Name: Peruvian Chicken with Green Sauce
Prep time: PT-484893H31M34S
Cook time: PT-484893H16M34S
Total time: PT-484893H16M34S
Cuisine: Peruvian
Ingredients: 1 whole chicken or bone-in chicken pieces; 3 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp fresh lime juice; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground black pepper; 1 1/2 tsp salt; 1 tbsp aji amarillo paste (optional but recommended); 1 cup fresh cilantro leaves; 1 jalapeño or serrano pepper (seeded for milder heat); 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1 tbsp white vinegar; 1 tbsp fresh lime juice; 2 garlic cloves; Salt and black pepper to taste

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Why You’ll Love This Recipe

Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa con Salsa Verde, is a dish bursting with flavor. This recipe features a beautifully marinated, juicy roasted chicken infused with bold spices and herbs, paired with a zesty, creamy green sauce. It’s easy to make, incredibly satisfying, and perfect for a family dinner or a special occasion. The smoky, slightly charred skin of the chicken combined with the vibrant, spicy sauce creates an irresistible contrast of textures and flavors.

Ingredients

Whole chicken or bone-in chicken pieces
Olive oil
Soy sauce
Lime juice
Garlic cloves
Ground cumin
Smoked paprika
Dried oregano
Ground black pepper
Salt
Aji amarillo paste (optional but recommended)
Cilantro leaves
Jalapeño or serrano pepper
Mayonnaise
Sour cream or Greek yogurt
White vinegar
Fresh lime juice
Garlic cloves
Salt and pepper

Directions

Step 1: Prepare the Marinade

In a bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
If using, add aji amarillo paste to the marinade for an authentic Peruvian kick.
Coat the chicken thoroughly with the marinade, ensuring it seeps into the crevices.
Cover and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Step 2: Roast the Chicken

Preheat your oven to 425°F (220°C).
Place the marinated chicken on a roasting rack set over a baking sheet to ensure even cooking.
Roast for about 45-60 minutes, basting occasionally with pan juices, until the skin is golden and crispy and the internal temperature reaches 165°F (75°C).
If desired, broil the chicken for the last 5 minutes to achieve an extra crispy texture.

Step 3: Make the Green Sauce

In a blender or food processor, combine cilantro, jalapeño (seeded for milder heat), mayonnaise, sour cream or Greek yogurt, white vinegar, lime juice, garlic, salt, and pepper.
Blend until smooth and creamy, adjusting seasoning as needed.
Store in the refrigerator until ready to serve.

Step 4: Serve and Enjoy

Let the roasted chicken rest for 5-10 minutes before slicing.
Serve hot with a generous drizzle of green sauce.
Pair with rice, roasted potatoes, or a fresh salad.

Variations

Grilled Version: Instead of roasting, grill the chicken over medium heat for a smoky, charred flavor.
Spice Level Adjustment: Increase or decrease the amount of jalapeño or aji amarillo to control heat levels.
Dairy-Free: Swap out the mayonnaise and sour cream for avocado or a dairy-free alternative.
Different Cuts: Use chicken thighs, drumsticks, or even boneless breasts for a quicker cooking time.

Servings and Timing

Prep Time: 15 minutes
Marination Time: 2-24 hours
Cook Time: 45-60 minutes
Total Time: Up to 25 hours (including marination)
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftover chicken in an airtight container for up to 4 days.
Freezing: Freeze cooked chicken for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating: Warm leftovers in an oven at 350°F (175°C) for 10-15 minutes or until heated through. Avoid microwaving to preserve the crispy texture.
Green Sauce Storage: Keep in an airtight container in the fridge for up to 5 days.

FAQs

What makes Peruvian chicken different?

Peruvian chicken is uniquely marinated with a blend of spices, soy sauce, and lime juice, giving it a smoky, savory, and slightly tangy flavor that sets it apart.

Can I use boneless chicken for this recipe?

Yes, but boneless cuts cook faster. Adjust the roasting or grilling time accordingly.

What is aji amarillo paste, and can I substitute it?

Aji amarillo is a Peruvian yellow chili paste that adds a distinctive heat and color. If unavailable, substitute with a mix of yellow bell pepper and a bit of cayenne pepper.

Can I make the green sauce spicier?

Yes, add extra jalapeños, serrano peppers, or a pinch of cayenne pepper for more heat.

Is this recipe keto-friendly?

Yes! The chicken and green sauce are low in carbs, making it a great keto option.

What sides pair well with Peruvian chicken?

Traditional sides include roasted potatoes, white rice, plantains, or a fresh salad.

Can I make this dish ahead of time?

Yes! Marinate the chicken overnight, and the green sauce can be prepared a day in advance.

How do I get extra crispy skin?

Pat the chicken dry before marinating and broil for a few minutes at the end of roasting.

Can I cook this in an air fryer?

Yes! Cook at 375°F (190°C) for 30-40 minutes, flipping halfway, until crispy and fully cooked.

Can I use dried herbs instead of fresh?

Yes, but fresh herbs provide the best flavor. If substituting, use one-third the amount of dried herbs.

Conclusion

Peruvian Chicken with Green Sauce is a bold and delicious meal that combines rich, smoky flavors with a refreshing, zesty sauce. Whether roasted or grilled, this dish is sure to impress your family and guests. Try it with your favorite sides, and enjoy a taste of Peru from your own kitchen!

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