Experience a flavour explosion with this delectable, easy-to-make Peruvian-Style Chicken with Green Sauce (Aji Verde). Perfect for a weeknight dinner or for serving a crowd at your next cookout.
Delicious, exciting food does not need to be extravagant nor prohibitively expensive. Sometimes a new combination of spices, or a punchy sauce filled with fresh herbs can take a dish to wonderful new heights. I can’t think of a better example than this Peruvian chicken with green sauce (aji verde sauce).
Chicken thighs are seasoned in a simple but boldly flavoured marinade made from a blend of spices and aromaticsโgarlic, cumin, paprika, soy sauce, vinegar, lime juice, salt, pepper and oil. Even after a short time in the marinade, the chicken is imbued with exciting flavours.
- What is Peruvian-Style Chicken?
- Peruvian Aji Verde Green Sauce
- Recipe Credit And A Note On Authenticity
- Ingredient Notes For Chicken
- Ingredient Notes For Green Sauce (Aji Verde)
- Variations
- How To Make Peruvian-Style Chicken With Green Sauce
- Tips
- Frequently Asked Questions
- Serving Suggestions
- More Uses For The Aji Verde Green Sauce
- Storing Suggestions
- More Grilled Chicken Recipes To Try
- Peruvian-Style Chicken with Green Sauce (Aji Verde)
The chicken is then grilled with all of the marinade still clinging to it so it ends up deeply flavourful, moist and tender, and with delicious crispy bits sticking to it. Outstanding all on its own, the chicken is taken to an entirely new level when accompanied by the classic Peruvian green sauce (aji verde). Exceptionally zippy, creamy, and vibrantly herbaceous, it takes about 5 minutes to prepare so don’t even think about skipping it.
This is the perfect, crowd-pleasing dish to welcome the grilling season. Easy and quick-to-make, I have no doubt it will be the hit of your summer.
What is Peruvian-Style Chicken?
This Peruvian-style chicken is known as pollo a la brasa in Peru. The dish is so beloved in Peru that they celebrate a National Pollo a la Brasa day every year on the third Sunday of July.
Braserias that sell pollo a la brasa of course do not reveal their secret marinade but the mixture is known to comprise of vinegar, soy sauce, dark beer, spices and sometimes Panca pasteโa thick chili paste made with panca chilis.
A classic Pollo a la brasa is typically served with French fries, a small simple salad, and either a green (aji verde) or yellow (aji Amarillo) dipping sauce.
Peruvian Aji Verde Green Sauce
Peruvian-style chicken is outstanding, but to be honest, I’m mostly here for the tangy, spicy, herby, outrageously delicious green sauce.
Like most Americanized versions of Peruvian green sauce, this one includes a ton of fresh cilantro and jalapeรฑos. If you despise cilantro, you can use parsley or basil, or a mix. The rest of the ingredients are very straightforwardโa little garlic, lime juice, olive oil, and some mayo to make it creamy.
However, if you want your green sauce to taste more authentic, you will need the following two ingredients:
- Aji Amarillo Paste. Made with spicy yellow Chile, you can get the paste online but most Latin American stores will sell it for a third of the price that Amazon sells it.
- Huacatay paste. This Peruvian condiment is an herb paste made of black mint. Native to Peru, the black mint plant has a more floral aroma than regular mint. As for the taste, I would say it is a bit citrusy with a mix of basil, mint, and tarragon. I have a hard time finding it locally and since Covid I find it is very expensive to order online.
If I am serving this Peruvian-style chicken to guests, and I plan ahead, I will make an effort to seek out the aji Amarillo and Huacatay pastes. But for a quick weeknight meal I always leave it out and the sauce is just as delicious.
Recipe Credit And A Note On Authenticity
My version of Peruvian-style chicken with green sauce was adapted many many years ago from Serious Eats. In fact, one of the oldest recipes on my blog was for a very similar version of this updated recipe.
A favourite dish of ours, I published it with much enthusiasm waaayy back in 2016 but I used a whole spatchcocked grilled chicken. If you remember that recipe, thank you for sticking around with me all these years! ๐
To be sure, this recipe is not authentic, nor do I claim it to be. Whenever I can, I always go out of my way to seek out the most authentic ingredients that will respect the origin of a dish. For this Peruvian-style chicken, I have come up with a version that is delicious and quick to make. But I also include ingredients that you may want to seek out if you would like to make a more authentic version.
Ingredient Notes For Chicken
The marinade for this Peruvian-style chicken is quick and easy to make. Here are the ingredients you will need:
- Chicken โ Here I used boneless, skinless chicken thighs which are wonderful for grilling because they are almost impossible to overcook. But you could certainly use bone-in, skin-on if you prefer. Just make sure to add more cooking time.
