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This easy Peruvian Chicken recipe comes with Peruvian Green Sauce (Aji Verde) for a truly succulent experience. The crispy on the outside, tender on the inside flavorful marinated chicken gets drizzled in amazing rich, creamy, herby sauce for the ultimate main dish.
After sharing my Peruvian Green Sauce recipe, I thought it only appropriate that I share the ultimate Peruvian chicken recipe to act as the caravan for the sauce.
When put together, this delightful saucy chicken experience is a one-of-a-kind, sensational main dish that is designed to wow the taste buds of those who try it.
The chicken itself is marinated in a wildly savory yet simple marinade and cooked to perfection for a flavorful, tender result. The ají verde combines creamy richness with bright herb flavor mixed with some tang and a hint of spice. When paired together, this powerhouse entree creates quite the tantalizing treat.
The way I see it, this easy recipe is perfect for those times you’re craving something unique and different to change up your meal prep norm, or something impressive to serve guests.
You can double or triple the recipe to make it in bulk to enjoy throughout the week on busy evenings, or for serving large families.
The best part is all of the simple ingredients are found at all major grocery stores.
Peruvian Chicken Ingredients:
Boneless Skinless Chicken Thighs: The star of the show here! I love using boneless chicken thighs because I personally love the rich flavor and moist texture of the dark meat. You can easily switch to boneless skinless chicken breasts, a whole chicken, or bone-in skin-on chicken thighs.
Liquid Aminos or Low-Sodium Soy Sauce: Here for salty, umami flavor, this ingredient makes the backbone for the easy Peruvian chicken marinade.
Lime Juice or Rice Vinegar: Here for a little tangy kick, fresh lime juice or any kind of vinegar (such as red wine vinegar or white vinegar) works wonders in creating a magical marinade.
Avocado Oil: A little oil brings added richness to the chicken and helps keep the chicken moist throughout the baking process. Olive oil works too.
Fresh Garlic: Every great marinade contains fresh garlic clove, in my opinion! The amount can be scaled up or down according to personal taste.
Dried Paprika: The slightest subtle smoky flavor comes from dried paprika.
Black Pepper: A tiny amount of spice comes from standard black pepper.
Green Sauce Ingredients:
Mayonnaise (or sour cream or Greek yogurt), fresh cilantro leaves, red onion, fresh lime juice, fresh garlic, and jalapenos make up this delicious sauce.
The end result is a rich and creamy cilantro-forward flavor with a slice kick of spice and tangy smoky undertones. The green sauce plays a huge role in making this main dish positively delicious! Don’t skip it!
Ways to Customize:
- Add 1 to 2 teaspoons of ground cumin to the chicken marinade. Cumin is a typical ingredient used in Peruvian chicken, although I am not a huge fan so I choose to leave it out.
- Mix 1/2 cup of fresh cilantro in with the chicken marinade for even bigger cilantro flavor.
How to Make Peruvian Chicken:
Follow the instructions for my Peruvian green sauce using a high speed blender or a food processor. The sauce can be made on the spot, or up to 5 days in advance. Refrigerate it until you’re ready to use it.
In a small bowl or a measuring cup, mix together the avocado oil, liquid aminos (or soy sauce), lime juice, minced garlic, paprika, and black pepper until well combined.
Transfer the raw chicken thighs and the marinade to a large zip lock bag or a large bowl. Seal the bag and move everything around such that the chicken pieces are coated with marinade. Marinate for at least 30 minutes, ideally 1 to 3 hours.
When you’re ready to cook, preheat the oven to 425 degrees Fahrenheit.
Transfer the marinated chicken, along with the marinade, to a large casserole dish in a single layer.
Bake on the shelf that’s third from the top of the oven for 20-25 minutes.
Remove the chicken from the oven and use a spoon to base the thighs with the pan juices.
Place the chicken back in the oven and broil for 6-8 minutes, or until they are slightly crispy and cooked through. Insert a digital thermometer into the thickest part of a thigh. If it is 180 degrees Fahrenheit or higher, it is ready!
