Best Ever Peruvian Chicken with Aji Verde (Green Sauce)
My grandmother, a Peruvian immigrant, always said the secret to a good meal is to cook with love and plenty of garlic. One rainy Sunday, I decided to try and recreate her famous Peruvian Chicken with Green Sauce, a dish that always brought warmth and comfort to our family gatherings. The aroma alone transported me back to her cozy kitchen, filled with laughter and the promise of a delicious meal.
This Peruvian Chicken with Green Sauce recipe is now a family favorite, tested and perfected over the years. The chicken is incredibly juicy and flavorful, marinated in a blend of Peruvian spices and roasted to perfection. The star of the show is the Aji Verde, a vibrant green sauce made with cilantro, jalapeno, and a touch of mayonnaise for creamy richness. It’s an easy dinner that will impress your family and friends, making it a must-try for any occasion. Whether you’re looking for a comforting meal or an easy weeknight dinner idea, this recipe has got you covered.
Why You’ll Love This Recipe
- ❤️ Unbelievably Juicy: The marinade penetrates deep into the chicken, ensuring every bite is moist and tender. The cooking method seals in all the natural goodness and delicious flavor.
- ❤️ Explosion of Flavor: Aji Amarillo paste, garlic, ginger, and soy sauce create a complex and savory flavor profile that’s uniquely Peruvian. Combined with the Aji Verde sauce, it’s an unforgettable taste experience.
- ❤️ Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced cooks. The Aji Verde sauce is a breeze to whip up in a blender or food processor.
- ❤️ Perfect for Any Occasion: Whether it’s a weeknight family dinner, a casual gathering with friends, or a festive celebration, this Peruvian Chicken is always a crowd-pleaser. Its vibrant flavors and stunning presentation make it a standout dish.
- ❤️ Make-Ahead Friendly: You can marinate the chicken overnight and prepare the Aji Verde sauce in advance, making it a convenient option for busy weeknights. Simply roast the chicken when you’re ready to eat!
- ❤️ Versatile and Customizable: Easily adjust the spice level of the Aji Verde sauce to your preference. Serve it with rice, potatoes, salad, or your favorite sides for a complete and satisfying meal. The possibilities are endless!
What You Need
You only need a few simple pantry staples for this recipe! Check the full printable recipe card below for detailed measurements.
Expert Tips
- 💡 For extra crispy skin, pat the chicken dry with paper towels before roasting. This helps to remove excess moisture and promotes browning.
- 💡 Don’t skip the marinade! The longer the chicken marinates, the more flavorful and tender it will become. Aim for at least 4 hours, or preferably overnight.
- 💡 Use a meat thermometer to ensure the chicken is cooked to perfection. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
- 💡 Let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- 💡 For a smoky flavor, try grilling the chicken instead of roasting it. Just be sure to monitor the temperature closely to prevent burning.
- 💡 If you don’t have Aji Amarillo paste, you can substitute with a combination of yellow bell pepper and a pinch of cayenne pepper for a similar flavor profile.
- 💡 To prevent the Aji Verde sauce from separating, add a tablespoon of olive oil while blending. This will help to emulsify the ingredients and create a smoother sauce.
Variations & Substitutions
Keto: Use a keto-friendly mayonnaise and serve with cauliflower rice or zucchini noodles.
Vegan: Substitute the chicken with tofu or jackfruit and use vegan mayonnaise for the Aji Verde sauce.
Gluten-Free: This recipe is naturally gluten-free, but be sure to check the labels of your soy sauce and Aji Amarillo paste to ensure they are certified gluten-free.
Storage & Freezing
Storage: Store leftover Peruvian Chicken in an airtight container in the refrigerator for up to 3-4 days. Store the Aji Verde sauce separately to prevent it from making the chicken soggy.
Freezing: Freeze cooked chicken in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The Aji Verde sauce can also be frozen, but the texture may change slightly upon thawing.
FAQ
Q: Can I make the Aji Verde sauce ahead of time?
A: Absolutely! The Aji Verde sauce can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors tend to meld together and improve over time.
Q: How spicy is the Aji Verde sauce?
A: The spiciness of the Aji Verde sauce depends on the jalapeno. For a milder sauce, remove the seeds and membranes from the jalapeno before blending. You can also add a touch of sweetness, such as a teaspoon of sugar or honey, to balance the heat.
Q: Can I use chicken pieces instead of a whole chicken?
A: Yes, you can use chicken pieces such as thighs or drumsticks. Adjust the cooking time accordingly, as smaller pieces will cook faster. Be sure to monitor the internal temperature to ensure the chicken is cooked through.
Ready to enjoy this amazing Peruvian Chicken with Aji Verde? Pin this recipe for later and share it with your friends!
Juicy Peruvian Chicken with Aji Verde (Green Sauce)
Ingredients
- 1 whole chicken (about 4 lbs)
- 1/4 cup aji amarillo paste
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Aji Verde (Green Sauce):
- 1 cup cilantro, roughly chopped
- 1 jalapeno, seeded and roughly chopped
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese or queso fresco
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1 In a large bowl, combine aji amarillo paste, garlic, ginger, soy sauce, lime juice, cumin, paprika, salt, and pepper.
- Step 2 Rub the marinade all over the chicken, making sure to get under the skin.
- Step 3 Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- Step 4 Preheat oven to 400°F (200°C).
- Step 5 Place the marinated chicken in a roasting pan.
- Step 6 Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Step 7 Let the chicken rest for 10 minutes before carving.
- Step 8 While the chicken is roasting, prepare the Aji Verde sauce.
- Step 9 In a blender or food processor, combine cilantro, jalapeno, garlic, mayonnaise, cotija cheese, lime juice, olive oil, salt, and pepper.
- Step 10 Blend until smooth and creamy.
- Step 11 Serve the Peruvian Chicken with Aji Verde sauce.
