Peruvian Grilled Chicken with Creamy Green Sauce

Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 45 min
Cook time: 14 min
Total time: 57 min
Cuisine: Peruvian
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz / 170 g each); 2 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; Salt and freshly ground black pepper, to taste; 1 cup fresh cilantro leaves (packed); 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt; 1 tablespoon fresh lime juice; 1 jalapeño, seeded (or leave seeds for more heat); Salt to taste

There’s a moment when the aroma of charred spice and citrus hits the air — slightly smoky, warmly spiced, bright with lime and herb. That’s Peruvian grilled chicken: golden, juicy breasts kissed by a hot grill, paired with a lush, cooling aji verde that slides across the tongue like silk. Bite into it and you’ll find tender, slightly crisp edges giving way to moist, savory meat, while the sauce delivers an herbal, tangy, and gently spicy counterpoint. It’s the kind of recipe that feels celebratory but is utterly approachable — warm, nostalgic, and wildly satisfying.

This dish is perfect for weekend al fresco dinners, casual weeknight grilling, and gatherings where you want a show-stopping main without a fuss. It’s also an excellent recipe for meal prep — grill once, enjoy throughout the week, and use the vibrant green sauce to breathe life into lunches. Serve it at summer parties, family dinners, or anytime you need a bright, comforting dish that invites conversation.

At a Glance

Prep Time: 15 minutes active (plus at least 30 minutes marinating)
Cook Time: 12–14 minutes (6–7 minutes per side)
Total Time: ~57 minutes (including 30-minute marinade)
Servings: 4
Difficulty Level: Easy to Moderate — simple ingredients and straightforward grilling, some marinade time required

Nutrition Highlights
Estimated per serving (1 chicken breast + 1/4 of sauce):

Calories: ~530 kcal
Protein: ~54 g
Carbohydrates: ~3 g
Fat: ~31 g
Saturated fat: ~5–7 g
Sodium: variable (depends on added salt; estimate ~350–600 mg)

These estimates are calculated using standard reference values for skinless boneless chicken breast, olive oil, mayonnaise, and Greek yogurt from government nutritional databases (e.g., USDA FoodData Central), and typical commercial ingredient nutrition labels. Values may change with product brands, portion sizes, or if you use light mayonnaise or different-sized chicken breasts. For personalized dietary guidance, consult reputable sources such as the USDA or the Mayo Clinic.

Why You’ll Love It

Flavor & Texture: The contrast of smoky, charred chicken and the silky, herb-forward aji verde is addictive. The spices in the marinade (cumin and paprika) build a warm backbone while the lime and cilantro in the sauce lift every bite.
Ease & Versatility: Minimal prep and straightforward grilling makes this accessible for home cooks. The sauce doubles as a dip, dressing, or sandwich spread.
Social & Seasonal: Perfect for outdoor gatherings and summer cookouts, but equally comforting for weeknight dinners when you want something bright and satisfying.
Healthful Protein: Lean chicken breast provides a high-protein base; swapping full-fat mayo for light mayo or extra Greek yogurt can reduce calories and fat while maintaining creaminess.

How to Make Peruvian Grilled Chicken with Creamy Green Sauce

Ingredients

For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika (or regular paprika)
- Salt and freshly ground black pepper, to taste
For the creamy green sauce (aji verde):
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 jalapeño, seeded for milder heat (leave seeds if you prefer more heat)
- Salt to taste

Optional ingredients and substitutions:

Use light mayonnaise or swap mayo entirely for 3/4 cup extra Greek yogurt for a lighter sauce.
Add 1 garlic clove to the sauce for a sharper note.
Replace jalapeño with 1 small serrano or a small roasted poblano for different heat profiles.
For extra Peruvian authenticity, add 1 tablespoon aji amarillo paste (if available) to the sauce.
Swap chicken breasts for bone-in thighs (adjust cook time) or firm tofu/cauliflower steaks for a vegetarian option.

Step-by-step Instructions

Preheat the grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or skillet, heat to medium-high and oil lightly.
In a bowl, mix the 2 tablespoons olive oil, 1 tablespoon cumin, 1 tablespoon paprika, and a good pinch of salt and pepper until combined.
Pat the chicken breasts dry. Coat each breast with the marinade mixture and let them sit for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. (Tip: 30 minutes is enough to impart flavor; longer marinating adds depth.)
Grill the chicken for 6–7 minutes on each side, depending on thickness, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Let the chicken develop some char lines but avoid burning.
Meanwhile, prepare the creamy green sauce: in a food processor or high-speed blender, combine cilantro leaves, mayonnaise, Greek yogurt, lime juice, seeded jalapeño, and a pinch of salt. Blend until smooth and creamy. Taste and adjust salt, lime, or jalapeño heat as desired.
Remove chicken from the grill and let rest for 5 minutes before slicing. Serve the grilled chicken with the creamy green sauce on the side or drizzled over the top.

