Peruvian Grilled Chicken

The bold spices of this Peruvian Grilled Chicken are a tribute to the vibrant flavors of South American cuisine. Marinated with a blend of garlic, cumin, lime, and paprika, the chicken is flame grilled to juicy perfection, while the creamy and spicy Aji Verde sauce offers the perfect zesty balance.

This dish is a summer staple, ideal for gatherings, backyard BBQs, or even a flavorful weeknight dinner. The colorful, herbaceous Aji Verde not only brings freshness to the plate but also elevates the entire meal. It’s a recipe that celebrates both simplicity and tradition bringing bold taste with minimal effort.

Full Recipe:

Ingredients:

• 4 bone-in, skin on chicken thighs

• 2 tablespoons olive oil

• 3 tablespoons soy sauce

• 2 tablespoons lime juice

• 1 tablespoon white vinegar

• 4 garlic cloves, minced

• 1 tablespoon paprika

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

• Salt to taste

For the Aji Verde Sauce:

• 1 cup fresh cilantro leaves

• 1 jalapeño, seeded

• 1 garlic clove

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon lime juice

• Salt to taste

Directions:

1. In a bowl, whisk together olive oil, soy sauce, lime juice, vinegar, garlic, paprika, cumin, oregano, pepper, cayenne, and salt.

2. Place chicken thighs in a resealable bag or container and pour marinade over them. Seal and refrigerate for at least 4 hours, preferably overnight.

3. Preheat grill to medium high heat.

4. Remove chicken from marinade and let excess drip off. Grill chicken skin-side down for 5–6 minutes, then flip and grill for another 5–6 minutes or until internal temperature reaches 165°F (74°C).

5. While chicken cooks, blend all ingredients for Aji Verde sauce until smooth. Adjust salt and lime to taste.

6. Serve grilled chicken hot with Aji Verde sauce on the side.

Prep Time: 15 minutes | Marinate Time: 4 hours | Cooking Time: 20 minutes | Total Time: 4 hours 35 minutes
Kcal: 390 kcal | Servings: 4 servings

The Origin Story of Pollo a la Brasa

The roots of Peruvian Grilled Chicken date back to the 1950s when Swiss immigrants Roger Schuler and Franz Ulrich introduced a rotisserie style chicken restaurant in Lima. Inspired by traditional European roasting methods, but adapted to the Peruvian palate, they developed a technique involving marinated chicken cooked over an open flame on a rotisserie spit. It didn’t take long for the locals to fall in love with the crispy skin, juicy meat, and unforgettable seasoning.

Originally a luxury food served to a select few, Pollo a la Brasa has now become a staple of Peruvian street food and home cooking. The technique evolved from rotisserie to grilling, making it more accessible and versatile. Its appeal lies in the perfect balance between smoky, savory flavors and a spicy, herby kick. Today, this dish is celebrated internationally and is often found in Peruvian restaurants across North America, Europe, and beyond.

What Makes It Uniquely Peruvian?

Peruvian cuisine is a fusion of indigenous Incan traditions and influences from Spanish, African, Chinese, and Japanese immigrants. This amalgamation of culinary cultures is reflected in the bold and multi dimensional flavor of Pollo a la Brasa. The marinade is the soul of the dish usually a mix of soy sauce, garlic, cumin, paprika, lime juice, and black pepper.

Soy sauce in a traditional Peruvian recipe? That’s the mark of Chinese Peruvian (or Chifa) influence. The use of cumin and paprika reflects Spanish colonization, while native ingredients like aji peppers and cilantro maintain the Andean connection. It’s this global meeting point of flavor that makes Peruvian chicken so unique.

Additionally, the green sauce Aji Verde is just as important as the chicken itself. This bright, spicy condiment made from cilantro, jalapeño, garlic, and creamy elements like mayonnaise or sour cream is addictive. It’s poured generously over the grilled meat or used as a dipping sauce. Some say Pollo a la Brasa is incomplete without it.

Flavor Profile: Layers of Taste and Texture

The flavor journey of Peruvian Grilled Chicken is an exciting one. It starts with a marinade that penetrates the meat and delivers tang, spice, and a hint of smokiness. The grilling process caramelizes the exterior while locking in moisture, giving each bite a perfect combination of crispy skin and succulent meat.

