Peruvian Chicken
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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 alla brasa in Spanish, is an incredibly popular, staple chicken 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”) it is 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 I’m sharing is a more modern take on the dish, using prepped boneless skinless chicken thighs and a grill instead of the aforementioned. I have included directions if you’d prefer to make it with a whole chicken, roasting it in a home oven (which I’ve also done), and it’s another excellent option.
Peruvian Grilled Chicken Recipe Ingredients
For the chicken and marinade you’ll need:
Boneless skinless chicken thighs: You can also use chicken breasts if preferred just don’t marinade longer than 4 hours.
Olive oil: Extra virgin or regular refined olive oil both work well here.
Limes: I like to 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: This adds savory umami flavor. Tamari works great as well.
Garlic: For best flavor use fresh garlic.
Honey: This is just added to help the chicken have a little char (those nice grill marks) and it lightly balances the tartness of the marinade. Omit if roasting a whole chicken.
Sweet paprika and smoked paprika: The combination of the two adds the sweetness and smokiness. They also add a nice natural color to the chicken.
Ground cumin and coriander: These spices are added for earthy flavor.
Oregano: You can use the typical dried Mediterranean oregano or Mexican oregano.
Kosher salt and black pepper: This brings out all the flavors of the chicken and marinade.
Aji Verde Sauce: Recipe follows below.
How to Make Peruvian Chicken
Make Marinade
In a medium non-reactive mixing bowl whisk together olive oil, 3 Tbsp lime juice, the lime zest, aji amarillo paste, soy sauce, garlic, honey, paprika, smoked paprika, cumin, oregano, coriander, kosher salt and black pepper.
Marinate chicken
Place chicken thighs in a gallon size resealable bag. Pour marinade mixture over chicken then seal bag while pressing out excess air. Rub marinade over chicken.
Transfer to fridge to marinate for 2 to 12 hours.
While chicken marinates make the aji verde sauce and keep in the fridge (bring to room temp to serve).
Aji Verde Sauce Ingredients
Mayonnaise: You can substitute half mayonnaise half olive oil if preferred.
Sour cream: Plain Greek yogurt works great as well.
Cilantro: You will need about 2 bunches cilantro for this sauce, it is heavily cilantro based.
Jalapeños: You can adjust the amount added depending on how spicy you want it. If you want it quite spicy leave the ribs and seeds of the jalapeños.
Green onions:These add background flavor and compliment the cilantro.
Lime: This is added for more brightness and a little tang in the sauce.
Salt: Added to enhance all the flavors.
How to Make Aji Verde Sauce (Green Sauce)
To a high speed blender add mayonnaise, sour cream, cilantro, jalapeños, green onions, 1 1/2 Tbsp lime juice and season with salt to taste.
Cover and blend mixture starting on low speed and gradually increasing to moderately high speed. Blend until cilantro is very finely minced and a sauce is formed.
Helpful blending tip: If needed you can add 1 to 2 Tbsp water or oil to thin sauce to blend better (my Vitamix blends it without adding any so just depending on your brand and model you may not need any).
How to Grill Peruvian Chicken
Preheat a gas grill over medium-high heat to 425 degrees.
Brush clean grill grates lightly with oil then place chicken on grill and grill until center of thickest portions register 165 °F, about 5 to 6 minutes per side.
Plate chicken, tent with foil and rest 5 minutes. Serve warm with aji verde sauce generously drizzled over each portion.
Frequently Asked Questions
Can I use this Peruvian chicken marinade for a whole chicken?
- Yes this marinade also works well for a whole chicken just omit the honey so the chicken doesn’t over-brown.
- Use a 5 lb. whole chicken.
- Separate the skin from the chicken on the breast side and pour about 1/4 cup marinade under that skin. Place chicken in a large resealable bag, then pour remaining marinade over chicken and add about 1/3 cup to the cavity of the chicken.
- Let marinade up to 24 hours in the fridge.
- Roast on a rack in a roasting pan or a wire rack over a baking sheet at 400°F for about 1 hour 15 minutes+ until thickest portion of breast and thigh register 165°F degrees on an instant read food thermometer.
Can you bake the chicken thighs instead of grilling?
Yes you could also roast the chicken thighs in the oven at 450°F on a greased baking sheet until cooked through about 15 to 20 minutes.
What is aji amarillo paste?
This is a popular Peruvian sauce used in both cooking and as a condiment. It is a sunny, moderately spicy paste made from bright yellow-orange aji amarillo peppers, fat and other seasonings.
You can substitute this if you don’t have it and don’t want to purchase online or at specialty stores. In this recipe you can replace with 1 Tbsp sriracha.
