Peruvian Grilled Chicken

Peruvian Grilled Chicken, also known as Pollo a la Brasa, is a must try dish that bursts with bold, smoky, and savory flavors. The secret to its incredible taste lies in the marinade a fusion of garlic, lime, soy sauce, and a blend of Latin spices that infuse the chicken with rich depth. When grilled to perfection, the crispy, slightly charred exterior locks in the juicy tenderness of the meat, making every bite a flavorful delight.

What truly sets this dish apart is the creamy Aji Verde sauce. Made with jalapeños, cilantro, and a tangy Greek yogurt base, this vibrant green sauce adds a spicy, herby kick that balances the deep, smoky flavors of the chicken. Whether served with a side of cilantro-lime rice, grilled vegetables, or crispy plantains, this dish is sure to impress your taste buds and transport you straight to the heart of Peru.

Full Recipe:

Ingredients:

For the Chicken:

• 2 pounds boneless, skinless chicken thighs

• 5 cloves garlic, peeled

• 1/3 cup soy sauce

• 2 tablespoons lime juice

• 1 tablespoon extra virgin olive oil

• 2 teaspoons cumin

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano

• Black pepper to taste

For the Green Sauce (Aji Verde):

• 3 jalapeños, seeded and chopped

• 1 cup fresh cilantro leaves

• 2 green onions (green parts only), chopped

• 2 cloves garlic, peeled

• 1/2 cup mayonnaise

• 1/4 cup Greek yogurt

• 1 tablespoon lime juice

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons extra virgin olive oil

Directions:

1. Marinate the Chicken: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth.

2. Place the chicken thighs in a large Ziploc bag. Pour in the marinade and seal the bag. Massage to coat the chicken evenly and refrigerate for 8–24 hours.

3. Prepare the Green Sauce: Blend all ingredients (except olive oil) in a blender or food processor until smooth. Slowly drizzle in olive oil while blending. Transfer to a bowl and refrigerate.

4. Grill the Chicken: Preheat the grill to medium-high heat (about 350°F). Remove chicken from marinade and shake off excess liquid.

5. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.

6. Alternative Cooking Methods:

   • Oven: Preheat to 500°F. Place chicken in a roasting pan with 1 cup water. Bake uncovered for 30 minutes. Tent with foil and bake another 15 minutes.

   • Air Fryer: Preheat to 360°F. Cook chicken thighs for 12–15 minutes, flipping halfway through.

Prep Time: 10 minutes | Marinate: 8–24 hours | Cooking Time: 15 minutes | Total Time: 8 hours 25 minutes

Kcal: 731 kcal | Servings: 4

The Ultimate Guide to Peruvian Grilled Chicken (Pollo a la Brasa)

Introduction

Peruvian cuisine is renowned for its bold flavors, unique spices, and diverse cooking techniques. One dish that stands out among the country’s culinary gems is Pollo a la Brasa, commonly known as Peruvian Grilled Chicken. This dish is a perfect representation of the country’s ability to blend indigenous ingredients with influences from Spanish, African, and Asian cuisines.

Pollo a la Brasa is more than just grilled chicken it’s a deeply marinated, smoky, and succulent dish that has gained international fame. Traditionally cooked over charcoal, this dish is known for its crispy, flavorful skin and juicy, tender meat. Paired with Aji Verde, a creamy, spicy green sauce made with jalapeños and cilantro, Peruvian Grilled Chicken is an unforgettable experience for the taste buds.

The History of Peruvian Grilled Chicken

The origins of Pollo a la Brasa date back to the 1950s in Lima, Peru. It was first created by a Swiss immigrant, Roger Schuler, who experimented with roasting chicken using a rotisserie style cooking method. His method became so popular that it led to the establishment of the first official Peruvian grilled chicken restaurant, La Granja Azul. Over time, the dish evolved as Peruvian chefs incorporated their own seasonings, drawing from native ingredients and spices to create the unique flavors we know today.

Originally considered a meal for the upper class, Pollo a la Brasa quickly became a favorite among all social classes, thanks to its affordability and irresistible flavor. Today, it is one of Peru’s most iconic dishes, with “National Pollo a la Brasa Day” celebrated every third Sunday of July. The dish has even spread beyond Peru’s borders, becoming a popular menu item in Latin American restaurants worldwide.

What Makes Peruvian Grilled Chicken Special?

