Why You’ll Love This Recipe
Peruvian Chicken with Green Sauce, also known as “Pollo a la Brasa con Aji Verde,” is a flavorful and juicy rotisserie-style chicken marinated in a bold blend of spices and herbs, then roasted to perfection. Served with a creamy, spicy green sauce made with fresh cilantro, jalapeños, and lime, this dish delivers a vibrant taste of Peruvian cuisine that’s perfect for family dinners or entertaining guests.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the chicken marinade
whole chicken or chicken pieces
olive oil
lime juice
garlic cloves
soy sauce
smoked paprika
cumin
oregano
salt
black pepper
For the green sauce (Aji Verde)
fresh cilantro
jalapeño peppers (seeded for less heat)
mayonnaise
lime juice
garlic cloves
olive oil
white vinegar
salt
Parmesan cheese (optional for added richness)
directions
Pat the chicken dry and place it in a large bowl or resealable plastic bag.
In a blender or bowl, mix olive oil, lime juice, garlic, soy sauce, smoked paprika, cumin, oregano, salt, and pepper to create the marinade.
Pour the marinade over the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 6 hours or overnight.
Preheat your oven to 425°F (220°C). Place the marinated chicken on a rack in a roasting pan.
Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp.
While the chicken roasts, prepare the green sauce: combine cilantro, jalapeños, mayonnaise, lime juice, garlic, olive oil, white vinegar, salt, and Parmesan cheese (if using) in a blender. Blend until smooth and creamy.
Let the chicken rest for 10 minutes before carving. Serve with generous spoonfuls of the green sauce.
Servings and timing
This recipe serves 4-6 people.
Preparation time: 15 minutes
Marinating time: 6-12 hours
Roasting time: 45-55 minutes
Total time: 7-13 hours (including marination)
Variations
Substitute Greek yogurt for mayonnaise in the green sauce for a lighter option.
Add a pinch of chili flakes or use serrano peppers for extra heat.
Grill the chicken instead of roasting for a smoky flavor.
Use boneless chicken thighs for quicker cooking.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
The green sauce can be stored in the fridge for up to 5 days—stir before using.
Avoid freezing the green sauce as it may separate.
FAQs
What makes Peruvian Chicken different?
The bold marinade with spices, lime, and garlic gives Peruvian Chicken its signature flavor.
Is the green sauce very spicy?
It has a mild to medium heat, depending on the number of jalapeños used. Remove seeds for less heat.
Can I use chicken breasts only?
Yes, but bone-in, skin-on pieces retain more flavor and juiciness.
Is the Parmesan in the sauce traditional?
It’s a common addition in some versions, adding umami and richness, but optional.
Can I marinate the chicken for less than 6 hours?
Yes, but longer marination enhances flavor. Aim for at least 2 hours if short on time.
What sides go well with this dish?
Rice, roasted potatoes, plantains, or a simple salad pair beautifully.
Can I make the sauce ahead of time?
Yes, it’s even better when the flavors meld. Make it a day ahead if desired.
Is this dish gluten-free?
Yes, if you use gluten-free soy sauce.
Can I grill the chicken instead of roasting?
Absolutely—it adds a delicious smoky flavor that complements the marinade.
Is this a traditional Peruvian dish?
Yes, it’s a modern staple of Peruvian cuisine, popular in both homes and restaurants.
Conclusion
Peruvian Chicken with Green Sauce brings bold, zesty flavors to your dinner table with minimal effort. The richly spiced chicken and vibrant, creamy sauce create a meal that’s satisfying, unique, and unforgettable. Perfect for weeknight dinners or weekend gatherings, this dish is a must-try for fans of global flavors and easy cooking.
Print
Peruvian Chicken with Green Sauce
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Peruvian Chicken with Green Sauce is a flavorful and juicy roasted chicken dish, marinated with spices and herbs, and served with a vibrant, creamy green sauce made from fresh cilantro, jalapeños, and lime.
Ingredients
- 1 whole chicken (about 3.5 to 4 lbs), spatchcocked
- 3 tbsp olive oil
- 1 tbsp white vinegar
- 4 cloves garlic, minced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp ground oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- Juice of 1 lime
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup fresh cilantro leaves
- 2 jalapeños, seeded and chopped
- 2 cloves garlic
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
Instructions
- In a bowl, mix olive oil, vinegar, minced garlic, paprika, cumin, oregano, salt, pepper, soy sauce, and lime juice to make the marinade.
- Rub the marinade all over the chicken, making sure to get under the skin and inside the cavity. Marinate for at least 2 hours or overnight in the refrigerator.
- Preheat the oven to 425°F (220°C). Place the chicken on a baking sheet, skin side up, and roast for about 45-55 minutes until the skin is crispy and the internal temperature reaches 165°F (75°C).
- While the chicken is roasting, prepare the green sauce. In a blender, combine mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth.
- Let the chicken rest for 10 minutes after roasting. Cut into pieces and serve with the green sauce on the side.
Notes
- Marinating overnight enhances the flavor.
- You can grill the chicken instead of roasting for a smokier taste.
- Adjust the number of jalapeños in the sauce to control the heat level.