Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa served with Aji Verde, is one of those meals that feels both comforting and exciting at the same time. It’s deeply savory, a little smoky, citrusy, and packed with warm spices, while the creamy green sauce adds brightness, heat, and freshness that pulls everything together. This dish is bold without being complicated, and that’s exactly why it has become a favorite in kitchens all over the world.

What makes this recipe special is the balance. The chicken is marinated in a mixture of garlic, soy sauce, lime juice, and spices that soak into the meat for hours, creating layers of flavor that taste like they took far more effort than they actually did. Then comes the green sauce. Creamy, tangy, herby, and just spicy enough, it transforms the chicken into something unforgettable.

What Is Peruvian Chicken?

Peruvian chicken traditionally refers to Pollo a la Brasa, a style of roasted or grilled chicken that is marinated before cooking. The marinade is what defines it. Instead of relying only on salt and pepper, it uses garlic, cumin, paprika, lime juice, and other seasonings to build a rich, aromatic base.

While classic versions are cooked on a rotisserie, this adaptation makes it easy to recreate at home using boneless chicken thighs. The result is juicy, flavorful meat with caramelized edges and a deep golden color. It’s approachable enough for a weeknight meal but impressive enough to serve to guests.

The true signature of this dish, though, is the sauce served alongside it: Aji Verde. Without it, the meal would still be good. With it, the meal becomes extraordinary.

Ingredients for Peruvian Chicken Marinade

• Boneless, skinless chicken thighs
• Fresh garlic cloves
• Soy sauce
• Lime juice
• Extra virgin olive oil
• Ground cumin
• Paprika
• Dried oregano
• Black pepper

The marinade is simple but powerful. Soy sauce provides umami and saltiness, lime juice tenderizes the meat, and spices create that signature warm flavor profile.

Ingredients for Aji Verde (Creamy Green Sauce)

• Fresh jalapeños, seeded for controlled heat
• Fresh cilantro leaves
• Green onions
• Garlic cloves
• Mayonnaise
• Greek yogurt
• Lime juice
• Olive oil
• Salt and pepper

Each ingredient plays a role. The herbs bring freshness, the peppers add heat, and the creamy components create balance so the sauce is flavorful without being overwhelming.

How to Marinate the Chicken

Marinating is where most of the flavor develops, so don’t rush this step. Combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a bowl or resealable bag. Add the chicken and coat it thoroughly.

Let the chicken marinate for at least 8 hours, though 24 hours is ideal. This allows the seasoning to penetrate deeply, resulting in tender, flavorful meat rather than just surface seasoning.

Cooking Methods

Grilling

Grilling gives the chicken a slightly smoky flavor that pairs beautifully with the spices. Preheat the grill to medium-high heat and lightly oil the grates. Cook the chicken, flipping once, until it is fully cooked and slightly charred.

Roasting

If cooking indoors, roast the chicken in a very hot oven. Start at a high temperature to encourage browning, then finish cooking until the meat is tender and juicy.

Air Frying

An air fryer is a quick alternative that still produces caramelized edges. Cook the chicken in a single layer, flipping halfway through, until the internal temperature reaches 165°F.

How to Make Aji Verde

Making the sauce is incredibly easy. Add the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper to a blender or food processor. Blend until smooth.

With the motor running, slowly drizzle in olive oil. This step emulsifies the sauce, giving it a creamy, cohesive texture. Refrigerate the sauce before serving so the flavors can meld together.

Tips for the Best Flavor

• Use chicken thighs for maximum juiciness and flavor.
• Allow enough marinating time. Overnight is best.
• Remove jalapeño seeds for a milder sauce.
• Add more yogurt if you want a lighter, tangier sauce.
• Use a meat thermometer to avoid overcooking.
• Let the cooked chicken rest before slicing to retain juices.

Substitutions and Variations

• Swap cilantro with parsley if you prefer a milder herbal flavor.
• Replace mayonnaise with sour cream or additional yogurt.
• Use serrano peppers instead of jalapeños for more heat.
• Try the marinade on chicken breasts, wings, or even a whole bird.
• Add a touch of smoked paprika for deeper flavor.

This recipe is flexible and adapts well to personal taste while keeping its Peruvian-inspired identity.

What to Serve with Peruvian Chicken

This dish pairs well with simple sides that allow the chicken and sauce to shine.

• Steamed rice or peas and rice
• Roasted or grilled potatoes
• Grilled vegetables like peppers or zucchini
• A crisp green salad
• Warm flatbread or rolls to soak up extra sauce

The green sauce alone can elevate even the simplest side dish, turning rice or vegetables into something memorable.

Why This Dish Works for Entertaining

Peruvian Chicken with Aji Verde is ideal for gatherings because much of the work happens ahead of time. The chicken marinates overnight, and the sauce can be prepared in advance. When it’s time to cook, everything comes together quickly.

It’s casual enough for a backyard meal yet flavorful enough to feel like something special. Guests often focus on the sauce, asking what’s in it and reaching for seconds.

Storing and Reusing Leftovers

Leftover chicken keeps well in the refrigerator for several days. Slice it and use it in wraps, grain bowls, or salads. The green sauce also stores beautifully and can be used as a dip, spread, or dressing throughout the week.

Many people find the flavors deepen after a day, making leftovers just as enjoyable as the original meal.