Name: Peruvian Chicken with Green Sauce (Pollo a la Brasa with Aji Verde)
Prep time: 10 min
Cook time: PT-484026H24M43S
Total time: PT-484026H24M43S
Cuisine: Peruvian
Ingredients: 2 lbs boneless, skinless chicken thighs; 5 cloves garlic, peeled; ⅓ cup soy sauce; 2 tbsp lime juice; 1 tbsp extra virgin olive oil; 2 tsp cumin; 1 tsp paprika; ½ tsp dried oregano; Black pepper, to taste; 3 jalapeños, seeded and chopped; 1 cup fresh cilantro leaves; 2 green onions, chopped (green parts only); 2 cloves garlic, peeled; ½ cup mayonnaise; ¼ cup Greek yogurt; 1 tbsp lime juice; ½ tsp salt; ¼ tsp black pepper; 2 tbsp extra virgin olive oil

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This Peruvian Chicken with Green Sauce is juicy, flavorful, and packed with bold spices. Marinated in a savory blend of soy sauce, lime juice, garlic, and spices, then grilled or roasted to perfection, this dish is paired with a creamy, slightly spicy Aji Verde (Peruvian Green Sauce). It’s the perfect easy meal with restaurant-quality flavors!

Why You’ll Love This Peruvian Chicken Recipe

Packed with flavor – The marinade is a bold blend of soy sauce, garlic, lime, and spices.
Versatile cooking options – Grill it for a smoky char or roast it in the oven for juicy perfection.
The Green Sauce! – Spicy, creamy, and tangy, it’s the perfect complement.
Meal-prep friendly – Marinate ahead of time for an easy weeknight dinner.

What Does Peruvian Chicken Taste Like?

Imagine this: tender, juicy chicken infused with deep umami from soy sauce, warmth from cumin and paprika, and a bright citrusy kick from lime juice. The green sauce is the perfect contrast—spicy, creamy, herbaceous, and just the right amount of tangy. It’s a flavor explosion in every bite!

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken thighs
5 cloves garlic, peeled
⅓ cup soy sauce
2 tbsp lime juice
1 tbsp extra virgin olive oil
2 tsp cumin
1 tsp paprika
½ tsp dried oregano
Black pepper, to taste

For the Green Sauce:

3 jalapeños, seeded and chopped
1 cup fresh cilantro leaves
2 green onions, chopped (green parts only)
2 cloves garlic, peeled
½ cup mayonnaise
¼ cup Greek yogurt
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper
2 tbsp extra virgin olive oil

Instructions

1. Make the Marinade

In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.

2. Marinate the Chicken

Place the chicken in a large zip-top bag or bowl. Pour the marinade over it, ensuring the chicken is well coated.
Cover and refrigerate for at least 8 hours (or up to 24 hours for maximum flavor).

3. Make the Green Sauce

Blend jalapeños, cilantro, green onions, garlic, mayo, Greek yogurt, lime juice, salt, and black pepper until smooth.
While the blender is running, slowly drizzle in the olive oil.
Transfer to a bowl and refrigerate until ready to serve.

4. Cook the Chicken

Option 1: Grilled Peruvian Chicken

Preheat the grill to medium-high heat (350°F).
Remove chicken from the marinade and shake off excess liquid.
Grill for 5-6 minutes per side with the lid closed, or until the internal temperature reaches 165°F.

Option 2: Oven-Roasted Peruvian Chicken

Preheat oven to 500°F.
Place marinated chicken in a 9×13 baking dish and add 1 cup of water to prevent drying.
Bake uncovered for 30 minutes.
Tent with foil and continue baking for another 15 minutes, until the internal temperature is 165°F.

Notes

Marinate for at least 8 hours for the best flavor—overnight is even better!
Use a meat thermometer to ensure chicken is fully cooked.
For a spicier green sauce, keep some jalapeño seeds in the mix.

Helpful Tips for Peruvian Chicken with Green Sauce

Marinate for at least 8 hours – The longer, the better! This allows the flavors to deeply infuse into the chicken, making it incredibly juicy and flavorful.

Let the chicken come to room temperature before cooking – Take it out of the fridge 20-30 minutes before grilling or baking to ensure even cooking.

Shake off excess marinade – This prevents burning or flare-ups on the grill and helps the chicken develop a better crust.

