Peruvian Grilled Chicken

The vibrant flavors of Peru shine in this mouthwatering Peruvian Grilled Chicken, also known as Pollo a la Brasa. Infused with bold spices like cumin, paprika, garlic, and oregano, the chicken is marinated overnight for maximum flavor and grilled to perfection for that irresistible char.

Accompanied by a bright and creamy Aji Verde sauce made with cilantro, lime, and a touch of heat, this dish is a celebration of balance and boldness. Whether you’re hosting a backyard BBQ or cooking up a weeknight meal, this savory, smoky chicken will leave everyone craving seconds.

Full Recipe:

Ingredients:

• 1 whole chicken (about 3.5–4 lbs), spatchcocked

• 3 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 tablespoon white vinegar

• 1 tablespoon lime juice

• 6 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon ground black pepper

• 1 teaspoon kosher salt

• 1/2 teaspoon ground coriander

• 1/2 teaspoon cayenne pepper (optional, for heat)

Aji Verde Sauce:

• 1 cup fresh cilantro, packed

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 jalapeño, seeded

• 2 cloves garlic

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• Salt to taste

Directions:

1. In a large bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, pepper, salt, coriander, and cayenne.

2. Place the spatchcocked chicken in a large resealable bag or shallow dish and pour the marinade over the chicken, coating it well. Refrigerate for at least 8 hours or overnight.

3. Preheat grill to medium-high heat (375–400°F). Remove the chicken from marinade and let come to room temperature for about 30 minutes before grilling.

4. Grill the chicken skin-side down first, pressing gently for contact with the grates. Grill for about 10–12 minutes, then flip and continue cooking for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

5. While the chicken grills, blend all Aji Verde sauce ingredients in a food processor or blender until smooth. Adjust seasoning to taste.

6. Let the grilled chicken rest for 10 minutes before slicing. Serve with Aji Verde sauce on the side.

Prep Time: 15 minutes (plus marinating) | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 410 kcal | Servings: 4 servings

Discover the Magic of Peruvian Grilled Chicken (Pollo a la Brasa)

There are few dishes that manage to strike the perfect balance between simplicity and unforgettable flavor, and Peruvian Grilled Chicken, or Pollo a la Brasa, is one of those rare culinary gems. Originally created in Peru in the 1950s, this dish has become a national treasure and a staple on menus across the globe. It’s no surprise that it has won the hearts of food lovers everywhere because it’s smoky, juicy, flavorful, and paired with a tangy, spicy green sauce that adds depth to every bite.

What makes Peruvian Grilled Chicken so special is its complex yet balanced marinade. A blend of garlic, cumin, paprika, oregano, lime juice, and vinegar penetrates the chicken deeply, creating layers of rich, bold flavor. Then, the chicken is grilled until beautifully charred on the outside while remaining moist and tender inside. But the real star of the show? The Aji Verde sauce which is a spicy, creamy cilantro-based condiment that elevates the dish from delicious to downright addictive.

Whether you’re hosting a weekend barbecue or simply want to elevate your weeknight dinner routine, Pollo a la Brasa is a recipe you’ll find yourself returning to again and again.

The Origins of Pollo a la Brasa

To truly appreciate Peruvian Grilled Chicken, it helps to understand its roots. Pollo a la Brasa was born in Lima, Peru, in the 1950s. Originally cooked using a unique rotisserie method over charcoal, it quickly became a national favorite. The cooking technique was developed by Swiss immigrant Roger Schuler, who initially prepared the chicken for friends and family. However, its popularity grew so rapidly that he opened a restaurant, Granja Azul, to serve it to the public.

Today, the dish has evolved and spread globally. While many restaurants still use rotisseries to mimic the original, home cooks and grill enthusiasts have adapted the recipe to work on standard charcoal or gas grills. And thanks to its worldwide acclaim, Pollo a la Brasa is now considered one of Peru’s most iconic dishes.

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Flavor Profile: A Perfect Balance of Spice, Smoke, and Tang

The secret to the unforgettable flavor of Peruvian Grilled Chicken lies in its marinade. Each ingredient plays a critical role in building the profile:

• Garlic and cumin provide earthy, aromatic depth.

• Paprika and black pepper bring a smoky warmth without overwhelming heat.

• Soy sauce and vinegar add umami and tang, creating that mouthwatering savory finish.

• Lime juice cuts through the richness and keeps the chicken bright and refreshing.

• Oregano and coriander introduce herby complexity.

• Optional cayenne gives it that Peruvian edge of heat for spice lovers.

Once grilled, the chicken develops a crisp, golden skin that seals in all the flavor. The result is chicken that’s not just tasty, it’s deeply satisfying and packed with cultural flair.

