Introduction

Peruvian chicken with green sauce, also known as “Pollo a la Brasa,” is a flavorful, juicy, and smoky roasted chicken dish that has become one of Peru’s most iconic meals. Traditionally cooked over charcoal, this dish is marinated with a combination of spices, garlic, lime, and herbs, giving it a deep, savory flavor with a crispy, golden-brown skin. What makes this dish truly irresistible is the vibrant and creamy green sauce, “Aji Verde,” made with fresh cilantro, spicy peppers, and tangy lime juice. Whether you’re making it on a grill, in the oven, or even in an air fryer, this recipe delivers restaurant-quality Peruvian flavors right at home.

The History of Peruvian Chicken

Pollo a la Brasa was first created in the 1950s by Swiss immigrants in Peru who sought to replicate European-style rotisserie chicken with a Peruvian twist. Over time, it became a national sensation, evolving into a staple of Peruvian cuisine. Originally, it was a simple salt-marinated chicken cooked over wood-fired rotisserie grills. However, as the dish gained popularity, Peruvians began incorporating native ingredients such as aji peppers, cumin, garlic, and vinegar into the marinade, enhancing its bold and smoky flavor. Today, it is one of the most popular dishes in Peru, commonly served in pollerías (chicken restaurants) across the country, and has even gained international recognition, especially in the United States.

Ingredients Breakdown

For the Peruvian Chicken:

1 whole chicken (about 4-5 lbs) or 4 bone-in, skin-on chicken thighs
3 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons white vinegar or lime juice
1 tablespoon Dijon mustard
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground coriander
½ teaspoon ground turmeric (optional, for extra color)

For the Peruvian Green Sauce (Aji Verde):

1 cup fresh cilantro, packed
1 jalapeño or aji amarillo pepper (remove seeds for less heat)
2 cloves garlic
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
2 tablespoons lime juice
1 tablespoon white vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Recipe

Step 1: Prepare the Marinade

In a bowl, whisk together olive oil, soy sauce, vinegar (or lime juice), Dijon mustard, minced garlic, cumin, paprika, oregano, salt, black pepper, coriander, and turmeric. Stir until well combined.

Step 2: Marinate the Chicken

Pat the chicken dry with paper towels. Rub the marinade all over the chicken, making sure to coat it evenly, including under the skin for maximum flavor. Place the chicken in a zip-top bag or a covered bowl and refrigerate for at least 4 hours, ideally overnight.

Step 3: Cook the Chicken

Oven Method: Preheat your oven to 425°F (220°C). Place the chicken on a roasting rack in a baking dish, breast side up. Roast for 50-60 minutes, basting occasionally with the marinade, until the skin is crispy and the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Grill Method: Preheat a grill to medium-high heat. Place the chicken skin-side down and cook for about 10 minutes until charred. Flip and continue grilling for another 30-40 minutes, turning occasionally, until fully cooked.
Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the marinated chicken in the air fryer basket in a single layer. Cook for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Step 4: Prepare the Green Sauce

In a blender or food processor, combine fresh cilantro, jalapeño (or aji amarillo), garlic, mayonnaise, sour cream, lime juice, vinegar, honey, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Step 5: Serve and Enjoy

Slice the cooked chicken and serve it with a generous drizzle of green sauce. Pair it with roasted potatoes, rice, or a fresh salad for a complete meal.

Tips for the Perfect Peruvian Chicken

Marinate for Maximum Flavor: Let the chicken marinate for at least 4 hours, but overnight is best for deeper flavor.
Use Aji Amarillo for Authenticity: If you can find aji amarillo peppers, use them in the green sauce for a more traditional taste.
Crispy Skin Trick: For extra crispy skin, pat the chicken dry before roasting and avoid basting it too often.
Rest Before Slicing: Let the chicken rest for 10 minutes after cooking to keep it juicy.

Variations and Customizations

Spicy Version: Add extra aji amarillo or serrano peppers to the green sauce for more heat.
Low-Carb Option: Serve with grilled vegetables or a fresh cabbage slaw instead of rice.
Dairy-Free Alternative: Use dairy-free yogurt instead of sour cream in the sauce.
Boneless Chicken Alternative: Use boneless chicken thighs for a quicker cooking time—grill or pan-fry them for about 10-12 minutes per side.

Health Considerations and Nutritional Value

Peruvian chicken is a high-protein dish rich in essential vitamins and minerals. The marinade contains spices like cumin and paprika, which have anti-inflammatory properties, while the green sauce provides healthy fats from mayonnaise and antioxidants from cilantro. Using Greek yogurt instead of sour cream can increase the protein content while reducing calories. A typical serving of Peruvian chicken (without sides) provides approximately:

Calories: 320-380 kcal
Protein: 35g
Fat: 20g
Carbohydrates: 5-8g
Fiber: 1-2g
Sodium: Depends on soy sauce and salt usage

FAQ

1. Can I use boneless chicken for this recipe? Yes, boneless chicken thighs or breasts work well. Adjust the cooking time accordingly.
2. How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
3. Can I make the green sauce ahead of time? Yes, the sauce can be stored in the fridge for up to 5 days. Stir before using.
4. What sides go best with Peruvian chicken? Roasted potatoes, rice, fried plantains, or a fresh avocado salad pair wonderfully.
5. Can I freeze marinated chicken? Yes, you can freeze the marinated chicken for up to 3 months. Thaw overnight in the fridge before cooking.

Peruvian Chicken with Green Sauce

Peruvian chicken with green sauce is a flavorful, smoky, and juicy dish with a bold marinade and a vibrant, creamy aji verde sauce. Perfectly cooked in the oven, grill, or air fryer, it’s a must-try meal that’s both easy and delicious!

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Prep Time 20

Cook Time 20

Total Time 39

Servings 8

Ingredients

For the Chicken:

2 lbs chicken thighs or chicken breasts
Wet Batter:
1 egg
1 tablespoon sunflower oil
1 ½ teaspoons salt
1 teaspoon pepper

Breading:

¾ cup cornstarch
⅓ cup all-purpose flour heaping

Sauce:

½ cup white distilled vinegar
½ cup cane sugar
¼ cup water
¼ cup soy sauce
½ teaspoon chili flakes
2 cloves garlic crushed
½ teaspoon zested ginger root peeled
1 tablespoon orange juice concentrate
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon rice wine or apple cider vinegar

Instructions

Cut the chicken into 1-inch pieces and preheat 2 inches of oil in a pot or wok.

Prepare the Batter and Breading:

In a small bowl, whisk together all the wet batter ingredients. In a separate bowl, mix the breading ingredients until well combined.

Coat the Chicken:

Dip each piece of chicken into the wet batter, ensuring it’s fully coated, then dredge it in the flour mixture.

Fry the Chicken:

Carefully place the coated chicken pieces into the hot oil and fry until golden and crispy, ensuring the internal temperature reaches 165°F. Transfer to a large bowl lined with paper towels to absorb excess oil.

Make the Orange Chicken Sauce:

In a medium or large pot, combine all the sauce ingredients and bring to a boil. Let it simmer for 1-2 minutes until it reaches the desired thickness.

Coat the Chicken and Serve:

Add the crispy fried chicken to the sauce and toss until fully coated. Transfer to a serving dish and enjoy!

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