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Peruvian Grilled Chicken with Creamy Green Sauce (Pollo a la Brasa con Aji Verde)

Peruvian cuisine is famous for its bold, colorful flavors, and Pollo a la Brasa, or Peruvian grilled chicken, is the crown jewel. What makes this dish so special is the marinade: smoky paprika, cumin, garlic, lime juice, and a touch of soy sauce that soaks into the chicken, making it juicy and irresistible. But the real star? The creamy green sauce (aji verde). This vibrant sauce blends cilantro, jalapeños, mayo, lime, and sour cream into a bright, spicy, tangy dip that pairs perfectly with the smoky chicken. It’s a meal that feels both rustic and restaurant-worthy — perfect for summer grilling or a weekend family dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinate Time 12 hours
Total Time 13 hours 5 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🍗 Meat:
  • 1 whole chicken 3–4 lbs
🌿 Fruits & Vegetables:
  • 7 cloves garlic
  • 1 jalapeño
  • 1 cup fresh cilantro leaves packed
🍋 Condiments:
  • 6 tbsp lime juice
  • ½ cup mayonnaise
  • 1 tbsp soy sauce
🌶 Spices & Seasonings:
  • 1 tbsp aji amarillo paste or 2 tsp paprika
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly ground
  • ¼ tsp black pepper for sauce
  • ½ tsp salt for sauce
🫒 Oils:
  • 1 tbsp olive oil
🥛 Dairy:
  • ¼ cup sour cream

Equipment

  • Grill (charcoal or gas) or oven for roasting
  • Mixing bowls
  • Whisk & spatula
  • Food processor or blender
  • Kitchen shears (for spatchcocking chicken)
  • Measuring cups & spoons
  • Tongs

Method
 

Step 1 – Prep the Chicken
  1. Rinse and pat dry the chicken. Spatchcock (remove backbone) for even cooking, or leave whole.
  2. In a bowl, whisk together lime juice, soy sauce, olive oil, garlic, cumin, smoked paprika, aji amarillo paste, salt, and black pepper.
  3. Rub marinade all over chicken (under the skin, too).
  4. Cover and marinate at least 2 hours (best overnight).
Step 2 – Grill or Roast the Chicken
  1. Preheat grill to medium-high (375–400°F). For oven, preheat to 425°F.
  2. Place chicken skin-side down, grill 15–20 minutes. Flip and cook 25–30 minutes more, until internal temp reaches 165°F.
  3. Rest chicken 10 minutes before slicing.
Step 3 – Make the Creamy Green Sauce (Aji Verde)
  1. In a blender, combine cilantro, jalapeño, lime juice, mayonnaise, sour cream, garlic, salt, and black pepper.
  2. Blend until smooth and creamy. Adjust heat with more jalapeño if desired.
Step 4 – Serve
  1. Slice grilled chicken and serve with creamy green sauce on the side.
  2. Garnish with lime wedges and extra cilantro.

Notes

🧊 Storage & Reheating
Store leftover chicken in fridge up to 4 days.
Freeze cooked chicken up to 2 months.
Reheat in oven at 325°F until warm.
Green sauce lasts 3–4 days in fridge (not freezer-friendly).
🥄 Variations
Spicy Upgrade: Add extra jalapeños or a splash of hot sauce to the green sauce.
Citrusy Twist: Swap lime juice with lemon for a slightly different tang.
Boneless Option: Use chicken thighs or breasts instead of whole chicken for faster cooking.
Herb Swap: Try parsley or basil in the sauce for a unique spin.
❓ 10 FAQs
What is Pollo a la Brasa?
It’s Peruvian rotisserie or grilled chicken with smoky, citrusy marinade.
Can I roast instead of grill?
Yes — oven at 425°F for about 1 hour.
What if I can’t find aji amarillo paste?
Use paprika for color and mild flavor.
How spicy is the sauce?
Mild to medium — adjust jalapeños to your taste.
Can I use Greek yogurt instead of sour cream?
Yes, it works perfectly.
How do I get crispy skin?
Grill over direct heat for first 15 minutes, then finish over indirect heat.
Do I need to marinate overnight?
Overnight gives best flavor, but 2 hours works fine.
What sides go well with this dish?
Fries, rice, plantains, or salad.
Can I make the sauce ahead?
Yes, prepare up to 3 days before serving.
Does this taste like restaurant-style Peruvian chicken?
Yes! The marinade and green sauce are very close to the authentic flavors.
🏁 Conclusion
This Peruvian Grilled Chicken with Creamy Green Sauce is smoky, juicy, and unforgettable. With garlic, lime, cumin, and smoky paprika in the marinade and a zesty green sauce to dip, it’s a restaurant-level dish you can make at home. Perfect for cookouts, family dinners, or anytime you want bold and exotic flavors.