Peruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa, is a flavorful and juicy roasted or grilled chicken dish seasoned with a blend of Peruvian spices. It’s typically served with ají verde, a spicy, creamy green sauce made with cilantro, jalapeños, and lime juice. This dish is a staple in Peruvian cuisine and is loved for its bold, smoky flavors and refreshing, zesty sauce.

Why You’ll Love This Recipe

• Packed with Flavor: A perfect blend of smoky, tangy, and savory seasonings.
• Crispy on the Outside, Juicy on the Inside: The marinade keeps the chicken moist while creating a beautiful, golden crust.
• The Green Sauce is Addictive: Spicy, tangy, and creamy—perfect for dipping!
• Versatile Cooking Options: Can be roasted in the oven or grilled over open flames.
• Great for Meal Prep: The leftovers are perfect for salads, tacos, or sandwiches.

Ingredients

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

For the Chicken Marinade:

• Whole chicken (or bone-in thighs/legs)
• Olive oil
• Soy sauce
• White vinegar
• Lime juice
• Garlic (minced)
• Smoked paprika
• Cumin
• Dried oregano
• Salt and pepper
• Aji amarillo paste (optional, for authentic flavor)

For the Green Sauce (Ají Verde):

• Fresh cilantro
• Jalapeños (or aji amarillo for authentic spice)
• Garlic
• Mayonnaise
• Sour cream or Greek yogurt
• Lime juice
• Olive oil
• Salt and pepper

Directions

Step 1: Marinate the Chicken

1. Prepare the Chicken:
   • Pat the chicken dry with paper towels.
2. Make the Marinade:
   • In a bowl, mix olive oil, soy sauce, vinegar, lime juice, garlic, smoked paprika, cumin, oregano, salt, and pepper.
   • Rub the marinade all over the chicken, ensuring it’s well coated.
3. Marinate:
   • Cover and refrigerate for at least 2 hours (overnight for best results).

Step 2: Cook the Chicken

Oven Method:

1. Preheat the Oven:
   • Set to 425°F (220°C).
2. Roast the Chicken:
   • Place the chicken on a rack over a baking sheet.
   • Roast for 45-50 minutes (for whole chicken) or until internal temperature reaches 165°F (75°C).
   • Let rest for 10 minutes before slicing.

Grill Method:

1. Preheat the Grill:
   • Set up for medium-high heat.
2. Grill the Chicken:
   • Place the chicken skin-side down first, cooking for 6-8 minutes per side.
   • Move to indirect heat and cook until internal temperature reaches 165°F (75°C).

Step 3: Make the Green Sauce

1. Blend Ingredients:
   • In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper.
   • Blend until smooth and creamy.
2. Adjust Seasoning:
   • Taste and adjust with more lime juice or salt as needed.

Step 4: Serve

• Slice the chicken and serve with the green sauce on the side.
• Pair with rice, roasted potatoes, or a fresh salad.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Marinating Time: 2+ hours (overnight is best)
• Cooking Time: 45-50 minutes
• Total Time: About 3 hours (including marinating)

Variations

• Spicier Sauce: Add more jalapeños or use aji amarillo for authentic heat.
• Lemon Instead of Lime: Adds a slightly different citrusy tang.
• Herb Boost: Mix in fresh parsley with the cilantro.
• Yogurt Marinade: Swap some of the oil for yogurt to make the chicken extra tender.
• Boneless Chicken Option: Use boneless thighs for a quicker cook time.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
• Freezing: Freeze marinated uncooked chicken for up to 3 months. Thaw before cooking.

FAQs

What makes Peruvian chicken different from regular roasted chicken?

The marinade includes a unique mix of spices, soy sauce, and lime juice, giving it a bold and slightly smoky flavor.

Can I make the green sauce ahead of time?

Yes! It can be stored in the fridge for up to 5 days.

What can I serve with Peruvian chicken?

Try roasted potatoes, rice, grilled vegetables, or a fresh salad.

Is Peruvian chicken spicy?

The chicken itself is not too spicy, but the green sauce can be adjusted for heat.

Can I use chicken breasts instead of whole chicken?

Yes, but adjust the cooking time to avoid drying out the meat.

What’s a substitute for aji amarillo paste?

Use extra jalapeños or a mix of yellow bell peppers and chili powder.

Can I cook this in an air fryer?

Yes! Air fry at 375°F (190°C) for about 25-30 minutes, flipping halfway.

What if I don’t have a grill?

You can use a cast-iron skillet on the stovetop, then finish in the oven.

How do I get extra crispy skin?

Roast at a high temperature and broil for the last few minutes.

Can I make this dish dairy-free?

Yes! Use dairy-free mayo and skip the sour cream in the sauce.

Conclusion

Peruvian Chicken with Green Sauce is a must-try dish packed with bold flavors and a refreshing, spicy kick from the ají verde. Whether roasted or grilled, this chicken is juicy, crispy, and pairs beautifully with a side of rice or potatoes. The creamy, herby green sauce takes it to the next level. Try this easy homemade version and bring the flavors of Peru to your table!

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