Few dishes strike the perfect balance between bold flavor, comforting warmth, and visual appeal quite like Peruvian Chicken with Aji Verde & Cilantro-Lime Rice. This iconic combination has earned cult-favorite status around the world, and for good reason. The chicken is deeply seasoned, impossibly juicy, and roasted to golden perfection. The aji verde sauce is creamy, spicy, tangy, and herbaceous all at once. And the cilantro-lime rice ties everything together with freshness and balance.

This recipe is inspired by traditional Peruvian flavors but crafted for the modern home kitchen—no specialty equipment, no hard-to-find ingredients, just smart techniques and layered seasoning. Whether you’re making a memorable family dinner, meal-prepping for the week, or impressing guests, this dish delivers restaurant-quality results every single time.

Why This Peruvian Chicken Recipe Works

Peruvian cuisine is known for its bold spice blends, thoughtful contrasts, and deep respect for fresh ingredients. This recipe honors that tradition while simplifying the process so anyone can achieve incredible results.

What makes this version stand out:

A deeply flavorful spice marinade that penetrates the chicken
High-heat roasting for crisp skin and juicy meat
Aji verde sauce that’s creamy without being heavy
Cilantro-lime rice that’s fluffy, fragrant, and never bland
Balanced heat that can be easily adjusted to taste

This isn’t just dinner—it’s an experience.

Ingredients

For the Peruvian Chicken

1 whole chicken (3½–4 lbs), spatchcocked or whole
3 tbsp olive oil
5 cloves garlic, minced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
½ tsp chili powder or cayenne (adjust to taste)
Zest and juice of 1 lime

For the Aji Verde Sauce

1 cup fresh cilantro leaves
2 jalapeños, seeds removed for mild heat
2 cloves garlic
½ cup mayonnaise
¼ cup Greek yogurt or sour cream
2 tbsp lime juice
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the Cilantro-Lime Rice

1½ cups long-grain white rice
3 cups water or chicken broth
1 tbsp olive oil or butter
½ tsp salt
¼ cup chopped fresh cilantro
Juice of 1 lime

Instructions

1. Prepare the Chicken Marinade

In a bowl, combine olive oil, garlic, cumin, smoked paprika, oregano, salt, pepper, chili powder, lime zest, and lime juice. Mix into a thick paste.

2. Marinate the Chicken

Pat the chicken dry with paper towels. Rub the marinade generously over the entire chicken, including under the skin where possible. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3. Roast the Chicken

Preheat oven to 425°F (220°C). Place the chicken on a wire rack set over a baking sheet. Roast for 45–55 minutes, until the skin is deeply golden and internal temperature reaches 165°F (74°C). Rest 10 minutes before carving.

4. Make the Aji Verde Sauce

Add cilantro, jalapeños, garlic, mayonnaise, yogurt, lime juice, olive oil, salt, and pepper to a blender. Blend until smooth, bright green, and creamy. Chill until ready to serve.

5. Cook the Cilantro-Lime Rice

Rinse rice until water runs clear. Bring water or broth, oil, and salt to a boil. Add rice, reduce heat, cover, and simmer 15 minutes. Remove from heat and rest 5 minutes. Fluff with fork, then fold in cilantro and lime juice.

6. Serve

Carve the chicken and serve over cilantro-lime rice with generous spoonfuls of aji verde sauce.

Flavor Tips for Perfection

Spatchcock the chicken for faster, more even cooking
Dry the skin well before roasting for extra crispiness
Blend the sauce fully for a restaurant-smooth texture
Let the chicken rest to keep juices locked in

Variations & Customizations

Grilled Peruvian Chicken: Grill over indirect heat for smoky flavor
Boneless Option: Use chicken thighs or breasts for quicker cooking
Extra Spicy: Add serrano peppers or a dash of aji amarillo paste
Low-Carb: Serve with cauliflower cilantro-lime rice

Serving Suggestions

Pair with roasted sweet potatoes or corn
Serve with a fresh tomato-avocado salad
Add warm flatbread or tortillas
Finish with extra lime wedges and fresh herbs

Cultural Context: Why Peruvian Chicken Is So Beloved

In Peru, pollo a la brasa isn’t just food—it’s tradition. Families gather around it. Restaurants specialize exclusively in it. The spice blend reflects centuries of cultural influence, from Indigenous roots to Spanish and Afro-Peruvian flavors. Aji verde, in particular, represents Peru’s love for fresh herbs and chili-forward sauces that elevate simple dishes into something unforgettable.

This recipe captures that spirit while remaining approachable for home cooks everywhere.

Final Thoughts

THE BEST Peruvian Chicken with Aji Verde & Cilantro-Lime Rice is bold, comforting, and endlessly craveable. Once you make it, it will become a permanent part of your dinner rotation. It’s the kind of recipe that feels special but never fussy—and that’s exactly what great food should be.