Peruvian Grilled Chicken with Green Sauce

Introduction: Why Pollo a la Brasa Is a Global Favorite

Peruvian grilled chicken—commonly known as Pollo a la Brasa—is a dish that has traveled far beyond Peru's borders.
This section introduces the flavor profile and cultural appeal that make this dish a go-to for home cooks and restaurants alike.
At its core, Pollo a la Brasa balances three elements: a richly seasoned marinade, high-heat roasting or grilling for crisp skin, and the bright, herbal green sauce known as aji verde that cuts through the savory richness.

What to expect from this article
We will cover:

• The authentic flavor profile of Peruvian grilled chicken
• A detailed ingredient list with local alternatives
• Step-by-step marinade and grilling techniques
• How to make a bright, balanced aji verde
• Serving suggestions, sides, and storage tips

This introduction also includes practical tips for home cooks: start with a whole chicken for the most authentic result, or use bone-in pieces if you prefer quicker cooking. High heat and a good marinade are the keys to achieving that distinctive charred crust and juicy interior. Whether you're grilling outdoors or roasting in the oven, the technique can be adapted while preserving the essential flavors.
We’ll also emphasize how to balance acidic, spicy, and herbal elements so your chicken and green sauce feel cohesive and dynamic on the plate.

A Brief History and Flavor Profile of Peruvian Grilled Chicken

Pollo a la Brasa’s story goes back to the mid-20th century in Lima, where rotisserie techniques blended local spices and immigrant culinary traditions.
Originally cooked on charcoal rotisseries, the chicken developed a smoky, caramelized exterior thanks to basting and steady heat. Over time, the recipe evolved and spread across Peru and beyond. Today you’ll find variations that use different chiles, citrus juices, and herb blends, but the core concept remains the same: bold marinade, dry heat, and a bright sauce.
From a flavor perspective, Pollo a la Brasa is built on contrast. The marinade typically includes aromatic elements like garlic and cumin, tangy acids such as vinegar or lime, and a hint of sweetness from sugar or a sweet spice. The skin crisps under high heat, creating textures that pair perfectly with the cool, herb-forward aji verde.

Key flavor notes to aim for:

• Smoky and charred from high heat
• Savory and aromatic from garlic, cumin, and onion
• Bright acidity from lime or vinegar
• Herbaceous freshness from cilantro or parsley in the green sauce
• Mild heat from aji amarillo or other chiles

Understanding these components will help you adjust the recipe to your taste, whether you want it more citrusy, spicier, or more herb-forward. This section prepares you to make informed substitutions and balance each element so the final dish is unmistakably Peruvian yet tailored to your kitchen and palate.

Gathering Ingredients: What You’ll Need (and Substitutions)

Essential ingredients for an authentic Pollo a la Brasa and aji verde involve a blend of pantry staples and Peruvian-specific items.
Use this list to shop with confidence and to find viable substitutes if certain items aren't available locally.
Ingredients for the chicken marinade:

• 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken thighs
• 4–6 garlic cloves, mashed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1–2 tbsp soy sauce (adds umami)
• 3 tbsp white vinegar or red wine vinegar
• Juice of 1–2 limes or 2 tbsp lemon juice
• 2 tbsp vegetable oil
• Salt and black pepper to taste

Ingredients for aji verde (green sauce):

• 1 cup packed cilantro leaves (stems removed)
• 1–2 aji amarillo peppers or 1 small jalapeño for milder heat
• 1/2 cup mayonnaise (or Greek yogurt for lighter option)
• 1–2 tbsp lime juice
• 2 tbsp grated Parmesan or queso fresco (optional)
• 1–2 garlic cloves, salt to taste

Substitutions and notes: If you can’t find aji amarillo, use a combination of jalapeño plus a pinch of turmeric for color and mild fruity warmth.
If soy sauce feels too dark for your palate, replace with tamari or omit and add a touch of extra salt. For a dairy-free aji verde, substitute vegan mayo or blended avocado for creaminess.
These ingredient choices let you adapt the recipe to heat tolerance, dietary needs, and local availability while still delivering the classic Peruvian flavor profile.

Marinade and Prep: Step-by-Step Instructions Before the Grill

Marinating is where flavor begins. Good prep ensures a deep, balanced taste with tender meat and crisp skin.
Follow these steps for the marinade and prep:

1. Combine the marinade: In a bowl, mash garlic with salt to form a paste, then whisk in cumin, smoked paprika, soy sauce, vinegar, lime juice, and oil.
2. Season the chicken: Pat the chicken dry and rub the marinade under the skin where possible, and all over the exterior. Don’t forget the cavity if using a whole chicken.
3. Marinate time: For best results, refrigerate for at least 4 hours and up to 24 hours. Overnight yields the deepest flavor.
4. Bring to room temp: Remove the chicken from the fridge 30–45 minutes before cooking so it cooks evenly.

Practical prep tips include spatchcocking the chicken (removing the backbone and flattening) for faster, more even cooking. If you prefer bone-in pieces, allow the marinade to penetrate for a minimum of four hours. Salt carefully: use coarse salt sparingly in the marinade if you also add soy sauce; adjust before cooking.
When ready to cook, blot excess marinade off the skin to help achieve a crisp exterior. Reserve any leftover marinade only if it hasn’t touched raw chicken; otherwise make a fresh basting mix.
These preparation steps create a balance of acid, smoke, and aromatics that will translate into an unmistakably Peruvian char and juicy interior once you grill or roast the bird.

