1 Peruvian Grilled Chicken Recipe – Ready in 45 Minutes

Learn how to make the best authentic Peruvian grilled chicken (Pollo a la Brasa) with this comprehensive guide. Featuring traditional spices, perfect grilling techniques, and the famous green sauce recipe. Ready in just 45 minutes (plus marinating time)!

Introduction

Peruvian grilled chicken, known locally as Pollo a la Brasa, is one of Peru’s most beloved culinary treasures. This mouthwatering dish features juicy, tender chicken infused with a unique blend of South American spices and herbs, grilled to golden perfection with crispy skin that crackles with every bite. Whether you’re hosting a summer barbecue or craving authentic Latin American flavors, this easy Peruvian grilled chicken recipe will transport you straight to the bustling streets of Lima.

What makes this authentic Peruvian grilled chicken so special? It’s the magical combination of cumin, paprika, garlic, and aji amarillo paste, creating a flavor profile that’s simultaneously smoky, spicy, and incredibly aromatic. Unlike regular grilled chicken, Pollo a la Brasa boasts a distinctive char and complex taste that has made it Peru’s unofficial national dish.

This traditional Peruvian grilled chicken recipe has been perfected over generations, and today I’m sharing the authentic method that will help you achieve restaurant-quality results at home. With simple ingredients and straightforward techniques, you’ll master this South American classic in no time!

Why You’ll Love This Peruvian Grilled Chicken

• Authentic flavors: Uses traditional Peruvian spices and marinades for genuine taste • Crispy skin, juicy meat: Perfect grilling technique ensures the best texture • Easy to make: Simple ingredients and clear instructions for beginners • Versatile meal: Serve with rice, potatoes, or salad for a complete dinner • Make-ahead friendly: Marinate overnight for maximum flavor • Crowd-pleaser: Perfect for parties, BBQs, and family gatherings • Gluten-free option: Naturally gluten-free when prepared traditionally • Budget-friendly: Uses affordable whole chicken or pieces

Ingredients for Peruvian Grilled Chicken

For the Chicken Marinade:

• 1 whole chicken (3-4 lbs) or 8 chicken pieces •

4 tablespoons Peruvian aji panca paste (or substitute with 2 tbsp smoked paprika) •

2 tablespoons ground cumin •

1 tablespoon smoked paprika •

1 tablespoon dried oregano •

6 garlic cloves, minced •

2 tablespoons soy sauce •

3 tablespoons vegetable oil •

2 tablespoons white vinegar or lime juice •

1 tablespoon beer (optional, for authentic flavor) •

2 teaspoons salt •

1 teaspoon black pepper •

1 teaspoon turmeric (for color)

For the Famous Green Sauce (Aji Verde):

• 1 cup mayonnaise • 1 jalapeño pepper, seeded • 1/2 cup fresh cilantro leaves • 2 tablespoons Peruvian aji amarillo paste (or 1 jalapeño) • 2 cloves garlic • 2 tablespoons lime juice • 1/4 cup grated Parmesan cheese • Salt to taste

Optional Sides:

• French fries or roasted potatoes • White rice • Mixed salad • Grilled corn on the cob

Note: For authentic Peruvian spices for grilled chicken, visit Latin American grocery stores or order online. Substitutions are provided for convenience.

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How to Make Peruvian Grilled Chicken – Step by Step

Preparing the Marinade (H3)

Step 1: In a large bowl, combine all marinade ingredients: aji panca paste, cumin, paprika, oregano, minced garlic, soy sauce, oil, vinegar, beer (if using), salt, pepper, and turmeric. Mix well until it forms a thick paste.

Step 2: If using a whole chicken, spatchcock it by removing the backbone with kitchen shears. This ensures even cooking and maximum crispy skin. For chicken pieces, make shallow cuts in the meat for better marinade penetration.

Step 3: Thoroughly coat the chicken with the marinade, getting under the skin where possible. The key to authentic Peruvian grilled chicken flavor is ensuring every part is well-seasoned.

Step 4: Place the marinated chicken in a sealed container or zip-lock bag. Refrigerate for at least 4 hours, preferably overnight. This extended marinating time is crucial for developing the characteristic Pollo a la Brasa taste.

Grilling the Chicken (H3)

Step 5: Remove chicken from refrigerator 30 minutes before grilling to bring to room temperature. This ensures even cooking throughout.

Step 6: Preheat your grill to medium-high heat (about 375-400°F). For authentic results, use charcoal if possible, as it imparts the traditional smoky flavor characteristic of Peruvian barbecue chicken.

Step 7: Oil the grill grates to prevent sticking. Place chicken skin-side down first. For a whole spatchcocked chicken, start with the breast side down.

Step 8: Grill for 15-20 minutes on the first side until skin is crispy and golden. Resist the urge to move it frequently – this develops the perfect char that makes Peruvian rotisserie-style chicken so special.

Step 9: Flip the chicken and continue cooking for another 15-20 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) at the thickest part.

Step 10: For the final touch, brush with reserved marinade (that hasn’t touched raw chicken) during the last 5 minutes of cooking for extra flavor and glaze.

Making the Green Sauce (H3)

Step 11: While the chicken grills, prepare the famous Peruvian green sauce. Combine all sauce ingredients in a blender: mayonnaise, jalapeño, cilantro, aji amarillo paste, garlic, lime juice, and Parmesan.

Step 12: Blend until smooth and creamy. The sauce should be bright green with a consistency similar to ranch dressing. Adjust seasoning with salt and additional lime juice if needed.

