How to Cook Peruvian Chicken Grill and Rotisserie with Spicy Green Sauce (Aji Verde)

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Both alternatives provide milder heat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: citric acid

Lemon juice is more commonly available.

Marinate the chicken with garlic, cumin, paprika, lime juice, soy sauce, vegetable oil, salt, and black pepper for at least 2 hours.

Preheat the grill to medium-high heat.

Place the marinated chicken on the grill, cooking for 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F.

While the chicken is grilling, prepare the Aji Verde sauce.

Blend fresh cilantro, jalapeño, mayonnaise, sour cream, white vinegar, green onions, and salt until smooth.

Taste and adjust seasoning as needed, adding more lime juice or salt if desired.

Once the chicken is done, remove it from the grill and let it rest for 10 minutes before carving.

Serve the chicken with Aji Verde sauce on the side.

Cooking Techniques

Spice Level:

Allergens