Three years ago, Lina and I stumbled into this tiny Peruvian place because everywhere else had a 45-minute wait. Best mistake ever. One bite of that Peruvian chicken with green sauce and I was hooked. The chicken was crispy on the outside, juicy inside, but that green sauce? I couldn't stop thinking about it - creamy, spicy, fresh, and totally unlike anything I'd made before. I've spent way too many weekends trying to figure this out. Killed two blenders testing different sauce recipes, drove all over town hunting for aji amarillo peppers, and probably bugged every Peruvian cook I could find asking about their marinade tricks.
Why You'll Become Obsessed Too
I've served this to my neighbor who usually only eats plain chicken and white rice, Lina's entire soccer team, and even my picky mother-in-law. Every single person asks for the recipe. It's not just dinner - this becomes the meal people talk about for weeks.
The chicken stays juicy even when you reheat leftovers (which rarely happens because it gets eaten so fast). That green sauce goes on everything - we've put it on scrambled eggs, roasted vegetables, even plain rice when we run out of chicken. Plus, once you get the hang of it, this whole meal comes together in about an hour. Way easier than it looks, impressive enough for guests but simple enough for a random Tuesday when you're sick of the same old dinners.
Jump to:
- Why You'll Become Obsessed Too
- What You Need for Peruvian Chicken with Green Sauce
- How To Make Peruvian Chicken with Green Sauce Step By Step
- Easy Swaps for Your Peruvian chicken with green sauce
- Peruvian Chicken with Green Sauce Variations
- Equipment For Peruvian Chicken with Green Sauce
- Storing Your Peruvian chicken with green sauce
- My Aunt's Little-Known Secret That Transformed My Kitchen
- My Aunt's Accident That Changed Everything
- Top Tip
- Why This Peruvian chicken with green sauce Works
- FAQ
- Ready to Bring Lima to Your Kitchen!
- Related
- Pairing
- Peruvian Chicken With Green Sauce
What You Need for Peruvian Chicken with Green Sauce
For the Chicken:
- Whole chicken
- Garlic cloves
- Fresh ginger
- Ground cumin
- Smoked paprika
- Soy sauce
- Fresh lime juice
- Olive oil
- Salt and black pepper
For the Aji Verde:
- Fresh cilantro
- Fresh spinach
- Aji amarillo peppers
- Garlic cloves
- Mayonnaise
- Queso fresco
- Fresh lime juice
- Salt
See recipe card for quantities.
How To Make Peruvian Chicken with Green Sauce Step By Step
Prep the Chicken:
- Mix garlic, ginger, cumin, and paprika into a paste
- Add soy sauce, lime juice, and olive oil
- Rub all over chicken
- Let marinate at least 2 hours
Make the Aji Verde:
- Toss cilantro, spinach, and peppers in blender
- Add garlic, mayo, and cheese
- Squeeze in lime juice
- Blend until smooth and creamy
Cook the Chicken:
- Preheat oven to 425°F
- Roast chicken 45-60 minutes
- Check temperature hits 165°F
- Let rest 10 minutes before carving
Serve:
- Serve extra sauce on the side
- Slice chicken and put on platter
- Pour green sauce generously
Easy Swaps for Your Peruvian chicken with green sauce
Chicken Options:
- Whole chicken → Chicken thighs or drumsticks
- Regular → Boneless pieces (cook faster)
- Fresh → Rotisserie (just make the sauce)
Sauce Swaps:
- Aji amarillo → Jalapeños + turmeric
- Queso fresco → Feta or cream cheese
- Mayo → Greek yogurt (tangier but good)
- Spinach → More cilantro
Marinade Changes:
- Soy sauce → Worcestershire sauce
- Fresh ginger → Ground ginger (use less)
- Lime juice → Lemon juice
Heat Level:
- Kid-friendly → Use bell peppers instead
- Too spicy → Remove pepper seeds
- Not spicy enough → Add more peppers
Peruvian Chicken with Green Sauce Variations
Grilled Version:
- Marinate chicken same way
- Grill over medium-high heat
- Baste with marinade while cooking
- Gets amazing char marks
Sheet Pan Style:
- Add potatoes and vegetables
- Toss everything with marinade
- Roast together on one pan
- Easy cleanup dinner
Sauce Variations:
- Spicy aji verde (extra peppers)
- Mild version (bell peppers only)
- Herb-heavy (double the cilantro)
- Creamy (extra mayo and cheese)
Different Proteins:
- Pork tenderloin works great
- Fish fillets (reduce cook time)
- Shrimp (marinate 30 minutes max)
- Tofu for vegetarians
Equipment For Peruvian Chicken with Green Sauce
- Roasting pan or baking dish
- Good blender or food processor
- Meat thermometer
- Sharp knife
- Cutting board
Storing Your Peruvian chicken with green sauce
Fridge Storage (3-4 days):
- Cool chicken completely before storing
- Keep sauce separate from chicken
- Reheat chicken in oven to crisp skin
- Sauce stays fresh longer than chicken
Freezer Tips (2 months):
- Freeze chicken without sauce
- Sauce doesn't freeze well (gets weird texture)
- Thaw overnight in fridge
- Make fresh sauce when ready to serve
Make-Ahead Tips:
- Roast chicken fresh for best results
- Marinate chicken up to 24 hours
- Make sauce day before serving
My Aunt's Little-Known Secret That Transformed My Kitchen
My aunt came to visit last summer and watched me struggle with getting the aji verde just right. She laughed and pulled out this tiny bottle of huacatay (Peruvian black mint) that she'd brought in her suitcase. "This is what's missing," she said, adding just a few drops to my blender. The difference was crazy - suddenly my sauce tasted like the restaurants back home instead of just a good copy. Huacatay has this earthy, minty flavor that's totally different from regular mint.
