Grilled Peruvian Chicken with Cilantro Green Sauce (Aji Verde)

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The most flavorful grilled chicken you'll ever make! Serve with rice and grilled corn.

Peruvian Chicken with Aji Verde (Green Sauce)

Peruvian chicken, or authentic Pollo a la Brasa, is one of Peru's most beloved dishes. Traditionally, it's a whole chicken marinated with spices and slow-roasted until juicy with beautifully crisp skin.

Inspired by those authentic flavors, I make my Peruvian Chicken with Aji Verde using juicy chicken thighs marinated in garlic, lime, soy sauce, cumin, paprika, oregano, and aji amarillo paste. I serve it with a creamy Peruvian green sauce (Aji Verde) made with cilantro, jalapeños, lime, Greek yogurt, and mayonnaise.

If you think grilled chicken is boring or bland, this recipe will change your mind! It's perfect for weeknight dinners or summer grilling, just like my Grilled Chicken Shawarma and Hawaiian Grilled Chicken Skewers.

What Makes This Recipe Special

• The marinade combines classic Peruvian-inspired flavors with pantry staples. The combination of soy sauce, lime juice, garlic, and aji amarillo paste doesn't just season the surface. It penetrates the meat and keeps the chicken juicy even over high grill heat.
• The overnight marinade makes a huge difference. The chicken absorbs all those savory, citrusy flavors and stays incredibly juicy even when cooked over high heat.
• The aji verde sauce (green sauce) is the star of the meal. It's creamy, spicy, tangy, and fresh all at once. I honestly find myself putting it on everything from grilled vegetables to sandwiches.
• Works equally well on an outdoor grill or a stovetop grill pan. I often do this recipe indoors on a cast-iron grill pan when I'm not in the mood to fire up the outdoor grill. You get the same sear and char.
• Make-ahead-friendly: marinate the night before, blend the sauce ahead of time, and you only need 20 minutes of active cooking at dinnertime. Great for summer grilling season, entertaining guests, or a weeknight dinner with a restaurant feel.

Ingredients and Substitutions

• Chicken thighs: Boneless, skinless thighs are the right cut for this recipe because they're fatty enough to stay juicy on a hot grill. Of course, you can also use boneless, skinless chicken breasts, but they dry out faster.
• Aji amarillo paste: This is the key Peruvian ingredient here. You can substitute other chile pastes, such as yellow chile paste, sriracha, or even harissa. The flavor will be different, but it will still taste great. Check your local Hispanic or Latin market for the paste, or purchase it online.
• Soy sauce: I use low-sodium soy sauce. Coconut aminos or tamari are great substitutes.
• Lime zest and juice: These go into both the marinade and the sauce. The zest adds more concentrated citrus flavor than the juice alone, so don't skip it. Lemon juice works as a substitute, and bottled lime juice can also be used.
• Olive oil: In the marinade, olive oil helps the spices coat the chicken and promotes even cooking on the grill. Use an olive oil with a relatively high smoke point, or substitute any neutral cooking oil.
• Honey: I use it in both the marinade and the green sauce. In the marinade, it helps create caramelization and charring; in the sauce, it balances the heat from the jalapeños. Agave nectar or granulated sugar are the best alternatives. You can also use maple syrup, though it may slightly alter the flavor profile.
• Seasonings: I use ground cumin, smoked paprika, dried oregano, and black pepper in the marinade. If you only have sweet paprika, it works well as a substitute for smoked paprika.
• Garlic: Freshly minced or pressed garlic is best here. Six cloves in the marinade may seem like a lot, but this is a boldly flavored dish and it works beautifully. I don't recommend substituting garlic powder.
• Cilantro: Cilantro is essential to the aji verde sauce. I use packed fresh leaves and don't recommend substituting it. If you're not a fan of cilantro, flat-leaf parsley can be used, though the flavor will be noticeably different.
• Jalapeños: These give the green sauce its heat. The recipe calls for three deseeded jalapeños, which creates a medium spice level. Green serrano peppers also work and provide more heat.
• Green onion: I use only the green parts, which add mild onion flavor without overpowering the sauce. Chives are a good substitute.
• Mayonnaise and Greek yogurt: These are whisked into the sauce after blending the remaining ingredients. The mayonnaise makes the sauce creamy and rich, while the Greek yogurt adds tanginess and keeps it from feeling too heavy. You can substitute sour cream, crème fraîche, or vegan mayonnaise.

What is Aji Amarillo Paste?

Aji amarillo is an important ingredient in Peruvian cooking. It's a bright orange-yellow chili native to Peru. It has a very specific and recognizable flavor: fruity, slightly sweet, and moderately spicy, somewhere between a habanero and a milder red chili in heat. It doesn't taste like any standard supermarket chili paste, which is why I wouldn't skip it if you can find it.

The paste form is the easiest version to use at home. It keeps well in the fridge after opening (usually several weeks if sealed), and a little goes a long way. 

You'll find it at Latin grocery stores, specialty food shops, or online. Goya and other brands make widely available versions.

Substitutes for Aji Amarillo Paste

If it's unavailable, substitutes like yellow chili paste, jalapeño paste, sriracha, sambal oelek, or even harrisa can work. Though they won't fully replicate the pepper's unique flavor, the dish will still turn out delicious!

Serving Ideas

The most classic Peruvian way to serve this is over white rice with sliced avocado, grilled corn, fresh cilantro, and plenty of lime wedges on the side. That's what I usually do, and it's hard to improve on. A few more ideas:

• Rice bowls. Turn it into a Peruvian-inspired grain bowl with white or cilantro-lime black bean rice, pickled red onions, sliced avocado, and a generous pour of aji verde. This is a great meal-prep option, too.
• Tacos or wraps. Slice the grilled chicken thighs and pile them into flour or corn tortillas or lettuce wraps with the aji verde, shredded cabbage, and a squeeze of lime. A completely different (and excellent) way to use the leftovers.
• Over roasted vegetables. Slice the chicken and serve it over roasted sweet potatoes and broccoli, zucchini, grilled corn, or peppers for a lower-carb option. The aji verde doubles as the dressing.
• With a simple green salad. The richness of the aji verde and the char on the chicken pair really well with something light and acidic, like my arugula salad with lemon vinaigrette, a simple tomato-cucumber-avocado salad, or even an apple spinach salad.
• Grilled flatbread. Grill some flatbread alongside the chicken and serve it shawarma-style, with the sauce spooned over everything. Or stuff Peruvian chicken into pita pockets!

How to Make Peruvian Chicken with Aji Verde (Step-by-Step Photos)

• MARINATE: Whisk together all marinade ingredients in a large bowl. Add the chicken and coat well. Cover and refrigerate for at least 8 hours or overnight. Let the chicken sit at room temperature for 30 minutes before cooking.

• MAKE THE GREEN SAUCE (AJI VERDE): Add the cilantro, green onion, aji amarillo paste, jalapeños, garlic, lime juice and zest, honey, cumin, salt, and pepper to a blender. Blend until smooth or slightly chunky, adding a little water if needed. Transfer the blended mixture to a bowl and whisk in the mayonnaise and Greek yogurt. Cover and refrigerate until ready to serve.

• GRILL: Heat a lightly oiled grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill for 4 to 6 minutes per side, or until charred and cooked through to 165°F.

• REST: Transfer the chicken to a plate, cover loosely, and let rest for 5 to 10 minutes.

• SERVE: Serve with rice, avocado, grilled corn, cilantro, and lime wedges. Spoon the aji verde over the chicken and enjoy.