Peruvian Chicken with Green Sauce (Aji Verde)

Short Description

Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa with Aji Verde, is a flavorful, juicy roasted or grilled chicken dish paired with a vibrant, spicy, and creamy green sauce. This dish is a staple in Peruvian cuisine, known for its bold seasoning and addictive dipping sauce.

Why You’ll Love This Recipe

  • Packed with smoky, tangy, and savory flavors
  • Easy to prepare with simple ingredients
  • Perfect for grilling or roasting
  • The green sauce is a game-changer for dipping
  • Great for meal prep and leftovers
Peruvian Chicken with Green Sauce (Aji Verde) 10 Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa with Aji Verde, is a flavorful, juicy roasted or grilled chicken dish paired with a vibrant, spicy, and creamy green sauce. This dish is a staple in Peruvian cuisine, known for its bold seasoning and addictive dipping sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Whole chicken or bone-in, skin-on chicken pieces
  • Olive oil
  • Garlic cloves
  • Lime juice
  • Soy sauce
  • Cumin
  • Smoked paprika
  • Dried oregano
  • Salt and black pepper
  • Aji amarillo paste (optional but recommended)
  • Cilantro
  • Jalapeño
  • Mayonnaise
  • Sour cream or Greek yogurt
  • White vinegar
  • Parmesan cheese

Directions

  1. Prepare the Chicken: In a bowl, mix olive oil, garlic, lime juice, soy sauce, cumin, smoked paprika, dried oregano, salt, and black pepper. Rub this marinade all over the chicken. Let it marinate for at least 1 hour, preferably overnight.
  2. Cook the Chicken:
    • Grill Method: Preheat the grill to medium-high heat. Cook the chicken skin-side down for about 10 minutes, then flip and cook for another 20-30 minutes until fully cooked (internal temperature reaches 165°F/75°C).
    • Oven Method: Preheat oven to 425°F (220°C). Place chicken on a baking sheet lined with parchment paper and roast for 45-50 minutes, basting occasionally.
  3. Make the Green Sauce: In a blender, combine cilantro, jalapeño, mayonnaise, sour cream, white vinegar, Parmesan cheese, aji amarillo paste (if using), lime juice, and salt. Blend until smooth.
  4. Serve: Slice the chicken and serve with the green sauce on the side for dipping.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Marinating Time: 1 hour (or overnight for best results)
  • Cook Time: 45-50 minutes (oven) or 30-40 minutes (grill)

Variations

  • Spicy Version: Add extra jalapeño or a dash of hot sauce to the green sauce.
  • Herb Boost: Mix in fresh parsley or basil for an herby twist.
  • Different Cuts: Use chicken thighs, drumsticks, or even boneless breasts for quicker cooking.
  • Dairy-Free: Swap Greek yogurt and Parmesan for dairy-free alternatives.

Storage/Reheating

  • Refrigeration: Store leftover chicken in an airtight container for up to 4 days.
  • Freezing: Freeze cooked chicken for up to 3 months.
  • Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave in short intervals.
  • Green Sauce: Store in the fridge for up to 5 days. Not recommended for freezing.
Peruvian Chicken with Green Sauce (Aji Verde)
Peruvian Chicken with Green Sauce (Aji Verde) 11 Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa with Aji Verde, is a flavorful, juicy roasted or grilled chicken dish paired with a vibrant, spicy, and creamy green sauce. This dish is a staple in Peruvian cuisine, known for its bold seasoning and addictive dipping sauce.

FAQs

How long should I marinate the chicken?

At least 1 hour, but overnight will give the best flavor.

Can I use chicken breasts instead?

Yes, but they may cook faster than bone-in chicken. Keep an eye on them to avoid drying out.

What can I use instead of aji amarillo paste?

Substitute with extra jalapeño, a dash of hot sauce, or a small amount of yellow bell pepper for a milder taste.

Is this recipe spicy?

The green sauce has a mild to medium spice level, but you can adjust by adding or reducing jalapeño and aji amarillo paste.

Can I make this in an air fryer?

Yes! Cook at 375°F (190°C) for 25-30 minutes, flipping halfway through.

What sides go well with Peruvian chicken?

Serve with rice, roasted potatoes, or a simple salad.

How do I prevent my chicken from drying out?

Marinate properly and don’t overcook—use a meat thermometer to check for doneness.

Can I grill this over charcoal?

Absolutely! Charcoal grilling adds a smoky flavor that enhances the dish.

Is the green sauce gluten-free?

Yes, all the ingredients in Aji Verde are naturally gluten-free.

Can I make the sauce ahead of time?

Yes! Make it up to 3 days in advance and store in the fridge.

Conclusion

Peruvian Chicken with Green Sauce is a delicious, easy-to-make dish that brings bold flavors to your table. Whether grilled or roasted, this juicy chicken pairs perfectly with the creamy, spicy Aji Verde. Try it for your next dinner and enjoy the taste of Peru at home!

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Peruvian Chicken with Green Sauce (Aji Verde)

Peruvian Chicken with Green Sauce (Aji Verde)

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes (+1 hour marinating)
  • Cook Time: 50 minutes
  • Total Time: 1 hour (+marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Peruvian

Description

This Peruvian-style roast chicken is juicy, flavorful, and perfectly seasoned with a blend of spices like cumin, paprika, and garlic. The real star of the dish is the Aji Verde sauce—a vibrant, creamy, and spicy green sauce made with cilantro, jalapeños, and a hint of lime. Serve it with rice, salad, or roasted potatoes for a delicious and easy meal.


Ingredients

Units Scale
  • For the Chicken:
  • 1 whole chicken (about 45 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

Instructions

  • Prepare the Chicken:
  • In a small bowl, mix olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, salt, and black pepper to form 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 (or overnight for best results).
  • Roast the Chicken:
  • Preheat the oven to 425°F (220°C).
  • Place the chicken on a baking sheet or roasting pan.
  • Roast for about 45–55 minutes (for whole chicken, about 1 hour 15 minutes) or until the internal temperature reaches 165°F (75°C) at the thickest part.
  • Let it rest for 10 minutes before slicing.
  • Make the Aji Verde Sauce:
  • In a blender or food processor, combine 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.

Notes

  • Spice level: Keep the jalapeño seeds for a spicier sauce or remove them for a milder version.
  • Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. The Aji Verde sauce lasts 4–5 days.
  • Grilling Option: You can also grill the chicken over medium-high heat for about 5–7 minutes per side until fully cooked.
  • Recipe Details

Nutrition

  • Calories: ~450
  • Sugar: 1g
  • Sodium: 720mg
  • Fat: 28g
  • Saturated Fat: 6g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 45g
  • Cholesterol: 130mg

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