Peruvian Chicken Green Sauce

There’s something so captivating about global cuisine, especially when it introduces bold flavors and new techniques without requiring hours in the kitchen or hard-to-find ingredients. Peruvian chicken with green sauce, also known as Pollo a la Brasa with Aji Verde, is one of those magical dishes. It checks all the boxes: it’s easy to prepare, it’s bursting with flavor, and it makes you feel like you’re traveling across the world without leaving your kitchen.

What makes this Peruvian Chicken Green Sauce so special is the dynamic marinade that transforms humble chicken into something extraordinary. The marinade, infused with soy sauce, garlic, cumin, paprika, oregano, and fresh lime juice, seeps deep into the meat, creating a depth of flavor that is both earthy and vibrant. After marinating, the chicken can be grilled, baked, or air-fried until it’s beautifully charred on the outside and juicy on the inside. No matter which cooking method you choose, the result is always a satisfying, restaurant-quality dish that feels approachable and fun to make at home.

But what really elevates this dish to unforgettable is the green sauce—Aji Verde. This creamy, spicy, herby sauce adds that extra something that keeps everyone coming back for more. Made with jalapeños, cilantro, garlic, green onions, Greek yogurt, and mayonnaise, it’s tangy, zesty, and the perfect cool contrast to the smoky richness of the chicken. It’s no exaggeration to say that people often fall in love with the sauce before they even take a bite of the chicken.

Why You’ll Love This Peruvian Chicken Green Sauce

There are countless reasons to fall in love with Peruvian chicken with green sauce. This dish is not just about bold flavors—it’s about simplicity, versatility, and creating something memorable with minimal effort. Whether you’re feeding your family on a busy weeknight or hosting friends for dinner, this recipe is sure to become one of your favorites.

First and foremost, the marinade is incredibly easy to prepare and uses ingredients you probably already have in your pantry. With just a few spices, some soy sauce, fresh garlic, and lime juice, you can transform ordinary chicken into something deeply flavorful. The marinade does all the heavy lifting. Once it’s in the fridge, you can go about your day while the flavors work their magic.

Another reason to love this recipe is its flexibility in cooking methods. Prefer to grill? Fantastic—the charred edges add an irresistible smokiness. Don’t have a grill? No problem. The oven and air fryer both yield juicy, delicious results. That means no matter what equipment you have, this dish is totally doable.

Health Benefits Peruvian Chicken Green Sauce

While Peruvian chicken with green sauce is undoubtedly indulgent and flavorful, it also offers a number of surprising health benefits. This recipe strikes a balance between satisfying comfort food and nutritious ingredients, making it a smart addition to your weekly menu.

To begin with, chicken thighs are a fantastic source of protein. Although slightly higher in fat than chicken breasts, they deliver more flavor and stay juicy throughout cooking. Protein is essential for building and maintaining muscle mass, supporting metabolism, and keeping you full longer. Plus, the healthy fats in chicken thighs can actually help you absorb fat-soluble vitamins from the other ingredients in the dish.

The marinade itself is packed with powerful ingredients that offer more than just taste. Garlic, for example, is well-known for its immune-boosting properties and has been shown to support heart health. Cumin and paprika contain antioxidants and can aid in digestion, while oregano has antimicrobial properties. Lime juice not only brightens the flavor profile but also adds a good dose of vitamin C, which is important for immune function and skin health.

Preparation Time, Servings, and Nutritional Information Peruvian Chicken Green Sauce

The total prep and cooking time is surprisingly short, especially considering how complex the final flavors taste. Here’s a quick breakdown of what to expect:

Preparation Time:
Marinade Prep: 10 minutes
Marinating Time: Minimum 1 hour (best overnight for maximum flavor)
Green Sauce Prep: 10 minutes
(Grill): 12–15 minutes
(Oven): 45 minutes at 500°F
(Air Fryer): 12–15 minutes at 360°F
Total Active Time: 20–25 minutes (excluding marinating)

Servings:
This recipe serves approximately 4 to 6 people, depending on portion size. If you’re hosting guests, you can easily double the ingredients and cook in batches.

