprika to match that flavor punch.

→ How long is good for marinating the chicken?

You’ll want at least 2 hours in the marinade, but it gets even tastier if you let it hang overnight.

→ What makes that green sauce so thick and silky?

Mayonnaise and sour cream get whipped up with cilantro, jalapeños, and lime. That’s where the creamy magic happens.

→ Is the green sauce going to be hot?

Depends how many jalapeños you use—and if you leave the seeds in, it’ll definitely bring the heat.

→ Should the chicken chill before you dig in?

Letting it rest for about 5 minutes keeps those juices right where they should be. Totally worth it for juicy, tasty bites every time.