Juicy, marinated roast chicken paired with a spicy, creamy Aji Verde sauce — Peru’s boldest flavors in one unforgettable dish.
???? Recipe Description
This Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa con Aji Verde, is a stunning combination of smoky, citrus-marinated chicken and a bright, spicy green sauce that steals the show. This beloved Peruvian dish is traditionally cooked rotisserie-style, but you can achieve equally juicy and flavorful results at home in your oven or grill.
The star of the dish is the Aji Verde — a creamy, herb-packed sauce with a punchy blend of jalapeños, lime, cilantro, and garlic. It adds a cool heat and zesty kick that contrasts beautifully with the deeply seasoned chicken.
Whether you’re cooking for a casual dinner or entertaining guests, this dish offers restaurant-quality results right in your kitchen — bold, vibrant, and endlessly craveable.
???? Ingredients (measured in grams)
For the Chicken:
- Bone-in, skin-on chicken thighs or whole chicken (cut into parts) – 1,200g
- Garlic cloves (minced) – 20g
- Olive oil – 50g
- Soy sauce – 30g
- White vinegar – 15g
- Lime juice – 30g
- Smoked paprika – 5g
- Cumin – 3g
- Oregano – 3g
- Salt – 10g
- Black pepper – 3g
For the Aji Verde (Green Sauce):
- Fresh cilantro (leaves and tender stems) – 40g
- Jalapeño peppers (seeded or unseeded) – 2 medium (about 60g)
- Garlic – 10g
- Mayonnaise – 100g
- Sour cream or Greek yogurt – 60g
- Lime juice – 30g
- Olive oil – 20g
- Salt – 4g
- Queso fresco or feta (optional, for creaminess) – 30g
???????? Instructions
Step 1: Marinate the Chicken
- In a bowl, mix garlic, olive oil, soy sauce, vinegar, lime juice, paprika, cumin, oregano, salt, and pepper.
- Rub this marinade thoroughly over the chicken pieces.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Roast or Grill the Chicken
Oven Method:
- Preheat oven to 220°C (425°F).
- Arrange chicken on a wire rack over a baking sheet.
- Roast for 35–45 minutes, or until the skin is crispy and the internal temperature reaches 74°C (165°F).
Grill Method:
- Preheat grill to medium-high heat.
- Grill chicken skin-side down first for about 6–8 minutes per side, then continue cooking over indirect heat until done.
Step 3: Make the Aji Verde
- In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and cheese (if using).
- Blend until smooth and vibrant green.
- Adjust salt and lime juice to taste.
Step 4: Serve
- Serve chicken hot, drizzled with or dipped into the Aji Verde.
- Goes great with roasted potatoes, rice, or salad.
????️ Nutrition Facts (per serving, serves 4–6)
- Calories: 460 kcal
- Protein: 38g
- Fat: 30g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 820mg
Values will vary slightly depending on the chicken parts and how much sauce is used.
???? Tips & Tricks
- For extra crisp skin: Pat chicken dry before roasting and roast uncovered.
- Customize the heat: Leave jalapeño seeds in for a spicier sauce, or swap for serrano peppers.
- Don’t skip the marinating time: This deeply flavors the chicken and keeps it juicy.
- Make it ahead: The sauce lasts 3–4 days in the fridge and actually improves overnight.
- Serving suggestion: Pair with Peruvian-style fries, rice, or fried plantains.
???? From the Chef – A Personal Note
This dish is one of my go-to recipes when I want to impress — it has such bold flavors and looks beautiful when served. The green sauce is like magic — bright, garlicky, spicy, and creamy — and I always make extra to dip fries or even use in sandwiches the next day. Trust me: once you try Peruvian chicken, you’ll crave it weekly.
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