How can you make mild Peruvian chicken?
To make this dish mild simply omit the aji amarillo paste and replace the jalapeño pepper with 1/4 of a green or yellow bell pepper.
How long does homemade aji verde sauce last in the fridge?
This herby Peruvian cilantro sauce lasts about 1 week in the fridge in an airtight container.
What to Serve with Peruvian Chicken
- Roasted yellow potato wedges
- Sweet potato fries or yuka fries
- Quinoa salad (with avocado)
- Black beans or black bean salad
- Grilled corn
- Peruvian yellow rice or Peruvian fried rice
- Plain steamed white rice (goes well with the extra sauce)
More Delicious Chicken Recipes to Try
Cilantro Lime Chicken and Rice
Follow Cooking Classy
Peruvian Chicken with Green Sauce (Aji Verde)
Ingredients
Chicken and Marinade
- 10 to 12 boneless skinless chicken thighs trimmed of excess fat (about 3 to 3 1/2 lbs)
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lime juice
- 1 tsp lime zest
- 2 Tbsp aji amarillo*
- 2 Tbsp soy sauce or tamari
- 1 1/2 Tbsp minced garlic
- 2 tsp honey
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 1 Tbsp ground cumin
- 1 1/2 tsp dried oregano (Mexican or typical Mediterranean Oregano)
- 1 tsp ground coriander
- 1 tsp kosher salt or to taste
- 1/2 tsp ground black pepper
Aji Verde Sauce
- 1/2 cup mayonnaise
- 1/3 cup sour cream or plain Greek yogurt
- 2 cups (60g) cilantro
- 1 to 2 jalapeños,** seeds and ribs removed
- 2 green onions, ends trimmed, remaining chopped 3 portions
- 1 1/2 Tbsp fresh lime juice
- Kosher salt, to taste
Instructions
- For the chicken and marinade: Place chicken in a gallon size resealable bag. Set aside.
- In a medium non-reactive mixing bowl whisk together olive oil, 3 Tbsp lime juice, the lime zest, aji amarillo paste, soy sauce, garlic, honey, paprika, smoked paprika, cumin, oregano, coriander, kosher salt and black pepper.
- Place chicken thighs in a gallon size resealable bag. Pour marinade mixture over chicken then seal bag while pressing out excess air. Rub marinade over chicken.
- Transfer to fridge to marinate for 2 to 12 hours.
- While chicken marinates make the aji verde sauce and keep in the fridge (bring to room temp to serve).
- For the aji verde sauce: To a high speed blender add mayonnaise, sour cream, cilantro, jalapeños, green onions, 1 1/2 Tbsp lime juice and season with salt to taste.
- Cover and blend mixture starting on low speed and gradually increasing to moderately high speed. Blend until cilantro is very finely minced and a sauce is formed. If needed you can add 1 to 2 Tbsp water or olive oil to thin sauce to blend better (my Vitamix blends it without adding any so just depending on your brand and model you may not need any).
- To cook the chicken: Preheat a gas grill over medium-high heat to 425 degrees. Brush clean grill grates lightly with oil then place chicken on grill and grill until center of thickest portions register 165 °F, about 5 to 6 minutes per side.
- Plate chicken, tent with foil and rest 5 minutes. Serve warm with aji verde sauce generously drizzled over each portion.
Notes
- *This is a moderately spicy paste made from bright yellow-orange aji amarillo or rocoto peppers, fat and other seasonings. I use Tari brand. You can substitute this if you don't have it and don't want to purchase online or at specialty stores. Replace with 1 Tbsp sriracha.
- **If you want a mild sauce replace jalapeno with 1/4 of a green or yellow bell pepper.
- Nutrition estimate based on one piece of chicken, half of the marinade soaking into chicken and no excess aji verde left.
- This marinade also works well for a whole chicken just omit the honey so the chicken doesn't over-brown.
- Use a 5 lb. whole chicken.
- Separate the skin from the chicken on the breast side and pour about 1/4 cup marinade under that skin.
- Place chicken in a large resealable bag, then pour remaining marinade over chicken and add about 1/3 cup to the cavity of the chicken.
- Let marinade 12 to 24 hours in the fridge.
- Roast on a rack in a roasting pan or a wire rack over a baking sheet at 400°F for about 1 hour 15 minutes+ until thickest portion of breast and thigh register 165°F degrees on an instant read food thermometer.
- You can also roast the boneless skinless chicken thighs in the oven at 450°F on a greased baking sheet until cooked through about 15 to 20 minutes.