Peruvian Grilled Chicken with Creamy Green Sauce

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Why You’ll Love This Recipe

  • Authentic Flavors: The marinade and sauce capture the essence of traditional Peruvian cuisine, delivering a delightful balance of spice and tang.
  • Versatility: While the recipe uses boneless chicken thighs, it can be adapted to various cuts of chicken, such as breasts, wings, or legs.
  • Make-Ahead Convenience: The marinade can be prepared in advance, making it an excellent choice for entertaining without last-minute stress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

  • Garlic
  • Soy sauce
  • Cumin
  • Lime juice
  • Olive oil
  • Paprika
  • Dried oregano
  • Black pepper

For the Creamy Green Sauce (Aji Verde):

  • Jalapeños
  • Cilantro
  • Green onions
  • Garlic
  • Mayonnaise
  • Greek yogurt
  • Lime juice
  • Olive oil
  • Salt and pepper

Directions

  1. Prepare the Marinade: In a blender or food processor, combine garlic, soy sauce, cumin, lime juice, olive oil, paprika, dried oregano, and black pepper. Blend until smooth.
  2. Marinate the Chicken: Place the chicken thighs in a large ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 1 hour, preferably up to 24 hours, to allow flavors to meld.
  3. Prepare the Green Sauce (Aji Verde): In a blender or food processor, combine jalapeños (seeds and ribs removed for less heat), cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste. Refrigerate until ready to serve.
  4. Grill the Chicken:
    • Outdoor Grill: Preheat the grill to medium-high heat (around 350°F or 175°C). Remove chicken from marinade, allowing excess to drip off. Place on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
    • Oven Method: Preheat oven to 500°F (260°C). Place marinated chicken on a baking sheet and roast for 30 minutes. Cover with foil and continue cooking for an additional 15 minutes until fully cooked.
  5. Serve: Allow the chicken to rest for a few minutes after cooking. Serve with the creamy green sauce on the side.

Servings and Timing

  • Servings: This recipe serves approximately 4 people.
  • Preparation Time: 15 minutes
  • Marinating Time: 1 to 24 hours
  • Cooking Time:
    • Grilling: 12-16 minutes
    • Oven Roasting: 45 minutes

Variations

  • Spice Level: Adjust the heat of the green sauce by modifying the number of jalapeños or substituting with serrano peppers for more heat. Removing seeds and ribs will reduce spiciness.
  • Herb Substitution: If cilantro isn’t preferred, parsley can be used in the green sauce for a different flavor profile.
  • Alternative Cuts: This recipe is versatile and can be made with a whole chicken, breasts, wings, or legs. Adjust cooking times accordingly to ensure proper doneness.

Storage/Reheating

  • Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken can be kept for up to 3 days, while the green sauce is best used within 4-6 days.
  • Reheating: Reheat chicken in a preheated oven at 350°F (175°C) until warmed through. The green sauce can be served cold or at room temperature; if preferred warm, gently heat on the stovetop over low heat, stirring occasionally.

FAQs

What is Pollo a la Brasa?

Pollo a la Brasa is a popular Peruvian dish consisting of marinated and roasted or grilled chicken, known for its flavorful seasoning and crispy skin.

Can I make this recipe with chicken breasts instead of thighs?

Yes, chicken breasts can be used. Adjust cooking times to ensure the meat reaches an internal temperature of 165°F (74°C).

How can I reduce the spiciness of the green sauce?

To lessen the heat, remove the seeds and ribs from the jalapeños or use fewer peppers. Additionally, incorporating more Greek yogurt can help mellow the spice.

Is it necessary to marinate the chicken for a full 24 hours?

While marinating for 24 hours enhances flavor, marinating for at least 1 hour will still yield a delicious result.

Can I prepare the green sauce in advance?

Yes, the green sauce

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Peruvian Grilled Chicken with Creamy Green Sauce

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  • Author: Isabella
  • Total Time: 1 hour 15 minutes (excluding marinating time)
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

Savor the authentic flavors of Peru with this Peruvian Grilled Chicken with Creamy Green Sauce, also known as Pollo a la Brasa con Aji Verde. Juicy marinated chicken thighs are paired with a vibrant green sauce made from jalapeños, cilantro, and lime juice. Perfect for a weeknight dinner or entertaining guests, this recipe is a must-try for lovers of bold and zesty cuisine.

Ingredients

For the Chicken Marinade:

  • 4–6 boneless, skinless chicken thighs
  • 3 garlic cloves
  • 3 tbsp soy sauce
  • 1 tsp cumin
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper

For the Creamy Green Sauce (Aji Verde):

  • 2–3 jalapeños (seeds and ribs removed for less heat)
  • 1 cup cilantro leaves
  • 2 green onions
  • 1 garlic clove
  • 2 tbsp mayonnaise
  • ¼ cup Greek yogurt
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the Marinade:
    • Combine garlic, soy sauce, cumin, lime juice, olive oil, paprika, oregano, and black pepper in a blender or food processor. Blend until smooth.
  2. Marinate the Chicken:
    • Place chicken thighs in a large ziplock bag or shallow dish. Pour marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
  3. Make the Green Sauce:
    • Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, salt, and pepper until smooth. Adjust seasoning to taste and refrigerate until serving.
  4. Cook the Chicken:
    • Grill: Preheat grill to medium-high heat (350°F/175°C). Grill chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
    • Oven: Preheat oven to 500°F (260°C). Roast chicken on a baking sheet for 30 minutes. Cover with foil and cook for an additional 15 minutes.
  5. Serve:
    • Rest chicken for 5 minutes before serving. Pair with the creamy green sauce on the side.

Notes

  • For spicier green sauce, keep the seeds in the jalapeños or add serrano peppers.
  • Swap cilantro for parsley if preferred.
  • Use bone-in chicken or other cuts, adjusting cook times as needed.
  • Prep Time: 15 minutes
  • Category: Main Course
  • Method: Grilling or Oven Roasting
  • Cuisine: Peruvian

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