If you love bold flavors and juicy, well-seasoned chicken, then this Peruvian Chicken with Green Sauce (Aji Verde) is going to be your new favorite meal. This recipe is inspired by the famous “Pollo a la Brasa,” a staple of Peruvian cuisine, featuring a richly spiced roasted chicken paired with a creamy, spicy, and herbaceous Aji Verde sauce. Whether you’re hosting a dinner party or simply looking for a delicious weeknight meal, this dish will impress everyone at the table.
Who Will Love This Recipe?
- Foodies craving authentic international flavors – This dish delivers a perfect balance of smoky, tangy, and savory elements.
- Meal preppers – The marinated chicken can be prepped ahead of time, making it an easy option for busy weeknights.
- Home cooks looking to elevate their chicken game – Say goodbye to boring chicken with this deeply flavorful Peruvian-inspired version.
For the Chicken:
- 1 whole chicken (about 4–5 lbs) or 4 bone-in, skin-on chicken quarters
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Aji Verde Sauce:
- 1 cup fresh cilantro, packed
- 2 jalapeños, seeded for less heat (or keep seeds for spicier)
- 1 clove garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- Large mixing bowl
- Measuring spoons and cups
- Baking sheet or roasting pan
- Blender or food processor
- Meat thermometer
- Cutting board and knife
Prepare the Chicken:
- In a small bowl, mix the olive oil, soy sauce, lime juice, garlic, cumin, smoked paprika, oregano, salt, and black pepper to create a marinade.
- Rub the marinade all over the chicken, making sure to get it under the skin for extra flavor.
- Let the chicken marinate for at least 1 hour (overnight for best results).
Roast the Chicken:
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken on a baking sheet or roasting pan.
- Roast for about 45–55 minutes (for a whole chicken, about 1 hour 15 minutes) or until the internal temperature reaches 165°F (75°C) at the thickest part.
- Let the chicken rest for 10 minutes before slicing.
Make the Aji Verde Sauce:
- In a blender or food processor, combine the cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, mustard, salt, black pepper, and cumin.
- Blend until smooth and creamy.
- Adjust seasoning as needed.
Serve:
- Slice the roasted chicken and serve with Aji Verde sauce on the side.
- Pair with rice, roasted potatoes, or a fresh salad for a complete meal.
Recipe Tips:
- Marinate for maximum flavor – The longer the chicken marinates, the more flavorful it will be. Overnight is ideal.
- Use a thermometer – Ensuring the internal temperature reaches 165°F prevents undercooking while keeping the meat juicy.
- Rest before slicing – Letting the chicken rest after roasting helps retain its juices.
Variations:
- Grill it! – Instead of roasting, grill the chicken over medium-high heat for a smoky, charred flavor.
- Make it spicier – Leave the seeds in the jalapeños or add a pinch of cayenne to the sauce.
- Use chicken thighs or drumsticks – These cuts work great and stay extra juicy.
Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals until warmed through.
- Aji Verde sauce can be stored in the fridge for up to 5 days.
Side Dishes:
- Cilantro lime rice – A refreshing complement to the bold flavors of the chicken.
- Peruvian-style roasted potatoes – Toss with olive oil, garlic, and smoked paprika before roasting.
- Simple green salad – A light and fresh balance to the rich chicken and sauce.
Drinks:
- Pisco Sour – The classic Peruvian cocktail pairs beautifully with this dish.
- Chardonnay or Sauvignon Blanc – Crisp white wines enhance the tangy flavors.
- Horchata – A creamy and sweet non-alcoholic option to contrast the spice.
Can I make this in an air fryer?
Yes! Air fry at 375°F (190°C) for about 30–40 minutes, checking for an internal temp of 165°F.
What if I don’t have a blender for the sauce?
You can finely chop the cilantro and jalapeños and mix the sauce by hand for a chunkier texture.
Can I use boneless chicken?
Yes, but reduce the cooking time to about 20–25 minutes for boneless skinless chicken breasts.
How spicy is Aji Verde?
It depends on whether you keep the jalapeño seeds. Without them, the sauce is mildly spicy.
Can I freeze the marinade?
Yes! Make a double batch and freeze half in a sealed bag for a quick meal prep option.
Peruvian Chicken with Aji Verde is a must-try for anyone who loves bold flavors and easy, satisfying meals. The smoky, savory chicken combined with the vibrant green sauce creates an irresistible combination that will keep you coming back for more.
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Happy cooking!