Peruvian Chicken (Pollo a la Brasa)

You’ll love everything about this Peruvian Chicken (Pollo a la Brasa) with Aji Verde Sauce and Avocado salad.  Easy to make and bursting with flavor. Make the meal in under an hour, either on the grill or in the oven. Perfect for weeknights, special gatherings and always a crowd-pleaser. Vegan adaptable. Video.

There's a reason this grilled Peruvian Chicken has become one of my most-requested summer recipes, both on the blog and with catering clients. After years of testing countless marinades and sauces, I finally landed on my favorite combination that delivers bold, balanced flavor, inspired by the smoky rotisserie-style chicken found across Peru. I’ve adapted it for the home cook without compromising authenticity or depth of flavor.

I first encountered Peruvian green sauce, or ají verde, over a decade ago at my favorite Peruvian restaurant. The creamy, spicy cilantro-based sauce is just as essential as the chicken - and it's what truly sets this dish apart. Whether you’re a seasoned cook or new to Peruvian cuisine, this recipe is easy and approachable, and captures the classic flavor of pollo a la brasa. I know you will love it!

Pollo a la Brasa Ingredients

• Chicken - Use chicken boneless, skinless thighs or chicken breasts.
• Garlic cloves - Adds bold, aromatic punch to the marinade.
• Olive oil - Moistens and helps distribute flavors evenly.
• Lime juice - Fresh acidity brightens the flavor profile.
• Honey - A touch of sweetness balances the citrus and spices.
• Cumin - Earthy warmth and deep carnival of flavor.
• Paprika - Adds color and gentle smokiness.
• Coriander - Citrusy undertone for extra depth.
• Dried oregano - Herbal note that complements the rest of the spices.
• Kosher salt - Essential for seasoning and bringing out flavors.
• Soy sauce - Adds a subtle umami richness (optional).

Aji Verde (Peruvian Green Sauce)

• Sour cream or mayonnaise - Creates a creamy, indulgent base for the sauce.
• Jalapeño - Gives a gentle kick; green pepper flavor.
• Garlic clove - Enhances the garlic-forward flavor of the sauce.
• Chopped cilantro - Bright, herbaceous backbone of the sauce.
• Kosher salt - Balances the creaminess and herbs.
• Lime juice - Freshens and balances the sauce's richness.

How to Make Peruvian Chicken with Green Sauce

Step one: Make the Peruvian Chicken Marinade

The easy, flavorful Peruvian Chicken marinade is made with olive oil, garlic, spices, and lime juice. Just mix it up in a bowl.

Step two: Marinate the chicken.

Marinate the Peruvian chicken while the grill or oven heats up. Or marinate overnight for even more flavor!

Here I’m using boneless skinless chicken thighs, but breasts and bone-in, skin-on chicken pieces would work too. Remember that boneless breasts cook the fastest.

Step three: Make the Aji Verde Sauce.

The creamy, delicious Peruvian Green Sauce ( called Aji Verde) truly makes the meal- so don’t skip this part! See recipe notes for a vegan version! Blend the Aji Verde Sauce ingredients in the blender- feel free to make this a day ahead. So easy!

Step four: Grill or Roast the Peruvian Chicken

Grill the chicken over medium heat until the internal temperature reaches 170F for thighs and 165 for Breasts.  Alternatively, you can roast the chicken on a parchment-lined sheet pan in a 425°F oven until the thighs reach 170°F or the breasts reach 165°F. Here I’ve added marinated portobellos for our vegetarian guests.

Step five: Make the Avocado Salad.

As the chicken cooks, make the Avocado Tomato Cucumber salad.

Avocados and cucumbers are diced, and cherry tomatoes are halved. Then it’s simply drizzled with olive oil, lime juice and a sprinkle of salt and pepper. Very simple.

Step six: Serve.

Serve the Peruvian Chicken with the Aji Verde Sauce on the side, and the fresh Avocado Salad, either separately or in wide bowls. Serve with Cilantro rice for a heartier meal.

Variations

Vegan Version. For a vegan option, substitute portobello mushrooms  or sliced king oyster mushrooms (and check out more of our vegan-adaptable recipes!) Be sure to brush the marinade on lightly, as mushrooms are porous and can soak up too much if you are not careful.

Other proteins. I’ve used this Peruvian marinade on grilled shrimp, mahi mahi, and even flank steak. All works well!

What to serve with Peruvian Chicken

Create a bigger spread with any of the following side dishes.

• Cilantro Lime Rice
• Perfect Quinoa
• Black Beans
• Pinto Beans
• Pico de Gallo

This Peruvian- style meal is such a great combination of flavors! Pollo a la Brasa is one of my favorite recipes on the blog- please tell us what you think in the comments below! Be sure to try our Peruvian Minestrone Soup, too!

