Peruvian Chicken with Green Sauce Recipe

If you’ve ever longed for a taste adventure that delivers bold flavor with every juicy bite, Peruvian Chicken with Green Sauce is the dish to make. This iconic meal brings together deeply spiced, oven-roasted chicken and a zesty, vibrant sauce (Aji Verde) that’s equally at home drizzled, dolloped, or enthusiastically dunked. With its crispy exterior and tender interior, every mouthful celebrates the magic of Peruvian cuisine. Whether you’re serving a cozy family dinner or impressing friends, Peruvian Chicken with Green Sauce is pure joy on a plate.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Don’t be fooled by the simplicity—each ingredient in this recipe plays a critical role in building the chicken’s crave-worthy flavor and the signature punchy green hue. Minimal work, maximum impact!

• Whole chicken (3-4 pounds): Butterflied or in pieces for even roasting and ultimate flavor absorption.
• Olive oil: Coats the chicken for crisp skin and infuses it with richness.
• Ground cumin: Lends a deep earthy base that’s a signature of Peruvian spice blends.
• Paprika: Adds vibrant color and a subtle smokiness that works beautifully with the chicken.
• Garlic powder: A savory staple that penetrates every bite with mellow garlic goodness.
• Onion powder: Complements the garlic and adds rounded, aromatic sweetness.
• Salt: Essential for brightening all the other flavors—don’t skimp!
• Black pepper: The perfect touch of heat without overwhelming the palate.
• White vinegar or lime juice: Gives the marinade its tang and tenderizes the meat.
• Cilantro: Packed by the cupful, this fresh herb is responsible for the sauce’s brilliant color and zing.
• Mayonnaise: The secret to a creamy, silky green sauce—try Greek yogurt for a lighter touch.
• Jalapeño: Adjust the heat by seeding, but definitely include it for that must-have kick.
• Garlic (for the sauce): Fresh cloves add bite and aromatic power to the green sauce.
• Lime juice (for the sauce): Adds lively tartness that brightens every dip.
• White vinegar (for the sauce): Enhances the tangy, addictive quality of Aji Verde.
• Honey: Just a touch balances the sauce’s acidity and spice with a gentle sweetness.
• Salt (for the sauce): Season to taste and let all those fresh ingredients sing.
• Olive oil (for the sauce): Stream it in to create a silky, pourable consistency.
• Water (optional): Thin the green sauce to your desired level—great for drizzling or dipping.

How to Make Peruvian Chicken with Green Sauce

Step 1: Mix the Marinade

In a small bowl, stir together olive oil, cumin, paprika, garlic powder, onion powder, salt, black pepper, and your choice of white vinegar or lime juice. This lively blend is what transforms ordinary chicken into an irresistible, flavor-packed centerpiece. Take a moment to inhale the aromatics—it’s a sneak peek of the taste to come!

Step 2: Coat the Chicken

Pat the chicken dry for extra crispy skin, then slather every piece generously with your spice-oil mixture. Massage it into all the nooks and crannies so the flavor goes skin-deep. If you want to dial up the wow-factor, cover and let it marinate for a few hours or overnight in the fridge.

Step 3: Roast with Care

Preheat your oven to 425°F (220°C). Arrange the chicken on a baking sheet or roasting pan, leaving some space around each piece. Roast for 40–45 minutes until the skin is golden and crisp, and a thermometer in the thickest part hits 165°F (75°C). The aromas should be absolutely mouthwatering!

Step 4: Blend the Aji Verde Green Sauce

While the chicken roasts, add cilantro, mayonnaise, jalapeño, garlic, lime juice, vinegar, honey, and salt to a blender or food processor. Blitz until completely smooth, then leave the motor running and slowly pour in the olive oil until the sauce turns creamy and luscious. If it’s thicker than you like, drizzle in a bit of water to loosen it up. Give it a taste and adjust the seasoning—don’t be shy!

Step 5: Serve and Savor

Once the chicken is perfectly roasted, serve it hot alongside the brilliant green sauce. Let everyone drizzle or dip as much as they like. This is where Peruvian Chicken with Green Sauce really shines and where the flavors come together in perfect harmony.

How to Serve Peruvian Chicken with Green Sauce

Garnishes

A sprinkle of extra chopped cilantro or a few lime wedges is all you need—simple and vibrant! If you really want to impress, add a scattering of thinly sliced jalapeños for those who enjoy a little extra heat. The fresh, green touches on top make Peruvian Chicken with Green Sauce even more inviting.

Side Dishes

Classic accompaniments include fluffy white rice, crispy roasted potatoes, or a tangy avocado salad. The sturdy flavors of Peruvian Chicken with Green Sauce love being paired with cooling slaws or grilled vegetables too. Don’t forget a sprinkle of sea salt on your sides for extra sparkle!

Creative Ways to Present

Try serving the chicken on a rustic wooden board with the green sauce in a dipping bowl for a party-worthy platter. For casual nights, tuck slices into tortillas or flatbreads with extra Aji Verde and crunchy veggies—Peruvian Chicken with Green Sauce tacos are always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken with Green Sauce stores beautifully. Place cooled chicken in an airtight container and keep the sauce in a separate jar or small container. Both can be refrigerated for up to 3 days; this is a dish that truly retains its bold flavor even after a night in the fridge.

Freezing

To freeze, wrap the roasted chicken pieces in foil or freezer bags and store for up to 2 months. The green sauce can be frozen in small airtight containers, though it may separate slightly upon thawing—just give it a good stir before serving. Let both thaw overnight in the fridge for best results.

Reheating

For best texture, reheat the chicken in a 350°F (175°C) oven until it’s hot and the skin is crisping—about 10 minutes. Warm the green sauce gently or enjoy it straight from the fridge, as it’s extra refreshing that way. Just make sure to stir the sauce well before using.

FAQs

What makes Peruvian Chicken with Green Sauce so special?

It’s the irresistible combination of smoky, spiced roast chicken and a zesty, creamy sauce bursting with cilantro, lime, and just enough heat. The layers of flavors and textures make it stand out as a truly memorable meal for any occasion.

Can I grill the chicken instead of roasting?

Absolutely! Grilling adds a gorgeous char and extra smoky flavor. Simply marinate and then grill over medium heat until the chicken is fully cooked; the high heat helps achieve that beautiful, crispy skin.

Are there good substitutes for mayonnaise in the green sauce?

Yes! Greek yogurt is a fantastic, lighter alternative. It makes the sauce a bit tangier and keeps things creamy. If you want a dairy-free version, try using a vegan mayo or even mashed avocado for a fun twist.

How spicy is the Peruvian Chicken with Green Sauce?

The heat level is totally up to you. Removing the seeds from the jalapeño tames the fire, or you can leave some in for a bigger kick. Taste the sauce before serving and adjust with more pepper or lime as you like.

Can I make the marinade or green sauce ahead of time?

Both the marinade and the green sauce keep really well. The marinade can be made a day in advance and stored in the fridge, and the green sauce will stay fresh and punchy in a covered container for several days.

Final Thoughts

If you’re ready to bring some South American flair to your table, this Peruvian Chicken with Green Sauce is an absolute must-make. It’s vibrant, warming, and guaranteed to spark smiles. Don’t miss your chance to make dinner a true celebration—your taste buds will thank you!

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