THE BEST Peruvian Chicken with Aji Verde & Cilantro-Lime Rice

Few dishes deliver bold flavor, balance, and pure satisfaction quite like Peruvian Chicken with Aji Verde & Cilantro-Lime Rice. Known traditionally as pollo a la brasa, Peruvian chicken is celebrated for its deeply seasoned, golden exterior and juicy interior. When paired with the iconic creamy green aji verde sauce and bright cilantro-lime rice, it becomes a complete, unforgettable meal.

This recipe captures everything people love about classic Peruvian chicken while adapting it for the home kitchen. It delivers restaurant-quality results using accessible ingredients, straightforward techniques, and flavors that hit every note—savory, smoky, tangy, creamy, and fresh.

Whether you are cooking for family, guests, or meal prep, this dish consistently impresses while remaining approachable and repeatable.

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What Makes Peruvian Chicken So Special

Peruvian cuisine is built on contrast and balance. Spices are bold but never overpowering. Sauces are rich but balanced by acidity and freshness. Peruvian chicken reflects that philosophy perfectly.

The chicken is marinated with garlic, cumin, paprika, and citrus, creating layers of flavor that penetrate deep into the meat. Cooking at high heat—whether grilled or roasted—produces crispy skin and juicy flesh. The result is chicken that is flavorful all the way through, not just on the surface.

What truly sets this dish apart is aji verde, the vibrant green sauce that accompanies almost every Peruvian chicken plate. Creamy, spicy, and herbaceous, it transforms each bite.

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Ingredients

Peruvian Chicken

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

Aji Verde Sauce

• 1 cup fresh cilantro leaves
• 2 jalapeños, seeded for mild or whole for spicy
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt to taste

Cilantro-Lime Rice

• 1 ½ cups long-grain white rice
• 3 cups water or chicken broth
• 1 tablespoon olive oil
• ½ teaspoon salt
• Zest of 1 lime
• 2 tablespoons lime juice
• ¼ cup fresh cilantro, finely chopped

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Instructions

Peruvian Chicken

1. In a large bowl, mix olive oil, garlic, cumin, smoked paprika, salt, black pepper, and lime juice.
2. Add chicken and toss until fully coated. Marinate for at least 30 minutes or up to 24 hours for deeper flavor.
3. Preheat oven to 425°F (220°C) or preheat grill to medium-high heat.
4. Arrange chicken on a baking sheet or grill grates.
5. Cook for 35–45 minutes, flipping once, until skin is golden and internal temperature reaches 165°F (74°C).
6. Remove from heat and rest for 5 minutes before serving.

Aji Verde Sauce

1. Add cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, and salt to a blender.
2. Blend until smooth and vibrant green.
3. Taste and adjust salt or lime as needed. Chill until ready to serve.

Cilantro-Lime Rice

1. Rinse rice under cold water until water runs clear.
2. Bring water or broth, olive oil, and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes.
3. Remove from heat and let steam for 5 minutes.
4. Fluff rice and stir in lime zest, lime juice, and chopped cilantro.

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Flavor Profile Breakdown

This dish succeeds because each component plays a clear role. The chicken is smoky, savory, and deeply seasoned. The aji verde is creamy, spicy, and tangy, cutting through the richness of the meat. The cilantro-lime rice adds freshness and brightness, keeping the plate balanced.

Every bite feels intentional and layered, making this meal satisfying without being heavy.

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Tips for Perfect Peruvian Chicken

Use dark meat:
Thighs and drumsticks stay juicy and absorb marinades better than breast meat.

Don’t skip resting:
Letting the chicken rest locks in juices and improves texture.

Control heat in the sauce:
Remove jalapeño seeds for mild sauce or keep them for authentic heat.

Blend thoroughly:
A smooth aji verde texture is essential for restaurant-quality results.

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Variations and Substitutions

Grilled Peruvian Chicken:
Cook over charcoal or gas grill for added smokiness.

Oven-Roasted Whole Chicken:
Spatchcock a whole chicken and increase cook time to 45–55 minutes.

Dairy-Free Aji Verde:
Use all mayonnaise or substitute with plant-based yogurt.

Brown Rice Option:
Swap white rice for brown rice and adjust cooking time accordingly.

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Serving Suggestions

Serve Peruvian Chicken with Aji Verde & Cilantro-Lime Rice with roasted potatoes, simple salad, or grilled vegetables. Extra aji verde on the side is highly recommended—it’s addictive and versatile.

Leftovers are excellent for meal prep and can be used in wraps, bowls, or salads.

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Cultural Context: Pollo a la Brasa

Pollo a la brasa is one of Peru’s most iconic dishes, traditionally cooked on a rotisserie over open flames. It is commonly served with fries, rice, and multiple sauces, reflecting Peru’s diverse culinary heritage influenced by Indigenous, Spanish, African, and Asian traditions.

This home version honors the spirit of the dish while making it achievable without specialized equipment.

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Why This Recipe Performs Exceptionally Well

From an SEO standpoint, keywords like Peruvian chicken recipe, aji verde sauce, and cilantro lime rice attract high-intent readers searching for bold, restaurant-quality meals.

From a cooking standpoint, this recipe delivers consistency, flexibility, and crave-worthy flavor—exactly what keeps readers coming back.