Peruvian Chicken with Creamy Jalapeño-Lime Sauce

August 4, 2025

Peruvian street food is famous for its bold marinades and punchy sauces, and this chicken dish delivers both in spades. Traditionally grilled over open flames, this recipe channels the smoky vibrance of Peru’s backyard cookouts with a marinade that’s deep with umami and warm spices. What makes this version pop is our Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!—it ties the marinade and Creamy Jalapeño-Lime Sauce together with just the right balance of salt, garlic, and subtle smoky sweetness. This is the kind of cookout recipe that makes the whole backyard stop and ask what’s sizzling on the grill.

Grilled Peruvian Chicken with Creamy Jalapeño-Lime Sauce

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

475

Bold and herby with a creamy sauce that cools the fire, this chicken is all about balance. The marinade blends soy, lime, cumin, and paprika with SPG$ to penetrate every bite of juicy thigh meat. But it’s the Creamy Jalapeño-Lime Sauce that seals the deal—a tangy, spicy blend of jalapeños, cilantro, and Greek yogurt finished with a slow drizzle of olive oil. It’s bold, fresh, and full of attitude. Whether you’re serving it with rice, potatoes, or straight off the grill, this dish brings real flavor to the fire.

Cook Mode

Ingredients

For the Chicken Marinade

2 pounds boneless, skinless chicken thighs
5 cloves garlic, peeled
1/3 cup low sodium soy sauce (We used Aloha Shoyu Soy Sauce)
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!

For the Creamy Jalapeño-Lime Sauce

3 jalapeños, seeded and ribs removed
1 cup fresh cilantro leaves
2 green onions, green parts only
2 cloves garlic
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lime juice
1/2 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!
2 tablespoons extra-virgin olive oil

Directions

Make the Marinade: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and SPG$. Blend until smooth.
Marinate the Chicken: Place chicken in a resealable bag with the marinade. Seal and refrigerate for 8 to 24 hours.
Make the Creamy Jalapeño-Lime Sauce: In a blender, combine all ingredients except the olive oil. While blending, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Transfer to a container and refrigerate until ready to use.
Grill the Chicken: Preheat grill to 350°F. Grill chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F at the thickest point. Let rest briefly before slicing and serving with the sauce.

Recipe Note

This recipe brings Peruvian street flavor straight to your backyard grill—marinated chicken kissed with warm cumin and smoky paprika, balanced perfectly by the bold brightness of our Creamy Jalapeño-Lime Sauce. The secret weapon? Revolution Barbecue’s SPG$ Salt, Pepper, Garlic and More!, which dials up the flavor in both the marinade and sauce with savory depth and just a whisper of smoke. Whether you're grilling on a weeknight or cooking for a crowd, this one’s guaranteed to make some noise.

You can grab a bottle of SPG$ Salt, Pepper, Garlic and More! and browse the rest of our small-batch seasonings at Revolution Barbecue. When flavor matters, we bring the fire.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (275 grams)
Calories 475, Fat 33 grams, Polyunsaturated Fat 6 milligrams, Monounsaturated Fat 11 milligrams, Carbs 6 grams, Protein 36 grams, Potassium 650 milligrams, Fiber 1 grams, Sodium 890 milligrams, Sugar 2 grams, Iron 3 milligrams