A few key notes in its flavor profile include:

• Citrus and Acid: The lime juice cuts through the richness of the chicken and adds brightness.

• Umami: Soy sauce adds depth and complexity, intensifying the savory quality.

• Herbaceousness: Oregano and cilantro bring in fresh, aromatic tones.

• Heat: Depending on the amount of chili used in the Aji Verde sauce, the dish can be mild or fiery.

• Smoke: When cooked over a flame or charcoal grill, the chicken picks up a subtle smokiness that ties everything together.

The juxtaposition of textures crispy skin, juicy interior, and creamy dipping sauce turns a simple grilled protein into a feast of the senses.

How to Serve It

Traditionally, Pollo a la Brasa is served with thick cut fries, a simple side salad, and a generous helping of Aji Verde. But you can get creative with your accompaniments:

• Grains: Pair it with quinoa, couscous, or rice to soak up the juices and sauces.

• Vegetables: Grilled or roasted vegetables make a colorful and healthy addition.

• Flatbreads or Arepas: For a fusion twist, serve the chicken with flatbreads or South American arepas to scoop up every bite.

• Pickled Onions: Add tangy pickled red onions on the side for contrast and brightness.

• Corn on the Cob: A nod to the Andean staple, corn pairs beautifully with the bold spices of the chicken.

This dish adapts well for meal prep, casual dinners, or entertaining. It’s also ideal for summer BBQs where you want to impress guests without spending hours in the kitchen.

A Dish for All Occasions

One of the reasons Peruvian Grilled Chicken has stood the test of time is its versatility. Whether you’re planning a quiet dinner at home or hosting a large gathering, this dish fits right in. It scales up easily, retains its flavor after reheating, and pairs with an array of sides.

It’s also a fantastic option for those exploring international cuisines for the first time. The flavors are bold yet approachable, and the ingredients are readily available in most grocery stores. It’s gluten free, high in protein, and easily adaptable for dairy free or low carb diets.

Even better, it’s a family friendly meal. The heat level in the sauce can be adjusted to suit all taste preferences, and the presentation is colorful and inviting especially when served on a rustic wooden board or a platter with vibrant garnishes.

Tips for Perfect Grilled Chicken

If you’re aiming for restaurant quality results, here are a few expert tips:

1. Marinate Overnight: The longer the chicken sits in the marinade, the more flavorful it becomes. Aim for at least 4 hours, but overnight is ideal.

2. Use Bone-In, Skin On Chicken: This ensures juiciness and adds flavor through the rendered fat and crispy skin.

3. Don’t Skip the Sauce: The Aji Verde is not just a garnish it’s a central part of the flavor experience.

4. Grill Over Indirect Heat First: Start the chicken away from direct flames to cook through without burning, then finish over high heat to crisp the skin.

5. Let It Rest: Allow the chicken to rest for a few minutes after grilling to redistribute juices and keep it tender.

Cultural Appreciation, Not Just Consumption

When cooking and enjoying Peruvian Grilled Chicken, it’s important to recognize its cultural significance. It’s not just a recipe it’s a representation of Peru’s historical layers and rich immigrant influences. Celebrated with national pride in Peru, it has even earned its own holiday: the third Sunday of July is officially El Día del Pollo a la Brasa.

Sharing this dish with family and friends is a way to engage with a culinary story that spans continents and generations.

Conclusion:

Peruvian Grilled Chicken is a celebration of global flavors harmonized into one unforgettable dish. With a bold, savory marinade and a tangy green sauce that’s second to none, it brings depth, balance, and a burst of color to the table. Whether you’re firing up the grill for a festive summer evening or looking to spice up your weeknight dinner routine, this dish is guaranteed to please.

Not only is it delicious and easy to prepare, but it’s also a meaningful exploration into the soul of Peruvian cuisine. When you make Pollo a la Brasa at home, you’re not just grilling chicken you’re connecting with a flavorful, multicultural history that continues to evolve and inspire around the world.