- Soy sauce โ Adds a nice complex flavour to the marinade.
- Garlic โ We use quite a bit of garlic here which is essential for a super flavourful chicken.
- Spices and seasoning: The spices we use here are ground cumin and paprika and of course a good dose of salt and pepper for seasoning.
- Olive oil โ For flavour and to add moisture to the chicken.
- Vinegar and lime juice โ You don’t have to use both but I like the tang they both bring to marinade. I use red wine vinegar but any white vinegar will work.
Ingredient Notes For Green Sauce (Aji Verde)
Whatever you do, don’t skip making the sauce. It truly makes the dish. Here are the ingredients you will need:
- Jalapeรฑos โ You will need 3 medium-sized jalapeรฑos to make this sauce. If you remove all the seeds and membranes, the sauce will not be too spicy at all.
- Cilantro โ This sauce calls for quite a bit of cilantro leaves. If you do not like cilantro, use parsley or a mix of parsley, mint, and basil.
- Garlic โ I like to add 2 garlic cloves to the sauce but you can use just one if you prefer.
- Mayonnaise โ Mayo is used to thicken the sauce. In Peru, I believe they use queso fresco. If you don’t like mayo, and you can’t find queso fresco, you can use sour cream, vegenaise, or a mix of sour cream and yogurt. In a pinch you can use all yogurt but it will add quite a bit of tang to the sauce.
- Lime Juice โ Adds brightness and delicious flavour to the green sauce.
- Olive Oil โ Just a bit of olive oil is added to help thicken the sauce and for a bit more flavour. If your sauce seems too loose, you can always add more olive oil or a bit of full-fat Greek yogurt.
- Salt + Pepper โ A pinch of each to season the sauce.
- Optional โ As mentioned above, Aji Amarillo paste, and Huacatay paste will make the green sauce a lot more authentic.
Variations
- Mayonnaise: I often replace it with Mexican crema, sour cream, or vegenaise.
- Chicken: The chicken marinade works for a whole chicken, breasts, wings or any other cut of chicken you might like.
- Use another protein: You can use the same marinade recipe for steak, burgers, or even meatballs.
- Spices. Cumin seeds, ground coriander, or dried oregano can also be used.
- Jalapeรฑos: You can also use Serrano chiles if you like a lot of heat.
How To Make Peruvian-Style Chicken With Green Sauce
Preheat grill to medium-high heat.
- Prepare the chicken. In a large bowl, whisk the dijon, vinegar, grated garlic, soy sauce, oil, cumin, paprika, salt and black pepper. Add the chicken and toss well to thoroughly coat. Set aside to marinade for 15 minutes or so while you heat up the grill and make the green sauce. Alternatively, add the chicken and marinade to a large ziplock bag and refrigerate for up to 24 hours.
- Make the green sauce. In a blender or mini food processor, add the cilantro, garlic, jalapeรฑos, lime juice, salt, mayonnaise, aji amarillo paste (if using), and Huacatay paste (if using). Blend until smooth. With the motor running on low, slowly drizzle in the olive oil and blend until just until combined.
- Grill the chicken. Oil the grill grates. Place the chicken thighs on the grill grates and close the lid. Cook, undisturbed, for 5-6 minutes. Using tongs, flip the chicken thighs and cook for an additional 5-6 minutes. Lower the grill heat to low and continue flipping the chicken until internal temperature reaches a notch above 165ยบF, about 5-6 more minutes. Tip: Particularly if my chicken thighs are quite large and thick, I like to keep them on a lower heat towards the end until they are closer to 175ยบF. I find this is when they become the most tender, without losing any moisture.
- Serve. Transfer to a large platter and let rest for 10 minutes before serving. Serve with green sauce on the side and lime wedges, if desired.
Tips
- Watch for flare ups. If at any time the chicken seems to be flaring or cooking too quickly, move it to a cooler side of the grill.
- Don’t blend the sauce for too long. You want a smooth sauce but don’t over-blend it or the heat form the blades could cause the sauce to split.
- Adjust the heat to taste. It almost goes without saying, but if you like heat, don’t remove the ribs or seeds from the jalapeรฑos. Likewise, if you are worried the sauce will be too spicy, start with just 1 jalapeรฑo and add one or two more to taste.
- Too Spicy? If your sauce ended up too spicy, add a bit more mayo, sour cream or yogurt. Just don’t add too much or it will dull the overall flavour of the sauce.
Frequently Asked Questions
If you remove all the seeds and membranes from the jalapeรฑo peppers, the green sauce will only be mildly spicy. The good thing is that if you find it too spicy, you can always add a bit more mayo, sour cream, or Greek yogurt to tone it down. Aji Amarillo paste is quite spicy so if you are adding it to the sauce, and you’re sensitive to heat, add only 1 teaspoon.
