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Looking for a dinner that’s as impressive as it is effortless? This Peruvian chicken with aji verde sauce and fingerling potatoes brings restaurant-worthy flavor straight to your kitchen. The marinated chicken roasts to finger-licking goodness, the fingerling potatoes turn perfectly crisp, and the creamy aji verde sauce ties everything together with fresh cilantro, lime, and cotija cheese.
This dish makes a stunning centerpiece for any dinner. Enjoy it as a cozy weekend meal for yourself and your family or make it as an easy entertaining option that wows without stress. Instead of fingerling potatoes, you can serve it with my garlic Parmesan rice or truffle mashed potatoes for a variation on a restaurant-quality meal that feels right at home.
If you love globally inspired dishes that are simple but full of depth, you might also enjoy my chipotle chicken thighs with black beans and rice, cheesy Mexican chicken and rice, or slow cooker green chili chicken. Each recipe celebrates bold flavors with minimal fuss.
What Makes This Dish Unique
Peruvian chicken, or pollo a la brasa, is traditionally cooked over a charcoal flame, giving it that signature smoky flavor and crispy, spice-rubbed skin. This version brings all those same bold flavors to your home oven – no special grill required.
What sets it apart is the balance of textures and flavors. The chicken roasts alongside fingerling potatoes that soak up all those flavorful pan drippings, while the creamy, tangy aji verde sauce brightens every bite with cilantro, lime, and a touch of heat. It’s the perfect blend of comfort and freshness. It’s simple enough for a weeknight, yet special enough to serve when you’re entertaining.
Unlike many versions that rely on long marinades or hard-to-find ingredients, this recipe keeps it practical and accessible. A quick 30-minute marinate infuses plenty of flavor, and everything cooks together on two sheet pans for even browning and easy cleanup. It’s a complete, restaurant-quality meal made for real home kitchens.
Why This Peruvian Chicken Works
Ingredients at a Glance
Chicken and Potatoes
- Chicken Leg Quarters. Bone-in, skin-on keeps the meat juicy and flavorful. You can also us bone-in chicken thighs or drumsticks. Adjust the roast time slightly (approximately 30–35 min for both).
- Fingerling Potatoes. Their small size and creamy texture make them ideal for roasting. Halved baby golds or Yukon gold potatoes work just as well.
- Olive Oil. Olive oil helps everything brown evenly and adds a subtle rich flavor. Avocado oil or neutral vegetable oil will work as substitutes.
- Garlic. Fresh garlic infuses the chicken with bold flavor. You can substitute 1 teaspoon garlic powder if fresh isn’t handy.
- Spice Blend. Ground cumin, smoked paprika, dried oregano, salt, and black pepper provide a balanced mix of flavors. You can substitute regular paprika and swap Italian seasoning or thyme for the oregano.
- Lime and White Vinegar. Brightens the marinade and helps tenderize the chicken. Lemon juice works as a substitute in a pinch. You can sub apple cider or rice vinegar for the white vinegar.
Aji Verde Sauce
- Cilantro. Cilantro provides the base of the sauce. You can substitute parsley for a milder flavor, or a mix of cilantro and spinach if you prefer less intensity.
- Jalapeño. Adds mild heat and a peppery bite. You can swap a serrano pepper for extra spice, or half a green bell pepper for a mild, kid-friendly version.
- Garlic. Gives the sauce more flavor. Substitute ¼ teaspoon garlic powder if you’re out of fresh.
- Mayonnaise. Mayo adds creaminess and helps emulsify the sauce. You can sub all Greek yogurt for a lighter version, or more sour cream for extra tangy flavor.
- Greek Yogurt or Sour Cream. Brings richness and balance to the heat and herbs. You can sub more mayo or even avocado for a dairy-free option.
- Olive Oil. Olive oil smooths out the texture and rounds out the flavor. Avocado oil or a neutral oil like grapeseed both work as substitutes.
- Lime Juice. Lime juice adds acidity and keeps the flavor bright. Lemon juice or a splash of white vinegar will also work.
- Cotija Cheese. Cotija cheese adds saltiness, tang, and body to the sauce. Feta or Parmesan will work if cotija isn’t available.
- Salt, to taste. Salt enhances flavor and balances acidity. You can use sea salt, kosher salt, or omit it altogether if using a saltier cheese.
- Water, as needed. Water thins the sauce to your desired consistency. Tip: Start with 1–2 teaspoons at a time. The sauce should lightly coat a spoon.
How to Make It (Photo Tutorial)
Step 4: Roast for 35–40 minutes, until the chicken reaches 165 F (74 C) and the skin is golden. Potatoes should be browned and fork-tender. Avoid stirring for the crispiest results. Remove any smaller potatoes early if they brown faster, and broil the chicken for 1–2 minutes at the end for extra-crispy skin, if you’d like.
