The Ultimate Peruvian Grilled Chicken Recipe (Pollo a la Brasa)

A Smoky, Juicy Springtime Favorite

Peruvian grilled chicken, or Pollo a la Brasa, is one of those dishes that stops you in your tracks. With its smoky char, juicy meat, and vibrant marinade infused with bold spices and citrus, it is an irresistible celebration of flavor. Though it originated in Peru, this dish has traveled the world and captured the hearts—and taste buds—of millions. In America, it has earned its place as a staple on spring barbecue menus and family gatherings.

This recipe is my love letter to Pollo a la Brasa, inspired by a Peruvian friend’s family cookout and adapted with a touch of my grandmother’s grilling wisdom. Whether you are new to Latin American cuisine or simply looking to spice up your usual grilling routine, this ultimate guide to Peruvian grilled chicken will take your culinary skills to new heights.

What Is Peruvian Grilled Chicken?

At its core, Peruvian grilled chicken is about two things: a richly seasoned marinade and cooking over fire. Traditionally, it’s roasted over a wood or charcoal fire, producing irresistibly crispy skin and tender, juicy meat. The marinade is a complex blend of garlic, citrus, herbs, and spices, with key ingredients like ají amarillo (a fruity, mildly spicy Peruvian chili) and cumin adding depth and distinction.

In Peru, it’s typically served with aji verde—a vibrant, spicy green sauce made from cilantro, chili peppers, and creamy ingredients like mayonnaise or yogurt. Alongside the chicken, you might find golden fries, rice, or simple salads.

Ingredients for 6 Servings

For the Chicken:

• 1 whole chicken (4 to 5 pounds), butterflied or cut into halves
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 tablespoons lime juice
• Zest of 1 lime
• 1 tablespoon garlic paste (or 4–5 minced garlic cloves)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 tablespoon ají amarillo paste (substitute with a mild chili paste if needed)

For the Aji Verde (Green Sauce):

• 1 cup fresh cilantro leaves
• 1 jalapeño or serrano pepper (seeded for less heat)
• 2 cloves garlic
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 tablespoon white vinegar
• Salt to taste

Instruction

Step 1: Prepare the Marinade

In a large bowl, whisk together the soy sauce, olive oil, vinegar, lime juice, garlic, cumin, paprika, oregano, black pepper, salt, lime zest, and ají amarillo paste. Taste and adjust for balance—this marinade should be savory, aromatic, and slightly tangy.

Step 2: Marinate the Chicken

Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal and refrigerate for at least 8 hours, preferably overnight. Turn the chicken occasionally to ensure even marination.

Step 3: Prepare the Aji Verde

Blend all sauce ingredients in a food processor or blender until smooth. Adjust salt to taste and refrigerate. The sauce will deepen in flavor after a few hours and is best served cold.

Step 4: Grill the Chicken

Preheat a charcoal or gas grill to medium-high heat. Create a two-zone fire if using charcoal—direct heat on one side, indirect on the other.

Place the chicken skin-side down over direct heat for 6–8 minutes, until browned. Move to indirect heat, cover the grill, and cook for 25–30 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F. Let it rest 10 minutes before slicing.

Serving Suggestion

• Serve the chicken sliced, with a side of aji verde for dipping.
• Pair with grilled vegetables, sweet potato wedges, or rice.
• For a full Peruvian spread, add fried plantains or yucca fries.

This dish is an excellent choice for outdoor entertaining, springtime lunches, or festive dinner nights with friends.

Cultural Notes: A Brief History of Pollo a la Brasa

Pollo a la Brasa was first developed in the 1950s in Lima by Swiss immigrants who wanted to replicate the slow-roasted chicken of their homeland. They added local Peruvian ingredients to their marinade and used a rotisserie over charcoal for cooking. The dish quickly grew popular across Lima and became a national obsession.

Today, Peruvian grilled chicken represents a blend of indigenous, Spanish, and international flavors. It’s not just a meal—it’s a symbol of Peru’s rich culinary identity and a bridge between cultures, which explains its rapid rise in popularity across the globe.

Why Peruvian Grilled Chicken is Ideal for Spring

Spring cooking is all about freshness and reinvigoration. This recipe bursts with citrus, herbs, and warm spices that align perfectly with spring’s produce and mood. The use of a grill allows you to take advantage of warmer weather, and the simplicity of the preparation gives you more time to enjoy the outdoors.

