Peruvian chicken with green sauce is one of my absolute favorite, totally unique meals to make for dinner. I marinate tender chicken thighs with fresh lime juice and a medley of bold herbs and spices, then quickly sear them on the stovetop. The spicy cilantro-based aji verde sauce is what really sends this Peruvian-style chicken over the top, though. It has such a beautiful color, and the flavor truly wows!
Top Reader Reviews
I loved this recipe so much and so did my family! We’ll be putting this in our cookbook as a regular. I try so many recipes that are fails with flavor but this one did not disappoint!! I didn’t change anything because I liked the ingredients and had everything recipe called for. If you want it spicy, just add more Serrano pepper. Excellent recipe!!
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Literally just made this dish today and OMG, it is AMAZING! Even my daughter wanted to steal more leftovers before she went home!
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Peruvian-style Chicken Thighs with Aji Verde
Made with just 10 ingredients, this mouthwatering Peruvian chicken recipe with green sauce is way simpler to make than I ever expected. A quick marinade and pan-sear keeps the chicken super moist, and the sauce takes just minutes to put together in a blender.
While it’s not quite an authentic pollo a la brasa recipe, my stovetop version with chicken thighs and a creamy aji verde is so much easier for weeknights, while still being absolutely delicious. That being said, my Peruvian chicken marinade and sauce can easily be used to make a rotisserie-style chicken in the oven too!
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Marinate it!
My Peruvian chicken marinade is super simple, made with a mix of garlic, lime juice, olive oil, and a couple of spices. I’ve found that the perfect amount of time for the marinade to sink in is just 1 hour, giving it enough time to tenderize the chicken thighs and infuse it with flavor before cooking. However, you can let the chicken marinate in the fridge for a few hours (or overnight) to help with prep time.
Peruvian Chicken with Green Sauce
Ingredients
For the Chicken:
- 2 cloves garlic (grated)
- 2 tablespoons lime juice
- 2 teaspoons ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¼ cup olive oil (divided)
- 2 pounds boneless, skinless chicken thighs (*)
- ¼ cup water
For the Green Sauce:
- 1 serrano pepper (seeds and stems removed**)
- 2 cups fresh cilantro
- 1 clove garlic
- 2 tablespoons lime juice
- 1 teaspoon honey
- 2 tablespoons olive oil
- ½ cup Greek yogurt
- ½ teaspoon kosher salt
- 1-2 tablespoons water (as needed***)
Instructions
Marinate the Chicken:
- Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of olive oil to a large plastic bag. Add the chicken.2 cloves garlic, 2 tablespoons lime juice, 2 teaspoons ground paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ¼ cup olive oil, 2 pounds boneless, skinless chicken thighs
- Seal the bag and massage the marinade into the chicken. Marinate for 1 hour.
Make the Green Sauce:
- While the chicken marinates, make the green sauce. Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt, and salt to a high-powered blender or food processor.1 serrano pepper, 2 cups fresh cilantro, 1 clove garlic, 2 tablespoons lime juice, 1 teaspoon honey, 2 tablespoons olive oil, ½ cup Greek yogurt, ½ teaspoon kosher salt
- Blend until smooth. If needed, add a tablespoon or two of water to thin out the sauce. Season with salt and pepper, and set aside.1-2 tablespoons water
Cook the Chicken:
- When the chicken has finished marinating, heat a large skillet to medium-high heat. Add remaining 2 tablespoons of olive oil.¼ cup olive oil
- Using tongs, pull the chicken out of the marinade. Let excess marinade drip off. When the oil is hot, add the chicken to the skillet.
- Sear the chicken on one side until browned, about 4-5 minutes. Flip over and continue searing on the other side until cooked through, about another 3-4 minutes. Remove chicken from the pan and set on a platter.
Serve:
- Reduce heat to low, and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan.¼ cup water
- Pour deglazing liquid over the chicken.
- Serve chicken with green sauce; and rice, beans, or potatoes if desired.
Notes
- I recommend using a cast iron skillet for this recipe, because it holds heat well and distributes it evenly, which is ideal for searing. But another non-stick pan works too.
- If needed, cook in batches so you don’t overcrowd the skillet.
- When the chicken is ready to flip, it should easily release from the pan.
- The chicken is done when it reaches 165℉ on an instant-read thermometer. However, I recommend cooking thighs to 175℉ for the juiciest results.
- I love this recipe with chicken thighs. However, you can use the marinade on any cut of chicken, including a whole cut chicken, and serve with the green sauce. You can also roast or grill your chicken if you prefer.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Kristina shows us how easy it is to marinate, sear, and drench chicken thighs in the most delicious green sauce.
Aji Verde Style Green Sauce
The chicken itself is so good, but the aji verde sauce is the real star of the show! This creamy, Peruvian-style green sauce is made with serrano peppers to make it nice and spicy, while loads of cilantro make it taste extra fresh. Tangy Greek yogurt makes it super creamy while keeping it light, and a touch of honey balances out the flavor.
It’s so yummy and easy to customize. Use a different variety of chili pepper to play with spice level. You can also use jalapeños, which are usually easier to find. And if you don’t like cilantro, grab another herb, like basil.
How to Make Peruvian Chicken Step by Step
Marinate the Chicken: Add 2 large grated garlic cloves, 2 tablespoons of lime juice, 2 teaspoons of ground paprika, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, and 2 tablespoons of olive oil to a large plastic bag (or marinate in a baking dish). Next, add 2 pounds of boneless, skinless chicken thighs, seal the bag, and massage the marinade into the chicken. Let it marinate for 1 hour.
Make the Green Sauce: Add 1 serrano pepper, 2 cups of cilantro, 1 large garlic clove, 2 tablespoons of lime juice, 1 teaspoon of honey, 2 tablespoons of olive oil, ½ cup of Greek yogurt, and ½ teaspoon of kosher salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two of water to thin out the sauce. Season with salt and pepper, and set aside while you cook the chicken.
Cook the Chicken: When the chicken has finished marinating, heat a large skillet to medium-high heat, and add the remaining 2 tablespoons of olive oil. Pull the chicken out of the marinade and let excess drip off. Once the oil is hot, add the chicken to the skillet. If needed, work in batches so you don’t overcrowd the skillet. Sear the chicken on one side until browned, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Then flip and continue searing on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165-175℉ on an instant-read thermometer. Remove chicken from the pan and set on a platter.
Serve the Chicken: Reduce the heat to low, and add ¼ cup of water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan (deglaze). Pour this liquid over the chicken. Serve Peruvian chicken with green sauce, rice, beans, or potatoes if desired.
How to Store, Freeze, and Reheat
Store leftover Peruvian chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F. The green sauce will keep for 4-6 days in the refrigerator.
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