Creamy Peruvian Chicken (Aji Verde) – Easy, Protein-Packed Dinner You’ll Crave

I first tried Peruvian chicken at a tiny Austin food truck years ago, and it completely changed how I think about weeknight dinners. Juicy, spice-rubbed chicken thighs baked until golden, topped with that bright, creamy aji verde sauce a mix of cilantro, lime, and a little heat that makes everything taste fresh and bold. After countless kitchen tests (and a few messy sauce splatters later), this is the version my family keeps asking for again and again.

I still remember that night so clearly: the smell of roasted garlic, the sound of sizzling chicken on the griddle, and the chef laughing when I asked for the sauce recipe. That moment turned into an obsession. Back home, I pulled out my blender and swore I’d recreate it but make it healthier, easier, and packed with enough protein to fit into my everyday kitchen routine.

What came out of that process is this: tender chicken marinated in pantry spices and Greek yogurt (for an extra boost of protein), baked to perfection, then finished with that dreamy, spicy-cool green sauce. It’s restaurant-level flavor with almost zero fuss just blend, bake, and pour.

The best part? You don’t need fancy ingredients or hours of prep. Whether it’s meal-prep Sunday, a quick post-workout dinner, or a family night at home, Peruvian chicken fits perfectly into a balanced, protein-forward lifestyle. And if you love meals that strike that same easy-meets-nutritious vibe, check out my 25 High-Protein Snacks for Muscle Gain it’s filled with quick bites that keep your energy steady all week.

This dish reminds me why I started TopChoiceRecipes: simple, nourishing meals that taste far more indulgent than they are. Once that bright green sauce hits your plate, you’ll wonder how something so healthy can taste this good.

What Is Peruvian Chicken and Why It Works So Well

If you’ve never tried Peruvian chicken before, imagine the best roasted chicken you’ve ever had then give it a smoky, citrusy edge and top it with a sauce so addictive, you’ll start putting it on everything. This dish, known in Peru as pollo a la brasa, was originally cooked over hot charcoal, creating that irresistible combination of crisp skin, juicy meat, and deep flavor that makes it legendary.

At its heart, Peruvian chicken is all about balance. The marinade blends garlic, cumin, paprika, and lime juice nothing complicated, just layers of warmth and acidity that tenderize the meat and create a golden crust as it bakes. The signature green sauce, aji verde, brings it all together with cilantro, jalapeño, and Greek yogurt (my modern high-protein twist on the traditional mayo base). The result is creamy, spicy, and refreshing all at once.

What makes this version special is how well it fits into an active lifestyle. It’s naturally high in protein, moderate in fat, and loaded with antioxidants from all those fresh herbs and spices. A single serving gives you about 35 grams of lean protein ideal for muscle recovery or balanced family dinners that don’t feel “healthy” in the boring sense.

If you’re new to cooking global flavors at home, Peruvian chicken is a perfect start. It’s bold but approachable, impressive without being fussy, and endlessly flexible serve it with quinoa, roasted sweet potatoes, or even in a wrap.

And when you’re ready for another easy high-protein win, my Simple Cottage Cheese Flatbread (Air Fryer) makes an excellent quick side to soak up every last drop of that green sauce.

The Secret Behind the Sauce (How to Make Aji Verde Like a Pro)

Let’s be honest: Peruvian chicken is incredible on its own, but it’s that green sauce aji verde that makes people close their eyes mid-bite. It’s bright, creamy, and spicy in a way that wakes up everything on your plate. The first time I nailed it at home, I felt like I’d bottled sunshine with a kick of jalapeño.

Traditional versions often use mayo, but I swap it for Greek yogurt to keep it lighter and add a serious protein boost. Into the blender goes fresh cilantro (stems and all trust me), garlic, lime juice, jalapeño, and a drizzle of olive oil. Blend it until it’s smooth and vibrant, then taste. You want that perfect hit of heat, brightness, and salt that makes you go back for one more spoonful.

Here’s my trick: let the sauce sit for at least 10 minutes before serving. The flavors mellow and deepen as it rests, and it thickens slightly perfect for drizzling or dipping. If you want a creamier texture, add half an avocado to the mix. It won’t change the taste much, but it gives the sauce that luxurious feel.

Aji verde is more than a condiment it’s your new favorite kitchen multitasker. Spoon it over roasted veggies, grilled shrimp, or even eggs. I’ve even spread it inside wraps made from my Cottage Cheese Flatbread Chips for a quick, high-protein lunch. Once you make it, you’ll find yourself blending a batch every week.

And if you love creamy, flavor-packed sauces that double as dips, try my Cottage Cheese Ranch Dip. It has that same fresh, tangy kick minus the guilt.

Step-by-Step: How to Cook Perfect Peruvian Chicken at Home

Cooking Peruvian chicken at home is easier than it looks. The secret is all in the marinade and a little patience while it works its magic. I use boneless chicken thighs because they stay juicy no matter what, but breasts work if you prefer leaner cuts. Just don’t skip the marinating time; that’s where the flavor gets real.

