Peruvian Chicken Recipe with Aji Verde Green Sauce

Posted on October 4, 2025

Peruvian Chicken with Aji Verde

Peruvian chicken is one of the most flavorful dishes to emerge from Latin American cuisine, and when paired with aji verde, a vibrant green sauce packed with herbs and heat, it becomes truly unforgettable. This recipe highlights everything that makes Peruvian cuisine special — bold spices, fresh herbs, and a harmony of textures that come together beautifully in one dish.

Often known as Pollo a la Brasa, this dish originated in the 1950s in Lima and has since become a staple across Peru and beyond. Today, it’s a beloved comfort food enjoyed both in home kitchens and restaurants. What sets this version apart is its weeknight-friendly preparation: a simple marinade, an oven roast, and a quick blend of ingredients for the sauce. It’s easy, hearty, and crowd-pleasing.

What really takes this dish to the next level is the aji verde — a zesty green sauce made with fresh cilantro, jalapeños, garlic, and a creamy base of mayonnaise and sour cream. Think of it as the Peruvian answer to chimichurri or salsa verde. It’s not just a condiment; it’s a key part of the dish, delivering the signature tang and spice that define this classic meal. You can find a variety of spins on this green sauce on platforms like Pinterest’s aji verde boards, each offering different levels of heat and herbaceousness.

To give your plate even more substance and authenticity, serve the chicken over rice or with roasted vegetables. Some even turn it into a hearty bowl with black beans and avocado. For more inspiration, the Peruvian chicken bowl boards on Pinterest showcase how versatile this dish can be.

Whether you’re new to Latin American cooking or a seasoned home chef, this is one of those go-to Peruvian recipes that always impresses and keeps guests asking for seconds.

What is Aji Verde? (Zesty Peruvian Green Sauce)

If there’s one element that defines this Peruvian chicken recipe, it’s the Aji Verde — a spicy, creamy, and herb-forward green sauce that transforms simple ingredients into a vibrant, flavorful experience. Originally from Peru, Aji Verde is often served alongside pollo a la brasa, grilled meats, or rice dishes, making it one of the most versatile and beloved condiments in the region.

The word “aji” refers to chili peppers, and in Peruvian cuisine, that often means aji amarillo or jalapeños, both known for their bright, fruity heat. In this recipe, the sauce uses jalapeños, offering a milder yet still bold kick. Combined with fresh cilantro — the star herb of Peruvian cooking — garlic, lime juice, and a creamy base of mayonnaise and sour cream, it delivers a perfect balance of heat, brightness, and richness. For those curious about how cilantro is used globally, check out Wikipedia’s page on cilantro to see its diverse culinary applications.

What makes Aji Verde especially appealing is its texture and color. Thanks to the use of fresh herbs and emulsifying agents like mayo and oil, it blends into a smooth, vibrant green sauce that clings beautifully to roasted meats. While it can vary slightly between households and restaurants, most versions of Aji Verde maintain a similar flavor profile: tangy, spicy, and creamy with herbaceous undertones.

Aside from serving it with chicken, this sauce can be used as:

A dip for fries or roasted potatoes
A drizzle for rice bowls or grain salads
A spread for sandwiches and wraps

Its versatility even makes it a great substitute for traditional condiments like pesto or ranch dressing in fusion dishes. Many Peruvian cuisine enthusiasts even create their own versions by adjusting the ratio of peppers or herbs. Pinterest has a variety of Aji Verde inspiration boards showcasing creative takes on this classic.

Still, despite its popularity, Aji Verde remains relatively underappreciated outside South American circles — a gap that’s quickly closing as more people discover the bold simplicity of Peruvian recipes. By learning to make this sauce, you’re not only mastering a recipe but also stepping into a world of vibrant flavors deeply rooted in Peruvian culture.

Ingredients Overview: What You Need to Make This Dish

Crafting the perfect Peruvian chicken with Aji Verde starts with choosing the right ingredients. Each element in this dish is chosen for a reason — to enhance flavor, texture, and authenticity. From the spice-rich marinade to the bright, creamy green sauce, every component plays a crucial role in delivering the dish’s signature taste.

