Name: Peruvian Chicken with Green Aji Verde Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Peruvian
Ingredients: 10 to 12 boneless skinless chicken thighs, trimmed of excess fat (about 3 to 3 1/2 lbs); 1/4 cup extra virgin olive oil; 3 Tbsp fresh lime juice; 1 tsp lime zest; 2 Tbsp aji amarillo paste; 2 Tbsp soy sauce (or tamari); 1 1/2 Tbsp minced garlic; 2 tsp honey; 2 tsp sweet paprika; 2 tsp smoked paprika; 1 Tbsp ground cumin; 1 1/2 tsp dried oregano (Mexican or Mediterranean); 1 tsp ground coriander; 1 tsp kosher salt (or to taste); 1/2 tsp ground black pepper; 1/2 cup mayonnaise; 1/3 cup sour cream (or plain Greek yogurt); 2 cups (60g) cilantro; 1/3 cup crumbled cotija cheese (optional); 1 to 2 jalapeños, seeds and ribs removed; 2 green onions, ends trimmed, chopped into 3 portions; 1 1/2 Tbsp fresh lime juice; Kosher salt, to taste

Print Recipe· 3.8 from 5 reviews

If you’re craving something vibrant, juicy, and bursting with flavor, this Peruvian Chicken with Green Aji Verde Sauce Recipe is an absolute game-changer. Imagine tender, marinated chicken thighs grilled to smoky perfection, then draped generously with a creamy, zesty green sauce that’s packed with fresh herbs, lime, and a gentle kick from jalapeños. This recipe captures the bright, bold spirit of Peruvian cuisine and brings it right to your kitchen, promising a feast that’s as colorful as it is satisfying.

Ingredients You’ll Need

A top-down view of various cooking ingredients arranged neatly on a white marbled surface. In the center bottom, there is a white plate filled with raw chicken thighs, light pink in color with smooth texture, placed side by side forming a circular shape. Above the chicken plate, from left to right, are five small glass jars with metal lids containing dried oregano, smoked paprika, regular paprika, cumin, and coriander, each with distinct colors from green to reddish-brown and tan. To the left of these jars is a small white bowl filled with light golden honey, and to the right is a small wooden bowl with a yellow mustard sauce labeled Aji Amarillo. Above them, there is a row with a wooden bowl holding several garlic cloves, two glass jars with black peppercorns and kosher salt, a white bowl filled with golden olive oil, and three fresh green limes clustered together. A small white bowl of dark soy sauce is placed in the upper left corner. Each item is clearly visible and arranged in an organized manner. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Peruvian Chicken with Green Aji Verde Sauce Recipe lies in a handful of fresh, simple ingredients that come together to create a symphony of flavor. Each element plays an important role, from the smoky spices that season the chicken to the bright green herbs that define the sauce, making this dish both approachable and incredibly rewarding.

Boneless skinless chicken thighs (10 to 12): These juicy thighs are the perfect canvas for absorbing all the marinade’s vibrant flavors while staying tender and moist on the grill.
Extra virgin olive oil (1/4 cup): Adds richness and helps the marinade coat the chicken evenly for beautiful caramelization during grilling.
Fresh lime juice (3 Tbsp + 1 1/2 Tbsp): Provides that essential tang and brightness that lifts the entire dish and pairs perfectly with cilantro.
Lime zest (1 tsp): Intensifies the citrus aroma, giving the marinade an extra burst of freshness.
Aji amarillo paste (2 Tbsp): The star Peruvian chili paste, offering a subtle fruity heat that defines authentic flavors.
Soy sauce or tamari (2 Tbsp): Brings umami depth and balances the tangy and spicy notes.
Minced garlic (1 1/2 Tbsp): Infuses the marinade with a savory backbone that’s impossible to resist.
Honey (2 tsp): Adds a touch of sweetness that harmonizes with the smoky and spicy spices.
Sweet paprika (2 tsp) and smoked paprika (2 tsp): These give the chicken its rich, smoky color and layered flavor.
Ground cumin (1 Tbsp): Adds a warm, earthy undertone that complements the lime and herbs beautifully.
Dried oregano (1 1/2 tsp): Contributes herbal hints that brighten the marinade.
Ground coriander (1 tsp): Introduces a hint of citrus and nuttiness to round out the spices.
Kosher salt and black pepper: Essential seasoning to bring everything together and enhance the natural flavors.
Mayonnaise (1/2 cup) and sour cream or plain Greek yogurt (1/3 cup): These creamy components form the luscious base of the green aji verde sauce.
Cilantro (2 cups): The fresh, herbal heart of the sauce that makes it irresistibly vibrant and fragrant.
Cotija cheese (1/3 cup, optional): Adds salty richness and a crumbly texture to the sauce for extra depth.
Jalapeños (1 to 2, seeds and ribs removed): Bring just the right amount of heat without overpowering the flavors.
Green onions (2, chopped in thirds): Add subtle oniony notes in the sauce and garnish some for presentation.

How to Make Peruvian Chicken with Green Aji Verde Sauce Recipe

Step 1: Prepare the Marinade

Start by combining a colorful mix of spices, citrus, and savory ingredients in a bowl to make the marinade. This blend brings together olive oil, fresh lime juice and zest, aji amarillo paste, soy sauce, garlic, honey, both sweet and smoked paprika, cumin, oregano, coriander, salt, and pepper. Whisk everything thoroughly so each flavor is perfectly balanced and ready to soak into the chicken.

Step 2: Marinate the Chicken

Place the trimmed chicken thighs into a large resealable bag and pour the marinade over them. Seal the bag tightly, removing as much air as possible, then massage the marinade all over the chicken to ensure every piece is fully coated. Let it chill out in the fridge for anywhere from 2 to 12 hours—the longer, the better—to allow those flavor notes to deeply penetrate the meat.

