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Peruvian Chicken with Green Sauce (Aji Verde)
Sofia

Peruvian Chicken with Green Sauce (Aji Verde)

This boldly seasoned Peruvian-style roasted chicken is juicy, flavorful, and paired with Aji Verde—a creamy, spicy green sauce made with fresh cilantro, jalapeño, lime, and garlic. A vibrant, crave-worthy dish that’s perfect for dinner or meal prep!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: lunch, Main Course
Cuisine: Peruvian, Latin American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 2 lbs bone-in skin-on chicken thighs or breasts
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar or lime juice
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Aji Verde Green Sauce:
  • 1 cup fresh cilantro packed, stems removed
  • 1 jalapeño seeded (leave seeds for extra heat)
  • 1 garlic clove
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt to taste
  • Optional: 1–2 tablespoons grated cotija or parmesan cheese

Method
 

  1. Marinate the Chicken:
  2. In a large bowl or zip-top bag, whisk together marinade ingredients. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Cook the Chicken:
  4. Preheat oven to 425°F (220°C). Arrange chicken on a baking sheet lined with foil or parchment. Roast for 35–40 minutes, or until the internal temperature reaches 165°F and skin is crispy and golden. For extra crispiness, broil for the last 2–3 minutes.
  5. Make the Green Sauce (Aji Verde):
  6. While chicken cooks, add all sauce ingredients to a blender or food processor. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed.
  7. Serve:
  8. Plate chicken with a generous drizzle of green sauce. Serve with roasted potatoes, rice, or a simple salad.

Notes

  • You can grill the chicken instead of roasting for a smoky, charred flavor.
  • Aji Verde sauce lasts up to 5 days refrigerated in a sealed container.
  • Spice level can be adjusted by adding or omitting jalapeño seeds.
  • Chicken can be deboned after roasting for sandwiches, wraps, or bowls.