For the Chicken Marinade:

3 lbs bone-in, skin-on chicken thighs
These pieces stay juicy during roasting and develop a crispy, flavorful skin.
3 tablespoons olive oil
Acts as a fat base to help the spices adhere and promote browning. For more on olive oil’s role in cooking, see Wikipedia’s olive oil overview.
1 tablespoon lime juice
Provides acidity to tenderize the meat and enhance brightness.
1 tablespoon soy sauce
Adds depth and umami. For a gluten-free option, tamari is a great substitute.
6 garlic cloves, minced
Infuses the chicken with deep, aromatic flavor.
1 tablespoon ground cumin
Adds earthiness and warmth, key to Latin American spice profiles.
2 teaspoons smoked paprika
This spice delivers smokiness without a grill. Learn more about its origins on Wikipedia’s paprika page.
2 teaspoons oregano
Introduces a subtle herbaceousness that balances the bolder spices.
1 teaspoon salt and 1 teaspoon black pepper
Essential for seasoning and enhancing the flavor of all the other ingredients.

If you’re looking to adapt this for different dietary needs, many of the spices and aromatics can be adjusted. For example, smoked paprika can be swapped for regular or hot paprika depending on your preference.

For the Aji Verde Sauce:

1 cup fresh cilantro leaves (packed)
The base of the sauce. Cilantro’s fresh, citrusy bite is what gives Aji Verde its signature green hue and flavor.
1–2 jalapeños, seeded for less heat
Controls the spice level. You can leave some seeds in if you prefer it spicier. For a deeper dive into this pepper’s profile, explore Wikipedia’s jalapeño article.
2 garlic cloves
Adds a raw, pungent kick that blends beautifully once emulsified.
1/2 cup mayonnaise + 1/4 cup sour cream
These create the creamy consistency and mellow out the heat. For context on these ingredients, you can read Wikipedia’s page on mayonnaise and sour cream.
1 tablespoon lime juice and 1 tablespoon olive oil
Enhances acidity and helps emulsify the sauce for a smooth finish.
Salt and pepper to taste

This mix of ingredients not only brings balance and flavor but also ensures the sauce is thick enough to coat meat or rice. For those preparing meals ahead, this sauce keeps well in the fridge for several days, and its flavor deepens over time.

To build a complete meal, you can also serve this with cooked rice, roasted vegetables, or even use the chicken in wraps or salads. Browse through Pinterest’s roasted chicken ideas or one-pan chicken boards for creative serving options.

Step-by-Step Recipe: Peruvian Chicken with Aji Verde

Bringing together this Peruvian chicken recipe with Aji Verde is surprisingly simple. With just a bit of planning, you can create a richly flavored meal that feels restaurant-worthy. Here’s how to prepare each component step by step — from marinating the chicken to blending the sauce and bringing it all together for a bold and satisfying dish.

Step 1: Marinate the Chicken

The foundation of this dish starts with a deeply flavorful marinade that infuses the chicken with spices and aromatics. To prepare:

In a large mixing bowl, whisk together:
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 6 minced garlic cloves
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Add 3 lbs of bone-in, skin-on chicken thighs to the bowl. Toss until all pieces are evenly coated.
Cover and refrigerate for at least 30 minutes. For maximum flavor, marinate for 4–6 hours or overnight.

This marinade creates a savory, smoky profile that captures the spirit of Pollo a la Brasa, a staple of Peruvian cuisine. The use of cumin and smoked paprika adds warmth and complexity, while the lime juice tenderizes the chicken and brightens the flavor.

For an even crispier result, consider placing the chicken on a wire rack during roasting. This allows air to circulate, helping the skin become extra golden and crisp.

Step 2: Roast the Chicken

Once marinated, roasting the chicken is straightforward:

Preheat your oven to 425°F (220°C).
Line a baking sheet with foil or parchment paper for easier cleanup. Arrange the chicken thighs in a single layer, skin-side up.
Roast for 35–40 minutes or until the skin is crispy and golden, and the internal temperature reaches 165°F (75°C).

Keep an eye on the chicken in the final minutes to prevent overcooking. Let it rest for 5 minutes after roasting to keep juices locked in. This step is essential, especially when using bone-in pieces, to ensure tenderness.

Many one-pan chicken recipes on Pinterest highlight how minimal effort can still result in impressive meals, and this dish is a perfect example.