In this Peruvian chicken recipe, we are not adding anything spicy to the marinade so the Peruvian chicken is not spicy at all.
You can make the Green sauce up to 4 days ahead. The chicken can be marinated overnight then cooked when ready to serve.
Absolutely! Preheat the oven to 450ยบF. Line a baking sheet with foil and set a wire rack on top. Place the marinated chicken thighs on the rack and roast until the skin is golden and the internal temperature has reached 165ยบF, 30 to 35 minutes. Remove from oven and let the chicken rest for at least 5 minutes before serving.
Serving Suggestions
For a grand Peruvian feast, you can serve the grilled chicken with fried yuca, white rice, and sweet plantains. Here’s a few more dishes you can enjoy with your Peruvian-style chicken:
- Baked Potato Wedges
- Spanish Rice and Beans
- Simple green salad
- Coconut Rice
- Potato Salad
- 5 Bean Salad with Citrus Herb Dressing
More Uses For The Aji Verde Green Sauce
The Peruvian green sauce is truly a good-with-everything sauce. I make large batches so I can have plenty leftover to serve with an assortment of dishes.
Aside from drizzling the sauce over the Peruvian-style chicken, try serving it with other proteins such as meatballs, steak, chicken carnitas, sausages, grilled tofu, fish, or turkey burgers.
For vegetarian ideas, try it with zucchini fritters, roasted mushrooms, eggs, sliced avocado, grilled veggies, or grilled halloumi. It is also fabulous for dipping tacos or burritos, yum!!
Storing Suggestions
- The sauce will keep well in the refrigerator, in an airtight container, for up to 6 days.
- Store any leftover chicken in the refrigerator in an airtight container. It will keep well for up to 4 days. Reheat it in the oven or stovetop until heated through.
More Grilled Chicken Recipes To Try
Peruvian-Style Chicken with Green Sauce (Aji Verde)
Ingredients
For The Chicken:
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons red wine vinegar or use any white vinegar
- 1 lime, juiced (1-2 tablespoons)
- 4 cloves garlic, preferably grated, or very finely minced
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
For The Green Sauce:
- 3 medium-sized jalapeรฑos, ribs and seeds removed, roughly chopped (or don't remove membranes for spicier sauce)
- 1 cup packed cilantro leaves with tender stems
- 2 small cloves garlic, peeled and roughly chopped
- 2 tablespoons lime juice, plus lime wedges for serving
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon Aji Amarillo paste (optional)
- 1 tablespoon Huacatay paste (optional)
- 2 Tablespoons extra virgin olive oil
Instructions
- Preheat grill to medium-high heat. Pat chicken dry with paper towels.
- In a large bowl, whisk the vinegar, grated garlic, soy sauce, oil, cumin, paprika, salt and black pepper. Add the chicken and toss well to thoroughly coat. Set aside to marinade while you wait for the grill to heat up and prepare the green sauce. Alternatively, add the chicken and marinade to a large ziplock bag and refrigerate for up to 24 hours.
- In a blender or small food processor, add the jalapeรฑos, cilantro, garlic, lime juice, salt, mayonnaise, aji amarillo paste (if using), and Huacatay paste (if using). Blend until smooth. With the motor running on low, slowly drizzle in the olive oil and blend just until combined.
- Oil the grill grates. Place the chicken thighs on the grill grates and close the lid. Cook, undisturbed, for 5-6 minutes. Using tongs, flip the chicken thighs and cook for an additional 5-6 minutes or until starting to char. Lower the grill heat to low and continue flipping the chicken until internal temperature reaches a notch above 165ยบF, about 5-6 more minutes.ย Tip:ย Particularly if my chicken thighs are quite large and thick, I like to keep them on a lower heat towards the end until they are closer to 175ยบF. I find this is when they become the most tender, without losing any moisture.ย
- Transfer to a large platter and let rest for 10 minutes before serving. Serve with green sauce on the side and lime wedges, if desired.
Notes
- Watch for flare ups. If at any time the chicken seems to be flaring or cooking too quickly, move it to a cooler side of the grill.
- Don’t blend the sauce for too long. You want a smooth sauce but don’t over-blend it or the heat form the blades could cause the sauce to split.
- Adjust the heat to taste. It almost goes without saying, but if you like heat, don’t remove the ribs or seeds from the jalapeรฑos. Likewise, if you are worried the sauce will be too spicy, start with just 1 jalapeรฑo and add one or two more to taste.
- Too Spicy? If your sauce ended up too spicy, add a bit more mayo, sour cream or yogurt.
- The sauce will keep well in the refrigerator, in an airtight container, for up to 6 days.
- Store any leftover chicken in the refrigerator in an airtight container. It will keep well for up to 4 days. Reheat it in the oven or stovetop until heated through.
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