This Peruvian Chicken with Green Sauce is packed with smoky, citrusy flavors and served with a vibrant, creamy green sauce. Juicy, tender, and easy to make, it’s the perfect dish for a flavorful weeknight meal or a special gathering!
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Back in college, my Peruvian friends introduced me to the flavors of their cuisine, and I was instantly hooked. One dish that stuck with me was pollo a la brasa with that irresistibly zesty green sauce. While I may not have a charcoal rotisserie at home, this recipe is my take on those unforgettable flavors – smoky, citrusy, and just the right amount of spicy!
Marinated in citrus and spices, this chicken turns out juicy, tender, and packed with flavor. The creamy, zesty green sauce (aka Aji Verde) adds a fresh, spicy kick. Perfect for a weeknight meal or entertaining, it’s a bold and crowd-pleasing dish!
I usually leave off the sauce when serving this to my kids since they’re not big on spice. But honestly, the chicken on its own is so flavorful, they don’t even miss it!
For more delicious chicken recipes perfect for entertaining, check these out: Instant Pot Honey Sesame Chicken and Chicken Stroganoff.
The Best Peruvian Chicken – Here’s Why
- Bold, authentic flavors – The marinade infuses the chicken with a perfect balance of smokiness, tanginess, and savory depth, while the creamy green sauce adds a fresh, zesty kick.
- Easy to make – I love that this recipe uses simple ingredients and straightforward steps, making it perfect for a quick weeknight meal or an impressive dish for guests.
- Versatile & customizable – Grill, bake, or pan-sear the chicken, adjust the spice level of the sauce, and pair it with your favorite sides like cilantro lime rice or fire-roasted corn for a complete meal.
Ingredient and Sustitutions
This dish is all about bold, smoky, and zesty flavors, and a few key ingredients make it truly shine. Here’s what brings everything together and how you can tweak it if needed.
For a full ingredients list with measurements, check the recipe card below.
Chicken & Marinade
- Chicken – I used chicken breasts in this recipe but sometimes I also make it with chicken thighs, and it works great. You can also use a whole spatchcock chicken.
- Soy sauce & brown sugar – The perfect balance of salty umami and subtle sweetness, creating a rich marinade that caramelizes beautifully when cooked. Coconut aminos or tamari can replace soy sauce, and coconut sugar, honey or maple syrup can be used instead of brown sugar.
- Lime juice – Bright and tangy, it cuts through the richness and enhances all the other flavors. Fresh lime juice is best, but lemon juice can work in a pinch.
- Garlic – A must for that punchy, aromatic depth. Freshly minced garlic makes all the difference but of course, you can use preminced garlic.
- Smoked paprika, cumin & oregano – This powerhouse spice blend gives the chicken its warm, earthy, and slightly smoky flavor. Regular paprika can be used instead of smoked.
Green Sauce (Aji Verde)
- Cilantro – The star of the sauce, adding its signature fresh, herbaceous kick. No real substitute here – cilantro is essential!
- Greek yogurt – Creamy and tangy, it helps mellow out the heat. Sour cream or mayo work as alternatives.
- Jalapeños – Brings just the right amount of heat. Seed them for a milder sauce or leave some seeds in for extra spice. Swap with serranos if you like it hotter. Or use less jalapenos to reduce the spiciness.
- Lime juice – Just like in the marinade, it brightens and balances the flavors.
How To Make Peruvian Chicken With Green Sauce
Step 1. Make marinade. Whisk together all marinade ingredients in a bowl until well combined.
Step 2. Marinate chicken. Coat the chicken evenly with the marinade, cover, and refrigerate for at least 2 hours or overnight.
Step 3. Make the green sauce. Blend all ingredients for the green sauce until smooth, adjusting consistency and seasoning as needed.
Step 4. Cook chicken. Cook the chicken in a skillet until golden brown and fully cooked, using a meat thermometer to check for doneness.