Step 3: Make the Aji Verde Sauce

While the chicken is roasting, prepare the zesty green sauce:

In a blender or food processor, combine:
- 1 cup packed fresh cilantro leaves
- 1–2 seeded jalapeños
- 2 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Blend until smooth and creamy. Adjust the salt and pepper to taste.

This sauce is versatile — you can increase the number of jalapeños for more heat or substitute with aji amarillo if available. For more culinary uses of jalapeño peppers, refer to Wikipedia’s article on jalapeños.

Chilling the sauce for 15–30 minutes before serving can deepen its flavor and improve its texture. Browse through aji verde boards for alternative spice levels and serving inspirations.

Step 4: Serve and Enjoy

Plate the roasted chicken alongside your preferred sides — white rice, roasted vegetables, or a fresh salad — and drizzle generously with the aji verde sauce. For inspiration on complete meal presentation, explore Pinterest’s Peruvian chicken bowl ideas.

Serving Suggestions: Building the Perfect Bowl

Creating a complete, satisfying meal with this Peruvian chicken recipe is as easy as assembling a well-balanced bowl. Once your chicken is roasted and the aji verde is blended to perfection, it’s time to think about sides and toppings that complement the dish and bring it all together.

Start with the Base

White or jasmine rice is a classic choice that soaks up the rich juices from the chicken and the vibrant green sauce. For more flavor, consider cooking your rice in chicken broth with a touch of lime juice and garlic.
Brown rice or quinoa makes a great alternative for a more nutritious base, especially if you’re aiming for a higher-fiber meal.

Add Color and Crunch

Roasted vegetables like bell peppers, red onions, zucchini, or sweet potatoes add both visual appeal and nutritional value.
Pickled onions or sliced radishes can offer a nice bite to contrast the creaminess of the sauce.
Shredded cabbage or kale works well as a cold base or garnish.

Finish with Flavor

Avocado slices add a creamy richness that pairs beautifully with the spice of aji verde.
Black beans provide protein and fiber, enhancing the bowl’s substance.
Fresh lime wedges bring brightness and allow each eater to customize acidity to their taste.

This bowl-style serving is not only beautiful but makes for a fantastic meal prep option. Explore Pinterest’s Peruvian chicken bowl boards for more inspiration on how to layer textures, colors, and flavors into a single dish. You can also look into global roasted chicken dinner styles on Pinterest to add a fusion twist to your meal.

Peruvian Chicken and Rice Variation (Pollo con Arroz Verde)

While the classic version serves the chicken and rice separately, this variation allows you to cook them together, infusing the rice with the same bold flavors as the chicken and making for an easy one-pan meal.

How to Make It

Sear the marinated chicken thighs in a large oven-safe skillet or Dutch oven until browned on both sides (about 3–4 minutes per side). Remove and set aside.
In the same pan, sauté chopped onions, garlic, and bell peppers until softened. Add 1 ½ cups of rice and toast lightly.
Pour in 2 ½ cups of chicken broth and season with cumin, salt, and pepper. Nestle the seared chicken back into the rice.
Cover tightly with a lid or foil and transfer to a 350°F (175°C) oven. Bake for 30–35 minutes, until the rice is tender and the chicken is cooked through.

Optional Additions

Add frozen peas or carrots in the last 10 minutes of cooking for extra texture and sweetness.
Garnish with fresh cilantro, lime wedges, or a drizzle of aji verde for the perfect finish.

This version echoes the style of traditional Peruvian arroz con pollo, but with the signature boldness of the aji verde sauce. The flavor-rich rice becomes a star in its own right, especially when it absorbs the chicken juices and marinade. For a deeper understanding of Peruvian cuisine, refer to Wikipedia’s overview.

Health Benefits & Nutritional Breakdown

This Peruvian chicken and rice meal, especially when served with aji verde, strikes a great balance between indulgence and nutrition.

Nutritional Highlights

High in protein: Chicken thighs provide essential amino acids and sustained energy.
Healthy fats: Olive oil, avocado (if added), and sour cream offer monounsaturated fats that support heart health.
Antioxidants and fiber: Jalapeños, garlic, and cilantro are rich in antioxidants and may aid digestion.

Dietary Swaps

For a low-carb version, skip the rice and serve the chicken over cauliflower rice or a salad base.
To make it keto-friendly, use Greek yogurt instead of sour cream and omit the beans and rice entirely.
To reduce fat, substitute mayonnaise with low-fat Greek yogurt and trim the skin off the chicken after roasting.