Nutritional Information (per serving, assuming 6 servings):
Calories: 420
Protein: 36 grams
Carbohydrates: 4 grams
Fat: 27 grams
Saturated Fat: 5 grams
Cholesterol: 130 milligrams
Sodium: 600 milligrams
Fiber: 1 gram
Sugar: 1 gram

🔪 Step-By-Step Cooking Instructions Peruvian Chicken Green Sauce

There’s something kind of magical that happens when chicken meets a bold, zesty marinade — especially one as vibrant and flavor-packed as this. We’re talking garlic, lime, smoky paprika, cumin, and oregano all working together to soak into juicy chicken thighs. Then, we’re pairing that savory masterpiece with Aji Verde, the creamy, spicy, tangy green sauce that’s the real MVP.

Let’s dive into the process step by step. No stress — I’ll walk you through everything from the marinade to the final drizzle of sauce.

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🧂 Step 1: Make the Marinade

First up: let’s build that flavor base for the chicken. This marinade is super simple but tastes like you spent hours building layers of flavor.

You’ll Need:

• 2 lbs boneless, skinless chicken thighs

• 4 garlic cloves, minced

• 3 tbsp soy sauce

• 2 tbsp lime juice (fresh is best!)

• 1 tbsp ground cumin

• 2 tsp paprika

• 1 tsp dried oregano

• 2 tbsp olive oil

Instructions:

1. In a medium bowl, whisk together the garlic, soy sauce, lime juice, cumin, paprika, oregano, and olive oil until fully combined.

2. Add the chicken thighs to a large zip-top bag or shallow dish.

3. Pour the marinade over the chicken and use your hands or tongs to toss until every piece is well coated.

4. Cover and refrigerate for at least 2 hours — but if you can swing it, let it marinate overnight for maximum flavor.

Pro Tip: If you’re short on time, even 30 minutes of marinating will still give you some great flavor — but the longer the better!

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🔥 Step 2: Choose Your Cooking Method

This chicken is super versatile — you can grill it, roast it in the oven, or toss it in the air fryer. No matter which method you pick, it turns out juicy and packed with flavor.

Grill Method (My personal favorite!):

1. Preheat your grill to medium-high heat.

2. Remove chicken from the marinade and let excess drip off.

3. Grill chicken for about 5–6 minutes per side, or until the internal temperature hits 165°F.

4. Let rest for 5 minutes before slicing.

Grilling tip: Brush a little oil on the grates to prevent sticking, and don’t move the chicken too much — let it get those charred bits for flavor!

Oven Method:

1. Preheat your oven to 500°F (yes, it’s hot, but trust the process!).

2. Line a baking sheet with foil and place the chicken in a single layer.

3. Roast for 40–45 minutes, flipping once halfway through, until nicely browned and cooked through.

4. Let rest before slicing.

Air Fryer Method:

1. Preheat your air fryer to 360°F.

2. Place chicken thighs in a single layer (you may need to do this in batches).

3. Air fry for 12–15 minutes, flipping halfway through, until golden and cooked through.

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🌿 Step 3: Make the Aji Verde (Green Sauce)

You’re going to want to put this green sauce on EVERYTHING. It’s creamy, herby, a little spicy, and seriously addictive.

You’ll Need:

• 2–3 jalapeños, roughly chopped (remove seeds for less heat)

• 1 cup fresh cilantro (stems okay!)

• 2 green onions, chopped

• 2 cloves garlic

• ¼ cup mayonnaise

• ¼ cup Greek yogurt (or more mayo if you prefer)

• 2 tbsp lime juice

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. Add everything to a blender or food processor.

2. Blend until smooth — scrape down the sides if needed.

3. Taste and adjust seasoning. Add more lime for tang, more yogurt for creaminess, or an extra jalapeño if you love heat.

Make it authentic: If you have access to aji amarillo paste, you can sub it in for the jalapeños or use both for extra depth!

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🧄 Step 4: Serve It Up!

Once the chicken is cooked and the sauce is blended, you’re basically in flavor heaven. Plate the chicken, drizzle with that gorgeous green sauce, and get ready to impress everyone at the table.

Optional garnish: A sprinkle of chopped cilantro or a few extra lime wedges for squeezing never hurts.

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🍽️ How to Serve Peruvian Chicken Green Sauce

This Peruvian Chicken Green Sauce is a total showstopper, but the best part is how flexible it is when it comes to serving. Whether you’re going for a casual weeknight dinner, a festive weekend cookout, or even meal prep for the week, this Peruvian chicken and green sauce combo totally works.

🥗 Plate It Like This:

• Slice the chicken thighs into strips or leave them whole for a more rustic presentation.

• Drizzle generously with the Aji Verde (or serve it on the side so everyone can add as much as they like).

