The Ultimate Easy Peruvian Chicken with Zesty Green Sauce

If you’re craving a dish that’s bursting with bold, smoky flavors and has a juicy, crispy finish, this Peruvian Chicken with Green Sauce is about to become your new favorite. Known as Pollo a la Brasa in Peru, this recipe combines a fragrant, spice-packed marinade with a vibrant, creamy green sauce called ají verde that perfectly balances heat and tang. Whether you roast it in your oven or grill it outdoors, you’ll love how easy this is to make and how incredibly flavorful it turns out!

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Let’s talk marinade first — it’s a beautiful mix of olive oil, soy sauce, lime juice, garlic, and some smoky spices like smoked paprika and cumin. This combo not only flavors the chicken but locks in moisture so every bite stays juicy with a golden, crispy skin. The green sauce, ají verde, is fresh and spicy with cilantro, jalapeños, and creamy mayo and sour cream (or Greek yogurt if you prefer). It’s addictive and perfect for dipping or drizzling over your chicken.

How to Marinate Your Chicken for Maximum Flavor

Start by patting your chicken dry — this is key for crispy skin. Mix together the olive oil, soy sauce, lime juice, white vinegar, garlic, cumin, smoked paprika, oregano, salt, and pepper in a bowl. Don’t skip the step of rubbing the marinade under the skin if you can; it’s a game-changer. Cover and pop it in the fridge for at least two hours, but if you have the time, overnight is best. This slow marinating helps those flavors really seep in and makes the chicken incredibly tender.

Cooking Your Chicken to Crispy Perfection

You have two great options here — oven roasting or grilling. For roasting, preheat your oven to 425°F (220°C). Place the chicken on a rack in a roasting pan so the heat can circulate all around it, helping the skin crisp up nicely. Roast for about 45-50 minutes, or until the internal temperature hits 165°F (75°C). Halfway through, baste it with the pan juices to keep it juicy and add even more flavor. Let it rest for 10 minutes before carving; this step helps the juices redistribute so every slice is moist and delicious.

If grilling, set up for medium-high heat. Start the chicken skin-side down to get that gorgeous char, about 6-8 minutes per side, then move it to indirect heat to finish cooking through without burning. Keep an eye on the internal temperature — 165°F (75°C) is the sweet spot. Grilling adds a smoky edge that pairs beautifully with the green sauce.

Whipping Up the Irresistible Ají Verde (Green Sauce)

This sauce is the heart of the dish! Toss fresh cilantro, jalapeños (remove seeds if you want milder heat), garlic, mayo, sour cream or Greek yogurt, lime juice, olive oil, salt, and pepper into a blender. Blend until silky smooth. Give it a taste and add more lime or salt if needed — the sauce should be creamy with a fresh, spicy kick. The green sauce isn’t just a condiment; it’s what brings everything to life with its zesty brightness.

Serving Suggestions That Shine

Slice your chicken and serve it alongside generous dollops of ají verde. For sides, traditional Peruvian fried potatoes or simply roasted potatoes work wonders. A fresh salad or steamed rice can round out the meal perfectly. This dish is versatile and great for any occasion, from a casual family dinner to an impressive weekend feast.

Tips and Tricks for Perfect Peruvian Chicken Every Time

• To get extra crispy skin, roast at high heat and don’t skip the basting.
• If you like things spicy, add more jalapeños to the sauce or use authentic aji amarillo paste for a true Peruvian flavor.
• Swap lime for lemon for a slightly different citrus twist.
• For an herbier sauce, toss in some fresh parsley along with the cilantro.
• Using boneless chicken thighs is a great shortcut — they cook faster and stay juicy.
• Don’t have a grill? A cast-iron skillet on the stovetop followed by a quick oven finish gives great results too.
• To make it dairy-free, just skip the sour cream and use a dairy-free mayo in the sauce.

Storing and Reheating Your Leftovers

Leftover chicken is fantastic — it stays juicy and works wonderfully in salads, tacos, or sandwiches. Store in an airtight container in the fridge for up to four days. To reheat, warm it gently in the oven at 350°F (175°C) for about 10 minutes or microwave in short bursts to avoid drying out the meat. You can also freeze the marinated uncooked chicken for up to three months; just thaw completely before cooking.

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Frequently Asked Questions

What makes Peruvian chicken unique?
The marinade with soy sauce, lime juice, and smoky spices gives it a distinctively bold and tangy flavor that sets it apart from other roasted chickens.

Can I make the green sauce ahead of time?
Absolutely! It keeps well in the fridge for up to five days. Just give it a quick stir before serving.

Is this dish spicy?
The chicken itself is mild, but the green sauce can be adjusted to your heat preference.

Can I use chicken breasts?
You can, but watch the cooking time carefully to keep them from drying out.

What if I don’t have aji amarillo paste?
Use extra jalapeños or mix yellow bell pepper with chili powder for a similar flavor.

Can I use an air fryer?
Yes! Air fry at 375°F (190°C) for about 25-30 minutes, flipping halfway through.

Final Thoughts

This Peruvian Chicken with Green Sauce recipe is a delightful mix of flavors and textures — smoky, juicy chicken paired with a fresh, creamy, and spicy sauce that wakes up every bite. It’s simple to make, perfect for meal prep, and sure to impress your friends and family. Once you try this, it’ll quickly become a beloved staple in your kitchen. Give it a go and bring a little Peruvian sunshine to your dinner table tonight!