Description

This Peruvian Chicken with Green Sauce (Aji Verde) is a flavor-packed, juicy roast chicken marinated with traditional spices and served alongside a zesty, creamy cilantro-jalapeño green sauce. The dish brings restaurant-quality Peruvian flavors to your home kitchen with simple techniques and accessible ingredients.

Ingredients

Units Scale

For the Peruvian Chicken

2 lbs (900g) bone-in, skin-on chicken thighs (or a whole chicken, cut into pieces)
3 tbsp olive oil
3 tbsp soy sauce
1 tbsp white vinegar
1 tbsp lime juice
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp ground black pepper
1 tsp salt
1/2 tsp chili powder or Peruvian aji amarillo paste (optional, for heat)

For the Aji Verde (Green Sauce)

1 cup fresh cilantro (leaves and tender stems)
2–3 fresh jalapeño peppers, seeded for less heat
2 cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tbsp fresh lime juice
2 tbsp grated Parmesan cheese
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Marinate the Chicken: In a large bowl, whisk together olive oil, soy sauce, white vinegar, lime juice, garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder (or aji amarillo, if using) to form the marinade. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or ideally overnight for the best flavor.
Prepare the Green Sauce: While the chicken is marinating, make the Aji Verde. Combine cilantro, jalapeños, garlic, mayonnaise, sour cream (or yogurt), lime juice, Parmesan cheese, olive oil, salt, and black pepper in a blender or food processor. Blend until very smooth and creamy. Taste and adjust seasoning or heat, if needed, and refrigerate until ready to serve.
Roast the Chicken: Preheat your oven to 425°F (220°C). Place the marinated chicken (skin side up) on a baking sheet or roasting pan lined with foil or parchment. Roast for 35-45 minutes, or until the skin is golden and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Rest and Serve: Allow the chicken to rest for 5 minutes before serving. Slice or serve whole pieces alongside the green sauce. Enjoy with roasted potatoes, rice, or a fresh salad for a complete meal.

Notes

For an authentic flavor, try sourcing Peruvian aji amarillo paste, but chili powder or fresh jalapeño works as a substitute.
The green sauce can be made a day ahead and kept refrigerated for best flavor.
This recipe works great with both chicken thighs and a whole chicken cut into pieces.
For extra crispy chicken skin, broil the chicken for the last 2-3 minutes of roasting.
Pairs well with rice, salad, or roasted vegetables.

Nutrition

Serving Size: 1/4 of recipe (approx. 1 chicken thigh + sauce)
Calories: 410
Sugar: 2g
Sodium: 980mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 28g
Cholesterol: 135mg