Peruvian Grilled Chicken with Creamy Green Sauce: A Taste of South American Magic

There’s something truly magical about the aroma of chicken sizzling over hot coals, especially when it’s been marinated in a vibrant blend of Peruvian spices. I’ve spent years perfecting this recipe, and I’m thrilled to share my version of Pollo a la Brasa – authentic Peruvian grilled chicken with that addictive green sauce that will have you licking your fingers and scraping the plate for more.

When I first tasted this dish during my travels through Lima, I was instantly captivated by the complex flavors – smoky, tangy, spicy, and herbaceous all at once. What makes this dish truly special is the marriage of two culinary powerhouses: the perfectly marinated, charred chicken and the creamy, vibrant aji verde sauce that accompanies it.

What Makes Peruvian Chicken Special?

Peruvian cuisine is a fascinating fusion of indigenous Andean cooking techniques with influences from European, African, and Asian immigrants. This multicultural history has created one of the world’s most exciting food scenes, and Pollo a la Brasa stands as perhaps Peru’s most beloved culinary export.

The secret to authentic Peruvian chicken lies in its distinctive marinade, which typically includes:

• Aji amarillo paste (yellow chili paste) for heat and color
• Lime juice for brightness and tenderization
• Garlic for depth
• Cumin, oregano, and other spices for complexity
• Beer or soy sauce for umami depth

Traditional Pollo a la Brasa is cooked in special brick ovens with a rotisserie system, but I’ve adapted the technique for home grilling without sacrificing flavor. The result is juicy, flavor-packed chicken with crackling, spice-infused skin that will transport you straight to the streets of Lima.

The Essential Ingredients

Before we dive into the cooking process, let’s take a moment to understand the key players in this culinary masterpiece:

Aji Amarillo
: These bright yellow-orange Peruvian chilies provide moderate heat and fruity flavor. If you can’t find the fresh chilies, the paste is widely available in Latin American grocers or online.

Aji Verde
: The famous green sauce made with jalapeños or serrano peppers, cilantro, lime, and mayonnaise. This creamy, spicy condiment is absolutely essential to the authentic experience.

Huacatay
: Also known as Peruvian black mint, this herb adds a distinctive flavor to many Peruvian dishes. If unavailable, a mix of regular mint and cilantro can approximate its flavor.

The Perfect Peruvian Chicken Recipe

Marinade Ingredients:

• 1 whole chicken (about 4-5 pounds), spatchcocked
• 6 cloves garlic, minced
• 2 tablespoons aji amarillo paste
• ¼ cup soy sauce
• ¼ cup lime juice (from about 2 limes)
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 1 tablespoon fresh oregano, finely chopped (if available)
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt

Green Sauce Ingredients:

• 3 jalapeños, seeds removed for less heat (or keep some for extra kick)
• 1 cup fresh cilantro leaves and tender stems
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• ¼ teaspoon salt, plus more to taste
• 2 tablespoons cotija cheese or feta (optional but recommended)

Equipment Needed:

• Blender or food processor
• Large ziplock bag or shallow dish for marinating
• Grill (charcoal preferred) or oven
• Meat thermometer
• Kitchen shears (for spatchcocking)

Step by Step Instructions:

Preparing the Chicken:

1. Spatchcock the chicken: Place chicken breast-side down. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone to flatten it. This ensures even cooking and maximum flavor absorption.
2. Make the marinade: In a food processor or blender, combine garlic, aji amarillo paste, soy sauce, lime juice, olive oil, cumin, paprika, oregano, brown sugar, pepper, and salt. Blend until smooth.
3. Marinate the chicken: Place the spatchcocked chicken in a large ziplock bag or shallow dish. Pour the marinade over the chicken, making sure to get it under the skin and in all crevices. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. This lengthy marination is key to developing those complex flavors.
4. Prepare for cooking: Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This promotes even cooking.

Grilling Method (Preferred):

1. Prepare your grill: For charcoal, set up a two-zone fire with coals on one side. For gas, heat one side to medium-high and leave the other off.
2. Start skin-side up: Place the chicken skin-side up on the cooler side of the grill. Close the lid and cook for 20-25 minutes.
3. Flip and finish directly over heat: Flip the chicken skin-side down and move to the hotter side of the grill. Cook for another 15-20 minutes until the skin is crispy and golden brown. The internal temperature at the thickest part of the breast should reach 155°F.
4. Rest the chicken: Transfer to a cutting board and let it rest for 10 minutes. The temperature will continue to rise to 165°F, and the juices will redistribute.

Oven Method (Still Delicious):

1. Preheat your oven: Set to 425°F.
2. Prepare a baking sheet: Line with foil and place a wire rack on top. Spray with cooking oil.
3. Roast: Place the chicken skin-side up on the rack and roast for 40-45 minutes until golden brown and cooked through (internal temperature of 165°F).
4. Optional broil: For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.

