Peruvian Chicken with Green Sauce (Aji Verde) Recipe

If you’re looking to spice up your dinner routine, let me introduce you to Peruvian Chicken with Green Sauce (Aji Verde). This dish is a dazzling explosion of flavors: juicy, roasted chicken deeply marinated in smoky spices, paired with a creamy, zippy green sauce that’s truly addictive. Every bite celebrates Peru’s rich culinary tradition, blending bold seasonings with fresh herbs and the kind of heat that keeps you coming back for more. Whether you’re already a fan or haven’t tried it yet, this dish is a guaranteed crowd-pleaser that’s as fun to prepare as it is to share.

this Recipe

Ingredients You’ll Need

Gathering everything for Peruvian Chicken with Green Sauce (Aji Verde) is easy—no hard-to-find items here, just simple ingredients that work together perfectly. Each one brings something unique to the table, whether it’s a punch of flavor, a pop of color, or irresistible texture.

• Chicken (whole or pieces): The star of the show—use bone-in, skin-on pieces for maximum juiciness and flavor.
• Olive oil: Adds richness, ensures crispy skin, and helps the spices stick to the chicken.
• Lime juice: Brings a bright acidity that tenderizes and balances the savory spices.
• Garlic cloves: Fresh garlic gives a deep, aromatic base to both the marinade and the sauce.
• Paprika: Adds subtle smokiness and lively color to the marinade.
• Cumin: Warm, earthy depth essential to that signature Peruvian flavor.
• Oregano: Brings a fragrant herbal note for complexity.
• Soy sauce: Surprising, but classic—it adds a punch of umami and saltiness.
• Salt and pepper: Essential seasoning that draws out the best in every ingredient.
• Fresh cilantro: Packs the green sauce with bold, garden-fresh vibrancy.
• Fresh jalapeños or Aji Amarillo: The fiery backbone of the green sauce—adjust to your heat preference.
• Mayonnaise: The luxurious base that makes the sauce silky smooth.
• Sour cream or Greek yogurt: Adds tang and cools the heat.
• Lime juice (for sauce): A zesty finish for the green sauce.
• Parmesan cheese: The secret ingredient for a boost of nutty, salty flavor.

How to Make Peruvian Chicken with Green Sauce (Aji Verde)

Step 1: Marinate the Chicken

Start by blending olive oil, lime juice, garlic, paprika, cumin, oregano, soy sauce, salt, and pepper into a smooth marinade. Pour this deeply flavorful mix over your chicken and make sure every piece is coated. Let it marinate for at least two hours, but overnight is even better—the longer it sits, the more every bite will sing with zesty, savory goodness.

Step 2: Roast the Chicken

Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces skin-side up on a baking sheet lined with foil or parchment for easy cleanup. Roast for 35–45 minutes, until the skin is beautifully golden and the juices run clear. For irresistibly crispy skin, finish under the broiler for a couple of minutes at the end.

Step 3: Blend the Green Sauce (Aji Verde)

While the chicken roasts, grab your blender. Toss in cilantro, jalapeños or Aji Amarillo, garlic, mayonnaise, sour cream or yogurt, lime juice, Parmesan, and a pinch of salt. Blend until completely smooth and bright green—you want a creamy, pourable consistency that clings to the chicken. Taste and adjust, adding more jalapeño for extra heat or more lime for added zing.

Step 4: Rest and Carve

Let your chicken rest for at least 10 minutes after roasting. This simple step ensures every bite stays juicy and tender. Then carve the chicken or divide the pieces, arranging them on a platter so everyone can help themselves.

Step 5: Serve with Aji Verde

Generously drizzle the Peruvian Chicken with Green Sauce (Aji Verde), or serve the sauce on the side for dipping and drizzling to taste. Don’t be shy—this tangy, herby sauce is half the fun! Your kitchen will smell amazing and your guests will be circling back for seconds.

How to Serve Peruvian Chicken with Green Sauce (Aji Verde)

Garnishes

A final sprinkle of freshly chopped cilantro adds a burst of color and brightens up the dish even more. Slices of lime on the side are a classic touch—let everyone add a fresh squeeze for a citrusy pop. If you love a little extra heat, finely diced jalapeño or Aji Amarillo looks beautiful as a topping too.

Side Dishes

This dish pairs beautifully with fluffy white rice, roasted potatoes, or even fried yuca for a golden, crispy treat that soaks up every drop of sauce. A simple avocado salad or crisp green salad balances the rich chicken and rounds out your spread with freshness and crunch.

Creative Ways to Present

Peruvian Chicken with Green Sauce (Aji Verde) looks stunning served family-style on a large platter, but you can go creative! Try slicing the chicken thinly for sliders or wrap it up in warm tortillas for a fun Peruvian taco night. Tiny ramekins of extra green sauce on each plate guarantee everyone gets their perfect bite.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken with Green Sauce (Aji Verde) keeps well in the fridge for up to three days. Store the chicken and sauce separately in airtight containers to preserve the flavors and avoid sogginess. The green sauce can actually taste even brighter after a little rest!

Freezing

You can freeze the roasted chicken pieces in a freezer-safe bag for up to two months. While the green sauce is best enjoyed fresh because of its herbs and creamy base, small portions can be frozen if needed—just know the texture may change slightly after thawing.

Reheating

To bring leftovers back to life, reheat chicken in a 350°F (175°C) oven, loosely covered with foil, until heated through. If you’re short on time, a skillet does the trick too, just keep the heat medium and avoid drying out the chicken. The sauce is best served at room temperature, so let it sit out while the chicken heats.

FAQs

Can I grill the chicken instead of roasting?

Grilling is a fantastic option! The smoky char from an outdoor grill adds another layer of flavor that matches perfectly with the zesty green sauce. Just grill chicken over medium-high heat until fully cooked, turning occasionally for even browning.

What can I use instead of Aji Amarillo?

If you can’t find Aji Amarillo, don’t worry—fresh jalapeños or even serrano peppers work well in the green sauce. The flavor changes slightly, but the sauce is still delicious and vibrant.

Is there a dairy-free option for the green sauce?

Absolutely! Replace mayonnaise and sour cream with dairy-free versions, or swap in avocado for creaminess. Just blend until smooth and adjust lime juice and salt as needed—your Peruvian Chicken with Green Sauce (Aji Verde) will still shine.

Can I make the sauce ahead of time?

Yes, the green sauce can be made a day in advance and kept in the fridge. In fact, chilling allows the flavors to meld and deepen, making the sauce even more irresistible by the time you serve.

What wine or beverage pairs well with this dish?

For a perfect pairing, reach for a crisp Sauvignon Blanc, a fruity rosé, or even an ice-cold lager. If you prefer non-alcoholic options, chilled agua fresca or lemony sparkling water is refreshing alongside the bold flavors of Peruvian Chicken with Green Sauce (Aji Verde).

Final Thoughts

One bite is all it takes to fall in love with Peruvian Chicken with Green Sauce (Aji Verde). I hope you’ll try this recipe soon and let it brighten up your table. Be ready for compliments and requests for seconds—there’s just something special about this dish that keeps everyone coming back for more!

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