Peruvian-Style Grilled Chicken with Creamy Green Sauce (Aji Verde)
There used to be a Peruvian restaurant in Queens (it was my mom’s favorite) that had the best green sauce (aji verde) I’ve ever tasted.
They served it with rotisserie chicken, and I could never get enough of it. The sauce was fresh, a little spicy, and went perfectly with the smoky chicken.
Since the restaurant closed, I’ve been making my own version at home. Instead of a whole rotisserie chicken, I go for grilled chicken thighs.
They cook faster, stay juicy, and taste amazing with the sauce. I usually make baked fries on the side, too.
This sauce isn’t just for chicken. It’s great with wings, drumsticks, or even veggies—it works with almost everything.
Why You’ll Love It
- Big, bold flavors: Smoky, spiced chicken with a fresh, creamy sauce.
- Easy to make: You don’t need fancy ingredients or equipment.
- Endless options: Use different cuts of chicken, and the sauce is great on fries, veggies, or rice.
The First Time I Made This…
The first time I made this, I couldn’t stop thinking about the sauce from that restaurant in Queens. I wanted to get it just right.
After a few tries, I figured out the secret: fresh cilantro, lime juice, garlic, and mayo. Once I nailed it, it instantly became a favorite at our house.
Now, we always make extra sauce. My family even starts dipping fries in it before the chicken is done cooking!
Equipment List
- Grill or grill pan
- Mixing bowl
- Blender or food processor
- Baking sheet (for fries)
- Tongs
- Knife and cutting board
Ingredients (with Substitutions)
Here’s the rewritten ingredients list in a simpler, more conversational tone for an 8th-grade audience:
For the Peruvian Grilled Chicken
- Chicken (Whole or Pieces): Use a whole chicken cut into parts, or stick to thighs and drumsticks. Boneless chicken works too, but it won’t be as juicy.
- Garlic: Fresh minced garlic is best, but garlic powder works in a pinch.
- Lime Juice: Adds a fresh, tangy flavor. If you don’t have lime, lemon juice works too.
- Olive Oil: Helps keep the chicken moist and makes the spices stick. You can use avocado oil instead.
- Spices:
- Smoked Paprika: Regular paprika works if that’s what you have.
- Ground Cumin: Adds a warm, earthy flavor.
- Oregano: Use dried or fresh.
- Salt and Pepper: Add as much or as little as you like.
For the Creamy Green Sauce
- Cilantro: Fresh is key, but parsley works if you want a milder flavor.
- Jalapeño or Aji Amarillo Paste: Adds some heat. Skip it if you don’t like spicy.
- Garlic: Use fresh minced garlic for the best flavor.
- Mayonnaise: Makes the sauce creamy. You can use Greek yogurt for a lighter option.
- Lime Juice: Adds a bright, fresh flavor. Lemon juice works too.
- Olive Oil: Makes the sauce rich and smooth.
- Salt and Pepper: Adjust to your taste.
For the Fries (Optional
- Potatoes (Russet or Yukon Gold): Cut into thick or thin fries—whatever you like best.
- Avocado Oil: Perfect for frying or roasting.
- Salt and Pepper: Simple seasoning to bring out the flavor.
- Optional Seasoning: Add paprika, garlic powder, or fresh herbs for extra flavor.
How to Make It (Step-by-Step Instructions)
This recipe for Peruvian grilled chicken with creamy green sauce is easy to make and perfect for a fun dinner at home. Add some crispy fries or rice on the side, and you’ve got a complete meal.
1. Prep the Chicken
Pat the chicken dry with paper towels. If you want, rinse it under cold water first, and vinegar. Trim any extra fat or skin.
2. Marinate the Chicken
In a large bowl, mix garlic, lime juice, olive oil, smoked paprika, cumin, oregano, salt, and pepper.
Rub the marinade all over the chicken, making sure it’s coated evenly. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Prep the Potatoes for Fries
Wash the potatoes and peel them if you like. Cut them into even-sized fries so they cook evenly.
