Peruvian Chicken with Aji Verde Sauce is made with a bright, well-seasoned, marinated chicken that’s cooked on a hot grill achieving richly charred grill marks. To finish, it’s covered with a vibrant and creamy, cilantro-based green sauce. It’s likely to be one of the tastiest chicken recipes you try this year!
What is Peruvian Chicken?
Classic Peruvian chicken, also known as pollo a la brasa in Spanish, is an incredibly popular, staple chicken dish made in Peru. It is commonly made on a rotisserie using a whole chicken that has been marinated in lime and well seasoned with spices including paprika, cumin, and garlic. It is evenly cooked as it rotates and finishes with beautifully browned, crispy skin and a juicy interior.
As a pairing, the completed chicken is served with an exceptionally flavorful, bright cilantro sauce known as aji verde — in English, people may refer to this as “green sauce” — drizzled over the chicken or served on the side for dipping.
Together the duo creates an unforgettable chicken dish. There’s a reason iconic Peruvian chicken is world renowned!
This version of Peruvian chicken is a more modern take on the dish, using boneless skinless chicken thighs and a grill instead of the traditional rotisserie. Directions are also included for those who’d prefer to make it with a whole chicken roasted in a home oven, which is another excellent option.
Ingredients
For the Chicken and Marinade
Boneless skinless chicken thighs: You can also use chicken breasts if preferred — just don’t marinate longer than 4 hours.
Olive oil: Extra virgin or regular refined olive oil both work well here.
Limes: Use both the juice and some zest for more flavor.
Aji amarillo paste: This is a Peruvian pepper paste that can be found in the U.S. at specialty stores and online.
Soy sauce: Adds savory umami flavor. Tamari works great as well.
Garlic: For best flavor, use fresh garlic.
Honey: Helps the chicken develop a little char for nice grill marks and lightly balances the tartness of the marinade. Omit if roasting a whole chicken.
Sweet paprika and smoked paprika: The combination adds sweetness and smokiness, and gives the chicken a nice natural color.
Ground cumin and coriander: Added for earthy flavor.
Oregano: You can use dried Mediterranean oregano or Mexican oregano.
Kosher salt and black pepper: Brings out all the flavors of the chicken and marinade.
Aji verde sauce: Recipe follows below.
How to Make Peruvian Chicken
Make the Marinade
In a medium non-reactive mixing bowl, whisk together olive oil, 3 tablespoons lime juice, lime zest, aji amarillo paste, soy sauce, garlic, honey, sweet paprika, smoked paprika, cumin, oregano, coriander, kosher salt, and black pepper.
Marinate the Chicken
Place chicken thighs in a gallon-size resealable bag. Pour the marinade over the chicken, then seal the bag while pressing out excess air. Rub the marinade over the chicken.
Transfer to the fridge and marinate for 2 to 12 hours.
While the chicken marinates, make the aji verde sauce and keep it refrigerated. Bring it to room temperature before serving.
