Go Back
A close-up action shot of a piece of juicy Peruvian grilled chicken being dipped into a bowl of creamy green Aji Verde sauce.

The #1 Secret to Unforgettable Peruvian Grilled Chicken & That Creamy Green Sauce

Chef Andrew
Discover the secret to restaurant-quality Peruvian Grilled Chicken with a mind-blowing Creamy Green Sauce. This easy, step-by-step recipe guarantees crispy skin and juicy meat every time!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Peruvian
Servings 4 servings
Calories 680 kcal

Equipment

  • Grill
  • Blender
  • Instant-read thermometer
  • Kitchen shears

Ingredients
  

For the Aji Verde (Creamy Green Sauce)

  • 3 whole jalapeño chiles roughly chopped, remove seeds for less heat
  • 1 tbsp ají amarillo pepper paste highly recommended
  • 1 cup fresh cilantro leaves packed
  • 2 medium cloves garlic
  • 1/2 cup good-quality mayonnaise
  • 1/4 cup sour cream
  • 2 tsp fresh lime juice
  • 1 tsp distilled white vinegar
  • 2 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

For the Peruvian Grilled Chicken

  • 1 whole chicken about 3.5 to 4 pounds
  • 4 tsp kosher salt
  • 2 tbsp ground cumin
  • 2 tbsp paprika sweet, not smoked
  • 1 tsp freshly ground black pepper
  • 3 medium cloves garlic minced
  • 2 tbsp white vinegar
  • 2 tbsp vegetable or canola oil

Instructions
 

  • Step 1: Make the Creamy Green SauceCombine the jalapeños, ají amarillo paste, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in your blender. Blend on high speed until completely smooth. With the blender running on low, slowly drizzle in the olive oil to emulsify. Season generously with salt and pepper. Transfer to an airtight container and refrigerate for at least 30 minutes to thicken.
  • Step 2: Prepare the ChickenSpatchcock the chicken: place it breast-side down and use kitchen shears to cut out the backbone. Flip the chicken over and press firmly on the breastbone to flatten it. Pat the entire chicken completely dry with paper towels.
  • Step 3: Marinate the ChickenIn a small bowl, mix salt, cumin, paprika, pepper, minced garlic, vinegar, and oil into a paste. Rub about a third of the marinade under the skin of the breasts and thighs. Rub the remaining marinade all over the outside.
  • Step 4: Grill the Chicken to PerfectionSet up a two-zone grill (one hot side, one cool side). Place the chicken skin-side up on the cooler side and cook, covered, until an instant-read thermometer in the breast registers 110°F (43°C).
  • Step 5: Crisp the SkinMove the chicken skin-side down to the hotter side of the grill. Cover and cook until the skin is deep golden brown and crisp, and the breast temperature reaches 145-150°F (63-66°C). Watch closely to prevent burning.
  • Step 6: Rest and ServeTransfer the chicken to a cutting board and let it rest for 10 minutes. Carve and serve immediately with the chilled creamy green sauce.

Notes

Chef Andrew's Pro-Tips

  • Don't Skip the Rest: Resting the chicken is just as important as cooking it to keep it juicy.
  • Thermometer is King: Cooking to temperature, not time, is the only way to guarantee perfectly cooked chicken.
  • Serving Suggestions: This dish is traditionally served with thick-cut French fries and a simple salad. It's also fantastic with roasted potatoes or rice.
Keyword Aji Verde, Grilled Chicken, Pollo a la Brasa