Peruvian Chicken & Green Sauce
PERUVIAN CHICKEN & GREEN SAUCE is a medium Peruvian recipe that serves 4. 650 calories per serving. Recipe by Joanne Pimentel on YouTube.
Prep: 4 hrs 15 min | Cook: 17 min | Total: 4 hrs 47 min
Cost: $9.32 total, $2.33 per serving
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs (trimmed, cut into large pieces if needed)
- 2 teaspoons Paprika (sweet or smoked)
- 2 teaspoons Cumin (ground)
- 2 teaspoons Garlic Powder
- 0.33 cup Soy Sauce (low‑sodium optional)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 bunch Fresh Cilantro (roughly chopped, stems removed)
- 1 Jalapeño (seeds removed for mild heat; keep seeds for extra spice)
- 1 Garlic Clove (peeled)
- 2 tablespoons Cotija Cheese (grated; can substitute Parmesan)
- 1 tablespoon Lime Juice (freshly squeezed, for sauce)
- 0.66 cup Mayonnaise (regular or light; makes sauce creamy)
- to taste Salt
Instructions
Marinate the Chicken
Place the 2 lb of boneless skinless chicken thighs in a mixing bowl. Add paprika, cumin, garlic powder, soy sauce, lime juice, olive oil, and black pepper. Use your hands to coat the chicken evenly, then cover with plastic wrap and refrigerate.
Time: PT4H5M
Prepare the Green Sauce
Roughly chop the cilantro bunch and place in the food processor. Add the jalapeño (seeds removed for milder heat), garlic clove, grated cotija cheese, 1 Tbsp lime juice, and mayo. Blend until smooth, then season with salt to taste.
Time: PT10M
Preheat the Grill
Heat the grill to medium‑high (about 400°F / 200°C).
Time: PT5M
Temperature: 400°F
Grill the Chicken
Remove the chicken from the fridge, discard excess liquid, and place on the hot grill. Cook for about 6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Time: PT12M
Temperature: Medium‑high (≈375°F)
Rest the Chicken
Transfer the grilled chicken to a cutting board and let rest for 5 minutes before slicing.
Time: PT5M
Serve
Slice the chicken and serve over steamed rice, in pita pockets, or on a platter. Drizzle generously with the green sauce and garnish with extra cilantro if desired.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 5 g
- Fat
- 50 g
- Fiber
- 1 g
Dietary info: Gluten‑free if using tamari, High‑protein, High‑fat, Low‑carb
Allergens: Dairy (cotija cheese), Eggs (mayonnaise), Soy (soy sauce)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken breast (less juicy), Turkey thigh
- Instead of Paprika: Smoked paprika, Chili powder
- Instead of Cumin: Ground coriander
- Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Lime Juice: Lemon juice
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Black Pepper: White pepper
- Instead of Fresh Cilantro: Parsley (different flavor), Coriander leaves
- Instead of Jalapeño: Serrano pepper, Poblano pepper
- Instead of Garlic Clove: Garlic powder (1/2 tsp)
- Instead of Cotija Cheese: Parmesan cheese, Feta cheese
- Instead of Lime Juice: Lemon juice
- Instead of Mayonnaise: Greek yogurt (for lighter version), Silken tofu (vegan option)
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Mixing Bowl
- Plastic Wrap
- Food Processor
- Small Bowl
- Grill
- Tongs
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Coating the chicken thoroughly with the spice‑soy‑lime marinade.
- Blending the green sauce to a completely smooth consistency.
- Grilling the chicken to an internal temperature of 165°F without overcooking.
Chef Tips from the Video
- Use smoked paprika for a deeper, smoky flavor in the marinade.
- Add a splash of light beer to the marinade for extra tenderness.
- Grill over charcoal for authentic smoky notes.
- Garnish with extra cilantro leaves and a wedge of lime for brightness.
Troubleshooting
Chicken turns out dry.
Do not overcook; grill only until internal temperature hits 165°F and let it rest. Using thighs instead of breasts helps retain moisture.
Sauce is too thick.
Add a tablespoon of water, lime juice, or extra mayo while blending until desired consistency is reached.
Sauce is too spicy.
Remove jalapeño seeds before blending or reduce the number of peppers. Adding a bit more mayo or a splash of dairy can mellow the heat.
Storage
Refrigerator: Sauce: up to 3 days in an airtight container; cooked chicken: up to 3 days.
Freezer: Raw marinated chicken: up to 2 months; sauce: up to 1 month (thaw before use).
