The smoky, juicy flavor of grilled chicken meets the bright, herby kick of a creamy Peruvian green sauce in this irresistible dish. Aji Verde, the star of the show, brings fresh cilantro, jalapeño heat, and a smooth, tangy finish that transforms each bite into a celebration of South American cuisine.
Perfect for summer cookouts or easy weeknight dinners, this Pollo a la Brasa-inspired recipe is a bold and vibrant twist on everyday grilled chicken. Pair it with roasted potatoes, rice, or a crisp salad for a full meal that’s both nourishing and flavor-packed. Whether you’re new to Peruvian food or a seasoned fan, this recipe will have everyone asking for seconds.
Full Recipe
Ingredients:
For the Chicken Marinade:
-
3 lbs bone-in, skin-on chicken thighs or drumsticks
-
3 tablespoons olive oil
-
1 tablespoon white vinegar
-
1 tablespoon soy sauce
-
1 tablespoon lime juice
-
4 garlic cloves, minced
-
1 tablespoon ground cumin
-
1 tablespoon paprika
-
2 teaspoons oregano
-
1 teaspoon salt
-
1/2 teaspoon black pepper
For the Creamy Green Sauce (Aji Verde):
-
1 cup cilantro (packed)
-
1–2 jalapeños (seeds removed for less heat)
-
2 garlic cloves
-
1/2 cup mayonnaise
-
1/4 cup sour cream
-
2 tablespoons lime juice
-
1 tablespoon white vinegar
-
Salt to taste
Directions:
-
In a large bowl, combine olive oil, vinegar, soy sauce, lime juice, garlic, cumin, paprika, oregano, salt, and pepper.
-
Add chicken pieces and toss to coat evenly. Cover and marinate for at least 2 hours or overnight in the fridge.
-
While the chicken marinates, prepare the green sauce by blending cilantro, jalapeños, garlic, mayo, sour cream, lime juice, vinegar, and salt until smooth. Refrigerate until ready to serve.
-
Preheat your grill to medium-high heat. Grill the chicken for 25–30 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C).
-
Serve hot with a generous drizzle of the creamy green sauce.
Prep Time: 15 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 6 servings
A Deep Dive into Peruvian Grilled Chicken with Creamy Green Sauce
Peruvian cuisine is a vibrant tapestry of indigenous, Spanish, African, and Asian influences, resulting in dishes that are both bold in flavor and rich in history. One standout example is the beloved Peruvian Grilled Chicken, also known as Pollo a la Brasa, typically paired with the iconic Aji Verde, a spicy and creamy green sauce that adds a zesty punch to every bite. This combination of smoky, perfectly spiced chicken with a fresh, herbaceous sauce has earned a place in both street food stalls and upscale restaurants around the world.
This dish is more than just a grilled chicken meal—it’s a cultural experience on a plate. What makes it exceptional is its intense marinade, complex spice mix, and of course, the unique sauce that elevates it from great to unforgettable. Whether you’re a foodie exploring new cuisines or simply looking for an exciting dinner idea, this dish delivers flavor, nutrition, and culinary adventure in every bite.
The Origins of Pollo a la Brasa
Pollo a la Brasa originated in Lima in the 1950s and was first cooked on a rotisserie by Swiss immigrants living in Peru. Originally created as a simple meal using chicken marinated in salt and cooked over charcoal, it has since evolved to include a complex blend of seasonings that showcase the culinary diversity of Peru. Today, it’s a national treasure, eaten by millions every week across Peru and increasingly popular globally thanks to its unique flavor profile.
The marinade typically includes soy sauce, garlic, lime juice, vinegar, cumin, paprika, and other spices—each ingredient playing a crucial role in building a depth of flavor that is unmistakably Peruvian. These elements combine to form a balanced, aromatic coating that penetrates deep into the chicken, making every bite juicy, tender, and packed with umami.
The Magic of the Aji Verde Sauce
One of the defining elements of this dish is the Aji Verde, also known as Peruvian green sauce. This creamy condiment is traditionally made with fresh cilantro, jalapeños (or Peruvian aji amarillo when available), garlic, lime juice, vinegar, and a creamy base like mayonnaise or sour cream. The result is a vibrant green sauce with a balance of spicy, tangy, and herbaceous flavors that perfectly complement the smoky grilled chicken.
