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Juicy grilled Peruvian chicken with green sauce, served over roasted potatoes and topped with creamy green aji verde sauce and fresh herbs.

Peruvian Chicken With Green Sauce

This Peruvian chicken with green sauce (Pollo a la Brasa with Aji Verde) is juicy, flavorful, and perfect for feeding a crowd. The chicken is marinated with bold spices and roasted until crispy, while the creamy, spicy green sauce steals the show. Family-approved and surprisingly easy to make!
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Prep Time 20 minutes
Cook Time 1 hour
Marinate Time 2 hours 24 minutes
Total Time 3 hours 44 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken:
  • 1 whole Chicken - About 3.5–4 lbs
  • 4 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 2 tablespoon Soy sauce
  • 2 tablespoon Lime juice - Freshly squeezed
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper - Freshly ground
  • For the Aji Verde(Green Sauce:)
  • 1 cup Fresh cilantro - Loosely packed
  • ½ cup Fresh spinach - Optional for color and texture
  • 2 Aji amarillo - Fresh or paste
  • 2 cloves Garlic
  • ½ cup Mayonnaise
  • ¼ cup Queso fresco - Or feta/cream cheese as substitute
  • 2 tablespoon Lime juice
  • pinch Salt To taste

Equipment

  • 1 Roasting pan (Or baking dish for oven use)
  • 1 Blender (High-speed preferred for smooth sauce)
  • 1 Meat thermometer (Ensures safe internal temp (165°F))
  • 1 Sharp knife (For carving chicken)
  • 1 Cutting board (For prepping and carving chicken)

Method
 

  1. Mix garlic, ginger, cumin, and paprika into a paste.
    Rustic kitchen scene with a raw whole chicken being seasoned by hand. Surrounding the chicken are bowls of paprika, garlic, oil, and other spices, ready for marinating.
  2. 2 Add soy sauce, lime juice, olive oil, salt, and pepper. Mix well.
    Blender filled with fresh cilantro, spinach, garlic, yellow chili, cheese, and lime, ready to be blended into Aji Verde sauce. Surrounding the blender are squeezed limes, mayo, and fresh herbs.
  3. 3 Rub marinade under and over the chicken skin.
    Whole roasted chicken in a metal roasting pan with a meat thermometer inserted. The background shows an open oven with a warm golden glow. A knife and cutting board are nearby.
  4. 4 Cover and refrigerate for 2 to 24 hours.
    Sliced roasted chicken arranged on a platter, generously drizzled with green Aji Verde sauce. A small bowl of extra sauce and fresh lime halves garnish the plate, along with fresh mint and herbs.
  5. 5 Preheat oven to 425°F (220°C).

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 5gProtein: 35gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 2.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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