Step 13: Transfer to a serving bowl and refrigerate until ready to serve. This sauce can be made up to 3 days ahead.

Pro Tips for Making the Best Peruvian Grilled Chicken

• Marinate longer for deeper flavor: While 4 hours is minimum, 24 hours creates the most authentic taste • Use butterfly cut: Spatchcocking ensures even cooking and maximum crispy skin • Control your heat: Use two-zone grilling (direct and indirect heat) for perfect results • Don’t skip the beer: Traditional recipes include beer in the marinade for tenderness • Make extra green sauce: This addictive condiment goes with everything! • Try wood chips: Add soaked wood chips to your charcoal for extra smokiness • Baste carefully: Only use fresh marinade for basting, never the one that touched raw chicken • Rest before serving: Let chicken rest 10 minutes after grilling for juiciest results

Best Ways to Serve Peruvian Grilled Chicken

The traditional way to serve Pollo a la Brasa is with crispy French fries and a fresh salad, but there are many delicious options:

• Classic combination: Serve with French fries, white rice, and mixed salad • Low-carb option: Pair with grilled vegetables and cauliflower rice • Family style: Present on a large platter with multiple sauces • Sandwich form: Shred leftovers for amazing Peruvian chicken sandwiches • Party presentation: Cut into smaller pieces for easy serving at gatherings

Don’t forget to provide plenty of the famous green sauce (aji verde) – it’s what truly makes this dish special! Many Peruvians also serve it with a spicy red sauce called aji rocoto for those who love extra heat.

Nutritional Information for Peruvian Grilled Chicken

Per serving (1/4 chicken with skin): •

Calories: 320 kcal • Protein: 35g • Fat: 18g •

Carbohydrates: 2g • Fiber: 0.5g • Sodium: 580mg • Cholesterol: 110mg

Green Sauce (per 2 tablespoons): •

Calories: 90 kcal • Fat: 9g •

Carbohydrates: 1g •

Protein: 1g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Storage & Leftovers

Storing Cooked Chicken

• Refrigerator: Store in an airtight container for up to 4 days • Freezer: Wrap tightly and freeze for up to 3 months • Best practice: Separate meat from bones for easier storage

Reheating Instructions

• Oven method: Reheat at 350°F for 10-15 minutes until heated through • Microwave: Heat in 30-second intervals to prevent drying • Air fryer: 5-7 minutes at 350°F for crispy skin

Green Sauce Storage

• Refrigerator: Keeps for 5-7 days in an airtight container • Freezing: Not recommended as mayonnaise separates • Tip: Make fresh batches for best flavor

Frequently Asked Questions (FAQs)

Can I make Peruvian grilled chicken in the oven?

Yes! Peruvian grilled chicken can be adapted for the oven. Roast at 425°F for 45-50 minutes, finishing under the broiler for crispy skin. While it won’t have the same charcoal flavor, the spice blend still creates delicious results.

What can I substitute for aji panca paste?

If you can’t find aji panca paste, mix 2 tablespoons smoked paprika with 1 teaspoon cayenne pepper and 1 tablespoon tomato paste. This creates a similar smoky, mildly spicy flavor profile essential to authentic Peruvian chicken.

Is Peruvian grilled chicken spicy?

Traditional Pollo a la Brasa has mild to moderate heat. The spiciness comes mainly from the aji peppers, which add more flavor than heat. You can adjust the spice level by modifying the amount of aji paste or adding extra cayenne pepper.

Can I use chicken breasts instead of whole chicken?

While traditional Peruvian grilled chicken uses whole chicken or dark meat, you can use breasts. Reduce cooking time to 6-8 minutes per side and watch carefully to prevent drying. Marinate for the full recommended time to ensure maximum flavor penetration.

Related Recipes for Peruvian Cuisine Lovers

If you enjoyed this Peruvian grilled chicken recipe, you’ll love these authentic Latin American dishes:

Peruvian Ceviche Recipe – Fresh fish “cooked” in citrus juice •

Lomo Saltado – Peruvian stir-fried beef with French fries •

Anticuchos – Grilled beef heart skewers with spicy sauce •

Causa Limeña – Layered potato dish with avocado and chicken •

Aji de Gallina – Creamy Peruvian chicken stew

Conclusion

Now you have all the secrets to making the best Peruvian grilled chicken at home! This authentic Pollo a la Brasa recipe captures the essence of Peru’s beloved national dish, from the aromatic spice marinade to the addictive green sauce that makes it complete. Whether you’re grilling for a special occasion or simply want to explore South American cuisine, this recipe delivers restaurant-quality results every time.

The key to perfect Peruvian grilled chicken lies in the marinade – don’t rush this step! Allow those beautiful spices to work their magic overnight, and you’ll be rewarded with incredibly flavorful, juicy chicken that rivals any Peruvian restaurant. Remember to make extra green sauce; trust me, you’ll want to put it on everything!

Have you tried making Peruvian grilled chicken at home? Share your experience in the comments below, and don’t forget to tag us in your photos! If you loved this recipe, please share it with friends and family who appreciate authentic international cuisine. Now fire up that grill and enjoy the incredible flavors of Peru!

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Keywords: Peruvian grilled chicken, Pollo a la Brasa, authentic Peruvian chicken recipe, green sauce recipe, aji verde, Latin American grilling, Peruvian barbecue chicken, traditional Peruvian recipes

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