Peruvian Chicken with Creamy Green Sauce, also known as “Pollo a la Brasa con Salsa Verde,” is a vibrant and mouthwatering dish that blends indigenous Andean flavors with influences from Spanish, African, and Asian cuisines. It’s famous for its deeply marinated, spiced, and roasted chicken paired with a tangy, creamy green sauce made from fresh herbs, chilies, and garlic. Revered for its rich taste and relatively simple preparation, it is now a staple in Peruvian households and restaurants worldwide.
The History of Peruvian Chicken
The origin of Pollo a la Brasa dates back to the 1950s in Lima, Peru, where a Swiss immigrant named Roger Schuler and his friend Franz Ulrich began roasting chickens using a rotisserie oven. Initially served only to a select clientele in the restaurant Granja Azul, the dish quickly became a national favorite due to its bold flavors and crispy skin. Over time, the marinade evolved with the addition of native Peruvian ingredients such as aji amarillo (yellow chili pepper), cumin, and garlic. As the popularity of the dish spread across borders, it underwent various adaptations, particularly in the United States, where the creamy green sauce became a signature accompaniment. This sauce, often made with mayonnaise, cilantro, jalapeños, and lime, is not always traditional but has become a beloved addition, reflecting the fusion of authentic and modern culinary elements.
Ingredients Breakdown
For the Chicken: 1 whole chicken (about 3–4 lbs), 2 tablespoons olive oil, 1 tablespoon white vinegar or lime juice, 1 tablespoon soy sauce, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon salt, 5 garlic cloves (minced), 1 tablespoon aji amarillo paste (or substitute with mild chili paste), juice of 1 lime
For the Creamy Green Sauce: 1 cup fresh cilantro (packed), 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2–3 jalapeño peppers (seeds removed for less heat), 2 garlic cloves, 1 tablespoon olive oil, juice of 1 lime, 1 tablespoon white vinegar, salt to taste
Step-by-Step Recipe
- Prepare the marinade by mixing olive oil, vinegar or lime juice, soy sauce, cumin, smoked paprika, pepper, salt, minced garlic, aji amarillo paste, and lime juice in a bowl. 2. Rub this marinade all over the chicken, including under the skin, and let it marinate for at least 6 hours, preferably overnight, in the refrigerator. 3. Preheat the oven to 425°F (220°C). Place the chicken on a rack in a roasting pan and roast for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C), and the skin is golden and crisp. Baste occasionally with the pan juices. 4. While the chicken is roasting, prepare the green sauce. Combine cilantro, mayonnaise, sour cream or yogurt, jalapeños, garlic, olive oil, lime juice, vinegar, and salt in a blender. Blend until smooth and creamy. Adjust seasoning to taste. 5. Once the chicken is cooked and rested for 10 minutes, carve it and serve with a generous side of creamy green sauce.
Tips for the Perfect Peruvian Chicken
Use fresh garlic and lime juice for the most vibrant flavor. Let the chicken marinate for as long as possible to allow the spices to deeply penetrate. Cooking the chicken on a rack ensures even heat distribution and helps achieve a crispy exterior. If available, a rotisserie or grill can be used for an even more authentic char and flavor. Roasting at high heat helps render the fat and crisp up the skin beautifully. For the sauce, using fresh cilantro and properly seeding the jalapeños ensures a balanced flavor without overwhelming heat.
Variations and Customizations
You can substitute chicken thighs or drumsticks instead of a whole chicken for quicker cooking and easier serving. For a smoky flavor, consider grilling the chicken over charcoal. Add avocado to the green sauce for a creamier, richer version. A dairy-free version of the sauce can be made using avocado and lime in place of sour cream. If aji amarillo is unavailable, blend yellow bell pepper with a touch of cayenne as a milder alternative. For a spicier kick, include serrano peppers or increase the amount of jalapeños in the sauce. To make the dish gluten-free, ensure the soy sauce used is tamari or a gluten-free variety.
Health Considerations and Nutritional Value
Peruvian chicken is high in protein and relatively low in carbohydrates, making it suitable for low-carb or high-protein diets. The marinade uses minimal oil and includes spices with anti-inflammatory properties like cumin and garlic. The creamy green sauce, while rich, can be made healthier by using Greek yogurt instead of mayonnaise or sour cream, significantly reducing the fat content. Fresh herbs like cilantro and the inclusion of garlic and lime contribute antioxidants and vitamins such as vitamin C and vitamin K. However, those watching sodium intake should monitor the amount of salt and soy sauce used. When prepared mindfully, this dish offers a satisfying, nutrient-rich meal full of flavor and balance.
FAQ
Can I make this dish ahead of time? Yes, you can marinate the chicken a day in advance and even roast it earlier, reheating gently before serving. The green sauce can be stored in the fridge for up to 5 days.
Can I use chicken breast only? Absolutely, though bone-in, skin-on parts retain more moisture and flavor.
Is it very spicy? The heat level is adjustable. Removing seeds from the jalapeños or using a milder chili paste can reduce the spiciness.
Can I freeze the green sauce? It’s best fresh, but you can freeze it for up to a month—note that the texture may change slightly upon thawing.
What sides go well with this? Classic sides include French fries, rice, salad, or roasted vegetables. A light coleslaw or yuca fries also complement the bold flavors.
Peruvian Chicken with Creamy Green Sauce
Ingredients
For the Chicken:
- ▢ 2 lbs of boneless skinless chicken thighs
- ▢ 5 garlic cloves peeled
- ▢ 1/3 cup of soy sauce
- ▢ 2 tablespoons of freshly squeezed lime juice
- ▢ 1 tablespoon of extra virgin olive oil
- ▢ 2 teaspoons of ground cumin
- ▢ 1 teaspoon of paprika
- ▢ 1/2 teaspoon of dried oregano
- ▢ Freshly ground black pepper to taste
For the Creamy Green Sauce:
- ▢ 3 jalapeño peppers seeds and ribs removed, roughly chopped
- ▢ 1 cup of fresh cilantro leaves packed
- ▢ 2 green onions chopped (use green parts only)
- ▢ 2 cloves of garlic peeled
- ▢ 1/2 cup of mayonnaise
- ▢ 1/4 cup of Greek yogurt
- ▢ 1 tablespoon of lime juice
- ▢ 1/2 teaspoon of salt
- ▢ 1/4 teaspoon of black pepper
- ▢ 2 tablespoons of extra virgin olive oil
Instructions
Chicken Preparation:
- In a blender, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth to create the marinade. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all the chicken is well coated, and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to fully develop.
Making the Green Sauce:
- Add all ingredients except the olive oil to a blender—jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper. Blend until completely smooth. With the blender running, slowly stream in the olive oil to emulsify the sauce. Transfer to a bowl, cover, and refrigerate until ready to serve.
Grilling the Chicken:
- Preheat your grill to medium-high heat (about 350°F). Remove the chicken from the marinade and gently shake off any excess liquid. Place the thighs directly onto the grill grates. Close the grill lid and cook for 5 to 6 minutes. Flip the chicken using tongs and grill for another 5 to 6 minutes, or until the internal temperature reaches 165°F, confirming it is fully cooked.
Oven Cooking Option:
- Preheat your oven to 500°F. Arrange the marinated chicken in a 13×9-inch roasting pan and pour 1 cup of water into the bottom of the pan to prevent drying. Roast uncovered for 30 minutes. Then, tent the pan with foil and continue baking for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.