Go Back
Peruvian Chicken

Peruvian Roasted Chicken with Aji Verde Sauce

Flavorful roasted chicken with creamy, spicy green sauce
Prep Time 1 d 20 mins
Cook Time 45 mins
Total Time 1 d 1 hr 5 mins
Course Main Course
Servings 6 people


For the Chicken:

  • 1-2 whole chickens broken down into breasts, wings, thighs and drumsticks or packages bone in thighs or breasts
  • 1/2 cup soy sauce
  • 1 bunch cilantro
  • 8 cloves garlic peeled
  • 3 tbsp vinegar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1-2 tbsp kosher salt depending on how much chicken
  • ground pepper
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper

For the Aji Verde:

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 1/2 bunches cilantro
  • 2 jalapenos
  • 2 cloves garlic
  • 1/3 cup cotija or parmesan cheese
  • 1-2 limes juiced to taste
  • salt to taste


  • Blend the marinade ingredients for the chicken in the blender until smooth. Pour over the chicken pieces and rub marinade around on them. Let sit overnight in the fridge.
  • Line 2 baking sheets with foil and spray with oil spray. Heat oven to 350. Place chicken pieces onto the foil and allow to sit out at room temp for 30 min.
  • Bake chicken for 40-75 minutes, depending on the size and cuts of chicken you use. Bone in breasts and legs will take longer to fully cook. Test the thickest pieces near the bone with a meat thermometer. When chicken in 165 or above it is done.

For the sauce:

  • Add ingredients to the blender and puree until mostly smooth. Adjust the seasoning with lime and salt. Thin a little with water if it is too thick. Store extra sauce in the fridge.
Keyword Chicken, Main Dish, Sauce