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Crispy, dark-meat Peruvian Chicken pieces (Pollo a la Brasa) dusted with savory spices and drizzled with bright, creamy Aji Verde (Green Sauce).

Best Peruvian Chicken with Green Sauce

A flavorful and tender Peruvian-style roasted chicken served with a vibrant, creamy green sauce packed with cilantro, jalapeño, and lime. A bold and irresistible classic!
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time (Hours) 4 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 whole chicken 3–4 lbs
  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tbsp lime juice
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
Green Sauce (Aji Verde)
  • 1 cup fresh cilantro packed
  • 1 jalapeño seeded for mild heat
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tbsp lime juice
  • salt to taste

Equipment

  • Roasting Pan

Method
 

  1. In a bowl, mix olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, salt, and pepper.
  2. Rub the marinade all over the chicken, including under the skin. Marinate for at least 4 hours or overnight.
  3. Preheat oven to 425°F (220°C). Place chicken in a roasting pan.
  4. Roast for 55–60 minutes, or until internal temperature reaches 165°F (74°C).
  5. While the chicken cooks, blend cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, and salt until smooth.
  6. Serve sliced chicken with plenty of green sauce on the side.

Notes

For extra flavor, spatchcock the chicken for even roasting. Add a garlic clove or a few cilantro stems to deepen the sauce.