Peruvian Chicken with Green Sauce Recipe

If you’re looking to bring a burst of flavor and a hint of exotic excitement to your dinner table, you absolutely have to try Peruvian Chicken with Green Sauce (Aji Verde). This iconic South American dish delivers juicy, spiced chicken paired with a dazzling, herby, and spicy green sauce that will transform your idea of “chicken night” forever!

Ingredients You’ll Need

Don’t be intimidated by the unique flavors—this recipe keeps to a handful of approachable ingredients, each chosen for its role in building layers of taste, texture, and those gorgeous, inviting colors that make Peruvian Chicken with Green Sauce (Aji Verde) a showstopper. Here’s what makes the magic happen:

• Chicken thighs (2 pounds, boneless & skinless): Thighs stay wonderfully juicy and soak up the bold marinade, but you can swap for chicken breasts if you like.
• Garlic (7 cloves, divided): The backbone of both the chicken marinade and the green sauce—fresh is essential for that punchy aroma.
• Soy sauce (1/3 cup): Lends umami and saltiness, giving the chicken its deep savory, almost grilled flavor—don’t skip it!
• Lime juice (3 Tbsp total): Fresh lime adds brightness and balances the richness in both the chicken and the sauce.
• Extra virgin olive oil (3 Tbsp total): Infuses flavor, helps marinate the chicken, and adds silkiness to the Aji Verde.
• Cumin (2 tsp): Warm, earthy, and sooo classic in Peruvian cuisine.
• Paprika (1 tsp): Adds a subtle smokiness and that “can’t put your finger on it” depth.
• Dried oregano (1/2 tsp): Rounds out the marinade with robust, herby undertones.
• Black pepper: Just a pinch in both the marinade and sauce for a hint of heat.
• Jalapeños (3, seeded): Bring the gentle heat and vibrant green color to Aji Verde—feel free to keep some seeds for extra spice.
• Cilantro (1 cup packed leaves): Gives the sauce its signature vivid “verde” and herbal freshness.
• Green onions (2, green tops only): Provide a delicate onion tang that melds perfectly with the sauce’s citrus and spice notes.
• Mayonnaise (1/2 cup): Makes the Aji Verde irresistibly creamy.
• Greek yogurt (1/4 cup): Adds tanginess and lightness—feel free to use full-fat or nonfat, your choice!
• Salt (1/2 tsp): Brings all the flavors together in the sauce.

Variations

Part of the fun with Peruvian Chicken with Green Sauce (Aji Verde) is how easily you can adapt it to suit what you have on hand—or your particular cravings. Don’t hesitate to make this recipe truly yours!

• Dairy-Free Option: Substitute more mayonnaise (or a vegan alternative) for the Greek yogurt to keep the Aji Verde completely dairy-free.
• Extra Spicy: Leave some jalapeño seeds in, or toss in a small serrano pepper if you’re a real heat-seeker.
• Chicken Breasts or Drumsticks: You can use any cut of chicken, just be sure to adjust cook times and check for doneness.
• Bake Instead of Grill: No grill? Roasting in the oven still gives you perfectly juicy chicken with a hands-off vibe.

How to Make Peruvian Chicken with Green Sauce (Aji Verde)

Step 1: Whip Up the Marinade

In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a generous pinch of black pepper. Puree until everything is emulsified and irresistibly fragrant—the kind of aroma that makes you do a happy dance right there in the kitchen.

Step 2: Marinate the Chicken

Place your chicken thighs in a large zip-top bag or a roomy bowl. Pour the marinade over the chicken, seal tightly, and give it a good massage so every piece gets coated. Pop it in the fridge for at least 8 hours—overnight is pure magic and makes all the difference for ultra-flavorful, tender chicken.

Step 3: Blend the Green Sauce (Aji Verde)

While the chicken is marinating or just before cooking, add jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper to a blender. Puree until smooth, then—while the motor’s running—slowly drizzle in the olive oil for luscious body. Scrape the sauce into a bowl and chill until serving; it only gets better as it sits.

Step 4: Grill or Roast the Chicken

Preheat your grill to medium-high (about 350°F). Shake excess marinade from the chicken and grill for 5-6 minutes per side, closing the lid to lock in heat. If oven-roasting, set the oven to a fiery 500°F, arrange the chicken in a pan with a splash of water, and bake for 30 minutes uncovered. Then tent with foil and cook an additional 15 minutes, just until a digital thermometer reads 165°F.

Step 5: Rest, Slice, and Serve

Let the chicken rest for several minutes off the heat—this keeps the juices locked in. Slice or serve the thighs whole, with the Aji Verde alongside (or, honestly, slathered on top!). Prepare to be transported straight to Lima from your very first bite.

How to Serve Peruvian Chicken with Green Sauce (Aji Verde)

Garnishes

A dusting of chopped fresh cilantro, a wedge of lime, and maybe a few sliced jalapeños turn this dish into a feast for the eyes and taste buds. The bright green and citrusy pops not only look beautiful but reinforce all those fresh flavors in every bite.

Side Dishes

This chicken absolutely loves classic sides like roasted potatoes (a must in Peru!), simple steamed rice, sweet corn, or even a crisp green salad. Don’t forget extra Aji Verde on the side—everyone will want to drizzle it over everything.

Creative Ways to Present

Try slicing the chicken and tucking it into grain bowls, piling it into fluffy pita as sandwiches, or layering it into wraps with crunchy veggies. For parties, skewer the chicken bites for easy dipping in that emerald green sauce—so fun and crowd-pleasing!

Make Ahead and Storage

Storing Leftovers

Store leftover Peruvian Chicken with Green Sauce (Aji Verde) in airtight containers in the fridge. The chicken will keep beautifully for up to 4 days, and the flavors usually deepen as they rest—hello, even tastier lunches!

Freezing

You can absolutely freeze the marinated (uncooked) chicken for up to 2 months—thaw overnight before cooking. Cooked chicken also freezes well for quick weeknight meals, but make the sauce fresh for the best flavor and vibrant color.

Reheating

Gently reheat chicken in a skillet over medium heat or in the oven at 300°F until just warmed through. For best results, cover loosely with foil to retain moisture; always add the Aji Verde sauce after reheating for maximum freshness.

FAQs

Final Thoughts

I hope you fall in love with every element of Peruvian Chicken with Green Sauce (Aji Verde)—from its juicy, spiced chicken to that zippy, creamy sauce that’s better than any restaurant version. Make it once, and I bet it’ll find a permanent spot in your weeknight dinner rotation. Give it a try and let your kitchen come alive with the flavors of Peru!

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