Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa, is a flavorful and juicy roasted or grilled chicken dish seasoned with a blend of Peruvian spices. It’s typically served with ají verde, a spicy, creamy green sauce made with cilantro, jalapeños, and lime juice. This dish is a staple in Peruvian cuisine and is loved for its bold, smoky flavors and refreshing, zesty sauce.
Why You’ll Love This Recipe
- Packed with Flavor: A perfect blend of smoky, tangy, and savory seasonings.
- Crispy on the Outside, Juicy on the Inside: The marinade keeps the chicken moist while creating a beautiful, golden crust.
- The Green Sauce is Addictive: Spicy, tangy, and creamy—perfect for dipping!
- Versatile Cooking Options: Can be roasted in the oven or grilled over open flames.
- Great for Meal Prep: The leftovers are perfect for salads, tacos, or sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade:
- Whole chicken (or bone-in thighs/legs)
- Olive oil
- Soy sauce
- White vinegar
- Lime juice
- Garlic (minced)
- Smoked paprika
- Cumin
- Dried oregano
- Salt and pepper
- Aji amarillo paste (optional, for authentic flavor)
For the Green Sauce (Ají Verde):
- Fresh cilantro
- Jalapeños (or aji amarillo for authentic spice)
- Garlic
- Mayonnaise
- Sour cream or Greek yogurt
- Lime juice
- Olive oil
- Salt and pepper
Directions
Step 1: Marinate the Chicken
- Prepare the Chicken:
- Pat the chicken dry with paper towels.
- Make the Marinade:
- In a bowl, mix olive oil, soy sauce, vinegar, lime juice, garlic, smoked paprika, cumin, oregano, salt, and pepper.
- Rub the marinade all over the chicken, ensuring it’s well coated.
- Marinate:
- Cover and refrigerate for at least 2 hours (overnight for best results).
Step 2: Cook the Chicken
Oven Method:
- Preheat the Oven:
- Set to 425°F (220°C).
- Roast the Chicken:
- Place the chicken on a rack over a baking sheet.
- Roast for 45-50 minutes (for whole chicken) or until internal temperature reaches 165°F (75°C).
- Let rest for 10 minutes before slicing.
Grill Method:
- Preheat the Grill:
- Set up for medium-high heat.
- Grill the Chicken:
- Place the chicken skin-side down first, cooking for 6-8 minutes per side.
- Move to indirect heat and cook until internal temperature reaches 165°F (75°C).
Step 3: Make the Green Sauce
- Blend Ingredients:
- In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper.
- Blend until smooth and creamy.
- Adjust Seasoning:
- Taste and adjust with more lime juice or salt as needed.
Step 4: Serve
- Slice the chicken and serve with the green sauce on the side.
- Pair with rice, roasted potatoes, or a fresh salad.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Marinating Time: 2+ hours (overnight is best)
- Cooking Time: 45-50 minutes
- Total Time: About 3 hours (including marinating)
Variations
- Spicier Sauce: Add more jalapeños or use aji amarillo for authentic heat.
- Lemon Instead of Lime: Adds a slightly different citrusy tang.
- Herb Boost: Mix in fresh parsley with the cilantro.
- Yogurt Marinade: Swap some of the oil for yogurt to make the chicken extra tender.
- Boneless Chicken Option: Use boneless thighs for a quicker cook time.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
- Freezing: Freeze marinated uncooked chicken for up to 3 months. Thaw before cooking.
FAQs
What makes Peruvian chicken different from regular roasted chicken?
The marinade includes a unique mix of spices, soy sauce, and lime juice, giving it a bold and slightly smoky flavor.
Can I make the green sauce ahead of time?
Yes! It can be stored in the fridge for up to 5 days.
What can I serve with Peruvian chicken?
Try roasted potatoes, rice, grilled vegetables, or a fresh salad.
Is Peruvian chicken spicy?
The chicken itself is not too spicy, but the green sauce can be adjusted for heat.
Can I use chicken breasts instead of whole chicken?
Yes, but adjust the cooking time to avoid drying out the meat.
What’s a substitute for aji amarillo paste?
Use extra jalapeños or a mix of yellow bell peppers and chili powder.
Can I cook this in an air fryer?
Yes! Air fry at 375°F (190°C) for about 25-30 minutes, flipping halfway.
What if I don’t have a grill?
You can use a cast-iron skillet on the stovetop, then finish in the oven.
How do I get extra crispy skin?
Roast at a high temperature and broil for the last few minutes.
Can I make this dish dairy-free?
Yes! Use dairy-free mayo and skip the sour cream in the sauce.
Conclusion
Peruvian Chicken with Green Sauce is a must-try dish packed with bold flavors and a refreshing, spicy kick from the ají verde. Whether roasted or grilled, this chicken is juicy, crispy, and pairs beautifully with a side of rice or potatoes. The creamy, herby green sauce takes it to the next level. Try this easy homemade version and bring the flavors of Peru to your table!
Print
Peruvian Chicken with Green Sauce
- Prep Time: 15 minutes (+ marinating time)
- Cook Time: 1 hour
- Total Time: About 5 hours (including marinating)
- Yield: Serves 4-6 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Description
This Peruvian-style roasted chicken is marinated in a blend of bold spices, garlic, lime juice, and soy sauce, giving it a smoky and slightly tangy flavor. It’s traditionally served with a creamy, spicy green sauce called Aji Verde, made from cilantro, jalapeños, and Peruvian yellow pepper paste.
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 lbs)
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground annatto (optional, for color)
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro, packed
- 2 jalapeños, seeds removed (or keep seeds for extra heat)
- 2 tbsp Aji Amarillo paste (Peruvian yellow pepper paste) (or sub with more jalapeño)
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Marinate the Chicken:
- Pat the chicken dry and place it in a large bowl or resealable bag.
- In a small bowl, mix olive oil, soy sauce, vinegar, lime juice, minced garlic, cumin, paprika, oregano, salt, black pepper, and annatto.
- Rub this marinade all over the chicken, making sure to get under the skin for maximum flavor.
- Cover and refrigerate for at least 4 hours, preferably overnight.
2. Roast the Chicken:
- Preheat oven to 425°F (220°C).
- Place the chicken on a rack in a roasting pan, breast-side up.
- Roast for 50-60 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part.
- Baste with pan drippings halfway through roasting for extra juiciness.
- Let the chicken rest for 10-15 minutes before carving.
3. Make the Green Sauce:
- Blend cilantro, jalapeños, Aji Amarillo paste, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper until smooth.
- Taste and adjust seasoning as needed.
4. Serve & Enjoy:
- Slice the chicken and serve with Aji Verde on the side.
- Pair with rice, roasted potatoes, or a fresh salad.
Notes
- If you prefer grilled Peruvian chicken, cook it over indirect heat on a charcoal or gas grill for 45-50 minutes, turning occasionally.
- Aji Amarillo paste gives the sauce its authentic Peruvian flavor, but you can substitute with extra jalapeño if unavailable.
- This dish is best served with Peruvian-style fried potatoes or rice.