How Peruvian Chicken with Aji Verde Steals the Spotlight

Tired of serving the same old bland, dry chicken for dinner? We’ve all been there staring down at a plate of uninspiring poultry, wondering where the excitement went. That’s about to change forever! This Peruvian Chicken with Aji Verde delivers juicy, flavor-packed meat with a vibrant green sauce that will make your taste buds dance with joy.

Hi, I’m Michael, the heart behind FoodyDish! As someone who’s traveled through South America and studied with local chefs, I’ve perfected this Peruvian Chicken recipe to bring authentic flavors right to your kitchen. The secret lies in the perfect balance of spices and that incredible Aji Verde sauce that transforms ordinary chicken into something truly extraordinary.

In this recipe guide, I’ll walk you through selecting the perfect chicken, creating the signature marinade, mastering the cooking technique, and of course, whipping up that addictive Aji Verde sauce that makes this dish unforgettable. Ready to transport your dinner table to the vibrant streets of Lima? Let’s get cooking!

Why This Peruvian Chicken Recipe Works

● Uses accessible ingredients you can find at most grocery stores
● The marinade works its magic in just 2 hours (though overnight is even better!)
● Perfect for both casual family dinners and impressive entertaining
● The Aji Verde sauce doubles as a fantastic dip for veggies or spread for sandwiches
● Naturally gluten-free and can be adapted for various dietary needs

Choosing the Right Chicken for Peruvian Chicken

Best Cuts for This Recipe

Traditional Peruvian Chicken (Pollo a la Brasa) uses a whole chicken, but you can easily adapt based on your preferences. Bone-in, skin-on chicken pieces work wonderfully they stay juicy and absorb the marinade beautifully. If you’re short on time, boneless thighs are your best bet, offering rich flavor without lengthy cooking times.

Buying Tips

Look for chickens or chicken pieces with plump appearance and pinkish color (never gray). Organic or free-range chickens tend to have better flavor and texture for this Peruvian Chicken recipe. If buying a whole chicken, aim for one between 3.5-4.5 pounds for optimal cooking.

Substitutions

While traditional Peruvian Chicken calls for a whole bird, you can easily substitute:

• Chicken thighs and drumsticks for faster cooking
• Chicken breast (though watch carefully to avoid overcooking)
• Cornish game hens for an elegant individual serving option

Ingredients & Prep for Peruvian Chicken

Meat Prep Essentials

Before marinating your Peruvian Chicken, pat it completely dry with paper towels. This ensures the marinade adheres properly and helps achieve that coveted crispy skin. If using a whole chicken, spatchcock it by removing the backbone and flattening the bird this promotes even cooking and maximizes surface area for the marinade.

Marinade Ingredients

For authentic Peruvian Chicken marinade:

• ¼ cup soy sauce (low sodium preferred)
• 2 tablespoons lime juice
• 5 garlic cloves, minced
• 2 tablespoons aji amarillo paste
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon oregano
• 2 teaspoons black pepper
• 3 tablespoons olive oil

Combine ingredients in a food processor, then massage thoroughly into the chicken. Marinate for at least 2 hours, preferably overnight for maximum flavor penetration.

Aji Verde Sauce Essentials

For the signature green sauce that makes Peruvian Chicken shine:

• 1 cup fresh cilantro (packed)
• 2-3 jalapeños (seeds removed for less heat)
• 2 tablespoons cotija cheese (can substitute parmesan)
• 2 cloves garlic
• 1 tablespoon lime juice
• ¼ cup mayonnaise
• Salt to taste

Step-by-Step Cooking Instructions for Peruvian Chicken

Pre-Cooking Prep for Peruvian Chicken

1. Remove marinated chicken from refrigerator 30-45 minutes before cooking to bring to room temperature
2. Preheat your oven to 425°F (220°C)
3. Line a baking sheet with foil and place a rack over it (for whole chicken or pieces)
4. Remove excess marinade with paper towels (this helps skin crisp)

