Peruvian Chicken Sauce (Print Version)
Juicy grilled Peruvian chicken with bright, creamy green sauce loaded with herbs and a hit of tanginess for bold, easy dinners.
# Ingredients:
→ Marinade & Chicken
01 -
1.4–1.8 kg whole chicken, split open
02 -
30 ml extra-virgin olive oil
03 -
30 ml fresh-squeezed lime juice
04 -
15 ml soy sauce
05 -
4 garlic cloves, finely chopped
06 -
10 ml kosher salt
07 -
10 ml ground cumin
08 -
10 ml smoked paprika
09 -
15 ml Aji Amarillo paste or 10 ml regular paprika
10 -
5 ml ground black pepper
→ Zesty Green Sauce
11 -
packed 60 g cilantro leaves
12 -
120 ml mayo
13 -
120 ml sour cream
14 -
45 ml freshly squeezed lime juice
15 -
1 or 2 jalapeños, no seeds, chopped
16 -
2 garlic cloves, minced
17 -
2 ml black pepper
18 -
2 ml salt
# Steps:
01 -
Dump olive oil, lime juice, soy sauce, garlic, Aji Amarillo, cumin, smoked paprika, salt, and black pepper into a big bowl. Give it a good whisk until it all comes together.
02 -
Spread the marinade all over the chicken, rubbing it into every cranny. Pop a lid on and let it hang out in the fridge for at least 2 hours—overnight is even better if you’ve got time.
03 -
Crank your grill up to medium-high (200–230°C). Scrub the grates clean and give them a brush of oil so nothing sticks.
04 -
Set the marinated chicken, skin down, right over the hot grill. Grill each side for 10–15 minutes or until the skin's golden and the meat measures 75°C inside. Flip a few times so it chars up nice and even.
05 -
Toss cilantro, mayo, sour cream, lime juice, jalapeños, garlic, salt, and pepper into a blender or food processor. Blend the lot until it’s velvety smooth.
06 -
Set the grilled chicken on a cutting board and just leave it for 5 minutes so it stays juicy.
07 -
Cut up the chicken. Spoon over plenty of that creamy green sauce and serve straight away.
# Notes:
01 -
Aji Amarillo gives that classic taste—any chili paste will work if you can't find it.
02 -
Want it hotter? Save those jalapeño seeds or throw in an extra pepper.
03 -
Don’t skip the rest after grilling. That’s how chicken stays moist, not dry.
04 -
This green sauce is awesome with cooked meats or even as a veggie dip.