(Pollo a la Brasa con Salsa Verde)
Introduction

If you’ve ever visited a Peruvian rotisserie chicken joint—or caught a whiff of the spices in

the air at a food market—you know just how irresistible Peruvian Chicken can be. Also

known as Pollo a la Brasa, Peruvian Chicken is famous for its aromatic marinade featuring

smoky spices, bright citrus, and a hint of heat. Traditionally roasted on a rotisserie, it

emerges with a crispy, golden exterior and succulent, well-seasoned meat.

But the dish isn’t complete without the Green Sauce or Salsa Verde. This vibrant, creamy

condiment balances fresh herbs, chili peppers, and tangy lime juice to create a bright

counterpoint to the savory chicken. Often referred to as Aji Verde, this sauce is drizzled over

the chicken or served on the side for dipping. The combination captures some of the best

flavors of Peruvian cuisine—hearty, spicy, and lively all at once.

Despite its complexity of flavor, Peruvian Chicken with Green Sauce is easier to make than

you might think. With a few pantry staples, fresh herbs, and a sturdy roasting pan (or grill),

you can recreate the magic of this iconic dish in your kitchen. Whether you’re hosting a

casual dinner party or simply craving something new for a family meal, this recipe delivers

bold flavors and a memorable dining experience.

Why You’ll Love This Recipe

1. Authentic Peruvian Flavors: Experience a taste of Peru at home with classic

ingredients like cumin, chili peppers, and cilantro.

2. Easy to Prepare: Marinate the chicken ahead of time, then let your oven or grill do

most of the work.

3. Flavorful Green Sauce: The creamy, spicy Aji Verde balances the smoky, savory

notes of the chicken with refreshing brightness.

4. Versatile Cooking Methods: Roast your chicken in the oven, grill it, or even adapt

the recipe for rotisserie cooking.

5. Perfect for Gatherings: Peruvian Chicken is a crowd-pleaser—serve it with sides

like fries, salads, or plantains to round out the meal.

Ingredients

For the Chicken Marinade

● 1 whole chicken (3.5–4 pounds / about 1.6–1.8 kg), butterflied or spatchcocked● 3 tablespoons soy sauce

● 2 tablespoons fresh lime juice (about 1 lime)

● 3 tablespoons white vinegar or apple cider vinegar

● 2 tablespoons vegetable oil (canola or another neutral oil)

● 2 tablespoons minced garlic (about 4–5 cloves)

● 2 teaspoons ground cumin

● 1 tablespoon dried oregano

● 2 teaspoons smoked paprika (or regular paprika for less smokiness)

● 1 teaspoon black pepper (adjust to taste)

● 1 teaspoon salt (adjust to taste)

● ½ teaspoon chili powder (optional, if you like extra heat)

For the Peruvian Green Sauce (Aji Verde)

● 1 cup fresh cilantro leaves (tightly packed)

● 2 jalapeño peppers (or 1 jalapeño + 1 serrano for extra spice), seeded if desired

● 1 clove garlic, roughly chopped

● ¼ cup mayonnaise

● 2 tablespoons sour cream or Greek yogurt

● 2 tablespoons lime juice (about 1 lime)

● 1 tablespoon white vinegar

● ½ teaspoon salt (adjust to taste)

● ½ teaspoon black pepper (adjust to taste)

● Optional: 1 tablespoon Aji Amarillo paste for an even more authentic Peruvian flavor

(available at Latin markets or online)

Optional Sides & Garnishes

● French fries, roasted potatoes, or fried plantains

● Simple green salad, coleslaw, or yuca fries

● Extra lime wedges for squeezing over the chicken

● Chopped cilantro for garnish

Step-by-Step Instructions

Step 1: Butterfly (Spatchcock) the Chicken

1. Remove the Backbone

Using a sharp pair of kitchen shears or a knife, cut along both sides of the chicken’s

backbone, removing it entirely.

2. Flatten the Chicken

Flip the chicken over (breast-side up) and press down firmly on the breastbone to

flatten it. A spatchcocked chicken cooks more evenly and faster than one left whole.

3. Conversation Tip

If you prefer not to spatchcock, you can still use this marinade on a whole chicken.