Cooking Method for Peruvian Chicken

Oven Method:

1. Place prepared chicken on rack, breast side up if using whole chicken
2. Roast at 425°F for 15 minutes to start browning the skin
3. Reduce temperature to 375°F (190°C) and continue roasting:
   • Whole chicken: approximately 45-60 more minutes
   • Chicken pieces: 25-35 more minutes depending on size

Grill Method:

1. Prepare grill for indirect heat (350-375°F)
2. Place chicken on indirect heat side:
   • Whole chicken: approximately 45-60 minutes
   • Chicken pieces: 25-40 minutes
3. Finish over direct heat for 5 minutes to crisp skin

Doneness Check for Peruvian Chicken

The most reliable method for perfectly cooked Peruvian Chicken is an instant-read thermometer. Insert it into the thickest part of the meat (between the breast and thigh for whole chickens) without touching bone. The chicken is done when it reaches:

• 165°F (74°C) for chicken breast
• 170-175°F (77-79°C) for thighs and legs

The juices should run clear, not pink, when pierced.

Resting Your Peruvian Chicken

This step is crucial! Allow your Peruvian Chicken to rest for at least 10 minutes (15 for a whole chicken) before carving. This allows juices to redistribute throughout the meat, ensuring maximum flavor and moisture. Cover loosely with foil to keep warm.

Pro Tips for Perfect Peruvian Chicken

Avoiding Dry Peruvian Chicken

• Spatchcocking (butterflying) the chicken ensures more even cooking
• Marinate overnight for the most tender, flavorful results
• Use a meat thermometer to prevent overcooking
• Rest the meat properly before cutting to retain juices
• If cooking chicken breasts, consider brining them first for extra moisture insurance

Tool Recommendations

For Peruvian Chicken success, these tools make a big difference:

• Instant-read digital meat thermometer
• Kitchen shears for spatchcocking
• Food processor for creating smooth marinades and sauce
• Heavy-duty roasting pan with rack for optimal air circulation

Storage & Reheating

Leftover Peruvian Chicken will keep in the refrigerator for up to 4 days. For best results when reheating:

• Warm in a 300°F oven covered with foil until just heated through
• Store Aji Verde sauce separately in an airtight container for up to 5 days
• Freeze cooked chicken (without sauce) for up to 2 months

Looking for more delicious recipes and cooking inspiration? Find a collection of my favorite dishes on Pinterest where I share weekly kitchen adventures that will spark your culinary creativity!

Flavor Variations for Peruvian Chicken

Spicy Twist

Love heat? Amp up your Peruvian Chicken by adding extra aji amarillo paste to the marinade and including more jalapeños (with seeds) in the Aji Verde sauce. For an even more intense experience, add a habanero pepper to the sauce or incorporate aji panca paste to the marinade for smoky heat.

Herb Variations

While cilantro is traditional in Aji Verde, you can create interesting variations:

• Add fresh mint for brightness
• Substitute half the cilantro with basil for an interesting fusion
• Add oregano to the marinade for an earthier profile

Regional Adaptations

Serving Suggestions for Peruvian Chicken

Peruvian Chicken deserves perfect accompaniments to complete the meal:

• Traditional sides: Serve with french fries, white rice, and a simple salad
• Peruvian classics: Accompany with papa a la huancaína (potatoes with spicy cheese sauce) or tallarin verde (Peruvian pesto pasta)
• Fresh options: A bright cucumber and tomato salad balances the rich chicken
• Drink pairings: Try with a citrusy IPA, bright white wine like Sauvignon Blanc, or authentic Inca Kola

For a complete Peruvian experience, serve family-style with multiple sides and plenty of extra Aji Verde sauce for dipping and drizzling.

FAQs about Peruvian Chicken

Can I make Peruvian Chicken without aji amarillo paste?
While aji amarillo gives authentic flavor, you can substitute with 1 tablespoon yellow hot sauce mixed with 1 teaspoon turmeric and a pinch of sugar.

