Peruvian Grilled Chicken with Creamy Green Sauce

Name: Peruvian Grilled Chicken with Creamy Green Sauce
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: Peruvian
Ingredients: 4 chicken breasts (boneless, skinless); 2 tablespoons olive oil; 1 tablespoon paprika; 1 teaspoon ground cumin; Salt and pepper, to taste; 1 cup cilantro leaves (packed); 1 jalapeño, seeds removed; 1/2 cup mayonnaise; 1 tablespoon lime juice (freshly squeezed); 2 cloves garlic, peeled

Imagine the sizzle of chicken hitting a hot grill, the fragrant steam of charred spices rising to meet a bright, herbal breeze of cilantro and lime. The first bite delivers a crisp, smoky edge, yielding to juicy, tender meat and a silky, slightly tangy green sauce that cools and complements with a gentle heat. Texture plays across the palate — a caramelized crust, a succulent interior, and a verdant, creamy drizzle that ties every forkful together.

This recipe is perfect for backyard gatherings, weeknight dinners that feel special, or a festive weekend cookout. It’s also excellent when you want something reliably fast without sacrificing flavor: a 30-minute turnaround gives you restaurant-worthy results that evoke the warmth and convivial spirit of Peruvian flavors.

At a Glance

Prep Time: 15 minutes
Cook Time: 12–14 minutes (about 6–7 minutes per side)
Total Time: ~30 minutes (including resting time)
Servings: 4 (one chicken breast per person)
Difficulty Level: Easy — great for confident beginners and busy cooks

Nutrition Highlights

Estimated nutrition per serving (1 chicken breast + 1/4 of the sauce). Values are approximate and based on USDA FoodData Central entries for skinless, boneless chicken breast, standard mayonnaise, and olive oil; general health guidance referenced from Mayo Clinic and CDC for safe cooking temperatures and portioning.

Calories: ~520 kcal
Protein: ~50–55 g
Carbohydrates: ~1–3 g
Fat: ~30–35 g
Fiber: ~0.5 g
Sodium: variable depending on added salt (estimate 300–500 mg)
Cholesterol: ~120–140 mg

Notes: These are estimates intended for planning; for precise tracking, weigh your portions and consult USDA FoodData Central or your nutrition app. The high protein content and moderate calories make this a filling, balanced main; the sauce (mayonnaise-based) contributes most of the fat and calories, so lighter swaps reduce total calories.

Why You’ll Love It

Flavor and aroma: A beautiful balance of smoky, savory grilled chicken and a bright, herbal, garlicky sauce that adds freshness and a cooling counterpoint to the char.
Crowd-pleaser: Simple ingredients with bold results — people are drawn to the color and the combination of textures.
Fast and versatile: Ready in roughly half an hour and easily scaled for larger groups.
Comfort with a twist: Familiar grilled chicken elevated by Peru’s classic green sauce (aji verde-style), which evokes travel, warmth, and convivial meals.

Preparation Guide

Ingredients (exact quantities)

4 chicken breasts (boneless, skinless)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon ground cumin
Salt and pepper, to taste
1 cup cilantro leaves (packed)
1 jalapeño, seeds removed (leave some seeds if you want more heat)
1/2 cup mayonnaise
1 tablespoon lime juice (freshly squeezed preferred)
2 cloves garlic, peeled

Optional ingredients and substitutions

Substitute 1/2 cup Greek yogurt (or light mayo) for a lighter sauce.
Use avocado (1/2 ripe) instead of mayo for a dairy-free creamy sauce.
Swap chicken breasts for 4 bone-in thighs (increase cooking time) or 1.5–2 lb chicken pieces.
Add 1–2 tablespoons grated Parmesan for umami in the sauce.
Replace jalapeño with 1 small aji amarillo paste or 1 serrano for different heat profile.

Step-by-step Instructions

Preheat your grill to medium-high heat. Clean and oil the grates so the chicken doesn’t stick.
In a bowl, mix the olive oil, paprika, ground cumin, salt, and pepper. Rub this mixture evenly onto the chicken breasts. Make sure each breast is coated; let rest 5–10 minutes if time allows.
Grill the chicken for about 6–7 minutes on each side (for 6 oz breasts), or until fully cooked. Use an instant-read thermometer — target internal temperature is 165°F (74°C) at the thickest part. Remove from grill and let rest 5 minutes before slicing.
In a blender or food processor, combine cilantro, jalapeño (seeds removed unless you want more heat), mayonnaise, lime juice, and garlic. Blend until smooth to make the creamy green sauce. Taste and adjust salt, lime, or jalapeño to preference. If too thick, add 1–2 tablespoons water to loosen.
Serve the grilled chicken hot with the green sauce drizzled on top.