Use a meat thermometer – For perfectly cooked chicken, check that the internal temperature reaches 165°F at the thickest part.

Let the chicken rest before slicing – Resting for 5 minutes after cooking keeps it juicy and prevents dryness.

Double the sauce! – Trust me, you’ll want extra Aji Verde for dipping, drizzling on rice, or even using as a salad dressing.

Grill vs. Oven? – Grilling gives a smoky, charred flavor, while roasting keeps the chicken extra juicy. Both methods work beautifully!

For extra-crispy edges – If baking, broil the chicken for the last 2-3 minutes to get a lightly charred finish.

Make it spicier or milder – Leave jalapeño seeds in for extra heat or remove them for a milder green sauce.

Serve it authentically! – Peruvian chicken is often served with fries, rice, and a simple salad. Try pairing it with roasted plantains or grilled veggies for a full meal

Conservation and Storage

Refrigeration

Chicken: Store cooked Peruvian chicken in an airtight container in the fridge for up to 4 days.
Green Sauce: Keep the Aji Verde in a sealed jar or container in the refrigerator for 3-4 days.

Freezing

Chicken: Allow the cooked chicken to cool completely, then store it in a freezer-safe bag or container for up to 3 months.
Marinated Raw Chicken: You can also freeze the chicken in the marinade for up to 3 months. Thaw overnight in the fridge before cooking.
Green Sauce: Freezing is not recommended, as it may separate when thawed.

Reheating

Oven: Preheat to 300°F and warm the chicken for 10-15 minutes until heated through.
Stovetop: Reheat in a skillet over medium-low heat with a splash of water or oil to keep it juicy.
Microwave: Heat in 30-second intervals until warm, though this may slightly dry out the chicken.

Substitutions and Variations

No chicken thighs? Use breasts, drumsticks, or even a whole spatchcocked chicken.
Spicier sauce? Add serrano peppers or a dash of cayenne.
Soy-free? Substitute coconut aminos.
Dairy-free? Replace Greek yogurt with dairy-free yogurt or omit.

Storage Instructions Peruvian Chicken with Green Sauce

Refrigeration

Cooked Chicken: Store in an airtight container in the fridge for up to 4 days.
Green Sauce (Aji Verde): Keep in a sealed container or jar in the fridge for 3-4 days. Stir before serving.

Freezing

Cooked Chicken: Cool completely, then store in a freezer-safe bag or container for up to 3 months.
Raw Marinated Chicken: Freeze the chicken in the marinade for up to 3 months. Thaw overnight in the fridge before cooking.
Green Sauce: Not recommended for freezing, as the texture may separate upon thawing.

Reheating Instructions

Oven: Preheat to 300°F and warm the chicken for 10-15 minutes until heated through.
Stovetop: Reheat in a pan over medium-low heat with a splash of water or oil to retain moisture.
Microwave: Heat in 30-second intervals until warm.

Frequently Asked Questions (FAQ)

1. Can I use chicken breasts instead of thighs?

Yes! Adjust grilling time to 6-7 minutes per side or bake at 425°F for 20-25 minutes.

2. How spicy is the green sauce?

Mild to medium. Remove all jalapeño seeds for a milder sauce or keep them in for extra heat.

3. Can I make the green sauce ahead of time?

Yes! Store it in the fridge for up to 3-4 days. Stir before serving.

4. Can I make this in an air fryer?

Absolutely! Cook at 375°F for 20-25 minutes, flipping halfway.

Conclusion Peruvian Chicken with Green Sauce

This Peruvian Chicken with Green Sauce is an absolute must-try! Whether grilled or roasted, the juicy, flavorful chicken paired with the creamy, zesty sauce will have you hooked. Perfect for meal prep, family dinners, or impressing guests!

Tried this recipe? Leave a review and share your photos on Pinterest!

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More Delicious Recipes to Try:

Garlic Butter Chicken Bites – Quick, juicy, and packed with flavor!
Cilantro Lime Shrimp Tacos – Fresh, tangy, and perfect for taco night.
Peruvian Lomo Saltado – Stir-fried beef with fries and a bold sauce.

Enjoy your meal, and happy cooking!

Peruvian Chicken with Green Sauce (Pollo a la Brasa with Aji Verde)

Author: Olivia
Total Time: 40-45 minutes (plus marinating)
Yield: 4 servings 1x
Diet: Gluten Free

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