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Peruvian Chicken with Green Sauce (Ají Verde)

Juicy, smoky roasted chicken marinated with garlic, lime, cumin, smoked paprika, and a touch of soy, served with a creamy, zesty cilantro–jalapeño green sauce. Roast in the oven or grill outside—bold flavor, simple prep, and perfect for leftovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Latin American, Peruvian
Servings 4 people
Calories 520 kcal

Ingredients
  

  • 1 whole chicken, 4–5 lb (or 3–4 lb bone-in thighs/legs)
  • 3 tbsp olive oil
  • 3 tbsp soy sauce (low-sodium preferred)
  • 2 tbsp white vinegar
  • 2 tbsp lime juice, fresh
  • 6 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground annatto (optional, for color)
  • 1 cup fresh cilantro, packed (for green sauce)
  • 2 jalapeños, seeded (keep some seeds for extra heat) (for green sauce)
  • 2 cloves garlic (for green sauce)
  • 2 tbsp aji amarillo paste (optional; sub extra jalapeño) (for green sauce)
  • 1/2 cup mayonnaise (for green sauce)
  • 1/4 cup sour cream or Greek yogurt (for green sauce)
  • 2 tbsp lime juice, fresh (for green sauce)
  • 2 tbsp olive oil (for green sauce)
  • 1/2 tsp salt (for green sauce)
  • 1/4 tsp black pepper (for green sauce)
  • lime wedges, for serving (optional)

Instructions
 

  • Pat the chicken very dry with paper towels; this helps the skin crisp.
  • In a bowl, whisk olive oil, soy sauce, white vinegar, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and annatto (if using).
  • Gently loosen the skin over the breasts and thighs. Rub the marinade under the skin and all over the chicken until thoroughly coated.
  • Cover and refrigerate to marinate for at least 2 hours, preferably overnight for deeper flavor.
  • Oven method: Preheat to 425°F (220°C). Set the chicken breast-side up on a rack over a sheet pan. Roast 50–60 minutes, basting once with pan juices, until the thickest part registers 165°F (75°C). Rest 10–15 minutes before carving.
  • Grill method: Preheat grill to medium-high. Grill skin-side down 6–8 minutes per side to brown, then move to indirect heat and cook until internal temperature reaches 165°F (75°C). Rest before slicing.
  • Make green sauce: In a blender, combine cilantro, jalapeños, garlic, aji amarillo paste (if using), mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust with extra lime and salt to taste.
  • Carve the chicken and serve with generous spoonfuls of green sauce. Pair with rice, roasted potatoes, or a fresh salad.

Nutrition

Serving: 1peopleCalories: 520kcalCarbohydrates: 7gProtein: 44gFat: 34gSaturated Fat: 8gSodium: 780mgFiber: 1gSugar: 2g
Keyword Ají Verde, Easy Weeknight Dinners, Grilled Chicken, Meal Planning Chicken, Peruvian Chicken, Pollo a la Brasa, Roast Chicken
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