• Add a couple lime wedges for a fresh pop right before eating.

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🍛 Favorite Serving Styles:

• With rice and roasted veggies: Serve over a bed of jasmine or basmati rice with roasted sweet potatoes or charred broccoli.

• In tacos: Load up tortillas with sliced chicken, shredded lettuce, a spoonful of Aji Verde, and maybe some pickled onions.

• Over salad: Turn it into a grain bowl with quinoa, arugula, avocado, and sliced radishes.

• As a sandwich: Stuff a toasted baguette or pita with chicken, lettuce, and green sauce for the ultimate lunch upgrade.

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🧂 Pairing Suggestions

Let’s round out your Peruvian chicken feast with some perfect sides and drinks. Whether you’re looking for crunch, creaminess, or something to cool down the heat, these pairings hit the mark.

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🥔 Side Dishes

1. Grilled Potato Salad
   Toss boiled baby potatoes on the grill for a smoky char, then dress with olive oil, mustard, and herbs. The creamy chicken and tangy sauce love the contrast.

2. Green Bean Fries
   These are crispy, salty, and SO fun. Toss green beans in olive oil, breadcrumbs, and garlic powder, then bake or air-fry until crispy.

3. Air-Fried Shishito Peppers
   Mild, smoky, and poppable — they’re a crowd-pleaser, and they don’t overpower the flavor of the chicken.

4. Peruvian-Style Rice with Corn and Peas
   This classic side adds a little sweetness and texture that pairs beautifully with the savory chicken and spicy sauce.

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🥤 Beverage Pairings (Non-Alcoholic)

1. Chicha Morada
   This sweet Peruvian purple corn drink is a natural pairing — slightly fruity and spiced, it complements the heat and zest of the dish.

2. Sparkling Limeade
   The fizz and citrus brighten everything up and help cleanse your palate between bites.

3. Iced Hibiscus Tea
   Tart and floral, it’s the perfect balance to the rich Aji Verde.

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❄️ Storage, Freezing & Reheating Instructions

This dish is just as good the next day — maybe even better because the flavors deepen overnight. Here’s how to store and reheat like a pro so you can enjoy leftovers or prep ahead for future meals.

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🧊 Storing Leftovers

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.

• Aji Verde: Store in a jar or airtight container in the fridge for up to 5 days. It may thicken slightly, so give it a stir before using.

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❄️ Freezing Instructions

• Chicken: Let the cooked chicken cool completely, then freeze in a zip-top freezer bag or container for up to 3 months.

• Aji Verde: It’s not ideal for freezing due to the yogurt and mayo — the texture can split. Instead, make a fresh batch when ready to serve again.

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🔥 Reheating Instructions

• Oven: Preheat to 350°F, place chicken in a baking dish with a splash of water or broth, and cover with foil. Heat for 15–20 minutes.

• Air Fryer: Great for bringing back that crispy edge. Reheat at 350°F for 5–6 minutes.

• Stovetop: Heat in a skillet over medium heat with a little olive oil until warmed through.

• Microwave: This works in a pinch! Cover chicken with a damp paper towel and microwave in 45-second intervals until hot.

Tip: Always reheat the chicken before adding the green sauce — cold sauce on hot chicken = perfection. Or reheat both separately and assemble just before eating.

🚫 Common Mistakes to Avoid (So Your Chicken Comes Out Juicy + Flavorful Every Time)

Even though this recipe is super approachable, a few small missteps can hold you back from getting that “WOW” factor. Let’s make sure your Peruvian chicken sings with flavor and that glorious green sauce is as creamy and vibrant as it should be. Here’s what to avoid:

1. Not marinating long enough

We get it—you’re hungry. But letting the chicken marinate for at least 2 hours (or overnight!) is a total game changer. The lime juice, garlic, and spices need time to really sink in. A short marinade won’t give the depth this dish deserves.

2. Skipping the yogurt in the green sauce

Some folks try to make the sauce with just mayo to save time or calories, but trust us: the Greek yogurt gives it that irresistible tang and helps balance the richness. The combo of both gives Aji Verde its signature silky texture.

3. Using raw garlic in the wrong way

Raw garlic in the marinade = yes. But be cautious with raw garlic in the sauce—it can be overpowering if your cloves are big or pungent. If you’re sensitive to strong garlic flavor, you can roast the garlic or just use a small clove.

