Easy Peruvian Chicken Recipe: Authentic Pollo a la Brasa at Home
Easy Peruvian Chicken Recipe: Authentic Pollo a la Brasa at Home
*Published on Jennifer Overstreet | Prep Time: 15 minutes | Marinate Time: 2-24 hours | Cook Time: 25-30 minutes | Total Time: 2 hours 45 minutes | Serves: 4-6*
Looking for an authentic Peruvian chicken recipe that rivals your favorite restaurant? This homemade Pollo a la Brasa brings the bold, smoky flavors of Peru right to your kitchen. With a perfect blend of cumin, paprika, and citrus, this easy Peruvian chicken marinade creates tender, juicy chicken with that signature golden color and incredible taste.
What Makes This Peruvian Chicken Recipe Special?
This authentic Peruvian chicken recipe captures the essence of traditional Pollo a la Brasa – Peru’s beloved rotisserie chicken. The secret lies in the marinade’s perfect balance of soy sauce, lime juice, and warm spices that penetrate deep into the chicken for maximum flavor. Whether you’re grilling, baking, or using an air fryer, this recipe delivers restaurant-quality results every time.
Ingredients for Peruvian Chicken
For the Chicken Marinade:
– 1½-2 lbs chicken thighs or breasts
– 1-2 tablespoons minced garlic
– ⅓ cup soy sauce (or Bragg’s amino acids)
– 2 tablespoons fresh lime juice
– 2 tablespoons extra virgin olive oil
– 2 teaspoons ground cumin
– 1 teaspoon paprika
– ½ teaspoon oregano
– ¼ teaspoon turmeric
– 2 teaspoons honey (optional, for caramelization)
– 1-2 teaspoons cayenne pepper (optional, for heat)
For the Green Sauce (Aji Verde):
– 1-4 jalapeños, deveined and deseeded if desired
– 1 to 1½ cups fresh cilantro
– ½ cup plain Greek yogurt
– 2 tablespoons fresh lime juice
– 1 tablespoon rice wine vinegar
– 2 tablespoons extra virgin olive oil
– 2-3 green onions, green parts only
– Salt and pepper to taste
How to Make Peruvian Chicken:
Preparing the Marinade
1. Combine marinade ingredients: In a large bowl, whisk together minced garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, turmeric, honey (if using), and cayenne (if using).
2. Marinate the chicken: Place chicken in the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, but preferably 24 hours for maximum flavor.
Cooking Your Peruvian Chicken
Grilling Method:
– Preheat grill to medium-high heat
– Grill chicken 6-8 minutes per side for thighs, 5-7 minutes for breasts
– Internal temperature should reach 165°F
Baking Method:
– Preheat oven to 400°F
– Bake for 25-30 minutes, turning once halfway through
– Check internal temperature reaches 165°F
Air Fryer Method:
– Preheat air fryer to 400°F
– Cook for 18-22 minutes, flipping halfway through
– Ensure internal temperature reaches 165°F
Making the Green Sauce (Aji Verde)
1. Blend ingredients: Add all green sauce ingredients to a blender or food processor
2. Process until smooth: Blend until you achieve a creamy, smooth consistency
3. Adjust seasoning: Taste and adjust salt, pepper, and lime juice as needed
4. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld
Serving Suggestions and Side Dishes
This Peruvian chicken with green sauce pairs beautifully with traditional sides:
– Cauliflower rice: Sauté with garlic and onions for a low-carb option
– Grilled vegetables: Zucchini and yellow squash seasoned with the same marinade spices
– Traditional sides: Yuca, sweet potato fries, or cilantro lime rice
Tips for Perfect Peruvian Chicken
Marinating secrets: The longer you marinate, the better the flavor. 24 hours is ideal, but even 2 hours will give you delicious results.
Temperature control: Use a meat thermometer to ensure your chicken reaches 165°F internal temperature for food safety.
Sauce storage: The green sauce keeps in the refrigerator for up to 5 days and can be used on other proteins, vegetables, or as a dip.
Meal prep friendly: This recipe is perfect for meal prep – cook a double batch and use throughout the week. This would also make an excellent freezer meal. Dump all ingredients for the chicken marinade and the chicken in a freezer bag and freeze.
Why This Recipe Works
The combination of soy sauce and lime juice creates the perfect acidic marinade that tenderizes the chicken while infusing it with umami flavor. The cumin and paprika provide that distinctive Peruvian taste, while the turmeric gives the chicken its signature golden color.
The optional green sauce (Aji Verde) is a game-changer – this creamy, spicy condiment is what makes Peruvian chicken truly authentic. Made with jalapeños, cilantro, and Greek yogurt, it adds a cool, tangy contrast to the warm spices in the chicken.
Nutritional Benefits
This healthy Peruvian chicken recipe is packed with protein and uses wholesome ingredients. The marinade contains no artificial additives, and when paired with cauliflower rice and grilled vegetables, it becomes a complete, nutritious meal that’s perfect for those following keto, paleo, trim healthy mama or low-carb diets.
Storage and Reheating
Refrigerator: Store cooked chicken for up to 4 days in the refrigerator
Freezer: Freeze for up to 3 months (thaw overnight before reheating)
Reheating: Warm in a 350°F oven with the chicken wrapped for 10-15 minutes to maintain moisture
Final Thoughts
This easy Peruvian chicken recipe brings the vibrant flavors of South American cuisine to your dinner table with minimal effort and maximum taste. The combination of the perfectly spiced marinade and creamy green sauce creates a meal that’s both comforting and exotic.
Whether you’re meal prepping for the week, hosting a dinner party, or simply craving something different for dinner, this authentic Pollo a la Brasa recipe delivers every time. The versatility of cooking methods (grilling, baking, or air frying) means you can enjoy this delicious chicken no matter what equipment you have available.
Try this recipe today and discover why Peruvian chicken has become a global favorite.
Peruvian Chicken
Servings 4 People
Ingredients
- 1 1/2-2 lb Chicken thighs or breasts
- 1-2 T Minced Garlic
- 1/3 C Soy Sauce or Bragg's
- 2 T Lime Juice
- 2 T EVOO
- 2 t Ground Cumin
- 1 t Paprika
- 1/2 t Oregano
- 1/4 t Turmeric (feel free to add more, these are just base measurements to start with)
- 2 t Honey, optional
- 1-2 t Cayenne, optional
Verde Sauce
- 1-4 Jalapenos with seeds and white membranes removed, if desired
- 1 - 11/2 C Cilantro
- 1 T Garlic
- 1/2 C Yogurt
- 2 T Lime Juice
- 1 t Honey
- 1 T Rice Wine Vinegar
- 2 T EVOO
- 2-3 Green Onions, just the green parts
- Salt and Pepper to taste
Instructions
- Add all of the chicken marinade to a bowl or baggie and mix. Add chicken and marinate.
- Add verde sauce ingredients to a blender. Blend.
- Cook chicken using desired method.
- Allow to rest for a couple minutes.
- Serve with desired sides and with verde sauce (or not if you don't like cilantro).
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