Health and Nutrition Tips

• Using skinless chicken cuts reduces fat content, though you’ll miss out on the crispy exterior.
• Greek yogurt in the sauce adds probiotics and creaminess with fewer calories.
• Cilantro and lime juice offer antioxidants and vitamin C.

This dish is high in protein and, depending on your sides, can easily be made keto-friendly or gluten-free.

Troubleshooting Common Issues

Chicken is burning before it’s done inside?
Try lowering the grill temperature or using indirect heat sooner. Also, avoid excess marinade dripping onto the flames.

Green sauce too spicy?
Use milder chili or remove seeds. Add more yogurt or mayonnaise to tone it down.

Dry chicken?
Check that you’re not overcooking. A meat thermometer is your best friend.

Frequently Asked Questions

Q: Can I bake this chicken instead of grilling it?
Yes. Preheat your oven to 425°F. Place marinated chicken on a rack over a baking sheet. Roast for 45–55 minutes or until the internal temperature reaches 165°F.

Q: What’s a good substitute for ají amarillo paste?
You can use mild chili paste or a blend of yellow bell pepper and a pinch of cayenne. It won’t be quite the same, but it will maintain the heat and color.

Q: How long should I marinate the chicken?
A minimum of 6 hours is recommended, but overnight (up to 24 hours) yields the best results.

Q: Is this dish spicy?
The spice level is moderate. It can be adjusted by using more or less chili paste and by deseeding the pepper in the green sauce.

Q: Can I use boneless chicken?
Yes, boneless thighs or breasts work well. Adjust cooking time accordingly—thinner cuts will cook faster.

Q: Can I freeze the marinated chicken?
Absolutely. Freeze the chicken in its marinade for up to 2 months. Thaw in the refrigerator before grilling.

Irresistible Peruvian Grilled Chicken

Juicy, smoky, and bold, this Peruvian grilled chicken is the perfect springtime meal for your next cookout or dinner with friends.

• Grill
• Blender

Chicken Marinade

• 1 whole chicken (4 to 5 pounds) (cut in halves or butterflied)
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp white vinegar
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp garlic paste (or 4 cloves minced)
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp ají amarillo paste (optional)
• 1 lime (zest only)

Aji Verde Sauce

• 1 cup cilantro leaves (loosely packed)
• 1 jalapeño (seeded for less heat)
• 2 garlic cloves
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt (or sour cream)
• 1 tbsp lime juice
• 1 tbsp white vinegar
• salt (to taste)

1. Mix all marinade ingredients in a large bowl.

2. Rub marinade all over chicken and refrigerate for at least 8 hours or overnight.

3. Blend all green sauce ingredients until smooth. Chill until serving.

4. Grill chicken skin-side down over direct heat for 6–8 minutes. Then finish on indirect heat for 25–30 minutes until 165°F inside.

5. Let the chicken rest for 10 minutes. Slice and serve with aji verde.

For best flavor, marinate overnight. You can substitute ají amarillo paste with mild chili paste or omit for less heat.

Dinner

Peruvian

Latin grilled chicken, Peruvian BBQ, Peruvian grilled chicken, pollo a la brasa

Conclusion: Why This Dish Belongs on Your Table

Peruvian grilled chicken isn’t just another grilled recipe—it’s a flavor journey that combines cultural depth with grilling simplicity. With its roots in Peruvian tradition and its adaptability for American kitchens, this dish is ideal for springtime feasting, weekend cookouts, and weeknight dinners alike.

From its zingy marinade to the fresh kick of green sauce, every element works together to create a satisfying and memorable experience. It’s healthy, easy to prepare, and endlessly adaptable. Whether you’re a seasoned home chef or a weekend griller, this Peruvian grilled chicken recipe deserves a place in your rotation.

Delicious Pairings and Alternatives

Craving sweet and savory chicken recipes? You’ll love this glazed apricot chicken with its sticky, fruity glaze.

If bold and spicy is your thing, try this hot honey feta chicken – it’s a spicy-sweet flavor explosion similar in intensity to Peruvian grilled chicken.

For a global twist on weeknight meals, this Hawaiian chicken sheet pan recipe delivers tropical flair with pineapple and peppers.