This amazing Peruvian Chicken recipe is so juicy and delicious with bold, vibrant flavors! Chicken thighs are infused with garlic, soy sauce and spices and then pan-seared to perfection. Serve with Aji Verde for just the right amount of kick along with rice or roasted veggies for an easy, flavorful dinner the family will love!
Love making chicken for dinner? I’ve got your back with more recipes to try next: Chicken Marinade, Chicken Stir Fry and this Honey Garlic Chicken!
Peruvian Chicken Recipe
This Peruvian chicken is one of my favorite go-to meals when I’m craving something bold, flavorful, and easy to make. The marinade, packed with garlic, soy sauce, and spices, gives the chicken an incredible flavor, while a quick pan-sear locks in all that juiciness.
And let’s not forget the best part: Aji Verde – the famous Peruvian green sauce. This creamy, herby green sauce adds just the right amount of heat and freshness to take the dish to the next level.
I married into a Peruvian family – my mother in law is from Peru and my husband spent his summers there growing up. There are so many amazing dishes that I love like Lomo Saltado, empanadas, chichi morada (or, as my kids call it, the “purple drink”) not to mention the best ceviche of my life.
But this Peruvian chicken with green sauce is one that I return to over and over again because it is so simple to make and the flavors are bright and bold. We serve this with rice typically but it is absolutely delicious on it’s own or with roasted veggies or even in tacos!
This is one of those recipes that feels a bit more special but doesn’t require much effort. I love making it for a simple weeknight dinner, but it’s also a hit when I’m hosting and want to impress my guests with minimal fuss. And trust me, you’ll want to drizzle that Aji Verde on everything!
Why You’ll Love This Recipe
Smoky and juicy, this Peruvian chicken recipe is a total game-changer! With just a handful of ingredients, you can create a dish that tastes just like it came straight from your favorite Peruvian restaurant – but with way less effort!
- Packed with flavor. This Peruvian chicken is anything but boring! Each bite is juicy, smoky, and bursting with rich, savory goodness. And the Aji Verde sauce is creamy, herby, and just the right amount of heat – perfect for dipping, drizzling, or spooning onto everything.
- Quick and easy to make. No complicated steps here! With a little bit of prep time, you’ll have beautifully marinated chicken ready to sear in minutes. It’s an effortless way to enjoy restaurant-quality flavor at home, making it ideal for busy weeknights or when you want something delicious without the hassle.
- Versatile and perfect for any meal. Serve it with rice and veggies for a hearty dinner, slice it up for tacos, or enjoy it alongside a fresh salad. This dish is just as great for meal prepping as it is for impressing guests. Plus, you’ll probably want to make extra Aji Verde – it’s so good!
How to Make Peruvian Chicken
Get ready to enjoy the bold flavors of Peruvian chicken! Marinated in a smoky, garlicky blend of spices and paired with a creamy, zesty Aji Verde sauce, this dish is packed with flavor in every bite. It’s juicy, satisfying, and surprisingly easy to make- perfect for a quick weeknight dinner.
As always, you’ll find the full printable recipe card at the end of this post.
- Combine the garlic, soy sauce, ¼ cup olive oil, lime juice, cumin, paprika, oregano, salt, and pepper in a large mixing bowl.
- Add in the chicken thighs.
- Toss them around in the marinade until the chicken is well coated. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 12 to 24 hours.
- Add your mayonnaise, sour cream, lemon juice, cilantro, jalapeños, scallions, garlic, salt and pepper to a blender.
- Blend on high until the mixture is smooth, and set the sauce to the side.
- Heat the remaining olive oil over medium-high heat in a large skillet. Add the chicken thighs and cook until golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side.
Serve your sauce with the chicken and enjoy!
I used boneless, skinless chicken thighs for extra juiciness, but you could easily substitute them with chicken breasts if that’s what you have on hand. Just make sure to cook until an inserted thermometer reads 165°F.
Storage Information
Refrigerator: If you have leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. Store sauce separately in an airtight container.
Freezer: Store the cooked chicken (without the sauce) in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven or skillet. I recommend making the sauce fresh at the time of reheating for maximum flavor.
Make Ahead: You can marinate the chicken and make the Aji Verde in advance! This is a great meal prep recipe! Simply prep the marinade, toss the chicken in it, cover, and refrigerate for 12-24 hours. Make the sauce and store it for up to 3 days. When ready to cook, just sear the chicken and serve with the Aji Verde sauce for an easy, flavorful meal.
Reheat: Place in oven-safe pan and heat at 350°F in the oven or air fryer until warmed through. You can also microwave until thoroughly heated. Serve the sauce cold.
Can I grill the chicken instead of cooking it on the stove?
Yes! Grilling the marinated chicken would add a nice smoky flavor. Grill over medium heat for about 4-5 minutes per side, or until the internal temperature reaches 165°F.
How spicy is the Aji Verde sauce?
The Aji Verde sauce has a moderate level of heat from the jalapeños. If you prefer a milder sauce, you can remove the seeds from the jalapeños or omit them.
Is there a way to lighten up the sauce?
If you would like a light version of the Aji Verde, you can substitute the mayonnaise and sour cream for cottage cheese. When you blend the cottage cheese with the other ingredients, you will hardly be able to tell the difference.
Can I make the Aji Verde sauce ahead of time?
