Transform your dinner table with this authentic Peruvian Chicken with Green Sauce (Aji Verde) recipe that brings the vibrant flavors of Lima straight to your kitchen. This beloved dish combines perfectly seasoned, tender chicken with a creamy, spicy green sauce that will have your family asking for seconds.
Why You’ll Love This Recipe
This Peruvian Chicken with Green Sauce (Aji Verde) delivers restaurant-quality results at home with ingredients you can easily find at your local grocery store. The chicken marinates in a fragrant blend of garlic, cumin, and lime juice, creating incredibly flavorful and juicy meat. The star of the show is the aji verde – a creamy, herbaceous sauce with just the right amount of heat that perfectly complements the savory chicken. This recipe is naturally gluten-free, packed with fresh herbs, and comes together in under an hour, making it perfect for both weeknight dinners and special occasions.
Ingredients You’ll Need
Chicken
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper to taste
Green Sauce (Aji Verde)
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped, green parts only)
- 2 cloves garlic (peeled)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
How to Make Peruvian Chicken with Green Sauce (Aji Verde)
Step-by-Step Instructions
Prepare the Chicken Marinade: Start by creating a paste with the garlic cloves using the flat side of your knife or a garlic press. In a large bowl, combine the garlic paste with soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a generous pinch of black pepper. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 2-4 hours will yield even better flavor.
Make the Aji Verde: While the chicken marinates, prepare the green sauce. In a food processor or blender, combine the jalapeños, cilantro leaves, green onion tops, and garlic cloves. Pulse until roughly chopped. Add the mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Process until smooth and creamy. With the motor running, slowly drizzle in the olive oil until the sauce is well emulsified. Taste and adjust seasoning as needed. The sauce should be bright green, creamy, and have a pleasant heat level.
Cook the Chicken: Remove the chicken from the refrigerator 15 minutes before cooking to bring it to room temperature. Heat a large skillet or grill pan over medium-high heat. Cook the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should develop a beautiful golden-brown crust while remaining juicy inside. Let the chicken rest for 5 minutes before slicing.
Serve: Slice the chicken against the grain and arrange on serving plates. Generously drizzle with the aji verde or serve the sauce on the side for dipping. Garnish with additional cilantro if desired.
Helpful Tips
Choose bone-in, skin-on chicken thighs if you prefer extra flavor and don’t mind the additional cooking time. The skin will crisp beautifully and add richness to the dish. For a spicier aji verde, leave some seeds in the jalapeños or add a small serrano pepper. If you’re sensitive to heat, start with just two jalapeños and taste before adding more.
The key to tender chicken is not overcooking it. Use a meat thermometer to ensure accuracy, and remember that the chicken will continue cooking slightly as it rests. For the best flavor development, marinate the chicken overnight in the refrigerator.
When making the aji verde, add the olive oil slowly to create a proper emulsion. This prevents the sauce from separating and ensures a silky smooth texture. The sauce should coat the back of a spoon but still be pourable.
Details
Prep Time: 20 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 35 minutes (plus marinating time)
Servings: 4-6
Cuisine: Peruvian
Diet: Gluten-free
Notes
This Peruvian Chicken with Green Sauce (Aji Verde) is traditionally served with french fries or roasted potatoes, making it Peru’s version of comfort food. The aji verde sauce is incredibly versatile and can be used as a condiment for grilled vegetables, fish, or even as a unique salad dressing.
For an authentic touch, serve this dish with canary beans (mayocoba beans) and white rice. The mild, creamy beans provide a perfect contrast to the bold flavors of the chicken and sauce.
If you can’t find jalapeños, you can substitute with poblano peppers for a milder sauce or serranos for more heat. The cilantro is essential to the flavor profile, so avoid substituting with parsley, as it will significantly change the taste.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but chicken thighs are recommended for their superior flavor and tenderness. If using breasts, reduce cooking time to 5-6 minutes per side and monitor closely to prevent overcooking.
How spicy is the aji verde? The sauce has a mild to moderate heat level. Removing the seeds and ribs from the jalapeños keeps it family-friendly while still providing that characteristic aji verde flavor.
Can I make this recipe ahead of time? The chicken can be marinated up to 24 hours in advance, and the aji verde can be made 2-3 days ahead and stored in the refrigerator. The flavors actually improve over time.
What if I don’t have a food processor? You can finely mince all the green sauce ingredients by hand and whisk them together with the wet ingredients. The texture will be slightly different but still delicious.
Is this recipe keto-friendly? Yes! This Peruvian Chicken with Green Sauce (Aji Verde) is naturally low in carbohydrates and high in healthy fats, making it perfect for ketogenic diets.
Storage Instructions
Store leftover cooked chicken in the refrigerator for up to 3 days in an airtight container. The aji verde sauce will keep for up to one week in the refrigerator and may actually taste better after the flavors have had time to meld.
To reheat the chicken, use a skillet over medium heat or the oven at 350°F until warmed through. Avoid microwaving, as it can make the chicken tough. The aji verde should be served at room temperature or slightly chilled.
The green sauce can be frozen for up to 3 months, though the texture may change slightly upon thawing. Thaw overnight in the refrigerator and stir well before serving.
Conclusion
This Peruvian Chicken with Green Sauce (Aji Verde) brings the authentic flavors of Peru to your dining table with minimal effort and maximum impact. The combination of perfectly seasoned chicken and the bright, creamy aji verde creates a meal that’s both comforting and exciting. Whether you’re looking to expand your culinary horizons or simply want a new go-to chicken recipe, this dish delivers on all fronts.
The beauty of this recipe lies in its simplicity and the way each component enhances the other. The marinated chicken develops deep, complex flavors while the aji verde provides a fresh, herbaceous contrast that makes every bite memorable. Make this recipe once, and it’s sure to become a regular in your dinner rotation.
Don’t forget to share your cooking success with friends and family – this Peruvian Chicken with Green Sauce (Aji Verde) is the kind of dish that brings people together around the table, creating new memories over incredible food.