Peruvian Grilled Chicken

This Peruvian Grilled Chicken with Creamy Aji Verde Sauce is a bold and flavorful dish that brings the magic of street food straight to your kitchen. The marinade infuses the chicken with smoky, citrusy notes while the creamy green sauce adds a bright, herbaceous kick that elevates every bite. Perfect for grilling season or a weeknight craving for something different, this dish pairs well with rice, roasted vegetables, or fresh salad. The sauce alone will have you dipping everything in sight! Easy to make and unforgettable in flavor, this Peruvian classic is sure to become a household favorite.

Full Recipe:

Ingredients:

For the Chicken Marinade:

• 4 boneless, skin-on chicken thighs (or bone-in if preferred)

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 tablespoon white vinegar

• 4 cloves garlic, minced

• 1 tablespoon lime juice

• 1 tablespoon ground cumin

• 1 tablespoon paprika

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

For the Creamy Green Aji Sauce (Aji Verde):

• 1 cup fresh cilantro (stems and leaves)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons lime juice

• 2 garlic cloves

• 1 small jalapeño (seeds removed for less heat)

• 1 tablespoon olive oil

• Salt to taste

Directions:

1. In a large bowl, whisk together all marinade ingredients. Add chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours or overnight.

2. Preheat your grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.

3. While the chicken is grilling, blend all sauce ingredients in a food processor or blender until smooth and creamy. Adjust salt and lime juice to taste.

4. Serve grilled chicken hot with a generous drizzle of creamy green aji sauce.

Prep Time: 10 minutes (plus marinating time)
Cooking Time: 15 minutes
Total Time: 25 minutes (plus marinating)
Kcal: 380 kcal
Servings: 4 servings

Discover the Bold Flavors of Peruvian Grilled Chicken with Aji Verde Sauce

Peruvian cuisine has been gaining global recognition for its bold flavors, cultural richness, and creative use of fresh ingredients. Among its most popular dishes is Pollo a la Brasa, also known as Peruvian Grilled Chicken. Paired with Aji Verde, a creamy green sauce bursting with herbs and spice, this dish offers a symphony of smoky, tangy, and spicy notes that make it unforgettable.

In this article, we dive deep into the background, flavor dynamics, cultural significance, and versatile serving suggestions of this delicious Peruvian recipe without going step-by-step through the cooking process. Whether you’re a food blogger, a home chef looking for inspiration, or just a fan of Latin American cuisine, this comprehensive guide will show you why this dish deserves a permanent place in your recipe collection.

The Origins of Pollo a la Brasa

Pollo a la Brasa originated in Peru during the 1950s, developed by Swiss immigrant Roger Schuler who experimented with rotisserie chicken using native Peruvian spices. Originally designed for upscale dining, this chicken recipe quickly spread across Latin America and eventually the world. Today, it’s a national dish in Peru, enjoyed by families across all walks of life.

What sets Peruvian grilled chicken apart from other grilled poultry recipes is its deep, complex marinade. Influenced by Andean, Spanish, and Asian culinary traditions, the marinade often includes ingredients like garlic, soy sauce, cumin, paprika, oregano, and vinegar. These spices are key to creating the signature earthy, umami-rich base that defines the dish.

What is Aji Verde?

Aji Verde is a traditional Peruvian green sauce, usually served with grilled meats, roasted vegetables, or even as a dip for fries. Its vibrant green color and refreshing taste come from fresh cilantro, garlic, lime juice, and spicy peppers like jalapeños or Peruvian aji amarillo (if available). It often includes mayonnaise or sour cream to add creaminess and balance the spice.

Aji Verde elevates Peruvian Grilled Chicken by adding a bright, tangy contrast to the deep, smoky flavors of the meat. It’s the perfect combination of heat, herbaceous freshness, and creaminess that ties the entire meal together.

Flavor Profile: A Perfect Balance

The brilliance of this dish lies in its contrast of flavors and textures. Here’s a breakdown of what your taste buds can expect:

• Smoky & Charred – Thanks to the grilling process and marinade spices like paprika and cumin.

• Tangy & Bright – Lime juice and vinegar in the marinade and sauce lift the dish with acidity.

