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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 tostones or rice and beans. For best results, marinate chicken overnight.

Peruvian Roasted Chicken

4.41 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!

      1. Avatar photo
        Joanne Gonzalez

        I’m curious, how is this recipe is only two points on the Weight Watchers Green plan?

  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