This Peruvian Chicken with Green Sauce is juicy, flavorful, and incredibly addictive. The chicken is marinated in a bold blend of spices, lime, and garlic, then roasted or grilled to perfection. Paired with the vibrant aji verde (green sauce)—a spicy, creamy cilantro sauce—it’s a restaurant-quality meal right at home.
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Why You’ll Love This Peruvian Chicken
This Peruvian Chicken with Green Sauce is bold, vibrant, and mouthwateringly delicious. Marinated in garlic, lime, and smoky spices, then roasted to crispy perfection, this dish brings restaurant-quality flavor to your own kitchen. The creamy Aji Verde (green sauce) is the real star—zesty, herby, and just the right amount of spicy.
Whether you’re cooking for a busy weeknight or entertaining guests, this recipe is:
- ✅ Quick and easy
- ✅ Budget-friendly
- ✅ Customizable (mild or spicy!)
- ✅ Naturally gluten-free
- ✅ Perfect for meal prep or freezing
Ingredients
For the Chicken
- 1 whole chicken (about 4 lbs), butterflied or 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 2 tbsp lime juice
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the Green Sauce (Aji Verde)
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 cup cilantro (packed)
- 2 jalapeños, seeded and chopped
- 2 tbsp lime juice
- 2 tbsp grated Parmesan cheese
- 1 garlic clove
- ½ tsp salt
- 1 tbsp olive oil
- 1 tsp white vinegar
Instructions
1. Marinate the Chicken
In a bowl, whisk olive oil, soy sauce, vinegar, lime juice, garlic, paprika, cumin, oregano, salt, and pepper. Rub the marinade all over the chicken. Cover and refrigerate for at least 1 hour (overnight for best results).
2. Roast the Chicken
Preheat oven to 425°F (220°C). Place the chicken on a baking sheet or roasting pan, skin-side up. Roast for 40–50 minutes or until the internal temperature reaches 165°F and skin is crispy. Let rest for 10 minutes before slicing.
3. Make the Green Sauce
In a blender, combine mayonnaise, yogurt or sour cream, cilantro, jalapeños, lime juice, Parmesan, garlic, salt, olive oil, and vinegar. Blend until smooth and creamy.
4. Serve
Slice the chicken and serve with generous spoonfuls of green sauce. Pair with rice, roasted vegetables, or a fresh green salad.
Serving Suggestions
- Green salad with vinaigrette
- Crusty bread to mop up sauce
- Fluffy rice or roasted potatoes
- Side of guacamole or sour cream
Tips & Variations
- Want more heat? Leave jalapeño seeds in the sauce or add chili flakes.
- For dairy-free, use coconut yogurt.
- Make a double batch and freeze the cooked chicken (without sauce).
- 🔁 Store leftovers in airtight containers; reheat chicken in the oven for crispiness.
FAQs
Q: Can I make this ahead of time?
A: Yes! Marinate the chicken overnight and prep the sauce 1 day ahead.
Q: Can I freeze it?
A: Freeze the roasted chicken (no sauce) for up to 2 months. Add sauce after reheating.
Q: Can I use a different cut of chicken?
A: Yes! Chicken thighs or drumsticks work great.
Q: Is it gluten-free?
A: Yes, just make sure your soy sauce and yogurt are gluten-free.
Nutrition (per serving, 1 of 6)
- Calories: 330
- Protein: 32g
- Fat: 23g
- Carbs: 4g
- Sugar: 3g
- Sodium: 600mg
Recipe Card Peruvian Chicken with Green Sauce (Pollo a la Brasa)
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinate Time: 1–12 hours
Total Time: 1 hour (plus marinating)
Yield: 4 servings
Category: Dinner
Cuisine: Peruvian
Method: Roasting or Grilling
Diet: Gluten-Free, Low Carb
Description
This Peruvian Chicken with Green Sauce is juicy, flavorful, and incredibly addictive. The chicken is marinated in a bold blend of spices, lime, and garlic, then roasted or grilled to perfection. Paired with the vibrant aji verde (green sauce)—a spicy, creamy cilantro sauce—it’s a restaurant-quality meal right at home.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or use a whole chicken, cut into parts)
- 3 tablespoons olive oil
- Juice of 1 lime
- 4 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro (packed, stems OK)
- 1 jalapeño (seeds removed for less heat)
- 1 garlic clove
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- Salt to taste
- Optional: 1–2 tablespoons grated Parmesan cheese (traditional touch)
Instructions
1. Marinate the Chicken
In a large bowl or zip-top bag, combine all marinade ingredients. Add chicken and coat well. Marinate in the refrigerator for at least 1 hour (overnight for best flavor).
2. Cook the Chicken
Preheat oven to 425°F (220°C). Place chicken skin-side up on a foil-lined baking sheet. Roast for 35–45 minutes, until golden and internal temperature reaches 165°F (74°C).
Alternative: Grill chicken over medium heat until cooked through.
3. Make the Green Sauce
While the chicken cooks, blend all green sauce ingredients in a food processor or blender until smooth. Adjust salt and lime juice to taste.
4. Serve
Plate the chicken with a generous drizzle of green sauce. Serve with rice, roasted potatoes, or salad. Enjoy!
Tips
- For extra-crispy skin, broil the chicken for 2–3 minutes at the end.
- Want it spicier? Leave the seeds in the jalapeño or add a second one.
- Green sauce keeps for 3–4 days in the fridge in a sealed container.
Nutrition (Per Serving, approx.)
Calories: 420 | Protein: 30g | Carbs: 4g | Fat: 30g | Sugar: 1g | Sodium: 580mg
