Peruvian Chicken with Creamy Green Sauce Recipe

When I first tried Pollo a la Brasa (Peruvian Chicken with Creamy Green Sauce Recipe) during my travels through Lima, I immediately understood why it’s one of Peru’s most beloved dishes.

This flavorful chicken, marinated in aromatic spices and served with the famous Aji Verde sauce, perfectly captures the vibrant essence of Peruvian cuisine.

Originating from the heart of Lima, this dish reflects the country’s rich culinary heritage, blending indigenous ingredients with global influences for a bold, unforgettable flavor experience.

Ingredients

Here are the ingredients you’ll need to create this vibrant and delicious meal.

For the Chicken

• 2 pounds boneless, skinless chicken thighs – I prefer thighs because they stay juicy and tender, but breasts work too.
• 5 cloves garlic, peeled – Use fresh garlic for the most potent, aromatic flavor in the marinade.
• 1/3 cup soy sauce – This is the secret to the chicken’s savory, umami-rich flavor and beautiful color.
• 2 Tablespoons lime juice – Freshly squeezed lime juice adds a bright, zesty note that cuts through the richness.
• 1 Tablespoon extra virgin olive oil – This helps to bind the marinade and keeps the chicken from sticking.
• 2 teaspoons cumin – Provides a warm, earthy flavor that is essential to Peruvian cooking.
• 1 teaspoon paprika – I like to use sweet paprika for a mild flavor and rich color.
• 1/2 teaspoon dried oregano – Adds a hint of peppery, herbaceous flavor.
• Black pepper to taste – Freshly ground pepper is always best.

For the Creamy Green Sauce (Aji Verde)

• 3 jalapeños, seeded and roughly chopped – Removing the seeds and ribs controls the heat, but feel free to leave some in for an extra kick.
• 1 cup fresh cilantro leaves – Don’t be shy with the cilantro; it’s the heart of this sauce’s fresh flavor.
• 2 green onions, chopped (green parts only) – These add a mild, fresh onion flavor without being overpowering.
• 2 cloves garlic, peeled – Fresh cloves are a must for that pungent, zesty bite.
• 1/2 cup mayonnaise – Use a good quality mayo; it creates a wonderfully creamy base.
• 1/4 cup Greek yogurt – This adds a pleasant tang and makes the sauce even creamier.
• 1 Tablespoon lime juice – More fresh lime juice to brighten up all the flavors.
• 1/2 teaspoon salt – Balances the flavors and brings everything together.
• 1/4 teaspoon black pepper – A little pinch for a touch of warmth.
• 2 Tablespoons extra virgin olive oil – Drizzling this in slowly helps emulsify the sauce for a silky-smooth texture.

Note: The quantities provided will yield approximately 4 servings.

Variations

One of the best things about this recipe is how easy it is to adapt. Here are a few variations you can try.

• Dairy-Free Option: To make the green sauce dairy-free, simply swap the Greek yogurt for a dairy-free yogurt alternative or use extra mayonnaise.
• Spice Level: If you love heat, substitute the jalapeños with spicier serrano peppers. For a milder sauce, use only one or two jalapeños and be sure to remove all seeds and membranes.
• More Authentic Flavor: For a truly authentic Peruvian taste, try using aji amarillo (Peruvian yellow pepper) paste instead of jalapeños in the green sauce.
• Different Cuts of Chicken: This marinade is fantastic on any cut of chicken. Try it with a whole roasted chicken, chicken wings, or drumsticks.

Cooking Time

This recipe requires some marinating time, but the active cooking is quick.

• Prep Time: 15 minutes
• Marinating Time: 8 hours
• Cooking Time: 35 minutes
• Total Time: 8 hours 50 minutes

Equipment You Need

You don’t need much to pull this recipe together. Here’s a list of the key tools.

• Blender or Food Processor: Essential for creating a smooth marinade and the creamy green sauce.
• Ziploc Bag or Large Bowl: Needed for marinating the chicken to ensure it’s fully coated.
• Grill or Roasting Pan: Use an outdoor grill for a smoky flavor or a roasting pan for oven cooking.
• Tongs: Helpful for flipping the chicken on the grill or in the oven.
• Meat Thermometer: The best way to guarantee your chicken is cooked perfectly to a safe internal temperature.

How to Make Peruvian Chicken with Creamy Green Sauce?

Making this dish is a simple two-part process: marinating the chicken and blending the sauce. The rest is just cooking!

Make the Marinade

First, create the flavor base for your chicken. In a blender, combine the peeled garlic cloves, soy sauce, lime juice, olive oil, cumin, paprika, and oregano. Add a pinch of black pepper and blend until the mixture is smooth and fragrant. This powerful puree is what will make the chicken so incredibly tasty.

