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Peruvian Grilled Chicken with Green Sauce

Peruvian grilled chicken with green sauce featuring smoky, charred chicken thighs and a bright jalapeño-lime herby blend. The sauce is blended smooth with cilantro, jalapeños, garlic, and mayo for a creamy heat that cuts through every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: South American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 8 bone-in chicken thighs
  • 4 clove garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 salt and pepper, to taste
For the green sauce
  • 1 cup fresh cilantro
  • 2 jalapeños, seeded
  • 3 clove garlic cloves
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp olive oil

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together garlic, soy sauce, lime juice, cumin, paprika, olive oil, salt, and pepper, then rub over the chicken thighs. Refrigerate and marinate for at least 1 hour with the chicken at 40°F or below.
Grill and char
  1. Preheat a grill to medium-high heat, targeting about 375°F to 450°F. Arrange the chicken on the grill for direct heat.
  2. Grill the chicken thighs for 6–7 minutes per side, until charred and cooked through, flipping once halfway. Rest the chicken briefly off the heat before serving.
Make the green sauce
  1. Blend cilantro, jalapeños, garlic, mayonnaise, lime juice, and olive oil until smooth for a creamy green sauce. Taste and adjust for balance with a pinch of salt if needed.
Serve
  1. Serve the grilled chicken hot with the green sauce drizzled on top or on the side for dipping. Keep the sauce cool until serving for the best texture.

Notes

For the juiciest thighs, keep them in a single layer while marinating and pat dry slightly before grilling to promote char. Store leftover chicken and green sauce separately in airtight containers in the refrigerator for up to 3 days; reheat chicken gently so it doesn’t dry out. Freeze chicken (not the sauce) for up to 2 months. For a lighter option, swap mayonnaise with plain Greek yogurt for a tangy, creamy green sauce.