Some dishes prove that simplicity is the ultimate sophistication, and Peruvian Chicken with Aji Verde is one of them. With its tender, flavorful chicken and vibrant green sauce, this recipe is a perfect example of how a few ingredients can create a dish that’s anything but ordinary.
Jump to RecipeThe Origin of Peruvian Chicken and Aji Verde
Peruvian Chicken, or “Pollo a la Brasa,” has roots in Peru’s capital, Lima, where it originated in the 1950s. Initially served as a rotisserie-style dish seasoned with a simple marinade, it quickly gained popularity for its juicy, smoky flavor. Today, it’s recognized worldwide as a cornerstone of Peruvian cuisine, enjoyed in homes and restaurants alike. I found this dish by GOOGLING traditional Peruvian Recipes and have provided a couple of different links to research Peruvian food if you are so inclined.
Green Sauce
The green sauce, or aji verde, is just as iconic. Traditionally made with fresh cilantro, spicy aji amarillo peppers, garlic, and lime, this sauce adds a zesty, herbaceous kick that complements the chicken perfectly. While recipes for aji verde can vary, its bold flavors are unmistakably Peruvian, reflecting the country’s rich culinary heritage influenced by indigenous, Spanish, and Asian flavors.
Why This Dish Is So Healthy
Peruvian Chicken with Aji Verde is as nutritious as it is delicious. The marinade typically includes antioxidant-rich spices like cumin and paprika, while the chicken provides a lean source of protein. The aji verde sauce, packed with fresh herbs and citrus, is a flavorful way to incorporate vitamins and minerals like vitamin C and potassium. By grilling or roasting the chicken, you can keep the dish light and heart-healthy.
What Makes This Recipe Special
It’s hard to beat the contrast of the smoky, tender chicken and the creamy, spicy brightness of aji verde. This dish is incredibly versatile—you can pair it with a crisp salad, roasted vegetables, or a side of potatoes for a complete, balanced meal. Peruvians love their meat and potatoes.
Whether you’re preparing it for a family dinner or serving it at a gathering, Peruvian Chicken with Aji Verde is sure to impress. The best part? It’s so simple to make, you’ll be wondering why you didn’t try it sooner. We had some good friends over for dinner and I prepared a complete Peruvian feast for them. I switched up this recipe by swapping the chicken thighs and making them into meatballs. “Winner winner chicken dinner!”
Have you ever tried Peruvian food? If so, let me know in the comments, and don’t forget to share this recipe with anyone looking for an unforgettable dish!
The cast of characters
Marinating of the chicken and making the Aji verde
The Peruvian Chicken with Aji Verde sauce plated
The Recipe
Peruvian Chicken with Aji Verde
Ingredients
Chicken & Marinade
- 6 Whole Boneless skinless chicken thighs
- 5 Cloves Garlic, peeled
- 1/3 Cup Soy sauce
- 2 Tbsp Lime Juice
- 1 Tbsp Extra virgin olive oil
- 2 Tsp Cumin
- 1 Tsp Spanish Paprika
- 1 Tsp Oregano
Green Sauce
- 2 Whole Jalapenos, seeded
- 2 Cloves Garlic, peeled
- 1/2 Cup Homemade mayo
- 1/4 Cup Sour cream
- 1/2 Whole Lime, juiced
- 1/2 Bunch Cilantro and stems, rough chop
- 2 Tbsp Extra virgin olive oil
- 1 Tsp Salt
- 1/2 Tsp Ground black pepper
Instructions
Chicken & Marinade
- Begin by adding all marinade ingredients to a blender. Puree lightly. Add chicken to a freezer bag and then add marinade. Marinate for at least 1 hour but preferably, over night.
Green Sauce
- Combine all the ingredients except for the olive oil. Blend until well mixed. Next, drizzle in the olive oil and mix until combined. Refrigerate until ready for service.
Chicken
- Remove the chicken thighs from the freezer bag. Turn your grill on to medium high. Cook the chicken approximately 5 minutes on both sides. Let rest for 2 minutes before serving. Top with a good helping of the green sauce. Enjoy!
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