Peruvian Chicken with Green Sauce (Pollo a la Brasa)
Juicy, smoky Peruvian chicken marinated overnight in bold spices and served with a creamy, zesty green sauce that’ll make you want to drizzle it on everything.
Equipment
- Large mixing bowl
- Whisk
- Measuring spoons and cups
- Wire rack
- Baking tray lined with foil
- Blender or food processor
Ingredients
Chicken (or Turkey)
- 3-4 lbs bone-in skin-on chicken thighs, breasts or drumsticks (or even turkey tenderloins)
Double Marinade (Rich, savory, smoky, tangy perfection)
- 12 cloves garlic finely minced or grated
- 6 tbsp ají amarillo paste
- 4 tbsp white vinegar distilled
- ⅔ cup dark soy sauce (Gluten-Free Version: ½ cup coconut aminos + 2.5 tbsp dark brown sugar + 1 tsp balsamic vinegar, simmered for 4-5 minutes in a pan over medium heat until slightly thick and glossy)
- 4 tbsp lime juice freshly squeezed (about 2 limes)
- 2 tbsp lime zest
- 3 tsp ground cumin
- 2 tsp smoked paprika or regular
- 2 tsp black pepper
- 1 tsp oregano
- 3 tsp kosher salt
- 2 tbsp honey or dark brown sugar
- 4 tbsp neutral oil avocado or canola
- Optional: 1 tsp annatto powder or turmeric for color
Ají Verde (Peruvian Green Sauce)
- 2 packed cups fresh cilantro 2 large bunches
- 4 jalapeños seeded for mild heat or keep some seeds for spice
- 4 green onions chopped
- 2 cloves garlic
- 4 tbsp ají amarillo paste
- 1 cup mayonnaise
- ½ cup Greek yogurt Fage 2% recommended
- 2 tbsp lime juice about 2 limes
- 2 tbsp white vinegar
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- Optional: 2 tbsp grated queso fresco or Parmesan cheese for savory depth
- 2 –3 tbsp cold water to thin if needed (may not be necessary)
Instructions
- Mix the Magic: In a large bowl, whisk together all marinade ingredients until smooth and glossy.
- Save Some Shine: Set aside 2–3 tbsp of the marinade in a small bowl for basting later.
- Rub with Love: Coat the chicken thoroughly in the remaining marinade, making sure to get under the skin for max flavor.
- Let It Soak: Cover and marinate for 8–12 hours (overnight is best—trust me).
- Preheat Like a Pro: When ready to cook, preheat oven to 400°F (200°C).
- Set the Stage: Place a wire rack over a foil-lined baking sheet and arrange chicken in a single layer.
- Bake to Glory: Roast 40–50 minutes, basting halfway with reserved marinade.
- Gloss It Up: Brush with remaining marinade in the last 5 minutes for that shiny, rotisserie-style finish.
- Grill Option: Fire up a medium-high grill, flipping often and brushing with reserved marinade until caramelized and golden.
- Blend the Sauce: Add cilantro, jalapeños, green onions, garlic, and ají amarillo paste to a blender. Blend until finely chopped.
- Cream It Out: Add mayonnaise, Greek yogurt, lime juice, vinegar, olive oil, salt, and pepper. Blend until smooth and luscious. Add water, 1 tbsp at a time, until it’s creamy but pourable.
- Let It Chill: Refrigerate for at least 30 minutes so flavors can mingle and the color deepens.
- Serve Like You Mean It: Plate the chicken hot with roasted potatoes, fries, or rice. Drizzle that green sauce like it’s liquid gold. Garnish with lime wedges and serve extra sauce on the side—because one spoonful will never be enough.
Notes
Peruvian Chicken (with Chicken Breasts)
Estimated per serving (based on 6 servings using 3 large butterflied breasts):Calories: ~265
Carbs: ~5g
Net Carbs: ~5g
Ají Verde (Green Sauce – with light mayo)
Per 2 tbsp serving:Calories: ~85
Carbs: ~3g
Net Carbs: ~2.5g
Combined Plate (Chicken Breast + Sauce)
1 serving chicken + 2 tbsp sauce:Calories: ~350
Carbs: ~8g
Net Carbs: ~7.5g
Cooking Notes
- Marinate overnight for the juiciest, most flavorful chicken—don’t rush the magic.
- Greek yogurt adds a cool, tangy balance to the sauce, but if you prefer richer flavor, sub in all mayo.
- For a lighter version, air-fry the chicken at 380°F for 25–30 minutes, flipping halfway through.
- Pro Tip: Double the ají verde because you’ll want to dip everything in it—fries, veggies, even your spoon.