What is Peruvian Chicken with Aji Verde and how is it different from regular roast chicken?

Peruvian Chicken, also known as Pollo a la Brasa, is a flavorful marinated roast chicken typically prepared with a blend of lime juice, garlic, spices, and oil. It’s known for its juicy texture and richly seasoned skin, offering a taste distinct from classic roast chicken. Aji Verde is a creamy, spicy green sauce made with ingredients like jalapeños, cilantro, garlic, and mayonnaise or sour cream, served alongside the chicken to add bright, tangy heat.

Can I cook Peruvian Chicken on the grill instead of in the oven?

Yes, grilling Peruvian Chicken is a popular method that adds a smoky flavor. Preheat your grill to medium-high and cook the marinated chicken for about 4-5 minutes per side, or until the internal temperature reaches 165°F. Be sure to oil the grill grates beforehand to prevent sticking and flip the chicken only once for even cooking.

How do I make authentic Aji Verde sauce and can it be prepared in advance?

To make Aji Verde, blend jalapeños, garlic, cilantro, mayonnaise, sour cream, lime juice, and olive oil until smooth. Adjust the heat by removing jalapeño seeds if desired. The sauce can be made up to 3 days ahead and tastes better after sitting, as the flavors meld and intensify. Store it covered in the fridge until ready to serve.

What are some easy substitutions for ingredients in the Aji Verde sauce to suit dietary preferences?

For a lighter sauce, substitute mayonnaise and sour cream with Greek yogurt or cottage cheese. To make it dairy-free, use blended raw cashews and water instead. For egg-free options, replace mayonnaise with plain Greek yogurt. These substitutions keep the sauce creamy while accommodating different dietary needs without losing much flavor.

How should I store leftover Peruvian Chicken and Aji Verde sauce?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days, keeping the Aji Verde sauce separate to preserve its freshness. You can freeze cooked chicken (without sauce) for up to 3 months; thaw it overnight in the fridge and reheat thoroughly before serving. For best taste, prepare a fresh batch of Aji Verde sauce when reheating the chicken.

Peruvian Chicken With Aji Verde Recipe For Bold Flavor

Name: Peruvian Chicken With Aji Verde
Prep time: PT-990113H57M54S
Cook time: PT-495057H58M57S
Total time: PT-495057H58M57S
Cuisine: Peruvian
Ingredients: – 2 pounds boneless, skinless chicken thighs; – 3.5 to 4 pounds whole spatchcocked chicken; – 5 to 6 cloves garlic; – 1/4 to 1/3 cup extra virgin olive oil; – 1 tablespoon oil; – 1/3 to 1/4 cup low-sodium soy sauce; – 2 to 3 tablespoons fresh lime juice; – 2 teaspoons ground cumin; – 1 to 1 tablespoon paprika; – 1 teaspoon dried oregano; – 1 to 2 teaspoons salt; – 1 teaspoon black pepper; – 2 to 3 jalapeños; – 1 cup packed fresh cilantro leaves; – 2 green onions; – 1/2 cup mayonnaise; – 1/4 cup Greek yogurt; – 1 teaspoon honey; – 1 to 2 tablespoons fresh lime juice; – 1/2 teaspoon salt; – 1/4 teaspoon black pepper; – 2 tablespoons extra virgin olive oil

Ingredients

– 2 pounds boneless, skinless chicken thighs

– 3.5 to 4 pounds whole spatchcocked chicken

– 5 to 6 cloves garlic

– 1/4 to 1/3 cup extra virgin olive oil

– 1 tablespoon oil

– 1/3 to 1/4 cup low-sodium soy sauce

– 2 to 3 tablespoons fresh lime juice

– 2 teaspoons ground cumin

– 1 to 1 tablespoon paprika

– 1 teaspoon dried oregano

– 1 to 2 teaspoons salt

– 1 teaspoon black pepper

– 2 to 3 jalapeños

– 1 cup packed fresh cilantro leaves

– 2 green onions

– 1/2 cup mayonnaise

– 1/4 cup Greek yogurt

– 1 teaspoon honey

– 1 to 2 tablespoons fresh lime juice

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 2 tablespoons extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Prepare the Chicken and Marinade Start by cleaning and patting dry the chicken thighs or whole spatchcocked chicken. In a blender or food processor, combine garlic, soy sauce, lime juice, olive oil, ground cumin, paprika, dried oregano, salt, and black pepper. Blend until you have a smooth marinade. Coat the chicken thoroughly with this marinade rub under and over the skin if using whole chicken or toss thighs to coat well.

2-Second Step: Marinate the Chicken Transfer the marinated chicken to a sealed container or a ziplock bag and refrigerate. Let it marinate for at least 8 hours, ideally overnight, to develop rich flavors and tenderize the meat.

3-Third Step: Roast, Grill, Air Fry, or Pan-Sear the Chicken Choose your preferred cooking method:

Grill: Preheat grill to medium-high (~350°F). Grill chicken thighs 5–6 minutes per side with the lid closed until internal temperature reaches 165°F. For whole chicken, grill skin-side down first, basting with leftover marinade.
Oven roast: Preheat oven to 500°F. Place chicken in a roasting pan with 1 cup water, bake uncovered for 30 minutes, then cover loosely with foil and cook for 15 more minutes or until temperature reaches 165–175°F. Rest 15 minutes before carving.
Air fry: Preheat to 360°F, cook chicken 12–15 minutes, flipping halfway, until thoroughly cooked.
Pan-sear: Heat remaining olive oil over medium-high heat. Cook chicken thighs 3–4 minutes per side until golden and cooked to 165°F.

4-Fourth Step: Prepare the Aji Verde Sauce In a blender, combine jalapeños (seeded for less heat if preferred), cilantro, green onions, garlic, mayonnaise, Greek yogurt or sour cream, lime juice, honey, salt, and pepper. Blend until smooth. Drizzle in olive oil gradually while blending to emulsify the sauce. Refrigerate at least 30 minutes to allow flavors to develop and sauce to thicken; it can be made 1-3 days ahead.

5-Fifth Step: Serve Slice the rested chicken and arrange on a serving platter. Drizzle generously or serve the aji verde sauce alongside for guests to enjoy. This dish pairs nicely with sides like rice, grilled vegetables, or fresh salads.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🕒 Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (175°F for whole chicken).
🌶️ Adjust the heat level of the Aji Verde by using fewer jalapeños or substituting serrano peppers for more spice. Removing seeds and ribs reduces heat.
🥄 Mayonnaise in the sauce can be replaced with extra Greek yogurt or sour cream for a lighter or egg-free version; dairy-free alternatives include cashew blends.

Author: Brandi Oshea
Prep Time: 15-20 minutes
Marinating time: 8 to 24 hours
Cook Time: 6-45 minutes depending on method and cut
Category: Main Course
Method: Grilling, Roasting, Air Frying, or Pan-Searing
Cuisine: Peruvian
Diet: Varies

Nutrition

Serving Size: 1/4 of recipe
Calories: 596
Sugar: 1g
Sodium: 1229mg
Fat: 50g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 32g
Cholesterol: 138mg