A plate of golden roasted Peruvian chicken served with a side of creamy green ají verde sauce, garnished with lime wedges and fresh cilantro.

Peruvian Chicken with Creamy Green Sauce (Pollo a la Brasa con Ají Verde)

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Get ready to take your taste buds on a trip to Peru! This Peruvian-style roasted chicken, known as Pollo a la Brasa, is all about bold, smoky, and savory flavors. Marinated in a zesty mix of garlic, lime, cumin, paprika, and a touch of soy sauce, the chicken is juicy on the inside with a beautifully crispy, flavorful skin.

But the real star of the show? That creamy green sauce—also called Ají Verde. It’s a spicy, tangy, and herb-packed sauce made with fresh cilantro, jalapeños (or traditional aji amarillo if you can find it), lime juice, garlic, and a creamy base of mayo or yogurt. It’s so addictive, you’ll want to drizzle it on everything—chicken, rice, fries, veggies, you name it.

This dish is perfect for a cozy dinner, meal prep, or even entertaining guests. Serve it up with roasted potatoes, rice, or a simple salad for a vibrant and satisfying meal that feels both exotic and homey.

Grilled Peruvian chicken thighs with crispy skin served alongside a bowl of creamy green sauce, with lime wedges and herbs on a rustic wooden plate.
Bold, smoky, and irresistible—this Peruvian classic is served with a spicy green sauce you’ll want on everything.

🔥 Peruvian Chicken (Pollo a la Brasa)

🧄 Ingredients:

  • 4 bone-in, skin-on chicken thighs (or a whole chicken cut into parts)
  • 3 tbsp olive oil
  • 3 tbsp lime juice (about 2 limes)
  • 4 garlic cloves, minced
  • 1 tbsp soy sauce
  • 2 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp chili powder or cayenne (optional, for extra heat)

👨‍🍳 Instructions:

  1. Make the marinade:
    In a bowl, mix olive oil, lime juice, garlic, soy sauce, and all the spices.
  2. Marinate the chicken:
    Rub the marinade all over the chicken, making sure it gets under the skin too. Let it marinate for at least 2 hours (overnight is even better for flavor).
  3. Cook the chicken:
    • Oven: Preheat to 425°F (220°C). Place chicken on a baking rack over a tray and roast for 35–45 minutes until the skin is crispy and internal temp hits 165°F (75°C).
    • Grill: Grill on medium-high heat, skin-side down first, about 6–7 minutes per side or until cooked through.
  4. Let rest: Let the chicken rest for 5–10 minutes before serving.

🌿 Creamy Green Sauce (Ají Verde)

🌶 Ingredients:

  • 1 cup fresh cilantro (stems and leaves)
  • 1–2 jalapeños (seeded for mild, keep seeds for heat)
  • 2 garlic cloves
  • 2 tbsp lime juice
  • ½ cup mayonnaise (or Greek yogurt for lighter version)
  • ¼ cup olive oil
  • 2 tbsp grated Parmesan cheese (traditional and adds umami!)
  • Salt to taste

🌀 Instructions:

  1. Blend:
    Combine everything in a blender or food processor and blend until smooth and creamy. Add a bit of water if too thick.
  2. Taste & adjust:
    Add more lime, salt, or chili if needed. Chill until ready to serve.

🍟 Serving Ideas:

  • Serve with crispy roasted potatoes, steamed rice, or salad.
  • Drizzle the ají verde over everything—or use it as a dip.
  • Garnish with lime wedges and fresh cilantro.

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