More recipes you may like:

• 15+ South American Recipes
• Cuban Mojo Chicken
• Peruvian Burritos with Aji Verde Sauce (Vegan!)
• Peruvian Green Sauce (Aji Verde) Vegan-Adaptable
• Peruvian Seafood Stew with Cilantro Broth
• Peruvian Minestrone Soup
• Peruvian Ceviche Recipe
• Smoky Chipotle Burrito Bowl
• Our best 35 Grilling Recipes for Summer
• Homemade Gyro Recipe
• 100+ Grilling Recipes

Hope you like this Peruvian Chicken with Aji Verde Sauce as much as we do. Let us know in the comments below!

xoxo

Sylvia

 Watch How to make Peruvian Chicken

Pollo a la Brasa (Peruvian Chicken Recipe)

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 20
• Cook Time: 25
• Total Time: 45 minutes
• Yield: 4-6 1x
• Category: chicken recipe, Main
• Method: Marinated
• Cuisine: peruvian

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Description

You’ll love everything about this Peruvian Chicken (Pollo a la Brasa) with Aji Verde Sauce!  It’s easy and bursting with flavor; this can be made in under an hour, baked in the oven, or cooked on the grill- perfect for weeknights or special gatherings.

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Ingredients

Units USM Scale 1/2x1x2x

• 1 1/2 -2 pounds chicken (thighs or breast, boneless, skinless- see notes) Or substitute portobellos!

Marinade:

• 4 garlic cloves- finely minced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons honey, agave or sugar
• 1 tablespoon cumin
• 2 teaspoons paprika or smoked paprika
• 1 teaspoon coriander
• 1 teaspoon dried oregano ( or 1 tablespoon fresh) or sub thyme or marjoram
• 1 1/2 teaspoon kosher salt
• 1 teaspoon soy sauce ( optional)

Peruvian Green Sauce (Aji Verde) 

• 1/2 cup sour cream or mayo (see notes for vegan option)
• 1/2 jalapeño (use less for less spicy)
• 1 garlic clove
• 1 cup chopped cilantro- thin stems ok.
• 1/4 teaspoon kosher salt
• a squeeze of lime ( 1 tablespoon, save other half for salad)

Avocado Cucumber Tomato Salad

• 2 cups diced or sliced English or Turkish cucumber
• 1-2 perfectly ripe avocados, diced
• 1 cup cherry tomatoes ( yellow and red are nice )
• cilantro leaves for garnishing
• olive oil for drizzling
• generous, 5 finger pinch kosher salt
• squeeze of lime

Optional Bowl Additions- cooked Cilantro Lime Rice or Mexican Pinto Beans.... or both.

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Instructions

1. Preheat Grill to medium-high, or preheat OVEN to 425F. 
2. If making rice, start this now on the stove.
3. Make the marinade in a small bowl. Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano, and salt, and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (Portobellos are quite porous and may soak up too much marinade, so I’d just brush them with the marinade before grilling.)
4. Make Peruvian Green Sauce by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary. This can be made 24 hours ahead.
5. Grill: grill the chicken (and/or portobellos), searing both sides well ( using a metal spatula to flip), then turn the heat down or move to a cooler side of the grill to allow the chicken thighs to cook through to 170°F. Portobellos will cook faster, so plate and cover with foil to keep warm.
6. OR Bake: Place the chicken on a parchment-lined sheet pan and bake until cooked through; 165F for chicken breasts and 170F  for chicken thighs.
7. Make the salad by placing the diced cucumber in a wide shallow bowl. Add avocado, spacing it out evenly. Add a few cherry tomato halves. Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.
8. Serve with the Cilantro Lime Rice. If making bowls, place ¾ cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!

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Notes

Chicken: Feel free to use bone-in, skin-on chicken, although cooking time will increase.  Traditionally, in Peru, a whole chicken is marinated and then roasted in the oven, which you can also do!

A note on Peruvian Green Sauce ( Aji Verde): Mayo is traditional. I prefer a blend of sour cream and mayo.

***This can easily be made vegan by subbing vegan mayo, or instead of mayo, using 1/4 cup raw cashews and 1/4 cup water, with a tablespoon of lime juice and upping the salt to 1/2 teaspoon, blending in a high-powered blender. If your blender is not “high-powered” soak the cashews for 4 hours first, so they soften.

Nutrition

• Serving Size: -with chicken breast, one avocado and the green sauce
• Calories: 241
• Sugar: 2.1 g
• Sodium: 146.5 mg
• Fat: 17.7 g
• Saturated Fat: 4.7 g
• Carbohydrates: 8.5 g
• Fiber: 3.1 g
• Protein: 14 g
• Cholesterol: 48.4 mg