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Peruvian Roasted Chicken with Aji Verde

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Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.

Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.Peruvian Roasted Chicken

The best chicken spot in New York is Pio Pio. They make amazing Peruvian Rotisserie Chicken with Aji Verde Sauce. They are very secretive about what goes into their sauce but this is pretty close. Since I don’t have a rotisserie I roasted mine in the oven and cut it in half to make sure all the skin gets crispy. Serve this with a simple avocado salad or this is also great with air fryer tostones or rice and beans. For best results, marinate chicken overnight.

Peruvian Roasted Chicken

5 from 5 votes
Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.
Course: Dinner
Cuisine: American, Latin
Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.
Prep: 10 mins
Cook: 50 mins
Marinate Time: 6 hrs
Total: 7 hrs


  • 1 whole chicken
  • 4 oz beer, I used Corona light
  • 1/4 cup white vinegar
  • 1 lime, juice of
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • salt
  • paprika

Aji Verde Sauce

  • 2-3 jalapeños, seeded
  • 3 tbsp fresh cilantro
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp white vinegar
  • pinch cumin
  • salt and pepper
  • 2 tbsp fat free sour cream


  • Wash chicken and remove all fat.
  • Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
  • Place in a large bag and marinate overnight.
  • Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
  • Discard marinade.
  • Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
  • To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
  • The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
  • Let the chicken rest for 5 minutes before carving.
  • **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

Aji Verde Sauce

  • Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

Last Step:

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Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts


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192 comments on “Peruvian Roasted Chicken with Aji Verde”

  1. I would like to know if you can grill this chicken? It’s over 100 degrees and don’t want to turn on the oven.

  2. This chicken was so juicy! I marinated it overnight and that night whipped up the Aji Verde Sauce and let that sit overnight too. I used low fat sour cream. I served this with a salad and everyone was happy.

  3. What is the calorie count for this dish? It only lists point values in the notes and I do not use a point system, just calorie counting.

  4. I am so excited to try this recipe based on all of the positive reviews.  Must I cut the chicken in half or can I roast it whole?  If I can roast it whole, how long would it take?
    Thank you

    1. I’d spatchcock (remove spine) a 5 lb chicken. An hour at 375. Or 425 degrees for 45-55 min.  Use a thermometer, takes out the guesswork. 😊

  5. What can I use to replace the beer? We are a true gluten free household (Celiac disease) and the beer has gluten.

  6. First time I had this chicken in Queens I fell in love..I said I had to get the recipe. I made the chicken & the aji verde sauce. It came out just like the restaurant. Now my kids request this recipe alot..

  7. Just made this with bone in chicken breasts. Delish. 6 freestyle points. I would marinate longer and double the spices. The sauce was delish. I reduced to one tablespoon of olive oil and used Greek non fat plain yogurt instead of the sour cream. 

  8. This was amazing! The sauce is so fresh and clean tasting. I did the chicken in the air fryer and it was so crispy on the outside and juicy in.

    1. Hi! How long and at what temp did you cook it in the airfryer? I’m making this tonight and I’m sorta new to the airfryer!

  9. Hi Gina!
    I love your website. I’ve been telling my friends and family about your website.
    I would love to make this…how much salt and paprika do I put for the marinade? thank you!

  10. Avatar photo
    Cherise Richardson

    I found this for the ‘other’ dipping sauce, but its very similar to yours

    2 tablespoons aji amarillo paste
    1/4 cup mayonnaise
    1/4 cup whole-milk yogurt or sour cream
    Juice of ½ lime
    Salt, to taste

  11. Avatar photo
    Cherise Richardson

    Hello! This looks GREAT!  What are the calorie counts for the chicken and sauce? I’m counting calories using an online app.


  12. Hi Gina!

    PioPio is one of my favorites in NYC- do you happen to have a recipe for their yuca dipping sauce or avacado salad dressing!!!! Can't WAIT to make the green sauce! Could drink it!

  13. Im Peruvian and I cannot wait to make this healthier alternative!!! I got myself some Peruvian limes to kick it up a whole lot ;). Thanks for the recipe!

  14. Do you have the calorie counts for the chicken and the sauce? We're not doing WW but are counting calories with my fitness pal. Thanks!

  15. I can NOT believe I just came across this recipe!!! I've been eating healthy for about 2 months now and Skinnytaste is my favorite site. Add to that, Pio Pio is one of our favorite restaurants in NYC!!! My friend who lives there took us there several years ago and now we always go together when we visit. Can't wait to make this!

  16. This is one of my favorite recipes of all time from anywhere. Every time I make it I fall in love a little bit more. The sauce is to die for!! I usually serve it with an avocado and tomato salad and plain rice. I used to make cilantro lime rice – but I love the sauce over rice so much it seemed like a waste of cilantro!!

  17. I made this 2 years ago and fell in love with it. The sauce is to die for!! The first time I made it exactly as Gina instructed and it was perfect! This time I'm using boneless, skinless chicken breasts and grilling it. It's marinating in my fridge right now and I cannot wait to have it for dinner!! This chicken is seriously good…and the sauce….mmmmm.. There just aren't words for how good it is!!

  18. We have a Pio Pio in Orlando. I'm not sure if they are affiliated with the one in NY but from the looks of that chicken and the sauce, I'm going to say yes. I CANNOT wait to make this. Pio Pio is my 8 yr old son's favorite restaurant. He (and my 4 yr old daughter) eats so much when we go there. Question – any ideas on how to make their white sauce?