Best Peruvian Chicken with Green Sauce Recipe

Today I’m bringing you a truly spectacular recipe that is about to become your new weeknight superstar: Peruvian Chicken with Green Sauce! If you haven’t had it, get ready to meet your new obsession. This isn’t just chicken; it’s a flavor explosion. We’re talking about beautifully roasted chicken pieces, marinated in a spice blend that hits all the right savory notes, paired with the most vibrant, zesty, and addictive green sauce you will ever taste. Trust me, you are going to want to drizzle this sauce on everything. It’s simple to make, but the results are anything but—it’s fresh, flavorful, and a total game-changer for dinner!

Why You’ll Love This Recipe

• UNREAL Flavor: The spice rub creates a smoky, savory, and slightly sweet exterior that gives way to juicy, tender meat.
• The Green Sauce Factor: This famous Peruvian sauce, called Aji Verde, is bright, creamy, and spicy all at once—it’s truly the key to this dish and makes the whole meal pop.
• Easy Weeknight Feast: It requires minimal hands-on time and is simple enough for a busy Tuesday, but impressive enough for guests on a Saturday!

Ingredients

All you need for this unforgettable Peruvian Chicken is a little patience for the marinating (it’s worth it!) and a quick trip to the grocery store. Gather up these essentials:

• Whole Chicken: We’re using a whole chicken cut into pieces. This gives you a great mix of white and dark meat, and all those different pieces roast up beautifully crisp.
• Olive Oil: This is the base of our marinade, helping the spices cling to the chicken and keeping the meat moist as it roasts.
• Lime Juice: A burst of acidity that helps tenderize the meat and adds a signature brightness to the flavor.
• Soy Sauce (or Coconut Aminos): This secret weapon adds amazing umami and depth of flavor. Don’t skip it!
• Garlic: Because is it even a good recipe if it doesn’t have multiple cloves of fresh, minced garlic?
• Cumin and Paprika: These two create the heart of the savory, smoky flavor profile of the Peruvian rub.
• Dried Oregano: Adds a classic herbal, slightly earthy note that complements the other spices perfectly.
• Salt and Black Pepper: The absolute non-negotiables for enhancing all those beautiful flavors.
• Chili Powder and Turmeric: A little warmth from the chili and a lovely color (plus subtle earthiness) from the turmeric.
• Honey: A touch of sweetness to balance the savory spices and help the chicken skin caramelize beautifully in the oven.

For the AMAZING Green Sauce (Aji Verde):

• Cilantro Leaves: The absolute star! It gives the sauce its vibrant color and fresh, herbaceous flavor.
• Jalapeño: This provides that characteristic heat! Seed it if you like it mild, or leave some seeds in if you like a little fiery kick.
• Garlic: Just one clove—enough to add punch without overpowering the fresh herbs.
• Mayonnaise and Greek Yogurt: The perfect creamy base for our sauce. The yogurt adds a lovely tanginess and lightness!
• Lime Juice and Olive Oil: Essential for loosening the sauce, adding zest, and making it silky smooth.
• Cumin: A tiny pinch here gives the sauce a grounding warmth to pair with the chicken.
• Salt and Pepper: To make sure the sauce is perfectly seasoned.

P.S. The full list of ingredients with exact measurements is included right under this article in the recipe card!

How to Make the Best Peruvian Chicken

Step 1: Whisk Up the Marinade Magic

In a medium bowl, whisk together the olive oil, lime juice, soy sauce, minced garlic, cumin, paprika, oregano, salt, pepper, chili powder, turmeric, and honey. Give it a good sniff—it smells incredible already!

Step 2: Massage the Chicken and Marinate

Place your chicken pieces into a large bowl or Ziploc bag. Pour the marinade all over and use your hands (put on gloves if you like!) to rub it deeply into every piece, ensuring it’s completely coated. Now for the hard part: waiting! Marinate for at least 1 hour, or ideally, pop it in the fridge overnight for the deepest, most swoon-worthy flavor.