Here’s how I do it:

1. Mix the marinade. In a bowl, combine Greek yogurt, lime juice, garlic, cumin, paprika, a drizzle of olive oil, and a pinch of salt and pepper.
2. Add the chicken. Toss everything until it’s coated evenly. The yogurt tenderizes the meat while locking in moisture.
3. Rest. Let it marinate for at least 30 minutes (ideally overnight). I usually prep it in the morning, stick it in the fridge, and it’s ready by dinner.
4. Bake or grill. Preheat your oven to 400°F (200°C). Bake for 25–30 minutes or grill for 15 minutes per side until golden brown and slightly charred at the edges.
5. Serve with sauce. Drizzle that aji verde generously don’t be shy and add your favorite sides.

The first time I tested this recipe, I overcooked the chicken and almost gave up. Then I learned the trick: let it rest for 5 minutes before slicing. The juices settle, and you end up with tender, flavorful meat every time.

If you’re meal prepping, slice the chicken after it cools and store it in glass containers with a side of sauce. It stays fresh for up to four days, perfect for fast lunches or post-workout dinners.

Pair it with something that plays well with spice like a scoop of Peanut Butter Cup Protein Pudding for dessert. Sweet, cool, and just the right balance after all that flavor.

Make It Yours: Creative Twists, Pairings & Meal Ideas

The beauty of Peruvian chicken is how flexible it is. Once you master the base recipe, you can remix it in endless ways without losing that signature flavor. Here are a few of my favorite variations:

• Add sweetness: A touch of honey or pineapple juice in the marinade gives it a sweet-smoky kick that plays beautifully with the spicy green sauce.
• Make it meal-prep friendly: Slice the chicken into strips, portion it with roasted veggies and quinoa you’ve got balanced lunches for the whole week.
• Turn it into a wrap: Use my Cottage Cheese Wrap for a high-protein handheld version that’s perfect for busy days.
• Fire it up: Love smoky flavor? Toss a bit of smoked paprika or chipotle into the mix before grilling.
• Switch up the sauce: Blend spinach or basil into your aji verde for a greener, earthier spin.

Every time I make this dish, I’m reminded how satisfying simple cooking can be. You don’t need a dozen ingredients or an expensive skillet just a few fresh basics, a good marinade, and the confidence to try something new. That’s what TopChoiceRecipes is all about: meals that nourish you, excite your taste buds, and fit into real life.

And if you’re the kind of person who loves discovering new high-protein ideas visually (because who doesn’t scroll for dinner inspiration?), I share plenty of exclusive recipe visuals on Pinterest – Healthy Snacks by Sophie and my friend Daniel’s page Fit Fuel Recipes by Daniel. They’re both packed with easy, flavor-forward dishes that complement this one beautifully.

Make It Yours

If you’re cooking for family, double the sauce trust me, everyone will want seconds. If you’re meal prepping for the week, portion out the chicken with roasted potatoes and greens for the perfect post-gym meal. Or serve it on a platter, drizzle with extra aji verde, and watch it disappear. However you make it, this Peruvian chicken will become one of those recipes you cook on repeat simple, healthy, and full of flavor every time.

Creamy Peruvian Chicken (Aji Verde) – Easy, Protein-Packed Dinner You’ll Crave

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This Creamy Peruvian Chicken is a high-protein, flavor-packed dinner made with marinated chicken thighs baked to perfection and topped with a vibrant green aji verde sauce. Each bite delivers smoky, tangy, and spicy notes that feel restaurant-worthy yet simple enough for busy weeknights. It’s nourishing, comforting, and totally meal-prep friendly.

• Author: Sophie Bennett – Top Choice Recipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner, High-Protein
• Method: Baked or Grilled
• Cuisine: Peruvian, Latin American

Ingredients

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For the Chicken:

• 2 lbs (900 g) boneless, skinless chicken thighs

• 1 cup plain Greek yogurt

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tbsp lime juice (fresh)

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp salt

• ½ tsp black pepper

For the Aji Verde Sauce:

• 1 cup fresh cilantro (stems included)

• 1 jalapeño, seeds removed (adjust for heat)

• 1 clove garlic

• ½ cup Greek yogurt

• 1 tbsp olive oil

• 1 tbsp lime juice

• 1 tbsp grated Parmesan (optional)

• Salt to taste

• ½ ripe avocado (optional, for creaminess)

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Instructions

• Prepare the Marinade: In a large bowl, whisk together Greek yogurt, olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.

• Marinate the Chicken: Add chicken thighs, coating evenly. Cover and refrigerate for at least 30 minutes (overnight for best flavor).

• Bake or Grill: Preheat oven to 400°F (200°C). Arrange chicken on a lined baking sheet and bake 25–30 minutes until golden and cooked through (internal temp 165°F / 74°C). For grilled version, cook 12–15 minutes per side.

• Blend the Sauce: Combine cilantro, jalapeño, garlic, yogurt, olive oil, lime juice, Parmesan (if using), and avocado in a blender. Blend until smooth.

• Serve: Drizzle aji verde over the chicken and garnish with fresh cilantro. Enjoy warm with roasted potatoes or quinoa.

Notes

• Let the chicken rest 5 minutes after cooking for juicier results.

• The aji verde sauce keeps in the fridge for up to 4 days — perfect for drizzling over veggies or wraps.

• For extra spice, leave in some jalapeño seeds.

• Great meal-prep option: store in glass containers for easy reheating.

Nutrition

• Serving Size: 1 chicken thigh with sauce
• Calories: 285 kcal
• Sugar: 2 g
• Sodium: 410 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 33 g
• Cholesterol: 105 mg

FAQs About Peruvian Chicken