Roasted Peruvian Chicken with Green Sauce
If you’re looking to switch up your dinner routine with something bold, flavorful, and easy to make, this Peruvian chicken with aji sauce is exactly what you need. It’s juicy, perfectly spiced, and served with a vibrant, creamy green sauce that you’ll want to drizzle over everything.
Why you’ll love this Peruvian chicken recipe
I have been making this recipe, or some variation of it, for a while and my family loves it. While it’s not authentic in any way, this recipe pulls its flavor inspiration and sauce from traditional pollo a la brasa.
To keep things simple, I’ve created a simple spice blend – really a wet rub – that gets slathered over the chicken and seasons it while cooking. No need to marinade. Just season, roast, and enjoy.
I’ve paired it with my own dairy-free version of an aji verde – which I’m just calling a green sauce because I simply can’t find the key ingredient aji amarillo paste. If you can find some, add 1 tablespoon to the sauce for a more authentic flavor.
More dairy free chicken recipes: dairy free butter chicken / hot honey chicken sandwiches / chicken bacon ranch pasta / chicken pomodoro
Ingredients:
- Whole chicken – I’ve listed 1 whole cut up chicken for this recipe, but you can use any kind of chicken pieces for this. Just make sure it’s bone-in, skin-on chicken to get the best flavor.
- Soy sauce – I used reduced-sodium soy sauce because that’s what we normally have in the fridge, but if you want to use regular, just adjust your salt amount a bit. If you want to make this gluten free, swap the soy sauce for tamari.
- Champagne Vinegar – This adds brightness to the spice rub. If you don’t have it, you can substitute white wine vinegar, apple cider vinegar or even lemon juice.
- Jalapeño – These add heat and flavor, but if you’re nervous about the spice level, removing the seeds will make the sauce milder.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips for recipe success:
- Don’t skimp on the salt – It might seem like a lot, but I promise it isn’t. The right amount will bring out all the flavors in the chicken.
- Adjust the heat – If you like things spicier, add an extra pepper or remove the seeds to make the sauce milder.
- Let it rest – Give your chicken a few minutes to rest after roasting for the juiciest results.
- Want to speed things up? Try making your spice mixture and sauce ahead of time. The sauce can last in the fridge for up to 4 days.
Frequently asked questions
What temp should chicken be cooked to?
Chicken should be cooked to an internal temperature of 165˚F (73.9˚C). I really recommend using a meat thermometer to make sure you’ve reached a food safe temperature, but if you don’t have one, you can tell that the chicken is done with the juices from the chicken are clear rather than cloudy.
Can I grill my chicken instead?
Yes! Grilling this Peruvian chicken would be absolutely delicious and would add an extra smoky depth of flavor. Sear the chicken over medium-high direct heat for about 5 minutes per side, then move to indirect heat and continue to cook for about 30 – 40 minutes until the chicken reaches an internal temperature of 165˚F.
More globally-inspired dinner ideas: Thai basil chicken / Moroccan meatballs / beef paprikash / chicken sosaties
Ingredients
- 1 whole chicken (cut up, about 4 – 5 pounds)
- 1 tablespoon chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon coarse salt (up to 4 tablespoons, depending on size of chicken)
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon champagne vinegar
- 4 cloves garlic (minced)
- 2 – 3 cups cilantro (1 medium bunch)
- 3 green onions
- 2 garlic cloves
- 1 – 2 jalapeños (seeds removed for less spicy)
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/2 lemon juiced
Instructions
- Prep and season. Preheat the oven to 425˚F. While the oven heats, mix all of the spice blend ingredients in a small bowl until a paste forms. Rub the spice mixture all over the chicken, making sure to coat it completely. If you want your chicken to have extra flavor, gently rub some of the spice mixture under the skin.
- Roast the chicken. Place the seasoned chicken pieces on a baking sheet and roast for 45 – 55 minutes, or until the internal temperature reaches 165°F.
- Make the green sauce. While the chicken cooks, blend the sauce ingredients in a food processor or blender until smooth. Transfer the sauce to a bowl and set aside.
- Garnish and serve. Remove the chicken from the oven, garnish with fresh cilantro, and serve with the aji sauce on the side.
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