Not only is this sauce a fantastic pairing for the chicken, but it’s also versatile enough to serve with fries, roasted vegetables, or even as a dip for bread and chips. It’s so addictive that many people find themselves making extra just to enjoy it with other meals throughout the week.
Why This Recipe Works
There are several reasons why this recipe has gained such widespread popularity. First, the marination process. Allowing the chicken to sit in the marinade for several hours (or overnight) allows the spices and acidic components to deeply flavor and tenderize the meat. This ensures that the chicken remains juicy even after grilling, while the skin becomes crisp and packed with flavor.
Second, the cooking method. While the original Pollo a la Brasa was cooked on a rotisserie, this version is easily adaptable to home grills or even oven roasting. The high-heat grilling imparts a delicious char and smokiness that mimics the rotisserie effect while making it accessible to the average home cook.
Third, the balance of textures and flavors. The grilled chicken offers smoky, umami-rich notes, while the green sauce adds creaminess, spice, and acidity—creating a complete and satisfying sensory experience. This contrast between fire-roasted depth and cool, zesty freshness is what makes this dish so memorable.
Serving Suggestions and Customizations
Though this dish is satisfying on its own, there are countless ways to build a meal around it. Traditionally, Peruvian Grilled Chicken is served with crispy roasted potatoes, steamed rice, or a simple salad dressed with lime and oil. You can also pair it with grilled vegetables, corn on the cob, or sweet plantains for a hearty and colorful plate.
To switch things up, try using chicken breasts for a leaner option or boneless thighs for quicker cooking. You can also play with the green sauce—add avocado for a creamier texture, swap jalapeños for serrano peppers if you want more heat, or use Greek yogurt instead of mayonnaise for a lighter twist.
For vegetarians or those wanting to explore other protein options, the marinade and sauce work beautifully with tofu, portobello mushrooms, or even grilled fish.
Nutritional Benefits
This dish isn’t just flavorful—it’s also relatively nutritious. Chicken thighs are a good source of protein, iron, and B vitamins. The marinade and sauce both include natural ingredients like garlic, lime, and cilantro, which provide antioxidants and anti-inflammatory benefits.
By grilling instead of frying, you reduce excess fat while still achieving a crispy exterior and smoky flavor. The sauce, although rich, can be modified for a lighter version by using yogurt or reducing the amount of mayonnaise. With customizable sides and proteins, it’s easy to fit this recipe into a wide range of dietary needs, from gluten-free to low-carb lifestyles.
Cultural Significance
In Peru, eating Pollo a la Brasa isn’t just about the food—it’s a ritual of family and community. It’s often served at gatherings, parties, and Sunday dinners, where the focus is on sharing a comforting and deeply satisfying meal. The dish embodies a spirit of hospitality and flavor that defines Peruvian cooking.
This recipe brings a taste of that tradition into your own home, inviting you to experience and celebrate a cornerstone of Latin American cuisine.
Make It Your Signature Dish
One of the best things about this dish is how easily it can become a signature recipe in your home. It’s impressive enough to serve at a dinner party and easy enough to cook on a busy weeknight. With its bold marinade and unforgettable green sauce, people will be asking you for the recipe after just one bite.
You can batch-prepare the marinade and green sauce to keep in the fridge for quick meals throughout the week. Whether you’re grilling for a summer BBQ or roasting in the oven during winter, it’s a versatile dish that adapts to the seasons and occasions.
Tips for the Best Results
-
Marinate overnight if possible for maximum flavor penetration.
-
Use bone-in, skin-on chicken for juicier results and more flavor.
-
Grill over indirect heat first, then sear to avoid burning while achieving crispy skin.
-
Double the green sauce—you’ll want leftovers!
-
Pair with fresh lime wedges for a citrusy finish at the table.
Conclusion
Peruvian Grilled Chicken with Creamy Green Sauce is much more than a delicious meal—it’s a flavorful journey that pays tribute to the rich cultural traditions of Peru. From its humble rotisserie beginnings to its modern, home-cooked variations, this dish continues to win hearts worldwide. It brings together the earthy warmth of spices, the zesty brightness of herbs, and the charred goodness of grilled meat in perfect harmony.
Whether you’re new to Peruvian cuisine or a seasoned fan, this dish is a beautiful way to connect with the country’s diverse culinary heritage. It’s easy to make, impossible to forget, and guaranteed to become a favorite in your household.
Add this to your rotation, and you’ll never look at grilled chicken the same way again.