The exact cooking time depends on what cut of chicken you use as well as how much those pieces weigh.
Remove the roasting pan from the oven and baste the chicken again using the pan juices.
Let the chicken rest for 10-15 minutes before serving.
Grilling Instructions:
- Preheat your gas grill to 400-450 degrees Fahrenheit, or use a coal chimney to ignite coals.
- Grill chicken over direct heat for 3-4 minutes per side, until both sides have deep grill marks. Move the chicken to indirect heat, and continue cooking and flipping every few minutes until the chicken is cooked through.
- Chicken thighs are best when they reach an internal temperature of 180 to 205 degrees Fahrenheit. Insert an instant-read thermometer into the thickest part of the thigh to check for doneness.
Serve Peruvian chicken with Peruvian Green Sauce (Aji Verde Sauce) along with any side dishes you like. A simple combination of rice, black beans, and a side salad make a marvelous complete meal.
Store leftover chicken in an airtight container in the refrigerator for up to 5 days.
What to Serve with Peruvian Chicken:
Looking for side dish ideas to enjoy alongside this tasty chicken recipe? Here are some of my top picks.
- Cilantro Lime Rice
- Edamame Salad
- Black Bean and Avocado Salad
- White Bean Lemon Parmesan Salad
- Sweet Potato and Kale Salad
Recipe Tips:
- If you use a different cut of chicken (for instance breasts), do note the temperature and cooking time may vary. For breasts, bake at 350 degrees F for 30-35 minutes, or until the breasts reach an internal temperature of 165 degrees Fahrenheit.
- While the chicken cooks, prepare your side dishes for the meal. You can also make the aji verde sauce during this time.
- I recommend using skin-on pieces if you enjoy crispy skin.
If you love making flavorful homemade chicken recipes, also try some of my other personal favorites!
More Chicken Recipes:
- Lemon Chicken
- Baked Bone-In Chicken Thighs
- Vietnamese Lemongrass Chicken
- Chicken Apple Sausage
- Garlic Butter Baked Chicken Thighs
- Chicken Satay Bowls
- Thai Chicken Lettuce Wraps
May all your chicken be rich and flavorful!
Peruvian Chicken Recipe
Ingredients
- 1.5 to 2 lbs boneless chicken thighs
- 2 Tbsp avocado oil
- ⅓ cup liquid aminos or low-sodium soy sauce
- 3 Tbsp fresh lime juice or rice vinegar
- 4 large cloves garlic, minced
- 1 tsp paprika
- ¼ tsp black pepper
For Serving
- 1 batch Peruvian Green Sauce
- 1 batch Cilantro Lime Rice
- Black Beans
Instructions
- Follow the instructions for my Peruvian green sauce using a high speed blender or a food processor. The sauce can be made on the spot, or up to 5 days in advance. Refrigerate it until you’re ready to use it.
- In a small bowl or a measuring cup, mix together the avocado oil, liquid aminos (or soy sauce), lime juice, minced garlic, paprika, and black pepper until well combined.
- Transfer the raw chicken thighs and the marinade to a large zip lock bag or a large bowl. Seal the bag and move everything around such that the chicken pieces are coated with marinade. Marinate for at least 30 minutes, ideally 1 to 3 hours.
- When you’re ready to cook, preheat the oven to 425 degrees Fahrenheit.
- Transfer the marinated chicken, along with the marinade, to a large casserole dish in a single layer.
- Bake on the shelf that’s third from the top of the oven for 20-25 minutes.
- Remove the chicken from the oven and use a spoon to base the thighs with the pan juices.
- Place the chicken back in the oven and broil for 6-8 minutes, or until they are slightly crispy and cooked through. Insert a digital thermometer into the thickest part of a thigh. If it is 180 degrees Fahrenheit or higher, it is ready!
- Allow the chicken to sit for 10-15 minutes before serving with the green sauce and any side dishes you love.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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