4. Overcooking the chicken

This one hurts. Because we all want that juicy, charred exterior—but if you grill or roast too long, those delicious thighs can dry out fast. Use a meat thermometer and aim for 165°F internal temp for perfect results.

5. Not adjusting the spice level

Everyone’s spice tolerance is different, and jalapeños can vary a lot. If you’re spice-sensitive, remove the seeds and membranes. If you love heat, toss in an extra pepper or add a touch of aji amarillo paste for authentic fire.

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💯 Pro Tips (A.K.A. the Secrets That Make This Dish Next-Level Delicious)

Want to take this already-delicious recipe from “Mmm” to “OH WOW, what is this?!” Here’s how to boost flavor, save time, and make your green sauce dreams come true.

1. Char your jalapeños for smoky depth

Try roasting or lightly charring your jalapeños before blending the sauce. It adds a subtle smoky flavor that makes everything taste just a little more gourmet. You can do this over a gas flame or broil them in the oven for 5 minutes until blistered.

2. Use chicken thighs, not breasts

Dark meat = more flavor and juiciness. Chicken thighs hold up to the high heat of grilling and roasting without drying out. If you do want to use breasts, slice them thinner and marinate a bit longer so they stay tender.

3. Double the green sauce—you won’t regret it

This sauce is addictive. Like, “you’ll want to dip your fries, veggies, and probably your finger in it” addictive. Go ahead and double it. It stores beautifully in the fridge for up to 4 days and makes everything better.

4. Try air-frying for a fast, crispy finish

If you’re short on time, the air fryer is your best friend here. It gives you crispy edges with juicy insides in just 12–15 minutes. Just don’t overcrowd the basket—work in batches if you need to.

5. Serve with fresh lime wedges and herbs

A squeeze of fresh lime just before serving brightens everything up. And a sprinkle of chopped cilantro or parsley over the top adds a fresh, herby finish that ties it all together.

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❓ Frequently Asked Questions (Because You’re Not the Only One Wondering!)

We’ve rounded up some of the most common questions people have about making Peruvian chicken with Aji Verde. If you’ve been wondering, “Can I freeze it?” or “What if I don’t have Greek yogurt?”—you’re in the right place.

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

Absolutely! In fact, it tastes even better after a few hours in the fridge. The flavors meld and mellow, giving you a smoother, more balanced sauce. Just give it a quick stir before serving.

2. What if I don’t have a grill?

No grill? No problem! You can roast the chicken in a super-hot oven (500°F) for about 45 minutes or pop it in your air fryer. The goal is a charred, golden crust with juicy meat inside—any of these methods will get you there.

3. Is this dish spicy?

It can be—but it’s customizable! If you remove the jalapeño seeds and membranes, the heat level goes way down. For a kick, leave some seeds in or use aji amarillo paste for that authentic zing.

4. Can I use dried herbs instead of fresh?

Yes, but fresh is always better for maximum flavor. If you’re in a pinch, use about one-third the amount of dried oregano instead of fresh. For the sauce, fresh cilantro is essential—don’t skip it!

5. Can I freeze the chicken after marinating it?

Totally! You can freeze the raw, marinated chicken in a freezer-safe bag for up to 3 months. Just thaw overnight in the fridge before cooking. Perfect for meal prepping or planning ahead for a party.

6. What can I substitute for Greek yogurt?

You can use sour cream or even plain regular yogurt if you need to. The texture might be a bit looser, but it’ll still be creamy and delicious. Just avoid anything too sweetened or flavored.

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❤️ Conclusion + Call to Action (Let’s Make This Chicken a Part of Your Regular Dinner Lineup)

If you’re still on the fence about trying this recipe, let me just say this: it might be one of the most flavorful chicken dishes you ever make at home. Between the smoky, cumin-lime marinade and that creamy, punchy green sauce? It’s giving weeknight hero and dinner party MVP.

What I love most about this dish—besides how easy it is—is how universally appealing it is. Got picky eaters? You can tone down the spice. Want to impress a crowd? That bold green sauce always gets a “Whoa, what is this?!” reaction. And leftovers? Honestly, they might be even better the next day.

Here’s your mission:

🛒 Grab some chicken thighs and a few limes this week.
🥣 Whip up the marinade and the green sauce—both can be prepped ahead!
🔥 Cook it your way: grill, oven, or air fryer.
🎉 Then serve it up with your favorite sides and let the compliments roll in.

This is one of those recipes you’ll want to make again and again—and I hope it becomes as beloved in your kitchen as it is in mine. 💚

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