Peruvian Chicken with Aji Verde (The Viral 40-Minute Roast Chicken)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
What you need
- 1.5 lbs (700 g) bone-in, skin-on chicken thighs (about 4–6 pieces)
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice, plus lime wedges to serve
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For the aji verde (green sauce):
- 1 cup packed fresh cilantro leaves and tender stems
- 1 jalapeño, seeded
- 2 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- Fresh lime juice, 1 tbsp
- 1 tbsp olive oil
- Salt to taste
Recipe Steps
- Marinate the chicken. In a large bowl, whisk the olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, salt and pepper. Add the chicken thighs and turn to coat well. Rest at room temperature for 20 minutes (or refrigerate up to 8 hours for deeper flavor).
- Blend the aji verde. Add the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice and olive oil to a blender. Blend until completely smooth and bright green. Season with salt, then refrigerate until serving.
- Roast. Heat the oven to 425°F (220°C). Arrange the chicken skin-side up on a foil-lined baking sheet, spacing pieces apart. Roast 28–32 minutes, until the skin is deep golden and the thickest part reads 165°F (74°C).
- Rest and serve. Rest the chicken 5 minutes so the juices settle. Serve hot with generous spoonfuls of cold aji verde and lime wedges. Pair with rice, roasted potatoes, or a simple green salad.
Tips & Variations
- Crispy skin: broil the last 2–3 minutes, watching closely so the skin crisps without burning.
- No jalapeño? A small handful of fresh mint or a spoonful of green hot sauce works in the sauce.
- Milder sauce: swap the sour cream for Greek yogurt and use half a jalapeño.
- Make ahead: the aji verde keeps 4 days in the fridge — it’s also amazing on sandwiches, tacos and grilled veggies.
Peruvian Chicken with Aji Verde
This is the Peruvian chicken that's all over TikTok — juicy roast chicken thighs marinated in soy, lime, garlic and warm spices, roasted until golden, and drizzled with aji verde: a bright, creamy green sauce made with cilantro, jalapeño and lime. It's restaurant-style Peruvian chicken at home in 40 minutes, with ingredients from any regular grocery store.
Ingredients
- For the chicken
1.5 lbs (700 g) bone-in, skin-on chicken thighs (about 4–6 pieces)
3 tbsp olive oil
2 tbsp soy sauce
1 tbsp fresh lime juice, plus lime wedges to serve
4 garlic cloves, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
- For the aji verde (green sauce)
1 cup packed fresh cilantro leaves and tender stems
1 jalapeño, seeded
2 garlic cloves
1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
Fresh lime juice, 1 tbsp
1 tbsp olive oil
Salt to taste
Directions
- Marinate the chicken. In a large bowl, whisk the olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, salt and pepper. Add the chicken thighs and turn to coat well. Rest at room temperature for 20 minutes (or refrigerate up to 8 hours for deeper flavor).
- Blend the aji verde. Add the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice and olive oil to a blender. Blend until completely smooth and bright green. Season with salt, then refrigerate until serving.
- Roast. Heat the oven to 425°F (220°C). Arrange the chicken skin-side up on a foil-lined baking sheet, spacing pieces apart. Roast 28–32 minutes, until the skin is deep golden and the thickest part reads 165°F (74°C).
- Rest and serve. Rest the chicken 5 minutes so the juices settle. Serve hot with generous spoonfuls of cold aji verde and lime wedges. Pair with rice, roasted potatoes, or a simple green salad.
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