Room temperature: Do not store at room temperature; refrigerate promptly after cooking.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Prepare the green sauce a day ahead; store chilled and give a quick stir before serving.
- Cooked chicken can be reheated gently on the grill or in a skillet.
Frequently Asked Questions
What is the cultural significance and history of Peruvian Chicken with Green Sauce in Peruvian cuisine?
Peruvian chicken, known as "Pollo a la Brasa," originated in the mid‑20th century as a street‑food staple, marinated in a smoky spice blend and cooked over charcoal. The accompanying green sauce, or "ají verde," reflects Peru's love for fresh herbs and bright chilies, often served alongside rice or bread.
What are the traditional regional variations of Peruvian Chicken with Green Sauce across Peru?
In coastal regions the sauce may include a touch of fish sauce, while in the highlands it often features more cheese like queso fresco. Some versions add a splash of aji amarillo paste for a different heat profile, but the cilantro‑jalapeño base remains constant.
How is Peruvian Chicken with Green Sauce traditionally served in Peru?
It is typically served on a platter with white rice, fried plantains, and a side of fresh lettuce. In urban eateries it may also be placed inside a soft roll or pita, topped with sliced tomatoes and extra ají verde.
What occasions or celebrations is Peruvian Chicken with Green Sauce associated with in Peruvian culture?
Pollo a la Brasa is a popular weekend family meal and is often featured at birthdays, gatherings, and casual celebrations. The bright green sauce makes it a festive addition to any festive table.
How does Peruvian Chicken with Green Sauce fit into the broader Peruvian cuisine tradition?
The dish showcases Peru's blend of indigenous ingredients (cilantro, lime, chilies) with Spanish‑influenced techniques (marinating, grilling). It exemplifies the country's love for bold, fresh flavors and communal dining.
What are the authentic traditional ingredients for Peruvian Chicken with Green Sauce versus acceptable substitutes?
Authentic ingredients include chicken thighs, paprika, cumin, garlic powder, soy sauce, lime, olive oil, cilantro, jalapeño, cotija cheese, and mayo. Substitutes can be smoked paprika for depth, Parmesan for cheese, light mayo or Greek yogurt for a lower‑fat sauce, and tamari for a gluten‑free soy sauce.
What other Peruvian dishes pair well with Peruvian Chicken with Green Sauce?
It pairs beautifully with classic Peruvian sides like causa limeña, arroz con pollo, tacu tacu, or a simple quinoa salad. A cold chicha morada beverage also complements the meal.
What makes Peruvian Chicken with Green Sauce special or unique in Peruvian cuisine?
The combination of a smoky, spice‑rich grilled chicken and a bright, creamy cilantro‑jalapeño sauce creates a contrast of flavors and textures that is uniquely Peruvian, highlighting the country's love for both heat and freshness.
How has Peruvian Chicken with Green Sauce evolved over time in Peru?
Originally cooked over charcoal, modern versions often use gas grills or indoor grills. The sauce has also evolved, with some cooks adding avocado or yogurt for a smoother texture, but the core cilantro‑jalapeño profile remains unchanged.
What are the most common mistakes to avoid when making Peruvian Chicken with Green Sauce at home?
Common errors include over‑marinating (which can make the chicken mushy), overcooking the thighs, and under‑blending the sauce, leaving chunks. Also, forgetting to remove jalapeño seeds can make the sauce unexpectedly fiery.
Why does this Peruvian Chicken with Green Sauce recipe use mayonnaise instead of yogurt?
Mayonnaise provides a rich, stable emulsion that keeps the sauce thick and creamy even when blended with cheese and cilantro. Yogurt can curdle under heat, whereas mayo remains smooth and holds the flavor together.
Can I make Peruvian Chicken with Green Sauce ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours ahead and keep it refrigerated. The green sauce can be prepared a day in advance, stored in an airtight container, and chilled. Re‑stir before serving and reheat the chicken briefly on the grill or skillet.
What does the YouTube channel Joanne Pimentel specialize in?
The YouTube channel Joanne Pimentel focuses on approachable Latin American home cooking, especially Peruvian and Mexican dishes, with step‑by‑step tutorials that emphasize flavor and simple techniques for everyday cooks.
How does the YouTube channel Joanne Pimentel's approach to Peruvian cooking differ from other Latin American cooking channels?
Joanne Pimentel blends personal family recipes with clear visual instructions, often using everyday kitchen tools rather than specialty equipment. She highlights authentic flavors while offering practical substitutions, making Peruvian dishes accessible to a broad home‑cook audience.
Last updated: August 28, 2026
