Peruvian Chicken with Green Sauce (Aji Verde)

Why You’ll Love This Recipe

Peruvian Chicken with Green Sauce, or “Pollo a la Brasa con Aji Verde,” is a flavorful and vibrant dish that combines marinated, roasted chicken with a spicy, creamy green sauce. The chicken is seasoned with bold spices and roasted to perfection, while the green sauce, made with fresh herbs and peppers, adds a zesty and addictive finish. It’s a perfect dish for a hearty dinner or a weekend feast.

ingredients

this Recipe

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

whole chicken or bone-in chicken piecesolive oilsoy saucesaltpeppercuminpaprikagarliclime juicewhite vinegar

For the Green Sauce (Aji Verde):

fresh cilantrojalapeños or aji amarillogarlicmayonnailime juiceparmesan cheesemilkolive oilsalt

directions

Preheat your oven to 425°F (220°C).

In a large bowl, mix olive oil, soy sauce, lime juice, vinegar, garlic, cumin, paprika, salt, and pepper to create the marinade.

Rub the marinade all over the chicken, ensuring it’s well coated. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.

Place the chicken on a roasting pan or baking sheet. Roast for 45-60 minutes, or until the skin is crisp and the internal temperature reaches 165°F (74°C).

While the chicken roasts, prepare the green sauce by blending cilantro, jalapeños, garlic, mayonnaise, lime juice, Parmesan, milk, olive oil, and salt until smooth.

Once cooked, let the chicken rest for a few minutes before slicing.

Serve with a generous drizzle of green sauce or on the side for dipping.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesMarinating time: 2 hours or overnightCooking time: 45-60 minutesTotal time: 3 hours 15 minutes (with marination)

Variations

Use boneless chicken thighs for quicker cooking.

Add a splash of white wine to the marinade for extra depth.

Use Greek yogurt instead of mayonnaise in the sauce for a lighter version.

Roast with potatoes and onions for a one-pan meal.

Grill the chicken for a smoky twist.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through or microwave in short bursts.Green sauce can be stored in the fridge for up to 5 days—keep it covered and chilled.

FAQs

What is Aji Verde made of?

It’s a spicy green sauce made with cilantro, jalapeños or aji amarillo, garlic, lime juice, mayonnaise, Parmesan, and oil.

Is the chicken spicy?

The chicken has a flavorful spice rub, but it’s not overly spicy—the heat mainly comes from the green sauce.

Can I make the green sauce less spicy?

Yes, reduce the number of peppers or remove the seeds for a milder version.

Can I use a blender instead of a food processor for the sauce?

Absolutely, a high-speed blender works great for a smooth consistency.

Can I marinate the chicken longer?

Yes, marinating overnight gives the best flavor.

What can I serve with Peruvian Chicken?

Rice, roasted vegetables, fried yuca, or salad all pair well.

Can I use chicken breast?

Yes, but keep an eye on the cooking time to avoid drying it out.

Can I freeze the sauce?

It’s best fresh, but you can freeze it for up to a month if needed.

What if I can’t find aji amarillo?

Use jalapeños or yellow bell peppers with a touch of hot sauce as a substitute.

Is it gluten-free?

Yes, as long as you use gluten-free soy sauce.

Conclusion

Peruvian Chicken with Green Sauce is a mouthwatering, bold, and satisfying dish that brings the essence of Peruvian cuisine to your home. The marinated chicken and creamy, spicy sauce create a perfect harmony of flavors that’s hard to resist. Whether for a special occasion or a weekday dinner, this recipe will quickly become a family favorite.

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