Go Back

Peruvian Chicken with Green Sauce

5 from 1 vote
Prep Time 6 hrs 15 mins
Cook Time 45 mins


_For the Chicken_

  • 1 whole chicken quartered (or 2 breast pieces and 2 leg pieces, bone-in, skin on)
  • Juice of 2 limes
  • 2 tbsp low sodium soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp salt
  • 5 cloves garlic roughly chopped
  • 1 tbsp sugar
  • 1 tsp cumin
  • 1 tbsp chili powder or paprika
  • 2 tsp smoked paprika
  • 1 tsp dried oregano

_For the Potatoes_

  • 1 lb fingerling potatoes
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

_For the Green Sauce (Aji Verde)_

  • 2 whole jalepenos roughly chopped (ribs and seeds included)
  • 1 medium clove garlic roughly chopped
  • 1 cup packed cilantro
  • Juice from ½ lime
  • 1 teaspoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons grated cotija cheese can substitute parmesan
  • ½ cup mayonnaise
  • Salt and pepper to taste


For the Chicken and Potatoes

  • Combine lime juice, soy sauce, vinegar, salt, garlic, sugar, cumin, chili powder, smoked paprika, and oregano in a blender. Blend until smooth.
  • Pour marinade over chicken in a baking dish or large zip-lock bag. Using your finger, loosen the skin from the chicken pieces and spoon additional marinade under the skin. Marinate chicken for at least 6 hours, and up to 24 hours.
  • Preheat oven to 425 degrees. Roast on middle rack on foil or parchment-lined baking sheet for 45 minutes.
  • Meanwhile, slice potatoes lengthwise.
  • Toss potatoes in large bowl with oil, salt, and pepper.
  • Line rimmed baking sheet with parchment paper. Roast for 25 minutes on bottom 3rd of the oven, stirring potatoes once during roasting process.
  • Serve chicken and potatoes accompanied by Peruvian green sauce.

Instructions for green sauce (Aji Verde)

  • Combine all ingredients in a blender or food processor. Process/blend until smooth. May need to scrape down the sides a few times with a spatula for even processing.
  • Serve with Peruvian Chicken and Roast Potatoes.