• Herbaceous – Fresh cilantro dominates the green sauce, giving it a refreshing, vibrant note.

• Spicy & Creamy – Jalapeños add a spicy kick, while mayo and sour cream lend a rich mouthfeel.

• Savory & Umami – Soy sauce and garlic round out the marinade with satisfying depth.

It’s a textbook example of how balance can turn a few humble ingredients into something extraordinary.

Why It’s a Great Weeknight Dinner

Peruvian Grilled Chicken may taste like it took hours of preparation, but it’s surprisingly easy to make, especially if you marinate the chicken in advance. The grilling process is quick, and the sauce can be blended in minutes.

Here’s why it’s a fantastic weeknight go-to:

• Quick cooking time – Chicken thighs grill up in 15 minutes or less.

• Meal-prep friendly – Marinate ahead of time and store sauce in the fridge.

• Pairs with anything – From salads to rice to roasted potatoes, it’s endlessly versatile.

• Family-friendly – You can adjust the spice level to suit all palates.

It’s a dish that delivers gourmet flavor with minimal fuss.

What to Serve with Peruvian Grilled Chicken

This dish is incredibly versatile when it comes to side dishes. Here are some ideas for building a full meal around it:

1. Arroz Verde (Green Rice)

Made with cilantro, garlic, and onion, this flavorful rice complements the Aji Verde sauce perfectly.

2. Roasted or Fried Potatoes

In Peru, Pollo a la Brasa is often served with thick-cut French fries or roasted potato wedges. The creamy sauce acts as the ideal dip.

3. Simple Garden Salad

Keep it fresh and crisp with lettuce, cucumber, and tomatoes tossed in a light lime vinaigrette. The acidity pairs well with the creamy green sauce.

4. Corn on the Cob or Peruvian Choclo

Add a side of grilled corn for sweetness and texture contrast. Traditional Peruvian corn (choclo) is meatier and works well, if available.

5. Tostones or Plantains

For a Latin-Caribbean twist, try serving with fried plantains. Their sweetness balances the dish’s heat and acidity.

Variations and Customizations

This recipe is highly adaptable. Here are some ways to tweak it based on your preferences:

• Make it spicier: Use serrano peppers or aji amarillo for more heat.

• Make it dairy-free: Replace mayo and sour cream with avocado and olive oil for a creamy vegan option.

• Use different cuts: Chicken breasts or drumsticks work well too just adjust cooking times accordingly.

• Oven-roast instead: No grill? Bake the chicken at 425°F until crispy and cooked through.

• Add avocado: Blend it into the sauce for extra creaminess and nutrition.

Nutritional Benefits

This dish is more than just delicious it can also be part of a balanced, nutritious meal:

• High in protein – Chicken thighs are a great source of lean protein and iron.

• Rich in antioxidants – Cilantro, garlic, and lime juice contain compounds that support detox and immune health.

• Low-carb – Great for those following keto or low-carb diets when served with veggie sides.

• Naturally gluten-free – As long as you use gluten-free soy sauce, this dish is safe for gluten-sensitive diets.

Cultural Significance

Peruvian Grilled Chicken isn’t just food it’s a cultural experience. In Peru, Pollo a la Brasa is often eaten communally, enjoyed at family gatherings, birthday parties, or weekend lunches. The availability of this dish across street carts, rotisseries, and fine dining restaurants speaks to its deep cultural roots.

Serving this dish at your own table is a nod to Peru’s culinary heritage and a chance to explore Latin American flavors with authenticity and respect.

Conclusion:

Peruvian Grilled Chicken with Aji Verde Sauce is more than just another chicken recipe it’s a flavor-packed journey through one of the world’s most vibrant cuisines. It combines simplicity with sophistication, balancing smoky, spicy, creamy, and tangy elements in every bite.

Whether you’re firing up the grill for a weekend barbecue or preparing a weeknight meal that breaks the routine, this recipe delivers satisfaction on every level. It’s versatile enough for busy nights, impressive enough for guests, and flexible enough to make your own.

So next time you’re looking for something exciting yet approachable, give this Peruvian classic a try. Once you taste it, you’ll understand why it’s a favorite across continents and why it deserves a regular spot in your cooking rotation.