Description

This Peruvian Chicken with Creamy Green Sauce (Aji Verde) is a vibrant, flavorful dish that brings the taste of Peru straight to your kitchen. Juicy, perfectly roasted chicken is paired with a zesty, herb-packed Aji Verde sauce made from cilantro, jalapeños, lime, and garlic, creating a creamy and slightly spicy complement that’s absolutely irresistible. Ideal for weeknight dinners or casual gatherings, this dish is easy to make and bursting with fresh, bold flavors.

Ingredients

For the Chicken

4 chicken thighs or drumsticks (bone-in, skin-on)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
Salt and pepper, to taste
1 lime, cut into wedges (for serving)

For the Aji Verde Sauce

1 cup fresh cilantro leaves (packed)
2–3 cloves garlic
1–2 jalapeños or green chilies, seeded for milder spice
½ cup mayonnaise (or vegan mayo for a plant-based version)
¼ cup sour cream or Greek yogurt (or plant-based yogurt)
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper, to taste
Optional: 1 tbsp grated Parmesan cheese for extra richness

Instructions

1. Prepare the chicken

Preheat oven to 400°F (200°C).
Pat chicken dry and rub with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Place on a baking sheet lined with parchment paper.

2. Roast the chicken

Roast chicken for 35–40 minutes, or until internal temperature reaches 165°F (74°C) and skin is crispy.
Remove from oven and let rest for 5 minutes.

3. Make the Aji Verde sauce

In a blender or food processor, combine cilantro, garlic, jalapeños, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper.
Blend until smooth and creamy. Adjust seasoning or spice level as desired.

4. Serve

Plate the roasted chicken and drizzle generously with Aji Verde sauce.
Serve with lime wedges on the side for an extra burst of freshness.

Tips & Tricks

Jalapeños: Adjust the number of peppers based on your preferred spice level. Removing seeds reduces heat.
Make ahead: Aji Verde sauce can be made a day ahead and stored in the fridge.
Crispier chicken: Pat chicken skin dry before seasoning and roast on a wire rack for extra crispiness.
Serving ideas: Pair with rice, roasted vegetables, or a simple salad.

Variations

Grilled chicken: Grill chicken instead of roasting for a smoky flavor.
Herb twist: Add fresh parsley or mint to the Aji Verde for a slightly different flavor profile.
Vegan option: Use plant-based chicken alternatives and vegan mayo/yogurt for the sauce.
Extra creamy: Blend in avocado for an ultra-creamy, smooth sauce.

FAQs

1. Can I make the Aji Verde sauce spicier?
Yes! Keep the seeds in the jalapeños or add a small green chili for extra heat.

2. How long does the sauce keep?
Store in an airtight container in the fridge for up to 3–4 days.

3. Can I use boneless chicken?
Yes, boneless chicken breasts or thighs work; adjust cooking time to avoid overcooking.

4. What sides go well with this dish?
Peruvian rice, roasted potatoes, a fresh salad, or grilled vegetables are perfect complements.

Serving Suggestions

Drizzle extra Aji Verde over rice bowls or roasted vegetables.
Serve with lime wedges for a fresh, zesty finish.
Pair with Peruvian-style sides like corn salad, avocado slices, or sweet potatoes.