Peruvian Chicken with Aji Verde & Cilantro-Lime Rice – Bold, Juicy, and Bursting with Flavor

Peruvian chicken is one of those dishes that feels instantly unforgettable after the very first bite. Juicy, deeply seasoned chicken with crispy edges, paired with a creamy, spicy green sauce and fresh, citrusy rice—it’s bold, vibrant, and comforting all at once. Peruvian Chicken with Aji Verde & Cilantro-Lime Rice brings those irresistible flavors right into your home kitchen, no rotisserie required.

Inspired by pollo a la brasa, a beloved Peruvian classic, this version is approachable and weeknight-friendly while still delivering that signature punch of flavor. The chicken is marinated in warm spices, garlic, and citrus, then roasted or grilled until golden and tender. But what truly makes this dish shine is the aji verde—a creamy cilantro-jalapeño sauce that’s tangy, spicy, and downright addictive.

The cilantro-lime rice ties everything together beautifully. It’s light, fluffy, and fresh, balancing the richness of the chicken and sauce. This meal feels special enough for guests yet simple enough for a family dinner, making it a recipe you’ll come back to again and again.

Once you try this combination, you’ll understand why Peruvian chicken has earned such a devoted following around the world.

Ingredients:

Peruvian Chicken:

• 2 pounds chicken thighs or drumsticks
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Aji Verde Sauce:

• 1 cup fresh cilantro leaves
• 1–2 jalapeños, seeded for less heat
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• Salt, to taste

Cilantro-Lime Rice:

• 1½ cups long-grain white rice
• 3 cups water or chicken broth
• 1 tablespoon olive oil
• Zest of 1 lime
• 2 tablespoons lime juice
• ¼ cup chopped fresh cilantro
• Salt, to taste

Instructions:

1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
2. Add the chicken and toss to coat evenly. Cover and marinate for at least 30 minutes, or up to 12 hours for deeper flavor.
3. Preheat oven to 425°F (220°C). Arrange chicken on a lined baking sheet or roasting pan.
4. Roast for 40–45 minutes, turning once, until the chicken is golden and cooked through.
5. While the chicken cooks, prepare the aji verde by blending cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, and salt until smooth and creamy. Refrigerate until ready to serve.
6. Cook the rice according to package directions using water or broth and olive oil.
7. Once cooked, fluff the rice and stir in lime zest, lime juice, cilantro, and salt to taste.
8. Serve the roasted chicken over cilantro-lime rice with generous spoonfuls of aji verde on the side or drizzled on top.

Tips & Tricks:

• Chicken thighs stay the juiciest, but drumsticks or breasts also work well.
• For extra crispy skin, broil the chicken for the last 3–5 minutes.
• Aji verde thickens as it chills—thin with a splash of lime juice if needed.
• Taste and adjust salt and lime in the rice for maximum freshness.

Variations:

• Grilled Version: Grill the marinated chicken for smoky flavor.
• Extra Spicy: Leave jalapeño seeds in or add a serrano pepper.
• Dairy-Free Sauce: Use all mayo or a plant-based alternative.
• Low-Carb: Serve with cilantro-lime cauliflower rice.

Serving Suggestions:
This dish pairs beautifully with roasted potatoes, a simple tomato salad, or grilled corn. Aji verde is also amazing drizzled over vegetables, tacos, or even used as a dipping sauce for fries.

Storage Information:
Store chicken, rice, and sauce separately in airtight containers for up to 4 days. Reheat chicken and rice gently; serve aji verde cold or at room temperature.

FAQ:
Is aji verde very spicy?
It has a gentle heat that can be easily adjusted by using fewer jalapeños.

Can I make this ahead?
Yes—marinate the chicken and prepare the sauce up to a day in advance.

What does Peruvian chicken taste like?
It’s savory, citrusy, warmly spiced, and incredibly juicy.

History / Fun Facts:
Pollo a la brasa originated in Peru in the 1950s and quickly became a national favorite. Aji verde is often served alongside it, earning a reputation as one of the most addictive sauces in South American cuisine.