It’s been chilly and gray here the past few days, which has really helped my mind transition to fall. Though I may be willing to part ways with the produce that is no longer in season and evenings too hot to actually enjoy a walk to the park with the kids, one thing I’m not ready to let go of just yet is grilling. That I will probably do until the first snow falls. (Please let that still be months away.) Hopefully you aren’t quite over grilling yet because this meal was incredible and I couldn’t wait a moment longer to share it with you.

I found this sauce in the back of a cookbook I’ve been loving on lately, in that oft forgotten but truly fabulous section many cookbooks have devoted to sauces. I couldn’t quite decide what to do with it, but eventually I settled on pairing it with marinated grilled chicken and a sprinkle of cotija cheese. The whole thing is so very simple but was one of those meals that had me “oooh”ing and “aaahh”ing with every bite. I paired it with assorted grilled veggies and grilled garlic flatbread which just happened to be perfect for scooping up the left over sauce.  Thankfully this could also be made in a skillet so I think we’ll continue to enjoy it throughout the coming cold months.


For the chicken: 

  • ¼ cup olive oil
  • Juice of ½ a lemon
  • 2-3 cloves garlic, minced
  • ½ tsp. roasted red pepper flakes
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 4 small boneless, skinless chicken breasts

For the sauce: 

  • ¾-1 cup fresh cilantro leaves, rinsed and patted dry
  • 4 scallions, green parts only, coarsely chopped
  • ¼ cup freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 2½ tbsp. low fat mayonnaise*
  • 2½ tbsp. low fat greek yogurt
  • Coarse salt and freshly ground pepper


  • 01

    In a shallow dish or pie plate, combine the olive oil, lemon juice, garlic, red pepper flakes, salt and pepper. Whisk until well combined. Place the chicken breasts in the dish with the marinade, turn once to coat. Cover and refrigerate for 30-60 minutes.

  • 02

    Heat a grill to medium-high heat. While the grill is heating, make the sauce. Combine the cilantro, scallions, lime juice, garlic, mayonnaise, and greek yogurt in a blender or a food processor. Blend until smooth. (Alternatively, combine in a bowl and blend with an immersion blender.)  Season to taste with salt and pepper.

  • 03

    Add the chicken to the grill and cook, turning once, until nicely browned and the internal temperature registers 160˚ F on an instant read thermometer. Remove to a plate and let rest a few minutes before serving with the green sauce. Sprinkle with cotija and garnish with cilantro, if desired.

  • 04

    *If you wish, you can try using all Greek yogurt instead of mayo. However, I have noticed that when I do this in sauces or dressings, the flavor is always a bit off somehow. Try if you like but a 50/50 mix is usually my preference.

  • Kerry Cooks

    So unbelievably delicious looking, yet healthy too!

  • Mary

    You had me at “garlicky green sauce” !! Who wouldn’t fall for that? Sounds delish!

  • Christina @ but i’m hungry

    Mmmm… that sauce looks so good! Sounds like it would be good on pretty much anything!

  • Liz N.

    Yummy! The green sauce reminds me of my favorite Peruvian sauce, aji sauce. We call it “crack sauce” because it’s terribly addictive and we put it on almost everything (veggies, all types of proteins, over rice, even dipped our chips in it). This recipe is right up my alley!

  • Liz @ FloatingKitchen

    Absolutely love the presentation on this. The sauce looks gorgeous!

  • Andrea

    May I ask why you have an asterisk after the mayonnaise? I don’t see any explanation for it, but I could be missing it.

  • annieseats

    Sorry, fixed that!

  • Andrea

    Thank you! This is similar to a sauce I’ve made before that I love. Can’t wait to try it!

  • We keep grilling until the snow comes!! We are dedicated to the “Barbee” . The sauce sounds amazing and we do have the necessary ingredients. I’m anxious to make it. Thank you.

  • Charlene

    We made this for dinner and it was absolutely A -maz-ing! Hubby said he could eat the sauce with a spoon and it looks just divine on the plate. Used Feta cheese because that’s what I had. Just the right amount of salty goodness. Thanks!

  • I keep finding so many great things in Feast also, but seem to have missed this sauce! Now to find a veg meal to make with it. I bet it would make a great salad dressing.

  • Shari barnes

    This was so so good, my niece licked the bowl clean!

  • That sauce sounds amazing! Still need to get my hands on that cookbook!

  • this looks really delicious. I bet that sauce would be good with asparagus too.

  • pamela

    Made this tonight – it’s *crazy good*!! Tonight we had it with brown rice and broccoli, tomorrow night will be adding black beans and homemade pita bread to the mix – can’t wait!

  • annieseats

    So glad you enjoyed it!

  • Lindsay

    We made this tonight and LOVED it! Our neighbors probably thought we were crazy for grilling in December, but it was a crazy 65 degrees so we figured, why not?! A side of grilled veggies was perfect. The only thing we changed was switching out cilantro for basil (and a small bit of parsley) in the green sauce, which I’m sure altered the flavor a lot, but we both despise cilantro and wanted to keep this as similar as possible to the original. It was fantastic! Thank you for such a great (and easy!) recipe!

  • Shari

    Do you use the immersion blender for this sauce?

  • Melissa Brooker

    We just had this for dinner, soooo good! My stomach doesn’t tolerate raw garlic too well, (even though my taste buds do) so next time I think I’ll either reduce the garlic or cook it first, but omg we couldn’t stop eating it, we had flat bread and just kept scooping up that deliciousness!

  • annieseats

    Yes I do!