Peruvian Grilled Chicken: A Taste of Peru’s Heart and Soul

There are meals that nourish, and then there are meals that transport you—straight to the bustling streets of Lima or a family table in Cusco. Peruvian Grilled Chicken, known locally as Pollo a la Brasa, does exactly that. It’s more than just chicken on a grill; it’s a culinary tradition, steeped in history and infused with generations of cultural pride.

My first encounter with this dish wasn’t in Peru, but in a small family-run restaurant in Queens, New York. The moment the smoky, spice-rubbed chicken hit my plate, accompanied by a vibrant, creamy green sauce, I was hooked. I remember the crackle of the skin, the citrusy aroma mingled with cumin, and the fiery tang of aji verde. It felt like a celebration—like a family reunion served on a plate.

What makes Peruvian Grilled Chicken so captivating isn’t just its flavor—it’s the story behind it. Originating in the 1950s, it was created by Swiss immigrants who developed a rotisserie method infused with Peruvian spices. What began as a humble street food quickly became a national treasure, and today, it’s enjoyed across continents.

Whether you’re making it for a casual weeknight dinner or as the centerpiece of a backyard cookout, this dish delivers flavor, heart, and a bit of Peruvian magic.

Why You’ll Love This Recipe

• Authentic Flavor: A perfectly balanced marinade of garlic, lime, cumin, and paprika.
• Versatile Cooking Options: Grill, roast, or air-fry—whatever suits your setup.
• Creamy Aji Verde: This signature green sauce is bold, herby, and just spicy enough.
• Perfect for Sharing: A great choice for gatherings, meal prepping, or feasting with family.
• Cultural Connection: Brings the spirit of Peruvian cooking right to your table.

INGREDIENTS YOU’LL NEED

For the Chicken:

• 2 pounds boneless, skinless chicken thighs
• 5 cloves garlic, peeled
• 1/3 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Black pepper, to taste

For the Aji Verde Sauce:

• 3 jalapeños, seeds removed for milder heat
• 1 cup fresh cilantro leaves
• 2 green onions, chopped
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

HOW TO MAKE PERUVIAN GRILLED CHICKEN

Step-by-Step Instructions

1. Blend the Marinade

In a blender or food processor, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth and aromatic. It should be rich and slightly thick.

2. Marinate the Chicken

Place the chicken thighs in a large zip-top bag or a shallow dish. Pour in the marinade, making sure every piece is coated. Seal and refrigerate for at least 8 hours, ideally overnight. This long soak is where the magic happens.

3. Make the Aji Verde Sauce

While the chicken marinates, prepare the sauce. In a blender, combine jalapeños, cilantro, green onions, garlic, mayo, Greek yogurt, lime juice, salt, and pepper. Blend until smooth. Slowly stream in the olive oil until the sauce thickens slightly. Chill in the fridge until serving.

4. Cook the Chicken

Choose your method based on what you have on hand:

• Grill: Preheat to medium-high. Grill chicken 5–6 minutes per side, until charred and cooked through.
• Oven: Preheat to 500°F. Roast chicken on a foil-lined pan for 30 minutes uncovered. Cover with foil and bake for an additional 15 minutes.
• Air Fryer: Preheat to 360°F. Cook chicken in batches for 12–15 minutes, flipping halfway through.

5. Serve and Enjoy

Slice the chicken and serve with generous spoonfuls of aji verde sauce. Pair it with rice, roasted potatoes, or even warm flatbreads.

HELPFUL TIPS

• Marinate Overnight: It’s worth the wait—trust me.
• Control the Heat: Want it spicier? Keep the jalapeño seeds in. Milder? Leave them out.
• Double the Sauce: You’ll want extra for dipping everything.
• Cook Ahead: This chicken keeps well, making it great for meal prep.
• Use Chicken Thighs: They stay juicy and flavorful—even if slightly overcooked.

DETAILS

• Prep Time: 10 minutes
• Marinate Time: 8–24 hours
• Cook Time: 15 minutes
• Total Time: 8 hours 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilled, Roasted, or Air-Fried
• Cuisine: Peruvian
• Diet: Gluten-Free

NOTES

• For authentic flavor, use smoked paprika instead of regular.
• This recipe is naturally gluten-free—just double-check your soy sauce label.

NUTRITIONAL INFORMATION (per serving)

• Calories: ~731 kcal
• Protein: ~40g
• Fat: ~55g
• Carbohydrates: ~5g

FREQUENTLY ASKED QUESTIONS

What is Peruvian grilled chicken?
Peruvian grilled chicken, or Pollo a la Brasa, is a flavorful dish made by marinating chicken in a mix of spices, garlic, oil, and lime juice. It’s traditionally cooked over a charcoal fire, giving it a smoky, crispy finish while keeping the meat juicy and tender.

What is Peruvian chicken?
Peruvian chicken, known as Pollo a la Brasa, is a marinated roasted or grilled chicken dish featuring bold flavors from ingredients like garlic, lime juice, cumin, and paprika. It’s often served with a vibrant green sauce called aji verde and pairs well with sides like rice, salad, or fries.

How do you make Peruvian chicken with green sauce?
Marinate chicken in lime juice, garlic, oil, soy sauce, and spices like cumin and paprika. Grill or roast until golden and cooked through. For the green sauce, blend fresh cilantro, jalapeños or aji amarillo paste, garlic, lime juice, and mayonnaise for a creamy, zesty dip.

What sauce goes with Peruvian chicken?
The traditional sauce for Peruvian chicken is aji verde, a creamy, spicy green sauce made with cilantro, aji amarillo paste or jalapeños, garlic, lime juice, and mayonnaise. It adds a fresh, tangy kick that perfectly complements the smoky flavor of the grilled chicken.

STORAGE INSTRUCTIONS

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven.
• Aji Verde: Keep refrigerated in a covered container. Stir before using again.

RELATED RECIPES

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Greek Yogurt Marinated Chicken
• Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn
• Peruvian Grilled Chicken (Pollo a la Brasa)
• Peruvian Grilled Chicken with Creamy Green Sauce

CONCLUSION

Bringing Peruvian Grilled Chicken to your table isn’t just about cooking—it’s about experiencing a culture, savoring bold spices, and enjoying a meal that brings people together. Whether you’re new to Peruvian flavors or already a fan, this recipe is sure to become a staple in your rotation.

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