Looking for a bold, flavorful dinner that’s both exotic and easy to make? This Peruvian chicken recipe — also known as Pollo a la Brasa — brings the vibrant taste of Peru straight to your kitchen. With smoky spices, tangy lime, and a hint of heat, this roasted chicken is famous for its juicy interior and perfectly crisp skin. Whether you serve it with green aji sauce, rice, or salad, it’s a dish that’s sure to impress your family and guests.
Ingredients
For the Chicken Marinade:
- 1 whole chicken (about 4 lbs), cleaned and patted dry
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional for heat)
For the Aji Verde (Green Sauce):
- ½ cup mayonnaise
- ¼ cup fresh cilantro leaves
- 2 jalapeños (seeded for less heat)
- 2 tablespoons lime juice
- 1 garlic clove
- 1 tablespoon olive oil
- Salt to taste
Step-by-Step Instructions
- Prepare the Marinade
In a small bowl, whisk together olive oil, soy sauce, vinegar, lime juice, minced garlic, and all the spices until well combined. - Marinate the Chicken
Rub the marinade all over the chicken, ensuring you get under the skin for maximum flavor. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor. - Preheat the Oven or Grill
Preheat your oven to 425°F (220°C) or prepare your grill for indirect cooking. - Roast the Chicken
Place the chicken on a roasting rack or directly on the grill. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. - Make the Aji Verde Sauce
While the chicken cooks, blend all sauce ingredients in a food processor until smooth. Adjust seasoning with salt and lime to taste. - Rest and Serve
Let the chicken rest for 10 minutes before carving. Serve with the green sauce on the side and your favorite sides like rice or fries.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 360 kcal |
| Protein | 32 g |
| Carbohydrates | 4 g |
| Fat | 22 g |
| Fiber | 1 g |
(Values are approximate and may vary based on preparation method.)
Tips & Variations
- Air Fryer Option: Cut the chicken into pieces and air fry at 375°F for 25–30 minutes for a crispy, quick version.
- Spice Swap: Add chili powder or chipotle for extra smokiness.
- Lighter Version: Substitute Greek yogurt for some of the oil to make the marinade lower in fat.
- Vegetarian Twist: Use the same marinade on tofu or cauliflower for a Peruvian-inspired vegetarian meal.
Serving Suggestions
- Serve this Peruvian chicken recipe with traditional sides like Arroz Verde (green rice), yuca fries, or a crisp salad.
- Pair it with Aji Verde sauce for authentic flavor.
- For a complete Peruvian feast, add a side of lomo saltado or roasted corn.
- Garnish with lime wedges and fresh cilantro for a vibrant presentation.
FAQs
1. What makes Peruvian chicken unique?
The unique blend of spices — cumin, paprika, garlic, and soy sauce — gives this dish its deep, smoky flavor and juicy texture.
2. Can I use chicken thighs or breasts instead of a whole chicken?
Yes! Bone-in, skin-on thighs or breasts work perfectly and require less cooking time (about 35–40 minutes).
3. How long should I marinate the chicken?
For the best flavor, marinate for at least 4 hours, but overnight is ideal.
4. What can I use instead of Aji Verde?
You can serve the chicken with chimichurri or a simple garlic-lime yogurt sauce as a substitute.
Conclusion
This Peruvian chicken recipe is a flavor-packed, easy-to-follow dish that transforms a simple roast chicken into a global culinary experience. With its bold marinade and signature green sauce, it’s perfect for family dinners, meal prep, or weekend gatherings. Try it once, and it’s sure to become a new favorite in your kitchen!