Preparing the Green Sauce:

1. In a blender or food processor, combine jalapeños, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, vinegar, salt, and cheese if using.
2. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
3. Transfer to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Nutrition Information

For those watching their macros, here’s the nutritional breakdown per serving (assuming 4 servings from one chicken):

Serving Suggestions

In Peru, this chicken is typically served with thick-cut french fries and a simple salad. Here are my favorite ways to enjoy this dish:

• With a side of crispy yukon gold potatoes roasted with olive oil, salt and rosemary
• Accompanied by a refreshing salad of sliced avocado, red onion, and tomato with a lime vinaigrette
• Wrapped in warm corn tortillas with sliced avocado for Peruvian-Mexican fusion tacos
• With a side of quinoa pilaf for an authentic Andean pairing
• Alongside grilled corn on the cob brushed with aji amarillo butter

The green sauce isn’t just for the chicken – I love to drizzle it over the potatoes or use it as a dip for vegetables. It also makes an amazing sandwich spread the next day if you’re lucky enough to have leftovers!

Common Mistakes to Avoid

In my years of making this dish, I’ve learned some valuable lessons through trial and error:

1. Not marinating long enough: The magic happens during those hours of marination. Don’t rush this step – overnight is ideal.
2. Cooking at too high a temperature: This results in burned skin and undercooked meat. The two-zone grilling method prevents this problem.
3. Skipping the spatchcocking: This step ensures even cooking and maximum flavor absorption. It’s worth the extra couple of minutes of prep.
4. Being timid with the spices: Authentic Peruvian chicken is boldly flavored. Don’t reduce the spices thinking it might be too much.
5. Serving without the green sauce: The sauce isn’t optional – it’s an essential component that balances and complements the chicken perfectly.

Ingredient Substitutions

Can’t find some ingredients? Here are some workable substitutions:

Make-Ahead and Storage Tips

This dish works beautifully for meal prep or entertaining:

• Marinate up to 24 hours ahead: In fact, longer marination improves flavor.
• Green sauce keeps for up to 5 days: Store in an airtight container in the refrigerator.
• Leftover chicken stays good for 3-4 days: Store in airtight containers in the refrigerator.
• Freeze unmarinated chicken in the marinade: Thaw in the refrigerator overnight before cooking.
• Reheat gently: To preserve moisture, reheat covered in a 325°F oven until just warm.

Variations to Try

Once you’ve mastered the classic recipe, here are some delicious variations to explore:

Peruvian Chicken Skewers

Cut boneless, skinless chicken thighs into 1-inch pieces before marinating. Thread onto skewers and grill for 12-15 minutes, turning occasionally.

Spicy Version

Double the aji amarillo paste and add 1-2 seeded and minced habaneros to the marinade for serious heat lovers.

Herb-Focused Version

Add ¼ cup each of fresh cilantro and huacatay (or substitute mint) to the marinade for a more herbaceous profile.

Questions and Answers

Is Peruvian chicken spicy?
Traditional Peruvian chicken has a moderate heat level. The marinade contains aji amarillo, which provides a fruity, medium spice. However, most of the heat comes from the green sauce, which you can adjust by including or removing jalapeño seeds to suit your preference.

What can I serve instead of the green sauce if someone doesn’t like cilantro?
For cilantro-averse diners, you can make an alternative sauce using parsley as the main herb, or prepare a simple garlic and lime mayonnaise. Another traditional Peruvian option is huancaina sauce, which is made with aji amarillo, queso fresco, evaporated milk, and crackers.

Can I use chicken pieces instead of a whole chicken?
Absolutely! Bone-in, skin-on chicken pieces work perfectly with this recipe. Adjust cooking times accordingly: thighs and drumsticks will take about 30-35 minutes on the grill, while breasts may cook faster (25-30 minutes). The key is cooking to the proper internal temperature rather than following strict timing.

How can I tell when the chicken is done without a thermometer?
While a meat thermometer is the most reliable method, you can also check for doneness by cutting into the thickest part of the chicken – the juices should run clear with no pinkness. Additionally, the legs should move freely in their socket, and the meat should feel firm but not hard when pressed.

What makes Peruvian chicken different from other grilled chicken?
The distinctive marinade sets Peruvian chicken apart, particularly the use of aji amarillo, lime, and soy sauce (a nod to Peru’s significant Chinese culinary influence). The cooking method – traditionally using specialized rotisserie ovens – and the accompanying green sauce also make it unique among world grilled chicken varieties.

The Cultural Significance

In Peru, pollo a la brasa isn’t just food – it’s a cultural institution. Originally created in the 1950s by Swiss immigrants who settled in Lima, the dish quickly became a national favorite. Today, “pollerias” (chicken restaurants) are found throughout Peru and in Peruvian communities worldwide.

What I love about this dish is how it represents Peru’s multicultural heritage: indigenous Andean ingredients, European cooking techniques, Asian flavor influences, and African spice sensibilities, all harmoniously combined in one incredible meal.

Final Thoughts

The beauty of Peruvian grilled chicken lies in its perfect balance of flavors and textures: the tender, juicy meat infused with aromatic spices, the crackling, caramelized skin, and that bright, creamy sauce that ties everything together. It’s a celebration of Peru’s diverse culinary heritage that you can recreate in your own backyard.

I hope this recipe brings a taste of Lima to your table and perhaps inspires you to explore more of Peru’s incredible cuisine. ¡Buen provecho!