Get ready to create the most succulent, flavorful, and unforgettable chicken of your life. This authentic Peruvian Chicken recipe, also known as Pollo a la Brasa, delivers that signature crispy skin and juicy meat you love from your favorite rotisserie restaurants, right from your own kitchen. Paired with a vibrant, creamy Aji Verde sauce, this dish is a true showstopper.
We’ve crafted this guide to be the only one you’ll ever need. Forget takeout—once you master this simple marinade and the iconic green sauce, you’ll be making this Peruvian chicken on repeat for family dinners, gatherings, and special occasions. It’s that good.
What Makes This The Best Peruvian Chicken Recipe?
The secret to an authentic Peruvian Chicken recipe lies in its marinade. It’s a powerful, punchy blend of Peruvian chiles, dark beer or soy sauce, and aromatic spices that tenderize the meat and infuse it with layers of complex flavor. The result is a bird that’s savory, slightly spicy, and incredibly moist.
But the flavor journey doesn’t stop there. We’re also showing you how to make the essential Aji Verde, or Peruvian green sauce. This creamy, spicy, and herby sauce is the perfect counterpart to the rich, roasted chicken, cutting through the richness and adding a bright, fresh finish.
The Key Ingredients for Authentic Pollo a la Brasa
While the ingredient list might look long, many are pantry staples. The key to that unmistakable Peruvian flavor comes from a couple of specialty chile pastes that are worth seeking out.
For the Peruvian Chicken Marinade:
- Aji Amarillo Paste: This is the soul of many Peruvian dishes. It’s a bright orange chile paste with a fruity, medium heat. You can find it in Latin American markets or online.
- Huacatay (Peruvian Black Mint) Paste: This herb has a powerful aroma, like a mix of mint, basil, and citrus. A small amount adds an authentic, earthy depth that is hard to replicate. Also found online or in specialty stores.
- Garlic and Ginger: Freshly grated is best for a powerful aromatic base.
- Spices: Cumin, paprika, and dried oregano provide a warm, smoky foundation.
- Soy Sauce & Lime Juice: These provide salt, umami, and a touch of acidity to balance the marinade.
For the Aji Verde (Green Sauce):
- Jalapeños: Provide a fresh, manageable heat. Remove the seeds for a milder sauce.
- Cilantro: A large bunch is necessary for that vibrant green color and classic flavor.
- Cotija Cheese: This salty, crumbly cheese adds a creamy, savory element. Parmesan is a decent substitute.
- Mayonnaise: The secret to a stable, creamy sauce that won’t separate.
- Garlic & Lime Juice: Essential for a zesty, bright finish.
How to Make This Peruvian Chicken Recipe
Making Pollo a la Brasa is a two-part process: marinating the chicken and then cooking it. We’ll cover both oven-roasting and grilling so you can choose your favorite method. For another delicious and hearty meal, you might also love our Rosemary Chicken Lasagna (coming soon).
Step 1: Spatchcock the Chicken
Spatchcocking, or butterflying, the chicken is key. It ensures the chicken cooks evenly, all the skin gets crispy, and it cooks much faster. To do this, place the chicken breast-side down and use sturdy kitchen shears to cut along both sides of the backbone. Remove the backbone (save it for stock!), and flip the chicken over. Press down firmly on the breastbone to flatten it.
Step 2: Prepare the Marinade and Marinate
In a bowl, combine all the marinade ingredients: aji amarillo paste, huacatay paste, minced garlic, grated ginger, soy sauce, lime juice, cumin, paprika, oregano, salt, and pepper. Whisk until smooth. Gently loosen the skin on the chicken breasts and thighs and rub about a third of the marinade directly on the meat. Rub the remaining marinade all over the outside of the chicken. Place it in a large dish, cover, and refrigerate for at least 12 hours, but preferably 24 hours. This long marination time is crucial for developing deep flavor.
Step 3: Cook the Chicken
You have two great options for cooking your Peruvian chicken, each yielding a delicious result.
Oven-Roasted Method (For Crispy Skin)
Preheat your oven to 400°F (200°C). Place the marinated chicken on a wire rack set inside a baking sheet. This allows air to circulate for extra-crispy skin. Roast for 45-55 minutes, or until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer. Let it rest for 10 minutes before carving.
Grilling Method (For Smoky Flavor)
Prepare your grill for two-zone cooking (one side with direct heat, one side with indirect). Place the chicken skin-side up on the indirect heat side. Cover the grill and cook for 30-40 minutes. Move the chicken to the direct heat side, skin-side down, for the last 5-10 minutes to crisp up the skin, watching carefully to prevent burning. The chicken is done when it reaches 165°F (74°C).
