Name: Peruvian Grilled Chicken
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Peruvian
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil; 1 tablespoon soy sauce; 1 tablespoon white vinegar; Juice of 1 lime; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 cup fresh cilantro, tightly packed; 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1 jalapeño pepper (seeds removed for less heat); 2 cloves garlic; 1 tablespoon lime juice; 1 tablespoon olive oil; Salt, to taste

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Peruvian Grilled Chicken with Aji Verde Sauce is a bold, flavor-packed dish that brings together smoky, citrus-marinated chicken thighs with a vibrant, creamy green sauce made from cilantro, jalapeño, garlic, and lime. Charred to perfection on the grill, this dish delivers heat, depth, and tang in every bite—making it a standout option for summer cookouts, casual dinners, or a fresh take on weeknight grilling.

Why You’ll Love This Recipe

Rich, smoky marinade infuses the chicken with bold flavor
Juicy, grilled chicken thighs with crispy, charred skin
Aji Verde sauce adds a creamy, spicy kick that’s hard to resist
Perfect for summer grilling or indoor grill pans
Naturally gluten-free and Whole30-friendly
Make-ahead marinade for easy prep
Great for meal prep or serving guests
Balanced flavor profile of heat, acid, and herbs
Customizable spice level depending on your jalapeño preference
Pairs well with rice, potatoes, or fresh salads

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade:

bone-in, skin-on chicken thighs
olive oil
soy sauce
white vinegar
lime juice
garlic, minced
ground cumin
smoked paprika
dried oregano
salt and black pepper

For the Aji Verde (green sauce):

fresh cilantro
mayonnaise
sour cream or Greek yogurt
jalapeño pepper (seeds removed for milder heat)
garlic cloves
lime juice
olive oil
salt

Directions

Marinate the chicken: In a medium bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat the grill: Heat an outdoor grill or indoor grill pan to medium-high. Remove the chicken from the marinade and shake off excess.
Grill the chicken: Cook for 6–8 minutes per side, or until the skin is crisp and an internal temperature of 165°F (74°C) is reached. Transfer to a plate and let rest for 5 minutes.
Prepare the Aji Verde sauce: While the chicken cooks, blend all Aji Verde ingredients in a food processor or blender until smooth and creamy. Taste and adjust salt and spice as desired.
Serve: Drizzle the grilled chicken with Aji Verde sauce. Garnish with chopped cilantro and lime wedges if desired. Serve immediately.

Servings and timing

Prep Time: 15 minutes
Marinate Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours 35 minutes
Servings: 4 servings
Calories: 410 kcal per serving

Variations

Use boneless chicken thighs or breasts: Adjust cooking time as needed
Make it dairy-free: Use all mayonnaise or a plant-based yogurt substitute in the sauce
Add avocado: To the Aji Verde for extra creaminess
Make it spicier: Leave jalapeño seeds in or add a serrano pepper
Oven-bake option: Bake marinated chicken at 425°F (220°C) for 30–35 minutes, broiling at the end to crisp the skin
Use fresh oregano: Instead of dried for a more aromatic flavor
Make it a bowl meal: Serve with quinoa, rice, or roasted sweet potatoes and vegetables
Swap lime with lemon juice: For a slightly different citrus profile
Try with pork or shrimp: The marinade and sauce pair well with other proteins
Double the sauce: It stores well and tastes great with vegetables or as a sandwich spread

Storage/Reheating

Refrigeration: Store leftover chicken and sauce in separate airtight containers for up to 3 days
Freezing: Freeze marinated (uncooked) chicken for up to 2 months; thaw before grilling
Reheating: Reheat grilled chicken in a 350°F (175°C) oven for 10–12 minutes or in a skillet until warmed through
Sauce storage: Aji Verde keeps in the refrigerator for up to 4 days in a sealed container
Meal prep tip: Grill extra chicken and use for wraps, salads, or grain bowls throughout the week

FAQs

What is Aji Verde?

Aji Verde is a traditional Peruvian green sauce made with cilantro, spicy peppers, garlic, and lime. It’s typically creamy and served with grilled meats.

Can I use chicken breasts instead of thighs?

Yes, boneless or bone-in chicken breasts work well. Just reduce the grilling time to avoid drying out.

Is the Aji Verde spicy?

It can be! Removing the seeds from the jalapeño reduces the heat. Use more or less depending on your spice preference.

Can I use Greek yogurt only in the sauce?

Yes, Greek yogurt alone works well, though combining it with mayonnaise creates a smoother, richer texture.

Can I make the sauce ahead?

Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator.

What should I serve with this dish?

It pairs well with rice, roasted potatoes, quinoa, grilled vegetables, or a simple green salad.

Can I bake instead of grill the chicken?

Yes, bake at 425°F (220°C) for 30–35 minutes, then broil for 2–3 minutes to crisp the skin.

How long should I marinate the chicken?

At least 2 hours is recommended, but overnight yields the best flavor.

Can I make this recipe Whole30-compliant?

Yes—use compliant mayonnaise, skip the yogurt, and replace soy sauce with coconut aminos.

Is this dish good for meal prep?

Absolutely. Cooked chicken and sauce can be portioned for easy lunches and dinners throughout the week.

Conclusion

Peruvian Grilled Chicken with Aji Verde Sauce is a bold and satisfying dish that brings zesty citrus, earthy spices, and a punchy herbaceous sauce to your plate. It’s simple to prepare, endlessly flavorful, and perfect for both weeknight meals and weekend cookouts. Whether you’re grilling for guests or preparing a fresh dinner for your family, this recipe brings vibrant Peruvian flair to your table with ease.

Peruvian Grilled Chicken

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Author: Mari
Total Time: 2 hours 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Peruvian Grilled Chicken with Aji Verde Sauce is a bold and juicy dish featuring bone-in chicken thighs marinated in smoky spices, citrus, and garlic. Grilled to perfection and served with a vibrant cilantro-jalapeño green sauce, this recipe delivers irresistible charred flavor and creamy heat—ideal for summer grilling or a flavorful weeknight dinner.

Instructions

In a bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, salt, and pepper.
Add chicken thighs and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C) and the skin is golden and slightly charred.
While chicken cooks, blend all Aji Verde sauce ingredients in a food processor until smooth and creamy. Taste and adjust seasoning.