Peruvian Chicken with Aji Verde is one of my go-to recipes when I want a flavorful and vibrant meal. The chicken is marinated in spices, roasted to perfection, and paired with the famous green sauce known as Aji Verde. The smoky, juicy chicken combined with the creamy, spicy sauce always feels like a restaurant-quality dish I can make at home. Slow Cooker Lemon Garlic Chicken

Why You’ll Love This Recipe

I love how the marinade transforms simple chicken into something bold and delicious. The mix of cumin, paprika, garlic, and lime gives the chicken a smoky and tangy depth of flavor. But what really makes this dish special for me is the Aji Verde—it’s creamy, herby, slightly spicy, and absolutely addictive. I also like that this recipe works for a casual weeknight dinner or a special gathering with family and friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Whole chicken or bone-in chicken pieces
Olive oil
Fresh lime juice
Garlic cloves, minced
Ground cumin
Smoked paprika
Dried oregano
Salt and black pepper

For the Aji Verde sauce:

Fresh cilantro leaves
Jalapeños or serrano peppers (seeded for less heat)
Garlic cloves
Mayonnaise
Fresh lime juice
Olive oil
Cotija or Parmesan cheese
Salt and pepper

directions

I whisk together olive oil, lime juice, garlic, cumin, paprika, oregano, salt, and pepper to make the marinade.
I coat the chicken thoroughly in the marinade, cover, and let it rest in the refrigerator for at least 2 hours or overnight for the best flavor.
I roast the chicken in the oven at 425°F (220°C) for about 45–60 minutes, depending on the size, until the skin is crispy and the meat is fully cooked.
While the chicken roasts, I blend cilantro, jalapeños, garlic, mayonnaise, lime juice, olive oil, cheese, salt, and pepper until smooth to make the Aji Verde.
I let the chicken rest a few minutes before slicing and serve it with the green sauce on the side.

Servings and timing

This recipe makes about 4 servings. Preparation takes around 15 minutes plus marinating time, and roasting takes about 45–60 minutes.

Variations

Sometimes I use boneless, skinless chicken thighs when I want a faster cooking option. I also like adding a pinch of cayenne pepper to the marinade for extra heat. For the Aji Verde, I occasionally swap jalapeños with serrano peppers or even add an avocado for a creamier version.

storage/reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. The Aji Verde keeps well for about 3 days in the fridge. To reheat, I warm the chicken in the oven at 350°F (175°C) until heated through to keep the skin a little crisp.

FAQs

Can I grill the chicken instead of roasting it?

Yes, I love grilling it during warmer months for a smoky, charred flavor.

Is Aji Verde very spicy?

It can be spicy depending on the peppers, but I usually remove the seeds to keep the heat at a medium level.

Can I make the Aji Verde ahead of time?

Yes, I often prepare it a day in advance and store it in the fridge. The flavors deepen as it sits.

What can I serve with Peruvian chicken?

I like serving it with rice, roasted potatoes, or a simple salad. Plantains also make a great side.

Do I have to use a whole chicken?

No, I often use chicken thighs or drumsticks instead, and they work perfectly with the same marinade.

Conclusion

Peruvian Chicken with Aji Verde is one of those dishes that feels both exciting and comforting every time I make it. I enjoy the bold spices on the chicken paired with the creamy, zesty sauce. Whether roasted in the oven or grilled outdoors, this recipe always brings vibrant flavors to the table.