Step 3: Make the Green Aji Verde Sauce

While your chicken marinates, it’s time for the fresh and zesty aji verde sauce. Into a high-speed blender go mayonnaise, sour cream, cilantro, optional cotija cheese, seeded jalapeños, green onions, a splash of lime juice, and a pinch of salt. Blend on low at first and then increase to a moderate speed, until everything is finely minced and creamy. If it feels too thick, add a bit of water or olive oil to reach the perfect drizzling consistency. Chill the sauce until ready to serve.

Step 4: Grill the Chicken

Preheat your grill to medium-high heat, around 425 °F, and lightly oil the grates. Place the marinated chicken thighs on the grill and cook for about 5 to 6 minutes on each side. You’re aiming for the internal temperature to hit 165 °F—the point where the chicken is perfectly cooked, juicy, and slightly charred for that irresistible smoky flavor.

Step 5: Rest and Serve

Once grilled, transfer the chicken to a plate and tent it with foil, letting it rest for 5 minutes. This keeps the juices locked in for maximum tenderness. Serve the chicken warm, generously spooning the fresh Peruvian Chicken with Green Aji Verde Sauce Recipe over each portion to transform every bite into a celebration of vibrant taste.

How to Serve Peruvian Chicken with Green Aji Verde Sauce Recipe

The image shows a top-down view of several fresh ingredients arranged neatly on a white marbled surface. In the center, there is a white bowl filled with fresh green cilantro leaves. Around it, there are small wooden bowls; one with white sour cream and another with off-white mayonnaise. A small wooden bowl holds white cotija cheese crumbles, while a tiny dark wooden bowl contains two garlic cloves. To the right of the cilantro, there is a whole green jalapeno pepper and a bunch of green onions with white bases. A whole bright green lime is placed below the cilantro bowl, and a glass jar of kosher salt is positioned on the left side of the image. All elements are clear with natural lighting, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate this dish beautifully. Sprinkle chopped green onions or extra cilantro leaves on top for a pop of color and freshness. If you love a bit more texture, a crumble of cotija cheese adds a salty contrast to the creamy sauce. A wedge of lime on the side invites an extra squeeze of brightness just before digging in.

Side Dishes

This dish pairs wonderfully with a variety of sides. Try serving it with fluffy white rice or a zesty quinoa salad to soak up all the delicious sauce. Roasted or grilled vegetables like asparagus, bell peppers, or sweet potatoes complement the smoky tones of the chicken. For a refreshing touch, a simple cucumber and tomato salad dressed with lime vinaigrette works wonders to balance the richness.

Creative Ways to Present

For a vibrant family-style feast, arrange the grilled chicken thighs on a large platter and drizzle the aji verde sauce over them, then scatter fresh herbs and a few jalapeño slices on top. For dinner parties, serve the chicken sliced over a bed of cilantro-lime rice, with the sauce in a separate bowl so guests can help themselves. Or even turn this into a festive taco night by chopping the chicken and topping corn tortillas with the sauce, some avocado, and quick-pickled onions for an approachable Latin-inspired twist.

Make Ahead and Storage

Storing Leftovers

Your leftover Peruvian Chicken with Green Aji Verde Sauce Recipe is just as delightful the next day. Store any uneaten grilled chicken and sauce in separate airtight containers in the refrigerator. The chicken will keep well for up to 3 days, and the flavors often taste even richer after melding overnight.

Freezing

You can freeze the cooked chicken thighs, but it’s best to keep the aji verde sauce fresh and avoid freezing it, as the texture can change when thawed. Wrap the chicken tightly in freezer-safe containers or bags and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat the chicken gently on the stovetop or in the oven to preserve its juiciness—avoid the microwave if you can for the best texture. Warm it until heated through, then add a fresh dollop of the chilled aji verde sauce just before serving to recreate that fresh, bright flavor contrast.

FAQs

What is aji amarillo and can I substitute it?

Aji amarillo is a popular Peruvian yellow chili paste known for its fruity heat. If you can’t find it, a mild yellow pepper paste or even a mix of mild chili powder and a bit of mango puree can approximate the flavor. It adds a unique brightness that really defines this recipe.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts will work, but keep in mind they tend to be leaner and can dry out faster on the grill. To keep them juicy, marinate well and avoid overcooking by grilling just until the internal temperature reaches 165 °F.

How spicy is the green aji verde sauce?

The sauce has a moderate heat level thanks to the jalapeños, but removing the seeds and ribs lessens the intensity. If you prefer it milder, start with one jalapeño and adjust to taste. The creamy base also softens the spice nicely.

Can I make this recipe vegan or vegetarian?

For a vegan twist, swap chicken for hearty grilled vegetables or tofu. Replace mayonnaise and sour cream with vegan alternatives like cashew cream or plant-based yogurt. The aji verde sauce flavors stay vibrant and delicious!

Is this recipe suitable for outdoor grilling only?

Nope! While grilling adds a wonderful smoky flavor, you can also cook the chicken in a hot grill pan or bake it in the oven at 425 °F until cooked through. Just watch the cooking time closely to avoid drying out the chicken.

Final Thoughts

If you want to bring a burst of Peruvian sunshine and bold flavor to your table, trying this Peruvian Chicken with Green Aji Verde Sauce Recipe will not disappoint. It’s a crowd-pleaser that feels special but is surprisingly simple to make. I promise once you taste that perfect blend of smoky, tangy, spicy, and creamy, it will become one of your go-to dishes for weeknight dinners or weekend celebrations alike.