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Peruvian Chicken with Green Sauce

This Peruvian Chicken with Green Sauce is bursting with vibrant flavors and super easy to make! Juicy grilled chicken thighs paired with a zesty, creamy cilantro sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Peruvian
Keyword: Chicken, Easy, Green Sauce, Grilled, Marinated
Servings: 4 servings

Ingredients

For the Marinade:

  • 2 cloves garlic grated
  • 2 tablespoons lime juice
  • 2 teaspoons ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 0.5 cup olive oil divided, half for marinade
  • 2 pounds boneless skinless chicken thighs

For the Green Sauce:

  • 0.75 cup water divided
  • 1 serrano pepper seeds and stems removed
  • 2 cups fresh cilantro
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 2 tablespoons olive oil remaining for sauce
  • 0.75 cup Greek yogurt
  • 0.5 teaspoon kosher salt
  • 1-2 tablespoons water as needed

Instructions

Peruvian Chicken with Green Sauce: How It’s Done

  • In a mixing bowl, whisk together the grated garlic, lime juice, paprika, dried oregano, kosher salt, ground cumin, and ½ cup of olive oil to prepare the marinade.
  • Add the boneless, skinless chicken thighs to the marinade. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  • Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard excess. Grill chicken about 6-7 minutes per side until internal temperature reaches 165°F. Let rest a few minutes.
  • In a blender or food processor, combine serrano pepper, cilantro, garlic, lime juice, honey, remaining 2 tablespoons olive oil, Greek yogurt, kosher salt, and 1 tablespoon water. Blend until smooth. Add more water if needed for desired consistency.
  • Slice the grilled chicken and serve warm, drizzled with the green sauce. Enjoy with rice, quinoa, or a fresh salad.

Equipment

  • Mixing Bowl
  • Grill or Grill Pan
  • Blender or food processor
  • Meat Thermometer

Notes

  • Marinate chicken for at least 30 minutes to enhance flavor and tenderness.
  • Use a meat thermometer to avoid overcooking and keep chicken juicy.
  • Add water gradually to the green sauce to avoid diluting the flavor.
  • Substitute chicken breasts or drumsticks if desired; adjust cooking time accordingly.
  • For milder sauce, replace serrano pepper with jalapeño or omit it.