Just be mindful that cooking times may vary, and basting the chicken periodically

helps ensure it’s evenly seasoned.Step 2: Marinate the Chicken

1. Mix the Marinade

In a large bowl, whisk together the soy sauce, lime juice, vinegar, vegetable oil,

minced garlic, ground cumin, dried oregano, smoked paprika, black pepper, salt, and

chili powder (if using).

2. Coat the Chicken

Place the chicken in a zip-top bag or large dish. Pour the marinade over the chicken,

ensuring both sides are covered. Massage gently to distribute the flavors.

3. Refrigerate

Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, but

ideally overnight (up to 12–24 hours) for maximum flavor penetration.

4. Conversation Tip

Turn the chicken once or twice during marination to help the seasoning reach every

part of the meat.

Step 3: Prepare the Green Sauce (Aji Verde)

1. Gather Ingredients

While the chicken marinates, assemble the sauce components. If you have a food

processor or blender, this step is quick and easy.

2. Blend

In a blender or food processor, combine the fresh cilantro leaves, jalapeños (seeded

for less heat, if you prefer), roughly chopped garlic, mayonnaise, sour cream (or

Greek yogurt), lime juice, vinegar, salt, and pepper. If you have Aji Amarillo paste,

add it now.

3. Adjust Consistency

Blend until the sauce is smooth and vibrant green. If it’s too thick, add a small splash

of water or extra lime juice. Taste and adjust seasonings—more salt, pepper, or lime

juice, if necessary.

4. Chill

Transfer the sauce to a bowl or jar and refrigerate until serving. The flavors meld as it

chills, making it even more delicious.

Step 4: Cook the Chicken

You have a few options for cooking your Peruvian chicken:

Option A: Oven Roasting

1. Preheat

Set your oven to 400°F (200°C). Place a rack in the center of the oven.2. Arrange in a Pan

Remove the chicken from the marinade, letting excess drip off. Place it in a roasting

pan or on a wire rack set over a baking sheet (skin-side up if you’ve left the skin on).

3. Roast

Cook for about 45–60 minutes, depending on the size of your chicken. A meat

thermometer inserted into the thickest part of the thigh should read 165°F (74°C)

when done. If the skin begins to brown too quickly, loosely cover the chicken with

aluminum foil.

4. Rest

Let the chicken rest for 5–10 minutes before carving.

Option B: Grill

1. Preheat the Grill

Heat your grill to medium-high (about 400–450°F / 200–230°C).

2. Oil the Grates

Lightly oil the grill grates to prevent sticking.

3. Grill the Chicken

Place the spatchcocked chicken skin-side down (if it has skin) on the grill. Cook for

8–10 minutes, then flip. Lower the heat to medium or move the chicken to a cooler

part of the grill.

4. Monitor Doneness

Continue grilling for another 30–40 minutes, checking occasionally. Use a meat

thermometer to verify that the chicken’s internal temperature is 165°F (74°C).

5. Rest

Transfer the chicken to a cutting board and let it rest for several minutes before

carving.

Option C: Rotisserie

1. Skewer the chicken

If you have a rotisserie attachment, follow the manufacturer’s instructions to secure

the spatchcocked chicken.

2. Cook Slowly

Rotisserie cook the chicken over medium heat for 60–90 minutes, or until the

internal temperature reaches 165°F (74°C).

3. Baste Optional

Some prefer basting the chicken with the reserved marinade as it spins, but be

cautious with marinade that has touched raw poultry—boil it first or make extra

marinade specifically for basting.

Step 5: Serve & Garnish

1. Carve the chicken

Separate the thighs, drumsticks, and breast pieces. Slice the breast into thin strips, if

desired.2. Plate

Arrange the chicken on a serving platter. You can garnish with chopped cilantro or

serve with lime wedges for an extra citrus pop.

3. Drizzle or Dip

Serve the Green Sauce on the side or drizzle it over the chicken. The cool, creamy

sauce contrasts beautifully with the smoky, tangy marinade.

Serving Suggestions

● French Fries or Steak Fries: A popular pairing in Peruvian restaurants. Dip them in

the extra green sauce.

● Yuca Fries: Another authentic choice, as yuca is a staple in many Latin American

cuisines.

● Simple Salad: A fresh green salad or a chopped tomato and onion salad can keep

the meal light and refreshing.