Step 5. Serve Let the chicken rest for 5 minutes, then serve with the green sauce, garnishing as desired.
Grill It or Bake It
Grilling: Preheat your grill to medium-high heat (about 400 F). Remove the chicken from the marinade and cook for 5–7 minutes per side until the internal temperature reaches 165 F and the outside is golden brown with slight charring. Let it rest for 5 minutes before serving.
Baking: Preheat your oven to 375 F. Place the marinated chicken in a baking dish and pour any extra marinade over the top. Cover with foil and bake for 20 minutes, then remove the foil and continue baking for 5–10 minutes until the chicken reaches 165 F and is lightly caramelized. Let it rest before serving.
TIPS FROM NELI’S KITCHEN
Helpful Tips & Recipe Notes
- Various chicken cuts. I have tried this recipe with different cuts of chicken, and it works well with chicken breasts as well as chicken thighs, even drumsticks and wings. Just adjust the cooking time and cook until the thermometer registers 165 F.
- Don’t skip the marinade. Allow the chicken to marinate for at least 2 hours, or preferably overnight, to let the spices penetrate the meat fully.
- Cover with foil. If you are baking the chicken, I recommend you cover the dish with a foil for the first 20 minutes. I have found that this keeps the chicken extra juicy.
- Adjust the heat. If the green sauce is too spicy, add extra mayonnaise or a splash of yogurt to mellow the heat without losing its creamy texture.
- Let it rest. After cooking, I usually let the chicken rest for 5–10 minutes to redistribute the juices and ensure tender meat.
Serving Suggestions
Peruvian Chicken with Green Sauce pairs wonderfully with a variety of side dishes that complement its bold flavors. Here are some of my favorite ways to serve it:
How To Store & Reheat
Refrigerate: Store leftover chicken in an airtight container for up to 4 days. Keep the green sauce in a separate container for up to 5 days.
Freeze: Freeze cooked chicken in a sealed container for up to 3 months. The green sauce is best fresh but can be frozen for up to 1 month in an airtight container.
Reheat: Warm the chicken in a skillet over medium heat or in the oven at 350 F until heated through. Avoid reheating the green sauce – serve it cold or at room temperature.
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In a large bowl, whisk together the marinade ingredients (soy sauce, brown sugar, lime juice, olive oil, minced garlic, smoked paprika, cumin, oregano, and black pepper) until well combined.
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Place the halved chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor.
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In a blender or food processor, combine cilantro, Greek yogurt, olive oil, jalapeños, garlic, lime juice, salt, and sugar. Blend until smooth and creamy, adding a splash of water or olive oil if needed. Taste and adjust seasoning as necessary.
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Preheat your skillet to medium-high heat. Remove the chicken from the marinade and cook for 5–7 minutes per side until golden brown and cooked through, or until the internal temperature reaches 165 F.
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Transfer the cooked chicken to a plate and let it rest for 5 minutes. Serve warm with the green sauce drizzled on top or on the side for dipping. Garnish with additional cilantro and lime wedges if desired.
- Various chicken cuts. I have tried this recipe with different cuts of chicken, and it works well with chicken breasts as well as chicken thighs, even drumsticks and wings. Just adjust the cooking time and cook until the thermometer registers 165 F.
- Don’t skip the marinade. Allow the chicken to marinate for at least 2 hours, or preferably overnight, to let the spices penetrate the meat fully.
- Cover with foil. If you are baking the chicken, I recommend you cover the dish with a foil for the first 20 minutes. I have found that this keeps the chicken extra juicy.
- Adjust the heat. If the green sauce is too spicy, add extra mayonnaise or a splash of yogurt to mellow the heat without losing its creamy texture.
- Let it rest. After cooking, I usually let the chicken rest for 5–10 minutes to redistribute the juices and ensure tender meat.
Calories: 315kcal | Carbohydrates: 14g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1442mg | Potassium: 554mg | Fiber: 1g | Sugar: 11g | Vitamin A: 631IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