But her real secret wasn't the huacatay - it was charring one jalapeño directly over the gas flame until it was black and blistered, then blending it into the sauce. "Fire gives it soul," she'd say, and she was right. That smoky, slightly bitter note from the charred pepper balanced all the creamy richness perfectly. Now I char a pepper every time I make this Peruvian chicken with green sauce, and Lina always wants to help with the "fire pepper" part.
My Aunt's Accident That Changed Everything
My aunt stumbled onto something about baked brie that nobody talks about, and it happened because she's clumsy. At a family party in 2018, she was running around getting stuff ready when she knocked the salt shaker right onto her brie. Instead of starting over, she just brushed most of it off and stuck it in the oven anyway. When we tasted it later, something was way different - better than usual - but nobody could figure out what.
Turns out that little bit of salt she left on there was what we'd been missing all along. Now I always put just a tiny pinch of coarse sea salt on top before baking, and it's like magic. The salt makes the honey taste more honey-ish, the nuts taste nuttier, and the cheese actually tastes like cheese instead of just creamy nothing. Emma caught on right away - he said it went from "boring" to "actually good." My aunt still acts like she meant to do it, but we all know it was just her being her usual messy self.
Top Tip
- My cousin Miguel moved here from Lima five years ago, and he taught me the one trick that totally changed this dish. While most people just rub the marinade on the outside, Miguel showed me how to carefully separate the skin from the meat without tearing it, then rub the marinade directly on the flesh before pulling the skin back over.
- The chicken comes out tasting like it's been marinating for days instead of hours. Now when I make this Peruvian chicken with green sauce, I use Miguel's technique every time. Lina has gotten so good at helping with the skin separation that he calls himself my "chicken surgeon." Sometimes the best secrets come from family who grew up eating the real thing.
Why This Peruvian chicken with green sauce Works
I've made this Peruvian chicken with green sauce probably 50 times now, and it works because it doesn't try to be fancy. The marinade has just enough acid from the lime juice to tenderize the meat without making it mushy, and the soy sauce adds that deep, savory flavor that makes you keep taking another bite. The key is giving it time - rushing the marinade means bland chicken, and nobody wants that.
The aji verde sauce works because of balance. The mayo makes it creamy, the cheese adds richness, but the cilantro and lime keep it bright and fresh. That little bit of spinach isn't just for color - it helps bind everything together so the sauce doesn't separate. And when you char that pepper like my aunt taught me, you get this smoky depth that makes homemade taste way better than restaurant versions. It's simple ingredients doing exactly what they're supposed to do.
FAQ
What is the Peruvian chicken with green sauce?
The green sauce is called aji verde, made with cilantro, spinach, aji amarillo peppers, garlic, mayo, and cheese. It's creamy, spicy, and fresh - nothing like chimichurri or pesto. The spinach makes it super green and adds thickness without changing the taste much.
What is the famous Peruvian chicken with green sauce?
Pollo a la brasa is Peru's most famous chicken dish. It's marinated chicken roasted with cumin, garlic, and soy sauce, served with aji verde. Most Peruvian families eat this on Sundays, and there are special restaurants called pollerías that serve just this dish with fries and salad.
What is the Peruvian chicken with green sauce Fiesta?
Most Peruvian chicken restaurants serve their own version of aji verde. Each place does it slightly different - some use more mayo, others add extra peppers. The base is always cilantro, peppers, and something creamy. Our homemade version tastes fresher and less greasy than most restaurant versions.
What is Peruvian chicken with green sauce with?
Traditional Peruvian chicken uses cumin, garlic, ginger, soy sauce, and aji panca or paprika. The soy sauce might seem strange but it adds deep flavor. Some recipes use chicha de jora (corn beer) but soy sauce and lime juice work great for home cooking.
Ready to Bring Lima to Your Kitchen!
Now you have all the secrets to perfect Peruvian chicken with green sauce - from proper marinating techniques to my aunt's charred pepper trick. This dish proves that the best flavors come from simple ingredients treated right and a little bit of love.
Craving more international favorites? Warm up with our Easy Coconut Curry Soup Recipe that's perfect for cozy nights. Want something hearty and impressive? Try our The Best Greek Moussaka Recipe that feeds a crowd beautifully. For another crispy, saucy favorite, our Best Crispy Bang Bang Chicken Recipe delivers that perfect sweet-spicy combo everyone loves!
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Pairing
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Peruvian Chicken With Green Sauce
Ingredients
Equipment
Method
- Mix garlic, ginger, cumin, and paprika into a paste.
- 2 Add soy sauce, lime juice, olive oil, salt, and pepper. Mix well.
- 3 Rub marinade under and over the chicken skin.
- 4 Cover and refrigerate for 2 to 24 hours.
- 5 Preheat oven to 425°F (220°C).
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