Cook’s Notes and Shortcuts
- Start Dry. Pat chicken thoroughly before marinating. If it has too much moisture it won’t brown as well.
- Marinade Tip. Rub some marinade under the skin for deeper flavor; 30 minutes is good, up to 8 hours is great.
- Room-Temp Jumpstart. Let marinated chicken sit out 20–30 minutes before roasting for even cooking.
- Don’t Crowd the Pan. Use two sheet pans (split chicken and potatoes evenly) and swap racks halfway.
- Potato Placement. Halve lengthwise and roast cut-side down. Don’t stir for maximum crust.
- Garlic. Nudge big garlic bits off the skin (onto the meat or potatoes) so they don’t scorch.
- Doneness Cues. Aim for 165–175 F (74-80 C) in the thigh (not touching bone); potatoes should be deeply browned and fork-tender.
- Color Enhancement. Broil 1–2 minutes at the end for extra-crispy skin. Watch closely.
- Rest and Finish. Rest 5–10 minutes before serving. Add a squeeze of lime and a pinch of flaky salt to brighten.
- Sauce Tip. Thin aji verde sauce 1 teaspoon water at a time. Balance to taste with lime (tang), cotija (salt), or a tiny drizzle of honey (if bitter).
- Make-Ahead Notes. Marinate in the morning, blend sauce up to a day ahead. Re-whisk sauce before serving.
Variations
This recipe is easy to adapt based on what you have on hand or how you like to cook. Here are a few ways to make it your own while keeping all the flavor that makes Peruvian chicken so special:
- Boneless Chicken. Use boneless, skinless chicken thighs for a quicker dinner. Roast for 25–30 minutes instead of 40, or until they reach 165 F (74 C). You’ll still get tender, flavorful results.
- Whole Chicken. Use the marinade on a spatchcocked chicken and roast at 425 F (220 C) for 45–50 minutes, or until the thickest part of the breast reaches 165 F (74 C). It’s perfect for family dinners or entertaining.
- Grilled Version. This recipe works beautifully on the grill. Sear the chicken skin-side down for 4–5 minutes per side over medium-high heat, then finish on indirect heat until done. The smoky flavor gets even closer to traditional pollo a la brasa.
- Different Potatoes. Swap fingerlings for baby golds, or even sweet potatoes. Just make sure they’re similar in size for even cooking.
- Milder Sauce. For less heat, remove all jalapeño seeds and add extra Greek yogurt for a creamier flavor and texture. For more heat, substitute a serrano pepper or add a pinch of cayenne.
What to Serve With It
This Peruvian chicken with aji verde sauce and fingerling potatoes is hearty enough to stand on its own, but a few well-chosen sides turn it into a complete, unforgettable meal.
- Garlic Parmesan Rice. Buttery, garlicky rice that complements the smoky spices in the chicken and soaks up every drop of sauce.
- Truffle Mashed Potatoes. A restaurant-style side with earthy richness. They’re ideal if you want to swap out the roasted fingerlings.
- Roasted Red Pepper and Gouda Soup. A smooth, creamy starter with subtle smoky flavor that pairs beautifully with the tangy aji verde and roast chicken.
- Roasted Butternut Squash. Adds sweetness and vibrant color to balance the savory spice of the chicken.
- Fresh Green Salad. Try one with mixed greens, sliced avocado, and a light lime vinaigrette to echo the flavors of the aji verde.
- Warm Flatbread or Tortillas. Perfect for scooping up the sauce and making impromptu wraps with leftover chicken.
For a fresh finish, serve a bright dessert like key lime pie for two or limoncello truffles. Both round out the meal with a sweet, citrusy touch.
Storage and Reheating
This recipe keeps beautifully, making it a great option for meal prep or leftovers the next day. Follow these tips to maintain that crispy skin, creamy sauce, and fresh flavor.
- Chicken. Let the roasted chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, place on a foil-lined baking sheet and warm in a 400 F (200 C) oven for 10–15 minutes, or until heated through. The higher temperature helps re-crisp the skin without drying out the meat.
- Potatoes. Store roasted potatoes separately in an airtight container for up to 3 days. Reheat on a sheet pan at 400 F for 8–10 minutes to restore their crispy texture. Avoid microwaving as it softens them.
- Aji Verde Sauce. Keep the sauce in a small jar or airtight container in the fridge for up to 4 days. Stir or shake before serving, and add a splash of lime juice or water if it thickens.
- Freezing. The chicken can be frozen (without sauce) for up to 2 months. Thaw in the refrigerator overnight, then reheat as directed. The sauce and potatoes are best enjoyed fresh.
Make Ahead Tip. You can marinate the chicken up to 8 hours ahead and blend the sauce a day in advance. Just give the sauce a quick stir before serving.
