Peruvian Grilled Chicken

The smoky, savory magic of Peruvian Grilled Chicken lies in its bold marinade—infused with lime, cumin, paprika, and garlic—and its star sidekick, a creamy green sauce called aji verde. This dish brings out the best of fire-kissed flavor, complemented perfectly by a smooth, herby drizzle of jalapeño-cilantro sauce. Whether you grill it outdoors or roast it in the oven, this recipe delivers a culinary escape to Peru in every bite. It’s versatile, meal-prep friendly, and made to impress. Serve with rice, roasted veggies, or even tuck into tacos—the possibilities are endless, and the flavors unforgettable.

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 ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano

• Fresh ground black pepper, to taste

For the Creamy Green Sauce (Aji Verde):

• 3 jalapeños, seeded and roughly chopped

• 1 cup fresh cilantro leaves

• 2 green onions (green parts only), 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 extra virgin olive oil

Directions:

1. Marinate the Chicken:
   Combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Blend until smooth.
   Place chicken thighs in a Ziploc bag and pour in the marinade. Seal and refrigerate for 8–24 hours.

2. Prepare the Green Sauce:
   In a blender, add all sauce ingredients except olive oil. Blend until smooth.
   Slowly drizzle in olive oil while blending until emulsified. Chill until ready to serve.

3. Grill the Chicken:
   Preheat a grill to medium-high heat (about 350°F).
   Remove chicken from marinade and grill for 5–6 minutes per side, until internal temperature reaches 165°F.

4. Alternative Cooking Methods:
   Oven: Bake at 500°F in a roasting pan with 1 cup water for 30 minutes uncovered, then tent with foil and bake for 15 more minutes.
   Air Fryer: Preheat to 360°F. Cook chicken 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 servings

A Flavorful Journey into Peruvian Cuisine

Peruvian cuisine is a vibrant reflection of its diverse cultural influences—Spanish, African, Chinese, and Indigenous traditions all come together to create unique dishes that are bold, colorful, and full of character. One of the most iconic dishes that embodies this fusion is Peruvian Grilled Chicken, or Pollo a la Brasa. Originally a humble street food, this dish has now become a global culinary favorite, celebrated in restaurants and home kitchens worldwide.

What makes Peruvian Grilled Chicken so beloved is not just its flavor, but the depth of its preparation. A robust marinade of garlic, lime juice, soy sauce, cumin, and paprika deeply infuses the chicken, giving it a smoky, slightly tangy, and irresistibly savory flavor. But what truly elevates this dish is the famous aji verde—a creamy, spicy green sauce made with cilantro, jalapeños, and lime that balances the richness of the grilled meat with a burst of freshness.

The Origins of Pollo a la Brasa

Pollo a la Brasa was developed in the 1950s by Swiss immigrants in Peru who adapted traditional rotisserie techniques to local ingredients and preferences. They discovered that marinating chicken in a mixture of garlic, vinegar, and spices, and then cooking it over a charcoal flame, produced an incredibly juicy and flavorful dish. Over time, Peruvian home cooks and street vendors modified and enhanced the recipe, adding regional herbs and spices that give today’s version its characteristic taste.

What started as a niche preparation has grown into a national dish. In fact, there is even a Día del Pollo a la Brasa (Rotisserie Chicken Day) celebrated in Peru every third Sunday of July—a testament to its significance in Peruvian culture.

Why This Recipe Stands Out

Unlike many grilled chicken recipes that can turn dry or bland, this Peruvian version is designed to be fail-proof. The marinade penetrates deeply into the chicken thighs, which are naturally more flavorful and juicy than other cuts. The acidity of the lime juice tenderizes the meat, while the umami notes from soy sauce and the earthy spices bring out a complex, balanced flavor profile.

Another standout feature is its versatility in cooking methods. While traditionally grilled over charcoal, this recipe adapts beautifully to oven roasting or air frying. That means no matter your kitchen setup, you can enjoy authentic Peruvian flavors any time of the year.

The inclusion of aji verde also sets this recipe apart. This creamy sauce is more than just a condiment—it’s a central element of the dish. It complements the chicken perfectly, offering a spicy, zesty contrast to the smoky meat, and can be used as a dip, drizzle, or even a sandwich spread.

