Peruvian Roasted Chicken with Aji Verde Recipe

Peruvian Roasted Chicken with Aji Verde Recipe

How To Make Peruvian Roasted Chicken with Aji Verde

Serve a tasty Peruvian-style roasted chicken paired with creamy aji verde sauce for lunch or dinner. Enjoy tender, seasoned chicken meat in this recipe.

Preparation: 10 minutes
Cooking: 50 minutes
Marinate Time: 6 hours
Total: 7 hours



For Peruvian Roasted Chicken:

  • 1wholechicken
  • 4ozbeer,like Corona light
  • ¼cupwhite vinegar
  • 1lime juice
  • 2tspcumin
  • 2tspgarlic powder
  • 1tspdried oregano
  • salt
  • paprika

For Aji Verde Sauce:

  • 2jalapeños,seeded
  • 3tbspfresh cilantro
  • 2tbspolive oil
  • 1clove garlic
  • 1tbspwhite vinegar
  • 1pinchcumin
  • salt and pepper
  • 2tbspsour cream,fat-free


Peruvian Roasted Chicken:

  1. Wash chicken and remove all fat.

  2. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin, and oregano.

  3. Place in a large bag and marinate overnight.

  4. Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.

  5. Discard marinade.

  6. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425 degrees F for about 50 minutes, basting with the pan juices half way through.

  7. To test for doneness, insert a meat thermometer into the thickest part of the chicken. The thermometer should read about 160 degrees F.

  8. The chicken needs to reach an internal temperature of 165 degrees F, but after the chicken is taken out of the oven it should rise to 165 degrees F.

  9. Let the chicken rest for 5 minutes before carving.

Aji Verde Sauce:

  1. Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans, or plantains.

  2. Serve and enjoy!

Recipe Notes


If you want to make this chicken on the grill, you can cut the chicken into individual pieces first before marinating. Position the grill rack 4 to 6 inches above the fire. Cook covered turning often for about 20 to 25 minutes, until juices run clear when the thigh is pierced with a knife.



  • Calories: 500.39kcal
  • Fat: 35.64g
  • Saturated Fat: 9.73g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 16.08g
  • Polyunsaturated Fat: 7.01g
  • Carbohydrates: 3.57g
  • Fiber: 0.62g
  • Sugar: 0.50g
  • Protein: 37.88g
  • Cholesterol: 152.08mg
  • Sodium: 594.12mg
  • Calcium: 44.62mg
  • Potassium: 451.36mg
  • Iron: 2.55mg
  • Vitamin A: 94.20µg
  • Vitamin C: 11.33mg
Want to share your experience making this Peruvian Roasted Chicken with Aji Verde? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

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