Peruvian style grilled chicken with green sauce from Serious Eats

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Notes about this recipe

  • Stephenn31 on September 13, 2025

    This was excellent. A nice combo of the spices in the marinade with the the zesty green of the sauce. I made st the cottage so I could only finely chop the cilantro instead of in the blender (and without aji amarillo) but I would definitely make this again and slather on all sorts of things including sandwiches

  • rhb on April 15, 2024

    Made just the sauce to go with plain baked chicken...spicy and really good.

  • PinchOfSalt on July 09, 2016

    Soooooo good. Definitely spicy. Relatively quick, too. Both the spice paste and the sauce come together quickly. There's no marinating stage, either. Make the sauce, tuck it in the fridge, make the spice paste, apply it to the bird, grill, enjoy with the sauce (also spicy). I made this without the aji amarillo, will need to track that down at some point to see if it makes this recipe even better.

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