Practical tips

Avoid overmixing the sauce in a powerful blender — pulse and check texture.
If chicken cooks unevenly, flatten thicker ends with a meat mallet for uniform thickness.
Letting the chicken rest after grilling preserves juices.
If you don’t have a grill, see FAQ for oven/grill pan options.

Serve It Up

Classic plate: Sliced chicken breasts drizzled with creamy green sauce, served over cilantro-lime rice and roasted vegetables.
Sandwiches/torta: Thinly slice chicken and serve on crusty rolls with extra sauce, pickled onions, and lettuce.
Bowl: Make a grain bowl with quinoa or brown rice, black beans, roasted sweet potatoes, corn, and a generous spoonful of sauce.
Light option: Serve over a crisp salad of mixed greens, cucumber, radish, and cherry tomatoes — sauce acts as dressing.
Party-friendly: Offer sliced chicken on a platter with extra sauce in a bowl for dipping, plus lime wedges and chopped herbs.

Storage Instructions

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
Refrigeration: Store cooked chicken in an airtight container in the fridge for up to 3–4 days. Store the sauce separately in a sealed container for up to 3–4 days.
Freezer: Cooked chicken (sliced or whole) freezes well for up to 3 months in a freezer-safe container or vacuum-sealed bag. Thaw overnight in the refrigerator. The mayonnaise-based sauce does not freeze well (texture separates); if you must freeze, opt for avocado or yogurt-based sauce and expect some texture changes.

Pro Tips & Tricks

Best cut for juiciness: If you prefer more forgiving meat, use bone-in thighs — they’re more forgiving on the grill and remain juicy if slightly overcooked.
Don’t skip the thermometer: Internal temp 165°F ensures food safety without overcooking. Insert into the thickest part.
Achieve char without dryness: Start on high to sear (1–2 minutes per side), then move to medium heat to finish cooking.
Sauce texture: If your sauce is too bitter from cilantro, add a small handful of fresh parsley or a teaspoon of honey to balance flavors.
Heat control: Remove seeds from jalapeño for mildness; keep some seeds or add serrano/aji amarillo for more heat.

Fun Flavor Ideas

Lighter green sauce: Replace the 1/2 cup mayonnaise with 1/2 cup plain Greek yogurt for tang and fewer calories.
Smoky twist: Add 1 teaspoon smoked paprika or 1 chipotle in adobo to the sauce for smoky depth.
Avocado gremolata: Blend 1/2 avocado, cilantro, lime, and garlic instead of mayo for a creamy, dairy-free version.
Peruvian combo: Serve alongside a dollop of aji amarillo paste or roasted Peruvian potatoes for an authentic touch.
Herb variations: Swap half the cilantro for fresh parsley to tone down cilantro’s intensity if it’s polarizing.

All Your Questions Answered

Q: Can I bake or pan-sear instead of grilling?
A: Yes — bake at 400°F (200°C) for 20–25 minutes or pan-sear on medium-high heat for 6–7 minutes per side, finishing in a 375°F oven if the breasts are thick. Use a thermometer to reach 165°F.

Q: How do I make the sauce milder or spicier?
A: For milder sauce, remove all seeds from the jalapeño and use less pepper. For more heat, leave seeds in or add serrano/aji amarillo paste or a pinch of cayenne.

Q: My sauce separated — how to fix it?
A: If the mayo-based sauce splits, whisk in 1 teaspoon of warm water slowly while blending, or start with a small amount of mayonnaise and slowly add oil or avocado to emulsify. Alternatively, make a fresh batch with yogurt or avocado.

Q: Is this recipe suitable for gluten-free diets?
A: Yes — as written it’s gluten-free; verify that your mayonnaise and any packaged spices are certified gluten-free to avoid cross-contamination.

Q: Can I prepare this ahead?
A: You can make the sauce 1–2 days ahead and refrigerate. Grill the chicken the day you serve for best texture; fully cooked chicken stores well for 3–4 days in the fridge.

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Conclusion

If you loved the vibrant finish of the creamy green sauce and the simple grill technique here, you may enjoy additional photos, plating ideas, and alternate ingredient swaps in resources like Peruvian Chicken with Green Sauce (Aji Verde) and the tested method with troubleshooting tips in the Peruvian-Style Grilled Chicken With Green Sauce Recipe. Try this recipe this weekend, share your photos, and tell us what variation you loved most — happy grilling!