By customizing ingredients while retaining flavor, this dish can meet various dietary needs without sacrificing satisfaction.

Tips for Success: Chef Tricks for the Best Flavor

To make your Peruvian chicken taste as good as what you’d find in Lima’s best restaurants, consider these pro-level tips:

Marinate longer: For deeper flavor, let the chicken sit in the marinade overnight in the refrigerator.
Use a wire rack: Elevating the chicken on a rack ensures even cooking and crispier skin.
Roast uncovered: Let moisture escape to encourage browning.
Don’t skip the sauce: Aji Verde is not optional — it’s the defining element. Let it chill in the fridge for 30 minutes to allow flavors to meld.

These small steps make a big difference and elevate a simple dinner into something special. To get a visual feel for these techniques, look through Pinterest’s one-pan chicken recipes.

Common Mistakes to Avoid

Even a simple recipe can be derailed by a few common missteps. Avoid these to ensure your Peruvian chicken and Aji Verde turns out perfect every time:

Under-marinating: The marinade is the flavor engine. Rushing it can lead to bland chicken.
Skipping skin-on chicken: This adds moisture and texture. Removing it before cooking can lead to dryness.
Over-roasting: Chicken thighs are forgiving, but checking internal temp (165°F) is key.
Using too little spice: Don’t fear bold flavors — this is what makes Peruvian cuisine shine.
Diluting the sauce: Avoid adding water to the sauce. Use oil or lime juice to adjust texture instead.

Keeping these points in mind ensures that you honor the flavors and traditions behind this classic recipe.

Make It Your Own: Variations & Dietary Swaps

One of the best aspects of this recipe is how easily it adapts to different dietary needs and preferences. Here’s how you can personalize it:

Customizations

Vegetarian version: Swap chicken for roasted cauliflower steaks or firm tofu. Marinate and roast just like the chicken.
Low-fat alternative: Use Greek yogurt instead of mayo and sour cream in the sauce.
Extra spicy: Add serrano peppers or a touch of aji amarillo paste to intensify the heat.
Gluten-free: Replace soy sauce with tamari or coconut aminos to avoid gluten.

Feel free to explore how others are customizing their bowls with ideas from Pinterest’s roasted chicken dinners and Latin American bowl recipes. Flexibility is key — and the aji verde ties it all together, no matter how you mix and match the components.

Storage, Meal Prep, and Freezing Tips

This recipe is a great option for batch cooking and prepping ahead. Here’s how to store and reuse it safely and deliciously:

Refrigeration: Store chicken and sauce separately in airtight containers. They’ll keep well for up to 4 days.
Freezing: Freeze cooked chicken (without sauce) for up to 3 months. Thaw overnight in the fridge before reheating.
Meal prep: Assemble rice bowls with chicken and veggies, but keep aji verde separate to preserve texture. Add sauce right before eating.

By planning ahead, you can enjoy this Peruvian chicken in multiple ways — from fresh bowls to next-day tacos or wraps.

FAQs: People Also Ask

What is Peruvian chicken made of?
Peruvian chicken typically includes bone-in, skin-on chicken marinated in a blend of olive oil, garlic, cumin, lime juice, paprika, and oregano. It’s roasted until crispy and served with a vibrant green sauce known as aji verde.

Is Aji Verde very spicy?
It can be, depending on how many jalapeños you use and whether you include the seeds. Most versions are moderately spicy with a creamy texture that balances the heat.

Can I use boneless chicken for this recipe?
Yes, boneless thighs or breasts can be used. However, bone-in, skin-on thighs are preferred for maximum flavor and juiciness. If using boneless, reduce cooking time by 10–15 minutes.

How long should I marinate Peruvian chicken?
Ideally, marinate for at least 30 minutes. For the best flavor, marinate for 4 hours or overnight in the fridge. This allows the spices and acids to deeply penetrate the meat.

What to serve with Peruvian chicken?
Common sides include white or yellow rice, roasted vegetables, avocado, black beans, and, of course, the aji verde sauce. You can also serve it as a taco filling or over a salad bowl.

Peruvian Chicken Recipe with Aji Verde Green Sauce

Peruvian Chicken with Aji Verde

What is Aji Verde? (Zesty Peruvian Green Sauce)