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Bold spices, juicy meat, and an unforgettable sauce—this Peruvian Chicken recipe is a must-try for your next dinner. #polloalabrasa #familymeals #weeknightrecipe
Peruvian Chicken, or Pollo a la Brasa, is a deeply flavorful, rotisserie-style dish known for its bold spices and irresistibly crispy skin. Marinated in a blend of garlic, lime juice, spices, and herbs, then roasted or grilled to juicy perfection, it’s a meal that’s both exciting and comforting.
This recipe captures the spirit of the classic with an easy oven or grill-friendly method. Whether you’re hosting friends or spicing up your weekly dinner rotation, this chicken is a guaranteed hit—especially when served with tangy green sauce and roasted potatoes on the side.
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 45–60 minutes
- Tools Needed: Large bowl or zip-top bag, roasting pan or grill, meat thermometer, blender (for sauce)
2. Ingredients
For the Chicken Marinade:
- 1 whole chicken (about 3–4 lbs), or 4–6 bone-in, skin-on thighs
- 3 tablespoons olive oil
- ¼ cup lime juice (about 2 limes)
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional for heat)
- 1½ teaspoons salt
For the Green Sauce (Aji Verde):
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 jalapeño, seeded
- 1 clove garlic
- ½ cup cilantro leaves
- 1 tablespoon lime juice
- Salt, to taste
3. Preparation Steps
A. Marinate the Chicken
Mix all marinade ingredients in a bowl. Rub all over chicken, including under the skin if possible. Cover and refrigerate for at least 4 hours, preferably overnight.
B. Roast or Grill
Oven Method: Preheat oven to 425°F. Place chicken on a rack in a roasting pan. Roast for 45–60 minutes, until internal temp reaches 165°F.
Grill Method: Preheat grill to medium-high. Grill chicken over indirect heat, covered, for about 45 minutes, turning occasionally.
C. Make the Green Sauce
Blend all green sauce ingredients until smooth. Taste and adjust salt or lime as needed. Chill until ready to serve.
D. Serve
Let chicken rest 10 minutes before carving. Serve with green sauce and your favorite sides.
4. Tips & Variations
- Use boneless chicken thighs for quicker cooking.
- Add a pinch of smoked paprika for deeper flavor.
- Sub Greek yogurt for mayo in the sauce for a lighter version.
- Make extra green sauce—it’s amazing on sandwiches and veggies.
5. Troubleshooting FAQ
Why isn’t my chicken skin crispy?
Make sure the oven is hot enough or grill lid is closed, and don’t overcrowd the pan.
Can I use boneless chicken?
Yes—reduce cooking time and check for doneness earlier.
How long can I marinate?
Up to 24 hours. More than that may result in mushy texture.
Is the green sauce spicy?
It has a mild kick. Use more jalapeño or hot sauce for heat lovers.
6. Serving Suggestions
- Serve with roasted potatoes, rice, or fried yuca.
- Pair with a crisp salad or grilled vegetables.
- Use leftovers in wraps, bowls, or tacos.
- Drizzle green sauce on everything—seriously.
7. Storage and Make-Ahead Instructions
- Storage: Store leftover chicken and sauce in airtight containers in fridge for 3–4 days.
- Reheating: Reheat chicken in oven at 350°F until warmed through.
- Make-Ahead Tips: Marinate chicken and prep sauce a day ahead.
- Freezer Instructions: Freeze marinated raw chicken or cooked portions; thaw in fridge before cooking or reheating.