● Grilled Vegetables: Bell peppers, zucchini, and onions all benefit from a bit of char

and complement the chicken nicely.

Meal Prep & Storage Tips

1. Marinate in Advance

You can marinate the chicken up to 24 hours in the refrigerator. This allows the

flavors to deepen even more.

2. Refrigerating Leftovers

Cool any leftover chicken and sauce, then store them separately in airtight

containers. They’ll keep for 3–4 days in the fridge.

3. Reheating

Warm leftover chicken in a low oven (about 300°F / 150°C) to preserve moisture.

Reheat the sauce gently on the stovetop or in the microwave at low power.

4. Freezing

Freeze marinated but uncooked chicken for up to 3 months. Thaw overnight in the

fridge before cooking. You can also freeze leftover cooked chicken, but the texture

may change slightly when reheated.

Variations & Substitutions

1. Different Cuts

○ Bone-In Chicken Thighs or Leg Quarters: Similarly delicious, and you won’t

need to spatchcock.

○ Boneless Skinless Breasts: Still flavorful, but be mindful they can dry out

faster. Adjust the cooking time.

2. Adjust the Heat○ Mild: Use only one jalapeño in the sauce or remove all seeds. Choose a mild

chili powder or omit it entirely from the marinade.

○ Extra Spicy: Add more jalapeños (or serranos) to the sauce, or incorporate

extra chili powder or cayenne pepper in the marinade.

3. Herb Variations

○ Parsley or Basil: If you don’t enjoy cilantro, swap in fresh parsley or basil for

the green sauce.

○ Aji Amarillo Peppers: If you can find them, use them in place of or in

addition to jalapeños for a truly authentic Peruvian kick.

4. Sauce Consistency

○ Creamier: Add more mayonnaise or sour cream to thicken the sauce.

○ Tangier: Increase the lime juice or vinegar for a sharper flavor profile.

Common Questions

Q: Do I need a special Peruvian spice blend?

A: Not necessarily. The marinade uses widely available spices like cumin, oregano, paprika,

and chili powder. However, if you happen to have a Peruvian spice mix on hand, you can

definitely use it as a supplement or substitute.

Q: Can I make the green sauce without mayonnaise?

A: Yes. Replace mayonnaise with extra sour cream or Greek yogurt, or use an avocado for

creaminess. Keep in mind that the flavor and texture may differ slightly.

Q: How important is the spatchcocking step?

A: Spatchcocking helps the chicken cook evenly and reduces overall time. That said, you

can roast a whole chicken without spatchcocking—just be prepared for a slightly longer

roasting period, and ensure every part reaches the proper internal temperature.

Q: What if I can’t find fresh jalapeños?

A: You can use canned or pickled jalapeños, though they’ll alter the sauce’s flavor profile.

Fresh serrano or even poblano peppers are also suitable, adjusting spice according to your

preference.

Q: Is it safe to use leftover marinade as a sauce?

A: Never use raw chicken marinade as a sauce unless you boil it thoroughly for several

minutes to kill any bacteria. For safety, it’s often best to make extra marinade if you plan to

baste or serve it separately.

Conclusion

Peruvian Chicken with Green Sauce offers a seductive mix of savory, smoky, and tangy

flavors that truly showcase the best of Peruvian cuisine. Marinating the chicken in a blend of

soy sauce, lime, cumin, and other aromatic spices infuses every bite with a robust taste.Meanwhile, the brilliantly hued Aji Verde sauce provides a creamy, zesty counterpoint—a

perfect dip for both chicken and side dishes alike.

This recipe is surprisingly accessible, whether you’re a seasoned cook or simply eager to

experiment with new international flavors. A few basic spices, fresh herbs, and your

preferred cooking method—oven, grill, or rotisserie—are all you need to bring these vibrant

South American vibes to your table. Once roasted (or grilled) to golden, crispy perfection,

serve your Peruvian Chicken with a hearty side of fries, yuca, or a refreshing salad, and

watch as family and friends savor every delicious morsel.

So gather your spices, pick some fresh cilantro, and say “¡Buen provecho!” as you indulge in

the rich aromas and unforgettable flavors of Peruvian Pollo a la Brasa con Salsa Verde, right

in your kitchen