Peruvian Roasted Chicken with Classic Green Sauce (Aji Verde)

We are bringing the legendary flavors of Peruvian Chicken (Pollo a la Brasa) right into your home kitchen! This chicken is marinated in a vibrant blend of spices and roasted until the skin is perfectly crisp and the meat is impossibly juicy. But the real star of the show? The Classic Green Sauce (Aji Verde). This creamy, spicy, and totally addictive sauce is the perfect companion to the chicken and our Homemade Peruvian Fried Rice.

🧄 The Ingredients

Earthy spices and bright citrus create a deeply savory marinade for the chicken, which is perfectly balanced by a cooling, creamy sauce with a fresh and vibrant kick. Find ingredient notes (including substitutions and variations) below.

📝 Ingredients Notes with Substitutions and Variations

• Chicken Thighs and Legs: For the most authentic experience, we highly recommend using bone-in, skin-on cuts. The bone keeps the meat incredibly juicy during roasting, while the skin becomes the perfect vessel for that crispy, spiced marinade. If you prefer white meat, you can use chicken breasts, but keep a close eye on the internal temperature to prevent drying out.
• Smoked Paprika: This is the “secret” ingredient that mimics the smoky flavor of a traditional Peruvian charcoal rotisserie. If you only have regular sweet paprika, you can use it, but the dish will lack that signature wood-fired depth.
• Soy Sauce: This provides a deep umami punch and helps caramelize the skin. If you are cooking for someone with a gluten sensitivity, you can easily substitute this with Tamari or coconut aminos.
• Jalapeños: These provide the beautiful green color and a manageable heat for the Aji Verde. For a truly authentic Peruvian flavor, you can substitute the jalapeños with 2 tablespoons of Aji Amarillo paste if you can find it at a specialty market.
• Mayonnaise and Sour Cream: This duo creates the perfect creamy balance for the sauce. If you’re looking for a slightly lighter option, you can substitute the sour cream with plain Greek yogurt, though it will add a bit more tang.
• Lime Juice: Fresh is non-negotiable here! The acidity in the fresh lime juice tenderizes the chicken in the marinade and cuts through the richness of the creamy green sauce.

Variations

• The Whole Bird: If you prefer to roast a whole chicken, this marinade works perfectly! Just spatchcock (butterfly) the chicken so it lies flat, which ensures even cooking and extra-crispy skin.
• Extra Heat: If you like a spicy kick, leave the seeds in the jalapeños when blending the green sauce, or add a teaspoon of crushed red pepper flakes to the chicken marinade.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips & Tricks for Success

• The Power of the Overnight Marinade: While you can get away with a 4-hour soak, the “legendary” flavor comes from an overnight marinade. The lime juice and soy sauce act as a brine, deeply seasoning the meat and ensuring it stays juicy even at high roasting temperatures.
• The Secret to Crispy Skin: For that perfect rotisserie-style crunch, make sure your oven is fully preheated. If possible, roast the chicken on a wire rack set inside a baking sheet; this allows hot air to circulate entirely around the chicken, preventing the bottom from getting soggy.
• Control the Heat in the Aji Verde: Jalapeños can be unpredictable. For a mild, family-friendly sauce, carefully remove all the seeds and white ribs before blending. If you like a serious kick, leave the seeds in one or both of the peppers!
• Don’t Guess on Doneness: Use a meat thermometer to pull the chicken exactly when it hits an internal temperature of 165°F. This is the best way to ensure the legs and thighs are fully cooked but still incredibly tender.
• The 10-Minute Rest: Once the chicken comes out of the oven, let it rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat rather than running out the moment you cut into it.

👩🏼‍🍳 How to Make Authentic Peruvian Roasted Chicken

1. Step 1: Whisk together the marinade ingredients in a small bowl.

2. Step 2: Place the chicken in a large zipper baggie (or a dish) and pour in the marinade.

3. Step 3: Massage the marinade into the chicken and refrigerate for at least 4 hours, or overnight, for best results.

4. Step 4: Place the marinated chicken on a baking rack on a foil-lined baking sheet. Bake the chicken at 425°F for 50 minutes, or until an internal temperature of 170°F is reached.

5. Step 5: Add all of the green sauce ingredients to a blender.

6. Step 6: Purée until smooth. Transfer to a bowl and chill until ready to use (it will thicken as it chills).

7. Step 7: Remove the chicken and let it rest for 10 minutes.

8. Step 8: Serve the chicken and drizzle the green sauce over the top.

🍽️ How to Serve Authentic Peruvian Chicken (Pollo a la Brasa)

• The “Legendary” Pairing: For the ultimate Peruvian feast, serve this chicken alongside our Homemade Peruvian Fried Rice (Arroz Chaufa). The savory, ginger-infused rice is the perfect companion to the smoky roasted chicken.
• Don’t Skimp on the Sauce: While you can drizzle the Aji Verde directly over the chicken, we recommend serving an extra bowl of it on the side. It’s so addictive that guests will likely want to dip every single bite (and their side dishes) into it!
• The Classic “Pollo a la Brasa” Plate: To replicate the authentic experience found in Lima, serve the chicken with a pile of crispy French fries and a simple side salad of crisp lettuce, tomatoes, and cucumber with a light lime vinaigrette.
• Family Style: Arrange the roasted thighs and legs on a large platter garnished with fresh lime wedges and sprigs of cilantro. This makes for a stunning presentation that lets everyone grab their favorite pieces.
• Low-Carb Option: If you’re looking for a lighter meal, this chicken is incredible served over a bed of cauliflower rice or a hearty quinoa salad, with a generous dollop of the green sauce to tie it all together.
• The Ultimate Leftover Sandwich: If you have any chicken left over, shred it and serve it on a toasted roll with extra green sauce, sliced avocado, and pickled red onions for a world-class lunch the next day.

🙋🏽‍♂️ Frequently Asked Questions

🌎 Other Amazing International Chicken Dishes

Ready to make the best chicken dish this side of Lima? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!