Practical tips:

Use an instant-read thermometer to avoid overcooking; 165°F (74°C) is the safe target per USDA guidelines.
Let the chicken rest after grilling so juices redistribute.
If your chicken breasts are very thick, butterfly or pound them to even thickness so they cook uniformly.
Don’t over-blend the sauce — you want it smooth but still vibrant. If too thick, loosen with a teaspoon of water or extra lime juice.

Serving Suggestions

Serve sliced over a bed of cilantro-lime rice or quinoa with roasted vegetables.
Make tacos or bowls: shred or slice the chicken, add pickled onions, avocado, tomatoes, and a drizzle of the creamy green sauce.
For a classic Peruvian approach, serve with roasted potatoes or plantains and a simple salad of romaine, red onion, and lime.
Sandwiches: slice the chicken and pile on a crusty roll with lettuce and extra sauce.
Light option: serve with a crisp mixed greens salad and lime wedges.

Storage Instructions

Room temperature: Not recommended to leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient is above 90°F / 32°C) for food safety.
Refrigeration: Store chicken and sauce separately in airtight containers. Chicken will keep safely for 3–4 days in the refrigerator. Sauce will keep 3–5 days refrigerated; mayonnaise-based sauces should be used within this window.
Freezer: Cooked chicken can be frozen for 2–3 months in airtight, freezer-safe containers or vacuum-sealed bags. Thaw in the refrigerator overnight and reheat gently. The creamy sauce does not freeze well (oil separation and texture changes); it’s best made fresh or kept chilled up to 5 days.

Chef’s Advice

Use a two-zone grilling method (direct and indirect heat) if cooking thicker pieces — sear over direct heat, then move to indirect to finish cooking evenly.
For deeper flavor, lightly brine chicken for 20–30 minutes before marinating (1 cup salt per gallon water) — it improves juiciness, especially for lean breast meat.
Char is great for flavor, but avoid blackened burnt bits which can taste bitter — medium-high heat with attention is key.
If you prefer a smoky undertone, add a small pinch of smoked paprika or a drop of liquid smoke to the marinade.
Taste and adjust sauce balance: if it tastes flat, add more lime; if too sharp, add more yogurt or a small pinch of sugar.

Creative Twists

Vegan/Vegetarian: Grill thick cauliflower steaks, portobello mushrooms, or extra-firm tofu marinated in the same spice mixture. Replace mayo with 1/2 cup vegan mayo or blended silken tofu + 2 tbsp olive oil for creaminess.
Aji Amarillo Boost: Stir 1 tablespoon of aji amarillo paste into the sauce for an authentic Peruvian fruity-heat layer.
Lighter Sauce: Replace the 1/2 cup mayonnaise with 1/2 cup extra Greek yogurt or a 50/50 mix of yogurt and light mayo to cut calories while keeping creaminess.
Peruvian rotisserie style: Use a spatchcocked whole chicken and increase ingredient quantities accordingly; roast or grill on indirect heat until internal temp reaches 165°F.
Green Avocado Sauce: Add half an avocado to the sauce for extra creaminess and healthy fats — great if you want a richer, less mayo-forward finish.

Frequently Asked Questions
Q: Can I make the sauce ahead of time?
A: Yes — the sauce keeps 3–5 days refrigerated. Flavor may mellow; brighten it with a little extra lime before serving.

Q: What if I don’t have a grill?
A: Use a grill pan or cast-iron skillet on high heat. Sear for the suggested times and finish in a preheated 375°F oven if needed to reach 165°F internal temperature.

Q: How can I reduce the calories?
A: Use light mayonnaise or swap mayo entirely for extra Greek yogurt. Also trim olive oil slightly or use a cooking spray for the grill.

Q: Is this recipe gluten-free?
A: Yes — the core recipe is naturally gluten-free. Just check labels on mayonnaise and any prepared ingredients to ensure no hidden gluten.

Q: My chicken is dry — what went wrong?
A: Overcooking is the usual culprit. Use an instant-read thermometer and remove chicken at 165°F, then let rest. Brining or using thighs can also help maintain juiciness.

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Conclusion

Peruvian grilled chicken with creamy green sauce is a vibrant, crowd-pleasing dish that balances smoky, spiced meat with an herbaceous, tangy sauce. Try it for your next gathering or a bright weeknight dinner — slice it, sauce it, and savor how easy it is to transform simple ingredients into something memorable. If you want to explore similar recipes and variations or see a plated version for inspiration, check out this detailed recipe for Peruvian Chicken with Green Sauce (Aji Verde) and another take on the dish here: Peruvian-Style Grilled Chicken with Creamy Green Sauce (Aji Verde …). Share your photos and variations — I’d love to see how you make it your own!