Peruvian Chicken with Green Sauce

Why You’ll Love This Recipe

Peruvian Chicken with Green Sauce, known as “Pollo a la Brasa con Aji Verde,” is a flavorful and juicy roasted chicken dish, marinated in a bold blend of spices and served with a vibrant, creamy green sauce. This dish delivers smoky, tangy, and herby notes in every bite and is perfect for family dinners, weekend gatherings, or meal prep.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

whole chicken or bone-in chicken thighsolive oilsoy saucesaltpeppergarlicpaprikaoregano ground cuminlime juice

For the Green Sauce

fresh cilantrojalapeños or aji amarillo pastegarlicmayonnaiselime juiceolive oilwhite vinegarParmesansalt

directions

Prepare the marinade by blending olive oil, soy sauce, garlic, paprika, oregano, cumin, lime juice, salt, and pepper until smooth.

Rub the marinade all over the chicken, making sure to get under the skin and in every crevice.

Let the chicken marinate for at least 4 hours, preferably overnight in the refrigerator.

Preheat your oven to 425°F (220°C) or prepare a grill for indirect cooking.

Roast or grill the chicken for 45–55 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

While the chicken is cooking, prepare the green sauce by blending cilantro, jalapeños (or aji amarillo paste), garlic, mayonnaise, lime juice, vinegar, Parmesan, salt, and olive oil until smooth and creamy.

Adjust seasoning as needed and chill the sauce until ready to serve.

Slice the chicken and serve it hot with generous drizzles of the green sauce.

Servings and timing

Serves 4–6 people
Preparation time: 20 minutes
Marinating time: 4 hours to overnight
Cooking time: 45–55 minutes
Total time: About 5 hours (including marinating)

Variations

Use boneless skinless chicken thighs for a quicker version.

Add a dash of smoked paprika or chipotle for a smokier flavor.

Swap mayonnaise in the sauce with Greek yogurt for a lighter option.

Roast alongside potatoes to create a full meal in one pan.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave in short bursts.
The green sauce should be stored separately and lasts up to 5 days in the fridge.

FAQs

What makes Peruvian chicken so flavorful?
The bold marinade with garlic, lime juice, cumin, and soy sauce gives it a distinct depth of flavor.

Can I make the green sauce less spicy?
Yes, use fewer jalapeños or swap them for green bell peppers for a milder version.

Do I have to use a whole chicken?
No, thighs, drumsticks, or even breasts work well—just adjust cooking time accordingly.

Can I grill the chicken instead of roasting?
Absolutely, grilling adds a delicious char and authentic flavor.

Can I make the sauce ahead of time?
Yes, it can be made up to 2 days in advance and kept refrigerated.

Is this recipe keto-friendly?
Yes, it’s naturally low-carb and high in protein, especially if you use a keto-friendly mayo.

What can I serve with it?
It pairs well with rice, roasted potatoes, salad, or even flatbread.

Can I freeze the chicken?
Yes, freeze the cooked chicken without the sauce for up to 2 months.

Can I use a blender for the green sauce?
Yes, either a blender or food processor works well for a smooth consistency.

Is Parmesan necessary in the sauce?
It adds depth and umami, but you can omit it or substitute with nutritional yeast.

Conclusion

Peruvian Chicken with Green Sauce brings a bold fusion of smoky, citrusy, and herby flavors to your table. Whether roasted or grilled, this dish is a surefire crowd-pleaser and the green sauce is the addictive finishing touch you’ll want to put on everything. Make it once, and it might just become a regular in your meal rotation.

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