Step 3: Roast the Chicken to Golden Perfection

Preheat your oven to a nice hot $425^\circ\text{F}$ ($220^\circ\text{C}$). Arrange the marinated chicken pieces on a baking sheet lined with parchment paper for easy cleanup. Roast for 45–55 minutes, making sure to flip the pieces halfway through. You’re looking for a beautifully crisp, golden-brown skin and a fully cooked interior!

Step 4: Blend the Vibrant Green Sauce

While the chicken is roasting, let’s make that unbelievable green sauce! Toss the cilantro, jalapeño (seeded or unseeded!), garlic, mayonnaise, Greek yogurt, lime juice, olive oil, cumin, salt, and pepper into your blender or food processor. Blend until it’s perfectly smooth and that gorgeous electric green color. Taste and adjust the seasoning—maybe a little more lime, maybe a touch more salt—until it’s just right.

Step 5: Rest and Serve

Once the chicken is finished, let it rest right on the pan for 5 minutes. This is a crucial step that locks in all those delicious juices! Serve the hot, crispy chicken alongside that incredible, vibrant green sauce. Get ready for compliments!

Pro Tips for Making the Recipe

• Don’t Skip the Rest: Seriously, let the chicken rest for 5 minutes after roasting. This allows the muscle fibers to relax and redistribute the juices, resulting in the most tender, moist chicken possible.
• Check Chicken Temperature: To ensure it’s perfectly cooked and safe, use a meat thermometer. The internal temperature of the chicken should reach $165^\circ\text{F}$ ($74^\circ\text{C}$) at the thickest part.
• Use the Right Jalapeño Heat: For a super flavorful but low-heat sauce, cut the jalapeño open and scrape out all the white membranes and seeds. For a spicier version, leave some or all of the seeds in!

How to Serve

This chicken is the perfect centerpiece for a fun, flavorful dinner!

• Classic Peruvian Pairing: Serve it with crispy French fries and a simple green salad to complete the traditional Pollo a la Brasa experience.
• Rice and Beans: A simple side of fluffy white rice or black beans is fantastic for soaking up that tangy, savory marinade juice.
• Dipping and Drizzling: Don’t be shy with the green sauce! Use it generously as a dipping sauce for the chicken, or even for your fries and veggies. It’s also awesome drizzled over roasted potatoes.

Make Ahead and Storage

Storing Leftovers

Place any leftover Peruvian Chicken and a separate container of the Green Sauce in airtight containers. They will keep beautifully in the refrigerator for up to 3–4 days.

Freezing

While the chicken freezes well, the sauce is best made fresh! Place cooled, shredded or whole chicken pieces in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.

Reheating

Reheat the chicken in a $350^\circ\text{F}$ ($175^\circ\text{C}$) oven for about 10–15 minutes until warmed through. This helps the skin crisp up again! You can also reheat in an air fryer for a super quick crisp.

FAQs

1. Can I use chicken breasts or thighs instead of a whole cut-up chicken?

Absolutely! This recipe works beautifully with any cut of chicken. If you use boneless, skinless breasts, reduce the roasting time to about 20–25 minutes. Bone-in thighs will be similar to the pieces but may require slightly longer. Just keep an eye on the internal temperature for doneness!

2. How spicy is the green sauce?

The spice level is completely up to you! As written, with the seeds of one jalapeño removed, it provides a very mild, pleasant warmth. If you love heat, leave the seeds and membranes in, or for a true fiery kick, you can even add a quarter of a habanero pepper (use caution!).

3. What is Coconut Aminos and why is it used?

Coconut Aminos is a soy-free, gluten-free alternative to soy sauce. It provides a similar salty, savory, and umami flavor that adds depth to the marinade. If you have no dietary restrictions, feel free to stick with regular soy sauce!

4. Why is my chicken skin not crisping up?

There are usually two reasons! First, make sure you pat your chicken pieces completely dry with paper towels before marinating; less surface moisture means crispier skin. Second, make sure your oven is truly preheated to the high temperature of $425^\circ\text{F}$—that initial blast of heat is key to a perfectly golden, crispy skin!