Description
Learn how to make authentic Peruvian grilled chicken (Pollo a la Brasa) with our easy recipe. This traditional dish features juicy chicken marinated in Peruvian spices, grilled to perfection with crispy skin, and served with the famous green sauce (aji verde). Perfect for BBQs, family dinners, or special occasions!
Ingredients
Scale
- For the Chicken:
- 1 whole chicken (3–4 lbs) or 8 chicken pieces
- 4 tablespoons Peruvian aji panca paste (or 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)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- For the Green Sauce:
- 1 cup mayonnaise
- 1 jalapeño pepper, seeded
- 1/2 cup fresh cilantro leaves
- 2 tablespoons Peruvian aji amarillo paste
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/4 cup grated Parmesan cheese
- Salt to taste
Instructions
- Prepare the marinade: In a large bowl, combine aji panca paste, cumin, paprika, oregano, garlic, soy sauce, oil, vinegar, beer, salt, pepper, and turmeric. Mix well.
- Prepare the chicken: If using whole chicken, spatchcock it by removing the backbone. Make shallow cuts in the meat for better marinade penetration.
- Marinate: Coat chicken thoroughly with marinade, getting under the skin. Refrigerate 4-24 hours.
- Bring to room temp: Remove chicken from fridge 30 minutes before grilling.
- Preheat grill: Heat to medium-high (375-400°F). Oil the grates.
- Grill first side: Place chicken skin-side down. Grill 15-20 minutes until crispy.
- Flip and continue: Turn chicken and grill another 15-20 minutes until internal temp reaches 165°F.
- Make green sauce: Blend all sauce ingredients until smooth and creamy.
- Rest and serve: Let chicken rest 10 minutes. Serve with green sauce.
Notes
- For best flavor, marinate the chicken overnight
- Use charcoal grilling for authentic smoky taste
- Can be made in oven at 425°F for 45-50 minutes
- Green sauce can be made 3 days ahead
- Leftovers keep 4 days refrigerated
- Traditional sides include French fries and salad
- Prep Time: 30
- Cook Time: 45
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 1
- Sodium: 580
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 35
- Cholesterol: 110
Keywords: peruvian grilled chicken, pollo a la brasa, peruvian chicken recipe, authentic peruvian chicken, peruvian bbq chicken, green sauce, aji verde, latin american grilling, peruvian cuisine