Absolutely! The Aji Verde sauce can be made up to 3 days in advance. Simply store it in an airtight container in the fridge until you’re ready to serve.
Allergy Friendly Substitutions
- Gluten Free: Replace the soy sauce unless you are using a gluten-free soy sauce. You can use Tamari or coconut aminos.
- Egg Free: Replace the mayonnaise in the sauce with a plain Greek yogurt.
- Dairy Free: Replace the mayonnaise and sour cream with 1/2 cup of raw cashews and 1/2 cup of water.
Variations to Try
- While this Peruvian chicken recipe calls for chicken thighs, you can easily swap in chicken breasts for a leaner option or even use pork tenderloin or steak for a different twist.
- If you love more heat, add extra jalapeños or a pinch of cayenne pepper to the Aji Verde sauce. For a milder version, you can omit the jalapeños and use a little bit of honey to balance out the flavors.
- Experiment with different herbs in the marinade or sauce. Try adding a handful of fresh parsley to the Aji Verde sauce, or use smoked paprika in place of regular paprika.
- For a vegetarian version, marinate and grill some hearty vegetables like portobello mushrooms, eggplant, or zucchini in the same flavorful marinade. Serve them with the Aji Verde sauce for a satisfying meat-free meal.
- If you’re looking for an extra creamy sauce, blend in a bit of avocado or Greek yogurt into the Aji Verde for a richer texture.
Trish’s Tips
- For the best flavor, let the chicken marinate for 12-24 hours. The longer it sits, the stronger the flavor will be.
- After cooking, let the chicken rest for about 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist and tender.
- To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F.
- When cooking the chicken, make sure your skillet is preheated and use a bit of oil to help get that crispiness.
More Chicken Recipes to Try
- Chicken Salad
- Cashew Chicken
- Longhorn Parmesan Crusted Chicken
- Slow Cooker Chicken Cacciatore
- Cajun Chicken Pasta
Peruvian Chicken
Ingredients
Chicken Marinade
- 6 cloves garlic minced
- ¼ cup soy sauce low sodium
- ½ cup olive oil divided
- 1 lime juiced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- salt and pepper to taste
- 6 boneless skinless chicken thighs
Aji Verde Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 lemon or lime, juiced
- 1 cup cilantro
- 2 jalapeños seeds removed
- 2 scallions cut into 1-inch pieces
- 2 cloves garlic
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon fresh ground black pepper or to taste
Instructions
Peruvian Chicken
- Combine the garlic, soy sauce, ¼ cup olive oil, lime juice, cumin, paprika, oregano, salt, and pepper in a large mixing bowl.6 cloves garlic, ¼ cup soy sauce, ½ cup olive oil, 1 lime, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon oregano, salt and pepper
- Add in the chicken thighs and toss them around in the marinate until the chicken is well coated.6 boneless skinless chicken thighs
- Cover the bowl with plastic wrap and place in the refrigerator to marinate for 12 to 24 hours.
Aji Verde
- Add mayonnaise, sour cream, lemon juice, cilantro, jalapeños, scallions, garlic, salt and pepper to a blender. Blend on high until the mixture is smooth, and set the sauce to the side.½ cup mayonnaise, ¼ cup sour cream, 1 lemon, 1 cup cilantro, 2 jalapeños, 2 scallions, 2 cloves garlic, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
- Heat the remaining olive oil over medium-high heat in a large skillet. Add the chicken thighs and cook until golden brown and the internal temperature reaches 165°F, about 3 to 4 minutes per side.½ cup olive oil
- Serve Aji Verde sauce with the chicken, and enjoy.
Notes
Ingredient Substitutions
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- Soy Sauce – Tamari or coconut aminos for a gluten-free option.Â
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- Olive oil – Avocado oil or grape seed oil is another good choice.Â
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- Mayonnaise – Plain Greek yogurt is another option that also makes it egg-free.
Please see post above for more information, recipe tips and frequently asked questions.
Robin L Cron says
I just got done making the marinade, I’m using bome-in chicken thighs, I cannot wait to eat this it looks so delicious and the dipping sauce looks yummy!!! I bet fish and shrimp would be delicious with this recipe as well, just need a much shorter time to marinate, but would certainly be delicious!!!
Trish - Mom On Timeout says
Absolutely! It’s a great marinade on it’s own but especially delicious paired with aji verde!
Cynthia says
Delicious recipe! I made it exactly as written and everyone loved it. Thanks.
Trish - Mom On Timeout says
I’m so glad Cynthia! Thank you so much for commenting!
Jennifer L. Collum says
What kind of rice is that? What gives it the yellow color?
Trish - Mom On Timeout says
Hi Jennifer! My mother-in-law uses either jasmine or long grain rice and then you can add turmeric or saffron to give it the yellow color. (You don’t need a lot – like 1 teaspoon.) She also cooks the rice in chicken stock instead of water and will typically saute up half an onion and maybe a clove of garlic first, add the rice to kind of toast it up and then add the liquid and cook the rice. She also will grab a bag of frozen peas and stir in maybe half a cup just as the rice is done. She puts the lid back on and it basically just warms the peas up. Hope that helps!
Robin L Cron says
Wow the rice ingredients sound so good!!!
Trish - Mom On Timeout says
Very yummy and so good with any chicken dish really!