Several factors set Peruvian Grilled Chicken apart from other grilled chicken recipes:

1. The Marinade

The secret to this dish lies in its marinade, which includes a blend of garlic, soy sauce, lime juice, cumin, paprika, and oregano. These ingredients infuse the chicken with an aromatic and slightly tangy flavor while keeping it moist and juicy. Unlike many Western-style grilled chicken recipes that rely on dry rubs, Peruvian Grilled Chicken uses a wet marinade that penetrates deep into the meat for a more flavorful bite.

2. Cooking Method

Traditional Pollo a la Brasa is cooked over wood fired charcoal in a rotisserie oven, which gives it a distinct smoky flavor and perfectly crisp skin. However, home cooks can achieve a similar result by using a grill, oven, or even an air fryer. The goal is to cook the chicken at a high enough temperature to achieve a crispy, golden-brown exterior while keeping the meat tender and juicy on the inside.

3. Aji Verde – The Signature Green Sauce

No Pollo a la Brasa experience is complete without Aji Verde, a creamy, vibrant green sauce that adds an extra layer of flavor to the dish. Made with jalapeños, fresh cilantro, garlic, lime juice, mayonnaise, and Greek yogurt, this sauce is the perfect balance of heat, creaminess, and tanginess. Some variations include queso fresco or Parmesan cheese to add depth to the flavor.

The Best Side Dishes for Peruvian Grilled Chicken

While Pollo a la Brasa is delicious on its own, pairing it with traditional Peruvian side dishes elevates the meal to another level. Here are some of the best accompaniments:

• Fried or Roasted Potatoes – Potatoes are a staple in Peruvian cuisine, and crispy fried or oven-roasted potatoes complement the smoky flavors of the chicken.

• Cilantro-Lime Rice – A fragrant and refreshing rice dish that balances out the spices of the chicken.

• Sweet Plantains – The caramelized sweetness of fried plantains adds a delightful contrast to the savory chicken.

• Peruvian Corn (Choclo) – A larger, starchier variety of corn that adds texture and a mild sweetness.

• Salad with Avocado and Tomatoes – A simple, refreshing salad with a tangy lime dressing complements the richness of the dish.

How to Store and Reheat Peruvian Grilled Chicken

If you have leftovers, Peruvian Grilled Chicken stores well in the refrigerator for up to 4 days in an airtight container. For longer storage, you can freeze the cooked chicken for up to 3 months.

To reheat without drying it out, follow these methods:

• Oven: Preheat to 350°F, cover the chicken with foil, and bake for 15 minutes.

• Air Fryer: Heat at 350°F for 5–7 minutes.

• Stovetop: Warm in a skillet over medium heat with a splash of chicken broth to retain moisture.

Health Benefits of Peruvian Grilled Chicken

Aside from its incredible taste, Peruvian Grilled Chicken is also a nutritious meal that fits into many healthy diets. Here’s why:

• High in Protein – Chicken is an excellent source of lean protein, essential for muscle growth and overall health.

• Rich in Vitamins and Minerals – The marinade contains lime juice (Vitamin C), garlic (antioxidants), and spices with anti-inflammatory properties.

• Low in Carbs – This dish is naturally low in carbohydrates, making it ideal for keto and low carb diets.

• Customizable – By adjusting the ingredients, you can make it gluten free, dairy free, or paleo friendly.

Variations of Peruvian Grilled Chicken

While the classic version is hard to beat, there are several ways to customize the recipe:

1. Spicy Peruvian Chicken – Add extra jalapeños or a pinch of cayenne pepper for an extra kick.

2. Honey-Lime Peruvian Chicken – Mix honey into the marinade for a slightly sweet and tangy variation.

3. Coconut-Lime Peruvian Chicken – Use coconut milk in the marinade for a tropical twist.

4. Oven-Roasted Peruvian Chicken – A great alternative for those who don’t have a grill.

5. Air Fryer Peruvian Chicken – For a quick and crispy version without using too much oil.

Conclusion

Peruvian Grilled Chicken (Pollo a la Brasa) is a dish that perfectly embodies the vibrant flavors of Peru. From its rich, smoky marinade to its crispy, charred skin and the creamy heat of Aji Verde sauce, every bite is packed with flavor.

Whether you prepare it on a charcoal grill, in the oven, or in an air fryer, this dish is a guaranteed crowd pleaser. Serve it with classic Peruvian sides, store the leftovers for meal prep, and enjoy one of the most beloved dishes from South America in the comfort of your own home.

If you’re looking to add a flavorful, protein rich, and easy to make dish to your repertoire, Peruvian Grilled Chicken should be at the top of your list. Try it once, and it might just become a staple in your kitchen!