This flavorful Peruvian grilled chicken, known as Pollo a la Brasa, is marinated in a blend of garlic, soy sauce, lime juice, and spices, then grilled to perfection. It’s traditionally served with a vibrant and spicy green sauce called Aji Verde, made from jalapeños, cilantro, and Greek yogurt, offering a creamy and tangy complement to the smoky chicken. 

FULL RECIPE:

Ingredients

For the Chicken Marinade:

• 2 pounds boneless chicken thighs
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper

For the Creamy Green Sauce (Aji Verde):

• 2 jalapeños, ribs removed for less heat
• 1 cup fresh cilantro leaves
• 2 green onions, green parts only
• 2 cloves garlic
• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Directions

1. Marinate the Chicken:
   In a large resealable plastic bag, combine minced garlic, soy sauce, lime juice, vegetable oil, ground cumin, paprika, dried oregano, and black pepper. Add the chicken thighs to the bag, seal, and massage to ensure even coverage. Refrigerate and marinate for at least 8 hours, preferably up to 24 hours, to enhance flavor.
2. Prepare the Creamy Green Sauce (Aji Verde):
   In a blender or food processor, combine jalapeños, cilantro, green onions, and garlic. Add mayonnaise, Greek yogurt, lime juice, and a pinch of salt and pepper. Blend until smooth. With the motor running, slowly drizzle in olive oil until emulsified. Adjust seasoning with salt and pepper as needed. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
3. Cook the Chicken:
   Grilling Method: Preheat the grill to medium-high heat (approximately 350°F or 175°C). Remove chicken from the marinade, shaking off excess. Lightly oil the grill grates to prevent sticking. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Oven Roasting Method: Preheat the oven to 500°F (260°C). Place the marinated chicken on a baking sheet lined with foil. Roast for 30 minutes. Tent the chicken with foil and continue roasting for an additional 15 minutes, or until fully cooked and browned.
4. Serve:
   Let the chicken rest for a few minutes after cooking. Slice and serve with the creamy green sauce on the side or drizzled over the top.

Nutrition Facts

• Calories: 485 kcal
• Protein: 47 grams
• Fat: 30 grams
• Carbohydrates: 5 grams
• Fiber: 1 gram
• Sugar: 3 grams
• Cholesterol: 217 mg
• Sodium: 1090 mg
• Potassium: 668 mg
• Vitamin A: 1175 IU
• Vitamin C: 7 mg
• Calcium: 67 mg
• Iron: 3 mg

Peruvian Grilled Chicken with Creamy Green Sauce

Peruvian grilled chicken, or Pollo a la Brasa, is a staple in Peruvian cuisine, celebrated for its bold flavors and smoky aroma. This dish is traditionally prepared using a rotisserie-style grill, which imparts a deep charred flavor to the chicken while keeping it tender and juicy. The recipe’s distinct seasoning comes from a blend of garlic, lime juice, cumin, and paprika, giving it a unique taste that is both savory and tangy. When served with the vibrant and creamy green sauce known as Aji Verde, the result is a harmonious balance of heat, zest, and creaminess. This popular dish has become a favorite for gatherings and special occasions, reflecting Peru’s rich culinary heritage.

Popularity and Cultural Significance

Peruvian grilled chicken is more than just a meal; it is a representation of the country’s culinary traditions and communal dining culture. Families often gather around the grill to enjoy this dish during celebrations and holidays. The smoky, flame-kissed aroma that fills the air as the chicken cooks is a signature part of the experience. Restaurants specializing in Pollo a la Brasa are common throughout Peru, and the dish’s popularity has expanded globally. It has gained recognition in international food scenes, with many establishments offering their own adaptations of the classic recipe. This worldwide appreciation highlights the dish’s universal appeal and enduring legacy.

Flavor Profile and Texture

Peruvian grilled chicken stands out for its complex flavor profile and succulent texture. The marinade, infused with garlic, cumin, paprika, and soy sauce, penetrates deeply into the meat, ensuring each bite is bursting with flavor. The lime juice adds a refreshing tanginess, while the grill imparts a smoky depth. The result is tender, juicy chicken with a beautifully charred exterior. The accompanying green sauce, made from cilantro, jalapeños, garlic, and mayonnaise, offers a creamy and slightly spicy contrast that enhances the chicken’s rich taste. Together, these elements create a satisfying and well-balanced dish that delights the palate.

Variations and Customization

While the traditional recipe remains a favorite, many variations have emerged to suit different tastes and dietary preferences. Some cooks prefer to add additional spices like smoked paprika or chili powder for an extra kick of heat. Others may incorporate fresh herbs like parsley or basil for a more aromatic twist. The creamy green sauce can also be customized by adjusting the level of spice or substituting Greek yogurt for a lighter option. For a more health-conscious version, the chicken can be grilled using skinless cuts or marinated in olive oil instead of vegetable oil. These adaptable variations allow home cooks to personalize the dish while still capturing its authentic essence.

Tips for Perfect Grilled Chicken

Achieving the perfect Peruvian grilled chicken involves a few key techniques. Marinating the chicken for at least eight hours, or overnight, allows the flavors to fully develop and ensures a tender texture. It is also essential to grill the chicken over medium-high heat to achieve a crispy, caramelized crust while keeping the meat juicy. Turning the chicken frequently prevents burning and promotes even cooking. Using a meat thermometer to check for an internal temperature of 165°F ensures that the chicken is cooked through without drying out. For those without a grill, a cast-iron skillet or broiler can be used to replicate the charred effect.

Serving Suggestions

Peruvian grilled chicken is typically served with an array of sides that complement its robust flavors. Traditional accompaniments include golden-brown roasted potatoes, white rice, and a crisp green salad. Fried plantains or sweet corn add a touch of sweetness, balancing the smoky and savory elements of the dish. For a complete dining experience, consider offering extra Aji Verde sauce on the side, along with lime wedges for a burst of citrus. The vibrant colors and rich flavors of this meal make it an ideal centerpiece for any festive gathering.

Conclusion

Peruvian grilled chicken with creamy green sauce is a testament to the country’s rich culinary heritage. Its bold flavors, tender texture, and smoky aroma make it a standout dish for any occasion. By combining simple ingredients with traditional cooking methods, this recipe captures the essence of Peruvian cuisine and brings it to your table. Whether enjoyed at a festive gathering or a casual family dinner, each bite offers a delightful contrast of charred chicken and creamy, zesty sauce.