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A close-up view of Authentic Peruvian Chicken with Green Sauce on a platter with a small white bowl of the sauce nestled nestled into the chicken pieces.

Peruvian Roasted Chicken with Green Sauce (Aji Verde)

Course: Entree
Cuisine: Peruvian
Prep Time: 20 minutes
Cook Time: 50 minutes
Marinating Time (Minimum): 4 hours
Total Time: 5 hours 10 minutes
Servings: 4
Calories: 755kcal
Author: Kris Longwell
Experience authentic Pollo a la Brasa at home! This juicy, smoky roasted chicken features perfectly crispy skin and is served with the legendary, creamy Aji Verde (Green Sauce) for a restaurant-quality meal made easy. It’s a restaurant-quality meal that is surprisingly easy to prepare and pairs perfectly with our Peruvian Fried Rice!
Print Recipe

Equipment

  • 1 sheet pan lined with foil and fitted with a baking rack
  • Blender or food processor

Ingredients

For the Chicken and Marinade

  • ¼ cup soy sauce
  • 2 tablespoon fresh lime juice
  • 5 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 3½ lb chicken thighs and legs, skin-on/bone-in

For the Green Sauce (Aji Verde)

  • 3 jalapeños stemmed, seeded, and roughly chopped
  • 1½ cups cilantro leaves and stems
  • 3 cloves garlic whole
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lime juice
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon Kosher salt

For Serving

Instructions

  • In a small bowl, whisk together the soy sauce, lime juice, garlic, olive oil, cumin, paprika, oregano, pepper, and salt until well combined.
    ¼ cup soy sauce, 2 tablespoon fresh lime juice, 5 cloves garlic, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 3½ lb chicken
  • Place the chicken in a gallon-sized freezer baggie or large bowl. Pour the marinade over the chicken. Use your hands to ensure every piece is coated - Marinate in the refrigerator for at least 4 hours (or 24 hours for best flavor). Massage the marinade into the meat every now and then.
  • Preheat your oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on top ot the baking sheet.
  • Arrange the chicken pieces on the rack, skin-side up. Make sure they are not touching; space allows the air to circulate and crisp the skin.
  • Roast for 40 to 50 minutes, or until an internal temperature reaches 165 to 170°F. The skin will be a dark golden brown and very crispy.
  • While the chicken is roasting, combine all sauce ingredients (jalapeños, cilantro, garlic, mayo, sour cream, lime juice, olive oil, and salt) in a blender (or food processor) and purée until smooth and creamy. Pour into a bowl, cover, and chill until ready to use. (The sauce will thicken as it chills).
    3 jalapeños, 1½ cups cilantro, 3 cloves garlic, ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon fresh lime juice, 2 tablespoon extra-virgin olive oil, ½ teaspoon Kosher salt
  • Remove the chicken from the oven and let it rest on the rack for 5 to 10 minutes. This allows the juices to redistribute so the meat stays moist.
  • Serve the chicken warm, drizzled with the green sauce and extra sauce on the side. Garnish with cilantro sprigs and lime wedges. Pair the chicken with Peruvian Fried Rice for an unforgettable meal.
    cilantro sprigs, lime wedges, Peruvian fried rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Marinate: For the best flavor, marinate the chicken for at least 4 hours, though overnight is highly recommended.
  • Crispy Skin: Pat the chicken dry before applying the marinade, and use a wire rack over your baking sheet to help the skin crisp up evenly.
  • Aji Verde Heat: Control the spice by removing the seeds and ribs from the jalapeños for a mild sauce, or leave them in for a fiery kick.
  • Internal Temp: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  • Storage: The chicken will stay fresh for up to 4 days in the fridge, while the green sauce lasts for about 1 week in an airtight jar.
  • Serving Idea: Serve with Peruvian Fried Rice (Arroz Chaufa) and plenty of extra green sauce on the side!

Nutrition

Calories: 755kcal | Carbohydrates: 6g | Protein: 39g | Fat: 64g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 2006mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1775IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 4mg