Peruvian Roast Chicken with Aji Verde Green Sauce Recipe

This simple Peruvian chicken is paired with a vibrant Peruvian Green Sauce (ají verde) for a truly satisfying meal. The chicken is marinated, baked until tender with a lightly crisped exterior, then finished with a creamy, herby green sauce for a standout main course.

Paired with the bright, herb-forward aji verde, this Peruvian-style chicken becomes a flavorful centerpiece that’s easy enough for weeknights and impressive enough for guests.

The chicken soaks up a simple, savory marinade and cooks up juicy and tender. The aji verde adds creamy richness, fresh cilantro notes, tang from lime, and a touch of heat from jalapeño—together they make a memorable meal.

This recipe scales well: double or triple it for batch cooking, family dinners, or meal prep. Ingredients are straightforward and available at most grocery stores.

Peruvian Chicken Ingredients:

Boneless skinless chicken thighs: I prefer thighs for their flavor and moist texture, but you can substitute breasts, a whole chicken, or bone-in pieces if you prefer.

Liquid aminos or low-sodium soy sauce: Adds salty umami to the marinade.

Lime juice or rice vinegar: Provides bright acidity to balance the flavors.

Avocado oil: Keeps the chicken moist during cooking; olive oil works as well.

Fresh garlic: Use minced garlic to boost the marinade’s aromatics; adjust quantity to taste.

Dried paprika: Adds a mild smoky note.

Black pepper: A small amount for mild warmth.

Green Sauce Ingredients:

Mayonnaise (or sour cream or Greek yogurt), fresh cilantro, red onion, fresh lime juice, garlic, and jalapeños form the base of the aji verde. The result is a creamy, cilantro-forward sauce with tang and a touch of heat—an essential companion for this chicken.

How to Make Peruvian Chicken:

Prepare the Peruvian green sauce in a high-speed blender or food processor; it can be made the same day or up to five days ahead and stored in the refrigerator.

In a small bowl or measuring cup, whisk together avocado oil, liquid aminos (or soy sauce), lime juice, minced garlic, paprika, and black pepper until combined.

Place the raw chicken and marinade in a large zip-top bag or bowl. Seal and toss to coat. Marinate at least 30 minutes, ideally 1 to 3 hours for best flavor.

When ready to cook, preheat oven to 425°F (220°C). Arrange the marinated chicken in a single layer in a large casserole or baking dish, pouring any remaining marinade over the pieces.

Bake on the rack that’s third from the top for 20–25 minutes. Remove the dish and baste the thighs with pan juices.

Return the chicken to the oven and broil 6–8 minutes, until slightly crispy and cooked through. For thighs, the internal temperature should reach about 180°F (82°C). Cooking time will vary with the cut and size of the pieces.

Remove from oven and baste again with the pan juices. Let rest 10–15 minutes before serving.

Grilling Instructions:

1. Preheat a gas grill to 400–450°F (204–232°C) or prepare hot coals.
2. Grill over direct heat 3–4 minutes per side to develop deep grill marks, then move to indirect heat and continue turning until cooked through.
3. Thighs are done at 180–205°F (82–96°C); use an instant-read thermometer to check doneness.

Serve the chicken with Peruvian Green Sauce and your favorite sides. A simple plate of rice, black beans, and a salad makes a complete meal. Store leftovers in an airtight container in the refrigerator for up to five days.

What to Serve with Peruvian Chicken:

Some excellent sides to pair with this dish:

• Cilantro lime rice
• Edamame salad
• Black bean and avocado salad
• White bean salad with lemon and Parmesan
• Sweet potato and kale salad

If you enjoy flavorful homemade chicken, try other recipes in your collection—this method is versatile and forgiving.

More Chicken Recipes:

• Lemon chicken
• Baked bone-in chicken thighs
• Vietnamese lemongrass chicken
• Chicken apple sausage
• Garlic butter baked chicken thighs
• Chicken satay bowls
• Thai chicken lettuce wraps

May your chicken always be rich and flavorful!