How spicy is authentic Aji Verde?
Traditional Aji Verde has a medium heat level, but you can easily adjust by changing the amount of jalapeños and removing seeds for milder sauce.

Can I make this recipe ahead of time?
Yes! Marinate the chicken up to 24 hours ahead, and prepare the Aji Verde sauce up to 2 days in advance. Store the sauce in an airtight container in the refrigerator.

Is there a dairy-free version of Aji Verde?
Absolutely! Simply omit the cheese the sauce will be slightly less thick but still delicious.

How do I fix Aji Verde sauce that’s too thin?
Add more mayonnaise or blend in half an avocado to achieve your desired thickness.

Final Thoughts on Peruvian Chicken with Aji Verde

Peruvian Chicken with Aji Verde isn’t just dinner it’s a celebration of bold flavors that brings the vibrant culinary traditions of Peru right to your table. The combination of aromatic spices, crispy skin, juicy meat, and that irresistible green sauce creates a meal that turns ordinary evenings into memorable occasions.

I hope this recipe brings as much joy to your kitchen as it has to mine! Once you master this Peruvian classic, your friends and family will be requesting it again and again. Don’t forget to share your creations with me on social media I love seeing how the FoodyDish community puts their personal spin on these recipes!

Fire up your oven, prepare that marinade, and get ready to fall in love with the incredible flavors of Peru. Your taste buds will thank you!

How Peruvian Chicken with Aji Verde Steals the Spotlight

---

• Author: Michael
• Total Time: 1 hr 30 mins
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Peruvian-style roasted chicken that’s juicy, flavorful, and marinated with garlic, lime, and spices  served with a vibrant, creamy aji verde sauce made from cilantro, jalapeño, and lime. A bold and delicious dish full of South American flavor.

---

Ingredients

Scale 1x2x3x

1 whole chicken (about 4 lbs)

3 tbsp olive oil

3 tbsp lime juice

4 garlic cloves, minced

1 tbsp soy sauce

2 tsp ground cumin

2 tsp paprika

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/2 tsp chili powder

For Aji Verde Sauce:

1 cup fresh cilantro leaves

1–2 jalapeños, seeded for less heat

1/2 cup mayonnaise

1/4 cup sour cream

2 tbsp lime juice

1 garlic clove

2 tbsp grated Parmesan cheese

Salt to taste

---

Instructions

1. In a small bowl, whisk together olive oil, lime juice, garlic, soy sauce, cumin, paprika, oregano, salt, pepper, and chili powder to make the marinade.

2. Pat chicken dry with paper towels and rub the marinade all over the bird, including under the skin if possible.

3. Let marinate for at least 2 hours, or overnight in the refrigerator for deeper flavor.

4. Preheat oven to 425°F (220°C).

5. Place chicken on a roasting pan and cook for 1 hour to 1 hour 15 minutes, or until juices run clear and internal temperature reaches 165°F (74°C).

6. While chicken roasts, blend all aji verde sauce ingredients until smooth and creamy.

7. Taste and adjust salt or lime juice as needed.

8. Let chicken rest for 10 minutes before carving.

9. Serve with a generous drizzle of aji verde sauce.

Notes

For an extra-crispy skin, roast the chicken uncovered and baste halfway through.

You can also make this with chicken thighs or drumsticks for a quicker meal.

Aji verde keeps well in the fridge for up to 5 days — try it on grilled meats or fries!

• Prep Time: 15 mins
• Cook Time: 1 hr 15 mins
• Category: Dinner
• Method: Roasted
• Cuisine: Peruvian

Nutrition

• Serving Size: 1/4 chicken with sauce
• Calories: 610
• Sugar: 2g
• Sodium: 840mg
• Fat: 44g
• Saturated Fat: 9g
• Unsaturated Fat: 32g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 48g
• Cholesterol: 150mg

Keywords: Peruvian chicken, aji verde, roast chicken, Latin cuisine, pollo a la brasa