The Famous Peruvian Green Sauce (Aji Verde) Recipe
While the chicken is cooking, prepare the Aji Verde. This sauce is so good, you’ll want to put it on everything! If you’re a fan of unique sauces, check out our incredible Dragon Sauce recipe as well.
- In a blender, combine the jalapeños (seeded for less heat), a large handful of cilantro, crumbled cotija cheese, mayonnaise, garlic cloves, and fresh lime juice.
- Blend on high until the sauce is completely smooth and creamy. It should be a vibrant green color.
- Taste and add salt if needed. The cotija is quite salty, so you may not need any extra. If the sauce is too thick, you can add a tablespoon of water or olive oil to thin it out.
- Store in an airtight container in the refrigerator until ready to serve.
Tips for Perfect Pollo a la Brasa
- Don’t skip the marinating time. 24 hours is ideal for the most flavorful and tender chicken.
- Pat the chicken dry. Before applying the marinade, make sure the chicken skin is as dry as possible. This helps the skin get incredibly crispy during cooking.
- Let it rest. After cooking, letting the chicken rest for 10 minutes before carving is essential. This allows the juices to redistribute, ensuring every bite is moist. For another easy weeknight dinner, try these Cheesy Taco Cups.
What to Serve with Peruvian Chicken
Traditionally, Pollo a la Brasa is served with thick-cut french fries and a simple side salad with a light vinaigrette. The Aji Verde sauce is non-negotiable! It also pairs wonderfully with rice, roasted potatoes, or even some delicious Stuffed Sweet Potatoes for a unique twist.
Frequently Asked Questions
Yes, you can absolutely roast the chicken whole without spatchcocking it. However, you will need to increase the cooking time to approximately 1 hour and 20-30 minutes, or until a thermometer reads 165°F in the thickest part of the thigh.
Pollo a la Brasa has a deeply savory, slightly smoky, and earthy flavor profile from its unique marinade. The chicken is incredibly moist and tender on the inside with a perfectly seasoned, crispy skin on the outside.
While aji amarillo paste has a unique fruity flavor, you can substitute it in a pinch by mixing 2 parts sambal oelek or other chile paste with 1 part honey to mimic its heat and slight sweetness. However, for the most authentic taste, sourcing the real paste is recommended.
Peruvian chicken, or Pollo a la Brasa, is made by marinating a whole chicken in a flavorful paste of ingredients like aji amarillo (Peruvian yellow chile), huacatay (black mint), garlic, cumin, and soy sauce. It’s then roasted or grilled to achieve juicy meat and crispy skin.
The famous green sauce is called Aji Verde. It’s a creamy and spicy sauce made from jalapeños, cilantro, cotija cheese, mayonnaise, garlic, and lime juice. It’s the perfect fresh and zesty complement to the savory chicken.
A Peruvian Chicken Recipe You’ll Make Again and Again!
This Peruvian Chicken recipe is more than just a meal; it’s an experience. The incredible aromas, the crispy skin, and the juicy meat, all elevated by the zesty Aji Verde sauce, will transport you straight to Lima. We hope you love this recipe as much as we do. If you make it, please leave a comment below or share a photo of your creation on Pinterest!
Peruvian Chicken Recipe
Peruvian Chicken Recipe (The Best Pollo a la Brasa)
Ingredients
Equipment
Method
- Spatchcock the chicken by cutting out the backbone. Flatten it by pressing firmly on the breastbone.
- In a bowl, whisk together all marinade ingredients: aji amarillo paste, huacatay paste, garlic, ginger, soy sauce, lime juice, cumin, paprika, oregano, salt, and pepper.
- Rub about a third of the marinade under the skin of the chicken breasts and thighs. Rub the rest all over the outside. Refrigerate for at least 12 and up to 24 hours.
- Preheat oven to 400°F (200°C). Place chicken on a wire rack on a baking sheet. Roast for 45-55 minutes, until internal temperature reaches 165°F (74°C).
- While the chicken cooks, make the Aji Verde. Combine jalapeños, cilantro, mayonnaise, cotija cheese, garlic, and lime juice in a blender. Blend until completely smooth.
- Let the chicken rest for 10 minutes before carving. Serve immediately with the Aji Verde sauce.
Notes
The Aji Verde sauce can be made up to 3 days in advance and stored in the refrigerator.
Don't be afraid to let the chicken marinate for the full 24 hours; it makes a huge difference!