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This Peruvian chicken delivers big flavor with minimal effort. It’s proof that an impressive dinner doesn’t need to be complicated.
I’d love to hear how it turns out in your kitchen! Leave a comment below or share a photo if you make it. It always makes my day to see your creations.
Peruvian Chicken Recipe
Equipment
Ingredients
For the Chicken and Potatoes
- 4 chicken leg quarters bone-in, skin-on
- 1½ lbs fingerling potatoes halved lengthwise
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium lime zest and juice
- 1 tablespoon white vinegar
For the Aji Verde Sauce
- 1 cup cilantro leaves and tender stems
- 1 small jalapeño seeded (leave seeds in for more heat)
- 1 garlic clove
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon olive oil
- Juice of ½ lime
- 3 tablespoons cotija cheese crumbled
- Salt to taste
- Water as needed to thin
Instructions
Prepare the Chicken and Potatoes
- Pat chicken dry with paper towels (Note 2).In a large bowl, whisk together 1 tablespoon olive oil, garlic, cumin, smoked paprika, oregano, salt, pepper, lime juice, lime zest, and vinegar.
- Add the chicken leg quarters and toss to coat evenly. (Note 4)Cover and refrigerate for 30 minutes, or up to 8 hours. (Note 5)Let chicken sit at room temperature for 20–30 minutes before roasting. (Note 6)
- Preheat oven to 425 F (220 C). (Note 7)Line two large metal sheet pans with parchment or foil or leave it unlined and lightly greased for extra browning. In a separate bowl, toss halved fingerling potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. (Note 8)Divide chicken and potatoes between the two sheet pans. Roast one pan on the upper rack and the other on the lower rack. Swap positions halfway through cooking for even browning. (Note 9)If some of your potatoes are very small or thin, add them to the pan 10 minutes after the chicken starts roasting to prevent overcooking.
- Roast for 35–40 minutes, or until the chicken reaches 165 F (74 C) internally and the skin is golden. (Note 10)Potatoes should be browned on the cut side and fork-tender.Do not stir the potatoes. Letting them roast undisturbed ensures the crispiest results. (Note 11)If smaller potatoes brown faster, remove them with tongs and keep warm while the chicken finishes.For extra-crispy skin, broil on the top rack for 1–2 minutes at the end, watching closely. (Note 12)
Make the Aji Verde Sauce
- While the chicken roasts, blend all aji verde ingredients in a food processor or blender.Thin with water, 1 teaspoon at a time, until smooth and pourable. (Note 13)Taste and adjust lime, salt, or cotija to your preference. (Note 14)
- Transfer chicken and potatoes to a serving platter and let rest 5–10 minutes before serving. (Note 15)Drizzle with aji verde sauce or serve on the side.Garnish with extra cilantro or lime wedges, if desired. (Note 16)
Notes
- Use an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) for accurate results.
- Use a heavy-duty metal sheet pan for best browning. Avoid glass or ceramic. They trap moisture and prevent crispy skin.
- Patting chicken dry removes surface moisture so the skin crisps properly in the oven.
- Massage some of the marinade under the chicken skin for deeper flavor.
- Marinating for 30 minutes adds flavor. Marinating up to 8 hours deepens it. Avoid exceeding 12 hours to prevent the acid from affecting the texture.
- Bringing chicken to room temperature before baking promotes even cooking and helps render fat under the skin for better crisping.
- High oven temperature ensures crispy skin and caramelized potatoes. For convection, reduce to 400 F (200 C).
- Coat potatoes thoroughly so they brown evenly and don’t dry out.
- Parchment simplifies cleanup, but direct contact with the metal pan gives the crispiest potato edges. Use two heavy-duty sheet pans if needed. Avoid crowding. Chicken and potatoes should have space between pieces to roast properly. Rotate pans halfway through baking so both brown evenly.
- Chicken is safe at 165 F (74 C), but for the best texture and flavor, allow thighs to reach 170–175 F (75-80 C).
- If your oven browns unevenly, rotate the pan halfway through roasting or gently shake the potatoes once. Otherwise, leave them undisturbed.
- A quick broil at the end enhances color and crispiness. Watch closely to prevent burning.
- Add water gradually—1–2 teaspoons at a time—until the sauce lightly coats a spoon. Avoid over-thinning.
- Cotija adds saltiness and flavor. If unavailable, use feta or Parmesan. If the sauce tastes bitter, balance with a drizzle of honey or more lime juice.
- Resting chicken 5–10 minutes before serving allows juices to redistribute, keeping the meat moist and tender.
- A sprinkle of flaky sea salt or squeeze of lime just before serving brightens the entire dish.
Phenomenal flavor! Truly great recipe.