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Peruvian Chicken Recipe with Aji Verde Green Sauce

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This Peruvian Chicken with Aji Verde is a bold, flavorful dish that brings together marinated, oven-roasted chicken thighs and a creamy, spicy green sauce made with cilantro and jalapeños. Served with rice or as a bowl, it’s a vibrant and easy weeknight dinner with rich Peruvian flavors and flexible presentation. Make it your own with a variety of sides or serve it traditionally for a taste of Pollo a la Brasa at home.

Ingredients

Scale

For the chicken:

  • 3 lbs bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 6 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Aji Verde sauce:

  • 1 cup fresh cilantro leaves, packed
  • 1–2 jalapeños, seeded for less heat
  • 2 garlic cloves
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

Preheat the oven to 425°F (220°C).

In a large bowl, whisk together olive oil, lime juice, soy sauce, garlic, cumin, paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Let marinate for at least 30 minutes, or preferably a few hours in the fridge.

Place the marinated chicken on a baking sheet lined with foil or parchment paper. Roast for 35–40 minutes or until the skin is crispy and the internal temperature reaches 165°F (75°C).

While the chicken roasts, make the Aji Verde sauce. Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and olive oil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.

Serve the roasted chicken hot with the Aji Verde sauce on the side.

Notes

  • Marinate ahead: For best results, let the chicken marinate overnight.

  • Spice level: Adjust jalapeños to taste. Use a serrano for more heat or seed both for a milder sauce.

  • Sauce texture: Blend thoroughly for a smooth sauce. Let it chill to deepen flavor.

  • Meal prep tip: Make extra chicken and sauce — they’re perfect for bowls, wraps, and salads throughout the week.

  • Gluten-free option: Use tamari instead of soy sauce.

Find it online: https://claradelish.com/peruvian-chicken-recipe-with-aji-verde-green-sauce/