Peruvian Chicken Sauce

This simple sauce brings a creamy freshness to almost any dish.  I call it my “Peruvian Chicken sauce,” as it goes exceptionally well with my Smoked Chicken “Peruvian Style.”  This sauce goes well with just about any simply grilled fish or meat, so feel free to pour it on!

This sauce uses Aji Amarillo paste, which has a great flavor, but can carry a late heat, similar to cayenne pepper.  If you don’t have any, substitute a tablespoon of pureed chipotles in adobe sauce, or a sprinkle a bit more of the cayenne if you’re not in the prepping mood.

I love about anything with cilantro, so this sauce fits the bill.  This sauce is best prepared a few hours (or even a day or two) ahead so the flavors will meld.  Before serving, allow the sauce to come to room temperature at least 30 minutes.  This will help open up the flavors, and won’t cool down your amazing chicken.


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Peruvian Chicken Sauce


This creamy sauce adds a freshness to almost any grilled meat or fish.


  • 1 jalapeno pepper (lightly chopped)
  • 1 cup Cilantro
  • 1 TBS Aji Amarillo paste
  • 1 TBS minced garlic
  • fresh lime (juice from 1/2 lime)
  • 1/2 cup mayo
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 TBS olive oil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin


  1. Add all ingredients to a food processor or blender. Pulse to incorporate. While blender is running, drizzle in olive oil.
  2. Scrape from blender and refrigerate.

6 Responses

  1. Just made this to go with the smoked Peruvian chicken recipe tomorrow. 100% pure amazing. Cannot wait for the chicken tomorrow, Thanks

    1. For my blog recipe, I don’t really calculate firm shelf lives. As this has some herbs in it and no preservatives, I wouldn’t want to make it more than 2 or 3 days in advance though.

  2. Thank you, I this is the closest recipe I have seen that mimics Crisp and Juicy Chicken sauce.

    1. Thank u for posting ur comment. Crisp and Juicy is the absolute best and that’s what I was looking for :).

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