Peruvian Chicken with Green Sauce (Air Fryer or Oven)
, Published Jan 27, 2025
This post may contain affiliate links. Please read our disclosure policy.
Meet your new favorite chicken recipe! This Peruvian Chicken with Green Sauce is a delicious and easy dinner option that is simply packed with flavor. With simple ingredients and a tangy, herb-packed sauce, this dish is easy to make but sure to impress!
Winner winner chicken dinner… with bells on! This Peruvian-style chicken is so darned tasty you will want to make it again and again (and again). This is no exaggeration, my family and friends always request this dish whenever I ask what they would like for dinner.
Why is Peruvian chicken so good?
Pollo a la Brasa, Peruvian roast chicken (or rotisserie chicken) may well be the tastiest chicken recipe I have ever made! The first secret is the marinade which adds a ton of flavor, keeping the chicken juicy and tender with a deliciously crispy skin.
The second MVP is in the creamy-tangy-zesty cilantro sauce (Aji Verde) which is so delicious you will want to dip everything in it… And even though the sauce has jalapeños in it, it’s still mild enough for even younger children to enjoy.
What you will need
The recipe is often made with whole chicken or butterflied chicken, roasted or grilled. I used to make this in the oven but I think the air fryer is an even better option. Look at that slightly charred skin and super-juicy meat…
- Chicken: you can use a large whole chicken that’s butterflied or cut into quarters. But this dish is even easier (and just as tasty!) if you simply use skin-on bone-in chicken thighs, legs or drumsticks.
- For the marinade: we will blending plenty of garlic with smoked paprika, cayenne, cumin, salt, soy sauce, lime juice and olive oil.
- For the green sauce: cilantro features heavily in the sauce which also contains green jalapenos, sour cream, lime juice, garlic, green onions, olive oil, salt and pepper.
How to make Peruvian Chicken with Green Sauce
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Marinate the chicken
- Add all the marinade ingredients in a mini chopper or blender and blitz until combined.
- Place the chicken in a lidded container or a large ziplock back and add the marinade, making sure the chicken is covered in it. Refrigerate for a minimum of 2 hours or up to 8 hours if you have the time.
Oven roast the chicken
- Take the chicken out of the fridge at least 30 minutes before cooking. Place the chicken pieces on a rack placed over a roasting tray, allowing a bit of space between them. Add a little water to the tray to prevent the chicken from drying out.
- Roast in a 400°F (200°C) fan-forced oven for approximately 40 minutes, flipping the chicken over halfway through. For best results use a meat thermometer to check the internal temperature is at least 165°F (75°F) and the chicken juices run clear.
Roast in the Air Fryer
- Preheat the air fryer to 400°F (200°C) and add a little water to the basket. Place the chicken pieces on the rack, spaced slightly apart, and cook for 35-40 minutes, flipping the chicken over towards the end if the skin is getting too dark.
Rest the Chicken
- Whichever method you used to cook the chicken, you must rest it before serving. Simply place on a platter, cover loosely with foil and leave it to rest for 10-15 minutes to allow the juices to redistribute.
Make the Green Sauce
- Blitz all the ingredients for a sauce in a mini chopper (I love my Ninja Food Chopper Express) and transfer to a small bowl. Keep the sauce in the fridge unless using right away.
What to Serve with Peruvian Chicken
Serve the chicken with the green sauce and lime wedges on the side. Fries or baked potatoes are delicious with this Peruvian chicken (and you won’t be able to resist dipping them in the green sauce!).
Rice is another good option, as are steamed vegetables such as green beans or broccoli or opt for a green salad. Pair your Peruvian chicken with a crisp white wine or cold beer.
Recipe Notes and Tips
- If you wish to spatchcock your chicken, take a look at this turkey recipe. The method is the same and the chicken will cook in roughly the same time as chicken pieces (but always best to check with a meat thermometer!).
- For a more authentic flavor, use aji amarillo paste (Peruvian yellow pepper) instead of jalapenos in the sauce. You can purchase the paste on Amazon.
- Make sure you remove the seeds and membranes from the jalapeños to keep the sauce mild (that’s where all the heat is!).
- Cilantro (= coriander) features in a lot Peruvian recipes and is the main ingredient in the green sauce. You can substitute with flat leaf parsley but the sauce won’t taste quite the same!
- You can replace the sour cream with strained Greek yogurt and a little mayonnaise if you prefer (or need to improvise!).
You will also enjoy…
Chicken
Crock Pot Chicken Wings
Air Fryer
Air Fryer Jerk Chicken Thighs
Air Fryer
Air Fryer Greek Chicken Thighs
If you loved this Peruvian Chicken with Green sauce recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #supergoldenbakes – don’t forget to tag me @supergolden88
Peruvian Chicken with Green Sauce (Air Fryer or Oven)
Video
Equipment
Ingredients
For the chicken
For the sauce
- 2 jalapeños , seeds and membranes removed, roughly chopped
- 1 small bunch cilantro (coriander), roughly chopped or see note 1
- 2 green onions , roughly chopped
- 2 cloves garlic , peeled
- ½ cup (125g) sour cream , full fat or see note 2
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper , ground
- 2 tbsp olive oil
To serve
- extra lime wedges
Instructions
Marinate the chicken
- Add all the marinade ingredients in a mini chopper or blender and blitz until combined. Place the chicken in a lidded container or a large ziplock back and add the marinade, making sure the chicken is covered in it. Refrigerate for a minimum of 2 hours or up to 8 hours if you have the time.1 large whole chicken, 5 cloves garlic, 3 tbsp olive oil, 2 tbsp light soy sauce, 2 tbsp lime juice, 2 tsp ground cumin, 2 tsp sweet smoked paprika, ¼ tsp cayenne pepper, 1 ½ tsp salt
Oven Roast Instructions
- Preheat the oven to 400°F (200°C) fan-forced and take the chicken out of the fridge at least 30 minutes before cooking. Place the chicken pieces on a rack placed over a roasting tray, allowing a bit of space between them. Add a little water to the tray to prevent the chicken from drying out.
- Roast for 40-50 minutes, flipping the chicken over halfway through. Cooking time may vary depending on the size of your chicken so for best results always use a meat thermometer to check the internal temperature is at least 165°F (75°F) and the chicken juices run clear.
Roast in the Air Fryer
- Preheat the air fryer to 400°F (200°C) and add a little water to the basket. Place the chicken pieces on the rack, spaced slightly apart, and cook for 35-40 minutes, flipping the chicken over towards the end if the skin is getting too dark.
Rest the Chicken
- Whichever method you used to cook the chicken, you must rest it before serving. Simply place on a platter, cover loosely with foil and leave it to rest for 10-15 minutes to allow the juices to redistribute.
Make the Green Sauce and Serve!
- Blitz all the ingredients for a sauce in a mini chopper (I love my Ninja Food Chopper Express) and transfer to a small bowl. Serve alongside the roast chicken, with some lime wedges on the side.2 jalapeños, 1 small bunch cilantro, 2 green onions, 2 cloves garlic, ½ cup (125g) sour cream , 1 tbsp lime juice, ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil, extra lime wedges
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Literally melts in your mouth – will 100% be making this again!