Marinate the Chicken

Place your chicken thighs into a large Ziploc bag or a non-reactive bowl. Pour the marinade over the chicken, making sure every piece is thoroughly coated. Seal the bag or cover the bowl and place it in the refrigerator. I let mine marinate for at least 8 hours, but up to 24 hours is even better for maximum flavor infusion.

Prepare the Creamy Green Sauce

While the chicken is marinating, you can whip up the Aji Verde. In your blender, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper. Blend until everything is completely smooth. With the blender motor running on low, slowly drizzle in the olive oil until it is fully incorporated. This will give the sauce its silky texture. Transfer it to a bowl and refrigerate until you’re ready to serve.

Cook the Chicken

You can either grill or roast the chicken. To grill, preheat your grill to medium-high. Remove the chicken from the marinade and place it on the grill grates. Cook for about 5-6 minutes per side with the lid closed. For oven-roasting, preheat your oven to 500°F. Place the chicken in a roasting pan with 1 cup of water. Bake for 30 minutes, then tent with foil and cook for another 15 minutes. In either case, ensure the chicken’s internal temperature reaches 165°F.

🇵🇪 A Taste of Peru: The Heart of Lima’s Culinary Soul

Peruvian Chicken with Creamy Green Sauce, known locally as Pollo a la Brasa con Aji Verde, is a dish that truly captures the essence of Peru’s capital, Lima.

This flavorful creation originated in the bustling streets and family-owned pollerías of the city, where food is a joyful celebration of life.

It represents Peru’s diverse geography from the Andes to the coast, blending native spices, citrus, and herbs that reflect the country’s rich culinary and cultural identity.

Additional Tips for Making this Recipe Better

Over the times I’ve made this dish, I’ve picked up a few tricks that really elevate the final result.

• I always marinate the chicken for the full 24 hours if I can. The longer it sits, the more the flavors penetrate the meat, making it incredibly tender and delicious.
• Don’t skip chilling the green sauce! I find that letting it sit in the fridge for at least an hour allows the flavors to meld together, resulting in a much more balanced and tasty sauce.
• When grilling, I make sure my grill grates are well-oiled to prevent the chicken from sticking, especially since the marinade has soy sauce which can char easily.
• I always make a double batch of the green sauce. It’s so versatile and I love having extra to use on salads, tacos, or even as a dip for fries throughout the week.

How to Serve Peruvian Chicken with Creamy Green Sauce?

Peruvian chicken is best enjoyed hot off the grill, generously drizzled with the creamy green sauce and served alongside crispy fries or a fresh salad. In Peru, this meal is more than just food it’s a social experience, often shared with family and friends at local pollerías (chicken restaurants). It beautifully represents Peru’s fusion of native Andean traditions with Spanish and Asian influences, making it a symbol of cultural pride and culinary unity.

Nutritional Information

Here is a general overview of the nutritional facts per serving for this recipe.

• Calories: 731 kcal
• Protein: 39 g
• Carbohydrates: 5 g
• Fat: 60 g

Make Ahead and Storage

This recipe is perfect for prepping in advance, which is great for busy weeknights or entertaining.

Make Ahead: The chicken can be left to marinate in the refrigerator for up to 24 hours. The green sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Its flavor actually improves as it sits.

Storage: Store leftover chicken and sauce in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 4 days, and the sauce will last for about a week.

Freezing: The cooked chicken freezes beautifully. Let it cool completely, then store it in a freezer-safe bag for up to 3 months. I do not recommend freezing the green sauce, as the mayonnaise and yogurt can separate upon thawing, affecting the texture.

Reheating: You can reheat the chicken in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through.

Why You’ll Love This Recipe?

Here are a few reasons why I think this dish will become one of your favorites.

• Incredible Flavor: The combination of the savory, umami-rich chicken marinade and the bright, creamy, and slightly spicy green sauce is an explosion of flavor that is truly unforgettable.
• Perfect for Meal Prep: You can do most of the work ahead of time. Marinate the chicken and make the sauce a day or two before, so all you have to do is cook the chicken when you’re ready to eat.
• Highly Versatile: The recipe is easily adaptable. You can change the cut of chicken, adjust the spice level of the sauce, or serve it with a wide variety of side dishes to suit your preferences.
• Crowd-Pleasing Dish: Every time I serve this to guests, they rave about it and ask for the recipe. It’s a unique and impressive meal that’s perfect for everything from a family dinner to a summer barbecue.