Aji Verde: The Unforgettable Green Sauce

No Peruvian Grilled Chicken is complete without a side of Aji Verde, the famous Peruvian green sauce. This vibrant, creamy condiment is made with fresh cilantro, mayonnaise, garlic, lime juice, jalapeños (or aji amarillo when available), and sometimes cheese for extra creaminess. It’s zesty, herbaceous, slightly spicy, and works magic on everything it touches.

Aji Verde is incredibly versatile. Besides being paired with chicken, it’s amazing with roasted vegetables, fries, grilled meats, or even as a spread on sandwiches. You can adjust the spice level depending on your preferences where you can use more jalapeños for heat, or tone it down for a milder experience.

Cooking Tips for the Perfect Pollo a la Brasa at Home

If you want to recreate restaurant-quality Peruvian Grilled Chicken at home, here are a few essential tips:

1. Spatchcock the Chicken

Spatchcocking (removing the backbone and flattening the chicken) helps the bird cook more evenly on the grill. It ensures juicy meat and crispy skin on all sides.

2. Marinate Overnight

The longer the marinade has to penetrate, the better. Ideally, marinate your chicken for 12–24 hours. This allows the acid in the vinegar and lime to tenderize the meat while the spices deeply infuse it with flavor.

3. Grill with Indirect Heat

For best results, start the chicken skin-side down over direct heat to get that crispy char, then move it to indirect heat to cook through without burning. Use a thermometer to ensure it reaches 165°F internally.

4. Rest Before Slicing

Let the chicken rest for at least 10 minutes after cooking. This allows the juices to redistribute, resulting in a more succulent and flavorful bite.

5. Serve with Authentic Sides

To complete the experience, serve your grilled chicken with classic Peruvian sides like fried plantains, steamed rice, roasted potatoes, or a fresh cucumber salad. And of course, don’t forget plenty of Aji Verde!

Health Benefits and Nutrition

Peruvian Grilled Chicken isn’t just delicious, it’s also a healthy and wholesome option when prepared mindfully. Chicken is naturally high in protein and lower in fat compared to red meats. By grilling instead of frying, you avoid excess oil and calories, making this dish a great fit for balanced diets.

The Aji Verde sauce can be lightened up as well, swap mayonnaise and sour cream for Greek yogurt to reduce calories and increase protein. You’re still getting that creamy texture and tangy flavor but with fewer indulgent ingredients.

The use of herbs and spices also brings antioxidants and anti-inflammatory properties, which further enhance the nutritional profile of the meal.

Variations and Substitutions

One of the best things about Peruvian Grilled Chicken is its flexibility. Here are a few ways to change it up:

• Boneless Skinless Chicken Thighs or Breasts: If you’re short on time, use boneless cuts. They cook faster and still absorb all the amazing marinade.

• Oven-Roasted Version: No grill? No problem. Bake the chicken in a 425°F oven for 40–50 minutes, flipping once halfway through.

• Vegetarian Twist: Use the marinade on tofu or hearty vegetables like cauliflower or mushrooms for a flavorful plant-based option.

• Extra Heat: Add a Peruvian aji amarillo paste to the marinade or the sauce for that authentic fiery kick.

Serving Suggestions for Every Occasion

This dish works well for both casual meals and special occasions:

• Backyard BBQs: A show-stopping centerpiece with a side of grilled corn and cold beer.

• Family Dinners: A healthier, flavorful alternative to fried chicken with minimal cleanup.

• Meal Prep: Marinate and cook in bulk for easy lunches during the week.

• Dinner Parties: Impress guests with international flair and homemade Aji Verde.

Pair your chicken with beverages like a cold Chicha Morada (Peruvian purple corn drink), a refreshing Pisco Sour, or even just a light lager. The combination of smoky, spicy, and creamy elements makes for an unforgettable meal.

Conclusion

Peruvian Grilled Chicken, or Pollo a la Brasa, is much more than a delicious recipe, it’s a cultural icon that tells a story through flavor. From its roots in the heart of Lima to its spot on the grills of kitchens around the world, this dish delivers a truly unique experience. The harmony of spices, the juicy grilled chicken, and that zesty, herb-packed Aji Verde sauce make every bite a celebration of Peru’s rich culinary heritage.

Whether you’re new to Peruvian cuisine or a longtime fan, this recipe is a must-try. It’s approachable, healthy, and packed with bold flavors that will leave your family and guests wanting more. So light up your grill, whip up a batch of that green sauce, and get ready to savor a meal that’s vibrant, satisfying, and unforgettable.