Health Benefits of the Ingredients

Although indulgent in flavor, this dish is surprisingly wholesome. Let’s break down why this meal can be part of a balanced diet:

• Chicken Thighs: Rich in protein, iron, and zinc, chicken thighs are flavorful and satisfying, making them a better choice for high-protein, lower-carb diets.
• Garlic: Packed with antioxidants and compounds that support heart health, garlic is also antimicrobial and immune-boosting.
• Lime Juice: High in vitamin C, lime juice enhances iron absorption and adds a refreshing tang.
• Cilantro: Known for its detoxifying properties and rich content of vitamins A, C, and K.
• Jalapeños: These spicy peppers are rich in capsaicin, which may help boost metabolism and reduce inflammation.
• Greek Yogurt and Olive Oil: These offer healthy fats and probiotics that support digestion and heart health.

Compared to fried or heavily processed chicken dishes, Peruvian Grilled Chicken is a flavorful yet health-conscious alternative.

Ideal for Meal Prep and Entertaining

Another reason to love this recipe? It’s a meal-prepper’s dream. The chicken can be marinated a day ahead, which not only enhances the flavor but saves time when you’re ready to cook. The green sauce can also be made in advance and stored in the fridge for up to 5 days.

This dish is also a hit at gatherings. The eye-catching golden-brown chicken served with a vibrant green sauce makes for a beautiful presentation. It’s casual enough for a backyard BBQ, but elegant enough for a dinner party. Plus, it pairs well with a variety of sides—from cilantro-lime rice and roasted vegetables to crispy plantains and fresh salads.

Serving Suggestions and Pairings

To round out the meal and showcase Peruvian influences, consider these pairing options:

• Cilantro-Lime Rice: Mirrors the herbaceous notes of the aji verde and complements the chicken beautifully.
• Roasted Sweet Potatoes: Add a touch of sweetness to balance the spice.
• Crisp Cabbage Slaw: Offers a crunchy, cooling contrast.
• Grilled Corn with Queso Fresco: Adds a touch of Latin flair and texture.

For drinks, go with a chilled Pilsner beer, a refreshing limeade, or even a crisp white wine like Sauvignon Blanc.

Tips for Perfect Results Every Time

• Use Chicken Thighs: They retain moisture better than breasts, making them ideal for high-heat cooking methods like grilling and roasting.
• Marinate Long Enough: A minimum of 8 hours is recommended, but 24 hours will yield the most flavorful results.
• Don’t Skip the Sauce: Aji verde is essential—it adds a creamy, spicy finish that ties the entire dish together.
• Grill Over Medium-High Heat: This gives the chicken a slight char without drying it out.
• Let It Rest: After grilling, let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat tender.

Cultural Significance Beyond the Plate

What’s especially compelling about Pollo a la Brasa is its deeper meaning in Peruvian culture. It’s more than just a recipe—it’s a reflection of family, celebration, and communal identity. In Peru, sharing a platter of grilled chicken is a way of coming together, whether for a weekend family dinner or a national holiday.

This spirit of sharing is embedded in the dish’s DNA, and by preparing it at home, you’re participating in a global tradition. You’re also supporting cultural diversity in your kitchen and expanding your culinary horizons.

How to Customize the Recipe

One of the best things about this recipe is its adaptability. Here are a few simple ways to tailor it to your preferences or dietary needs:

• Spice Level: If you’re sensitive to heat, use fewer jalapeños in the aji verde or replace them with a mild pepper like Anaheim.
• Herb Swap: Not a fan of cilantro? Use fresh parsley or a mix of herbs instead.
• Dairy-Free Option: Use vegan mayo and coconut yogurt to make the green sauce dairy-free.
• Low-Sodium Version: Opt for a reduced-sodium soy sauce and watch the added salt in the marinade and sauce.

These tweaks allow you to make the dish your own while preserving its core flavor profile.

Why You’ll Keep Coming Back to This Recipe

Between the ease of preparation, bold taste, and high visual appeal, this is the kind of recipe that becomes a staple in your home. Whether you’re exploring new cuisines or just looking for a reliable dinner that pleases the whole family, Peruvian Grilled Chicken ticks all the boxes.

It’s also a great way to introduce friends and family to Peruvian cuisine in an approachable way. You don’t need fancy equipment or hard-to-find ingredients—just a few fresh herbs, a handful of spices, and some good chicken.

Conclusion

Peruvian Grilled Chicken with Creamy Aji Verde Sauce is a celebration of flavor, heritage, and simplicity. It proves that with the right combination of ingredients and a bit of cultural inspiration, you can create something truly special. From its roots in Peruvian rotisserie traditions to its place on modern dinner tables across the world, this dish is more than just a meal—it’s an experience.

So fire up your grill, whip up a batch of green sauce, and get ready to enjoy a dish that’s as exciting as it is satisfying. Whether it’s your first time trying Peruvian food or you’re already a fan, this recipe will win you over with every bite.