Peruvian Baked Chicken with Aji Verde Sauce

Name: Peruvian Baked Chicken with Aji Verde Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1/2 cup soy sauce; 1 lime, juiced; 1/4 cup aji amarillo paste; 1/4 cup olive oil; 2 tbsp minced garlic; 1 tsp cumin; 1 tsp paprika; 1 tsp chili powder; 1 tsp dried oregano; Salt, to taste; Black pepper, to taste; 3 lbs chicken thighs and drumsticks, bone-in, skin-on; 1 bunch cilantro; 2 cloves garlic; 1 jalapeño, halved; 1 tbsp aji amarillo paste; 1/2 cup Mexican crema or sour cream; 1/4 cup mayonnaise; 1/2 lemon, juiced

This Peruvian baked chicken features marinated thighs and drumsticks infused with aji amarillo paste and warm spices, topped with a vibrant, creamy aji verde sauce that brings authentic Peruvian flavor to your table.

🌍Peruvian 🏷️Peruvian chicken 🏷️Baked chicken 🏷️Chicken thighs 🏷️Aji verde Spicy

🏷️

🏷️Creamy sauce

-0:00

thegoldenbalanceonTikTok

Total

5h 5m

Servings

4

Difficulty

Medium

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1/2 cup soy sauce
1 lime, juiced
1/4 cup aji amarillo paste
1/4 cup olive oil
2 tbsp minced garlic
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp dried oregano
Salt, to taste
Black pepper, to taste
3 lbs chicken thighs and drumsticks, bone-in, skin-on
1 bunch cilantro
2 cloves garlic
1 jalapeño, halved
1 tbsp aji amarillo paste
1/2 cup Mexican crema or sour cream
1/4 cup mayonnaise
1/2 lemon, juiced

19 Ingredients

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Instructions

1
In a large bowl, combine soy sauce, lime juice, aji amarillo paste, olive oil, and minced garlic to create the marinade.
2
Add cumin, paprika, chili powder, oregano, salt, and pepper to the marinade and whisk until well combined.
3
Score the skin and meat of the chicken pieces to allow the marinade to penetrate.
4
Add the chicken to the bowl and use your hands to thoroughly coat each piece with the marinade.
5
Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
6
When ready to cook, preheat your oven to 350°F (175°C).
7
Arrange the marinated chicken on a wire rack set inside a baking sheet and bake until the internal temperature reaches 150°F (65°C).
8
While the chicken bakes, prepare the Aji Verde sauce. In a blender, combine cilantro, garlic cloves, jalapeño, aji amarillo paste, Mexican crema (or sour cream), mayonnaise, lemon juice, salt, and pepper.
9
Blend the sauce on high until it's smooth and creamy. Pour into a serving bowl and set aside.
10
Once the chicken reaches 150°F, increase the oven temperature to 425°F (220°C).
11
Return the chicken to the oven and continue baking until the skin is golden brown, crispy, and the chicken is fully cooked (internal temperature of 165°F or 74°C).
12
Serve the hot baked chicken with the Aji Verde sauce for dipping.

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Tips & Notes

Pro tips

Pat the chicken dry before marinating to help the spice blend adhere and promote even browning.
Don't skip the marinade time—at least 2 hours allows the aji amarillo and cumin to penetrate the meat for deeper flavor.
Arrange chicken skin-side up on the baking sheet to keep skin crispy and thighs juicy during baking.
Let baked chicken rest 5 minutes before serving to retain juices.

Substitutions

Aji amarillo paste → 2 tbsp ground yellow chili powder mixed with 2 tbsp olive oil (less authentic but workable)
Soy sauce → tamari or coconut aminos (1:1 ratio, adjusting salt to taste)
Lime → lemon juice (similar acidity, slightly different brightness)
Dried oregano → fresh oregano (use 1 tbsp; add just before baking to preserve flavor)

Storage & make-ahead

Store cooled chicken and sauce separately in airtight containers for up to 4 days. Reheat chicken at 350°F until warmed through, about 10–15 minutes; serve with chilled or room-temperature sauce.

Common Questions

Can I use chicken breasts instead of thighs and drumsticks?

Yes, but reduce baking time to 25–30 minutes to prevent drying. Thighs and drumsticks stay juicier and are more forgiving.

What is aji amarillo paste and where do I find it?

Aji amarillo is a yellow Peruvian chili paste. Look for it in Latin American markets, international aisles, or online specialty stores. Some brands are refrigerated; others shelf-stable.

Can I make this ahead?

Yes. Marinate the chicken for up to 24 hours in the refrigerator. Bake when ready. Make aji verde sauce up to 2 days ahead and store covered.

How do I know when the chicken is done?

Bake until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, about 40–45 minutes. Juices should run clear.

Is this recipe spicy?

The marinade is mildly spiced; heat level depends on the aji amarillo brand. The aji verde sauce adds vibrant, herbaceous heat that can be adjusted by using fewer jalapeños if preferred.