4. Cook the Fries
Toss the fries with avocado oil, salt, and pepper in a bowl. Spread them out on a baking sheet in a single layer. Bake at 425°F for 25–30 minutes, flipping halfway through. Or fry them in hot oil until golden and crispy.
If you're craving Popeye's fries, try this Cajun fries recipe at home.
5. Cook the Chicken
Preheat the grill to medium-high heat. Place the chicken on the grill, skin-side down if it has skin, and cook for 6–8 minutes per side.
The chicken is done when the internal temperature reaches 165°F. If you don’t have a grill, use a grill pan or a cast iron skillet. Let the chicken rest for 5 minutes before serving.
6. Make the Green Sauce
Wash the cilantro under cold water and pat it dry. In a blender or food processor, combine the cilantro, jalapeño, garlic, mayonnaise, lime juice, and olive oil.
Blend until smooth. Add salt and pepper to taste, then chill in the fridge until you’re ready to eat.
7. Serve
Put the chicken on a platter with the fries. Drizzle some green sauce over the chicken and serve the rest on the side for dipping.
Top Tips
- Use fresh lime juice: It brightens up both the marinade and the sauce.
- Chicken thighs are the best: They stay juicy, but you can use breasts, drumsticks, or wings, too.
- Make extra sauce: Trust me, you’ll want more—for fries, veggies, or anything else on your plate.
What to Serve With This
This chicken is great with:
- Crispy fries: Just like the restaurant. The sauce makes an amazing dip!
- Cilantro lime rice: A simple, fresh side to go with the chicken.
- Grilled or roasted veggies: Bell peppers, zucchini, or asparagus are perfect.
- A simple salad: Light and fresh to balance the smoky chicken and creamy sauce.
Storage Tips
Keep leftover chicken and sauce in the fridge for up to 3 days. If the sauce gets too thick, stir in a little lime juice or water to thin it out.
Here are some other recipes you might like:
- 10-Minute Cilantro Garlic Sauce Inspired by Pollo Tropical: A quick and tasty sauce that’s great for dipping or drizzling over your favorite dishes.
- Easy Crispy Yuca Fries with Chimichurri Aioli: Crunchy yuca fries served with a tangy chimichurri aioli—perfect as a side or snack.
- Super Crispy Pollo Empanizado (Breaded Chicken): Juicy breaded chicken cutlets that are crispy on the outside and tender inside.
- Fresh Hand-Chopped Authentic Chimichurri Sauce: A vibrant and fresh chimichurri sauce that pairs well with grilled meats and vegetables.
If you make this Peruvian grilled chicken, I’d love to hear how it turned out! Share your tips in the comments—it’s always fun to see your take on the recipe.
Peruvian Grilled Chicken with Creamy Green Sauce with a Side of Fries
Ingredients
Equipment
Method
- Rinse and pat dry 4 lbs chicken. Trim excess fat or skin.
- In a bowl, mix 4 cloves garlic, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp oregano, 1 ½ tsp salt, and ½ tsp pepper. Rub onto the chicken. Marinate for 1-24 hours.
- Wash 1 cup cilantro and pat dry. Blend with 1 jalapeño, 1 clove garlic, ½ cup mayonnaise, 2 tbsp lime juice, and 2 tbsp olive oil. Add salt and pepper. Chill sauce.
- Wash and peel 3 large potatoes. Cut into fries. Toss with 3 tbsp avocado oil, salt, and pepper. Roast at 425°F for 25-30 minutes or fry until golden.
- Preheat grill to medium-high. Cook chicken for 6-8 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes.
- Serve chicken and fries with creamy green sauce.
Nutrition
Notes
Top Tips for Peruvian Grilled Chicken and Fries
- Marinate Overnight: For the best flavor, marinate the chicken overnight.
- Dry the Chicken: Pat the chicken dry before marinating so the spices stick.
- Clean the Cilantro: Wash and dry cilantro thoroughly to avoid grit in the sauce.
- Preheat for Fries: Make sure the oven is fully preheated to 425°F for crispy fries.
- Rest the Chicken: Let grilled chicken rest for 5-10 minutes before serving to lock in juices.