The Grilling and Cooking Process: Achieving Crispy Skin and Juicy Meat

Grilling technique matters for Pollo a la Brasa because the hallmark is a deeply caramelized skin with a juicy interior.
Whether you’re using an outdoor grill, oven broiler, or a rotisserie, the objective is to combine high initial heat to crisp the exterior with controlled cooking to finish the interior to a safe internal temperature (165°F / 74°C for poultry).
Step-by-step grilling method:

1. Preheat: Get your grill or oven hot—aim for 425–475°F (220–245°C) for direct high heat, or establish a two-zone fire with coals to one side.
2. Initial sear: Place chicken skin-side down directly over heat to sear and render fat, watching closely to avoid flare-ups.
3. Finish indirect: Move chicken to indirect heat or lower oven temperature, cover, and cook until the thickest part of the thigh reaches 165°F (74°C).
4. Rest: Tent with foil and rest 10–15 minutes before carving to lock in juices.

For spatchcocked birds, expect 35–45 minutes total depending on size; use a reliable instant-read thermometer for accuracy. Basting is optional: a light brush of oil or reserved marinade in the last 10 minutes can deepen color but avoid sugary glazes early on to prevent burning.
Presentation tip: Carve into serving portions and accompany with the green sauce for vibrant contrast. The goal is a golden-brown, slightly charred skin with tender meat beneath—true Pollo a la Brasa character.

Aji Verde (Peruvian Green Sauce): Recipe and Variations

Aji verde is the herbaceous, slightly spicy sauce that elevates Pollo a la Brasa by adding brightness and cooling contrast.
Classic version blends cilantro, aji amarillo (or alternatives), garlic, mayonnaise, and acid. The texture is creamy but pourable—perfect for drizzling or dunking.
Basic aji verde recipe (yields about 1 cup):

• 1 cup packed cilantro leaves (stems removed)
• 1–2 aji amarillo peppers, seeded and chopped (or 1 jalapeño for milder heat)
• 1/2 cup mayonnaise or 1/3 cup Greek yogurt for a lighter option
• 1–2 cloves garlic
• 2 tbsp lime juice
• 2 tbsp grated Parmesan or queso fresco (optional)
• Salt and pepper to taste

Instructions: Combine all ingredients in a blender or food processor and pulse to a smooth consistency, adjusting lime and salt to taste. If too thick, thin with a tablespoon or two of water or olive oil.
Variations: For a vegan version, use vegan mayo or mashed avocado in place of mayo. To amplify smoky notes, add a small roasted red pepper or a pinch of smoked paprika. For a chunkier relish-style sauce, finely chop the herbs and peppers instead of pureeing.
Taste as you go—aji verde should be lively and balanced with herbal freshness, moderate heat, and a creamy base that complements rather than overpowers the chicken.

Serving Suggestions, Sides and Pairings

How to present Pollo a la Brasa makes a difference—this is a convivial dish meant for sharing.
Classic Peruvian sides include crispy roasted potatoes, simple green salad, and a tangy slaw. The aji verde is the star accompaniment, but you can also offer lime wedges and aji amarillo paste for those who want extra heat.
Side ideas and quick recipes:

• Crispy roasted potatoes—toss quartered potatoes in oil, salt, and rosemary; roast at 425°F until golden and crisp.
• Simple salad—mixed greens with sliced red onion, cherry tomatoes, and a citrus vinaigrette.
• Corn on the cob—grilled and brushed with butter or lime mayonnaise.
• Rice and beans—a neutral, comforting base to soak up sauce.

Beverage pairings: Crisp lagers, citrusy white wines (Sauvignon Blanc or Albariño), or a pisco sour for authenticity. For non-alcoholic options, try sparkling lime water or a cold chicha morada-style drink.
Leftover ideas: Shred leftover chicken for sandwiches, tacos, or salads; mix with aji verde for an instant flavorful filling. Properly stored in the fridge, cooked chicken will keep 3–4 days; freeze for longer storage. These serving suggestions preserve the textural contrast and bright flavors that make Pollo a la Brasa memorable.

FAQs — Frequently Asked Questions

Q: Can I make this recipe in the oven if I don’t have a grill?
A: Yes. Roast at 425°F with the chicken placed on a wire rack over a baking sheet to allow air circulation. Use the broiler for the last 3–5 minutes to achieve extra browning, watching carefully to avoid burning.
Q: What can I substitute for aji amarillo?
A: Use jalapeño or serrano for heat and add a pinch of turmeric for color. Roasted red peppers can add sweetness and color but will change the flavor profile slightly.
Q: How long should I marinate the chicken?
A: At least 4 hours, ideally overnight for best flavor penetration. If short on time, aim for a minimum of 1–2 hours, rubbing marinade under the skin where possible.
Q: Can I make the aji verde ahead of time?
A: Absolutely. The sauce keeps well in the refrigerator for 3–4 days in an airtight container. If it thickens, thin with a splash of water or lime juice before serving.
Q: Is Pollo a la Brasa spicy?
A: The traditional dish has mild to moderate heat depending on the use of aji amarillo. You can control the heat by removing seeds from chiles or substituting milder peppers. The aji verde is generally bright and herb-forward rather than overwhelmingly spicy.
Q: How do I get the skin extra crispy?
A: Pat the skin dry before cooking, avoid heavy sugary glazes early on, and cook at high heat or use the broiler briefly at the end. Rest the chicken after cooking to retain juiciness while keeping the skin crisp.
Q: Storage and reheating tips?
A: Store leftover chicken in the fridge up to 4 days. Reheat gently in a 350°F oven covered with foil for 10–15 minutes; remove foil for the last few minutes to re-crisp the skin. Reheat shredded chicken in a skillet with a little oil until warmed through.