This Peruvian Chicken recipe delivers the authentic, mouthwatering flavor of Pollo a la Brasa you love from your favorite restaurants. We’ll show you how to create incredibly juicy, tender chicken with crispy, flavorful skin, all in your own kitchen. Paired with a vibrant, creamy Aji Verde sauce, this dish is a true showstopper.
Forget takeout. With a few key spices and our step-by-step guide, you can master this iconic dish. It’s perfect for a weeknight dinner yet impressive enough for guests.
What Makes Peruvian Chicken So Special?
The magic of this Peruvian Chicken recipe lies in its powerful marinade. It’s a symphony of savory, smoky, and earthy flavors that penetrate deep into the meat. Unlike a simple grilled chicken, Pollo a la Brasa uses a specific blend of spices like cumin, paprika, and aji amarillo paste to create a taste that is uniquely Peruvian.
When roasted, the marinade forms a delicious, dark crust on the skin while keeping the inside unbelievably moist. It’s a flavor experience that will have everyone reaching for a second piece.
The Key to Authentic Flavor: The Marinade
The marinade is the heart and soul of this recipe. Letting the chicken soak in these incredible flavors is a step you absolutely cannot skip. The combination of garlic, herbs, and Peruvian peppers is what gives the dish its signature taste.
Essential Marinade Ingredients
- Aji Amarillo Paste: This is the star ingredient. It’s a bright orange chili paste from Peru with a fruity, medium heat. You can find it in Latin markets or online.
- Garlic and Soy Sauce: These provide a deep, savory, umami base that complements the other spices perfectly.
- Spices: A blend of smoked paprika, cumin, and dried oregano gives the chicken its earthy, smoky notes.
- Lime Juice & Vinegar: The acidity helps to tenderize the chicken, ensuring every bite is succulent.
This marinade doesn’t just flavor the chicken; it transforms it. If you enjoy bold flavors, you might also like this recipe for Cranberry Orange Glazed Chicken.
The Creamy, Spicy Kick: Aji Verde Sauce
You simply can’t serve Peruvian chicken without its iconic green sauce. Aji Verde is a creamy, vibrant, and slightly spicy sauce that cuts through the richness of the roasted chicken beautifully. It’s traditionally made with cilantro, jalapeños, and a creamy base.
Our version is easy to whip up in a blender and is so addictive you’ll want to put it on everything. For another dish with a fantastic sauce, check out our Steak with Lobster Sauce.
How to Make This Peruvian Chicken Recipe – Step-by-Step
Making this restaurant-quality Peruvian Chicken recipe at home is easier than you think. We’ve broken it down into three simple stages: marinating the chicken, preparing the sauce, and roasting it to perfection.
Step 1: Create the Marinade and Marinate the Chicken
First, combine all the marinade ingredients in a small bowl. Pat your whole chicken dry with paper towels. Gently loosen the skin over the breasts and thighs, being careful not to tear it. Rub the marinade all over the chicken, making sure to get it under the skin as well. This is crucial for maximum flavor. Place the chicken in a large resealable bag or a dish, cover, and refrigerate for at least 6 hours, but preferably overnight.
Step 2: Prepare the Aji Verde Sauce
While the chicken marinates, you can prepare the green sauce. It’s as simple as adding all the Aji Verde ingredients to a high-speed blender. Blend until the sauce is completely smooth and creamy. Transfer it to an airtight container and store it in the refrigerator. The flavors will meld together beautifully as it chills.
Step 3: Roast the Chicken to Perfection
Preheat your oven to 400°F (200°C). Place the marinated chicken on a roasting rack set inside a baking sheet. This allows air to circulate, giving you that perfectly crispy skin all around. Roast for about 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result.
Tips for the Juiciest, Most Flavorful Chicken
- Don’t Skip the Marinating Time: For the best flavor, let the chicken marinate for at least 6 hours. 24 hours is even better!
- Get Under the Skin: Pushing the marinade directly onto the meat under the skin is a game-changer for infusing flavor.
- Use a Meat Thermometer: The only way to guarantee perfectly cooked, juicy chicken is by using a meat thermometer. Don’t guess!
- Let It Rest: This is a non-negotiable step. Resting the chicken before carving is essential to keep it from drying out.
What to Serve with Peruvian Chicken
Traditionally, Pollo a la Brasa is served with thick-cut french fries and a simple salad. However, it’s incredibly versatile. It pairs wonderfully with roasted potatoes, rice, or a fresh and crunchy salad like our Greek Cucumber Tomato Salad. No matter what you choose, don’t forget a generous drizzle of the Aji Verde sauce!
Frequently Asked Questions
Absolutely! To grill, prepare the chicken as instructed. Set up your grill for indirect heat. Place the chicken on the cooler side of the grill, cover, and cook until the internal temperature reaches 165°F (74°C). You can move it to the direct heat side for the last few minutes to crisp up the skin.
For the best flavor, you should marinate the chicken for at least 6 hours. However, for a truly authentic and deep flavor that penetrates the meat, we highly recommend marinating it overnight, or for up to 24 hours.
Peruvian chicken has a complex, savory flavor profile. It’s smoky from paprika, earthy from cumin, and has a tangy, savory depth from soy sauce, vinegar, and garlic. The aji amarillo paste adds a unique fruity heat.
While aji amarillo paste has a unique flavor, you could substitute it with 1 tablespoon of another chili paste (like sambal oelek) mixed with 1 teaspoon of honey to mimic its fruity sweetness. The taste won’t be identical but will still be delicious.
The green sauce is called Aji Verde. It’s a creamy and slightly spicy sauce made from cilantro, jalapeños, garlic, lime juice, and a creamy base like mayonnaise and cotija cheese. It’s the classic condiment for Pollo a la Brasa.
The Best Peruvian Chicken Recipe
Peruvian Chicken Recipe (Pollo a la Brasa)
Ingredients
Equipment
Instructions
- In a medium bowl, whisk together all the marinade ingredients: minced garlic, soy sauce, aji amarillo paste, olive oil, vinegar, lime juice, smoked paprika, cumin, oregano, and black pepper.
- Pat the whole chicken dry with paper towels. Using your fingers, gently separate the skin from the breast and thigh meat.
- Rub the marinade generously all over the chicken, making sure to get it underneath the skin. Place the chicken in a large bowl or resealable bag.
- Cover and refrigerate for at least 6 hours, or ideally overnight for the most intense flavor.
- While the chicken marinates, combine all the sauce ingredients in a high-speed blender: cilantro, mayonnaise, cotija cheese, jalapeños, garlic, lime juice, and olive oil.
- Blend on high until the sauce is completely smooth and creamy. Scrape down the sides as needed.
- Transfer to an airtight container and refrigerate until ready to serve.
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken, breast-side up, on a rack set inside a roasting pan or rimmed baking sheet.
- Roast for 60-75 minutes, or until the skin is golden brown and crispy, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve immediately with the Aji Verde sauce.
Notes
If you can't find Aji Amarillo paste, you can substitute with another chili paste, but the flavor will be different.
Ensure the chicken is fully thawed before marinating for the best results.
Share Your Creation!
We are certain this will become your new favorite way to prepare chicken. If you make this Peruvian Chicken recipe, please leave a comment below and let us know how it turned out! We love hearing from you. For more delicious dinner ideas, be sure to follow us on Pinterest.
