This Peruvian Grilled Chicken, known as Pollo a la Brasa, is a flavorful dish featuring tender, marinated chicken thighs paired with a vibrant and spicy creamy green sauce (Aji Verde). The marinade infuses the chicken with rich flavors, while the green sauce adds a zesty kick, making it a delightful meal for any occasion. 

FULL RECIPE:

Ingredients

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper

For the Creamy Green Sauce (Aji Verde):

• 2 jalapeño peppers, seeds and ribs removed for less heat
• 1 cup fresh cilantro leaves
• 2 green onions, green parts only
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup Greek yogurt
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Directions

1. Marinate the Chicken:
   In a large bowl or resealable plastic bag, combine minced garlic, soy sauce, lime juice, olive oil, ground cumin, paprika, dried oregano, and black pepper. Add the chicken thighs, ensuring they are evenly coated with the marinade. Refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld. 
2. Prepare the Creamy Green Sauce (Aji Verde):
   In a blender or food processor, combine jalapeño peppers, cilantro leaves, green onions, and garlic; blend until finely chopped. Add mayonnaise, Greek yogurt, and lime juice; blend until smooth. With the motor running, slowly drizzle in olive oil until the sauce is emulsified. Season with salt and pepper to taste. Transfer the sauce to a bowl and refrigerate until ready to serve. 
3. Cook the Chicken:
   Grilling Method:Preheat the grill to medium-high heat (about 350°F). Remove chicken from the marinade, shaking off excess. Place chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Oven Method: Preheat the oven to 500°F. Place chicken in a roasting pan with a small amount of water. Bake uncovered for 30 minutes, then cover loosely with foil and bake for an additional 15 minutes, or until fully cooked. 
4. Serve: Let the chicken rest for a few minutes before serving. Drizzle with the creamy green sauce or serve it on the side for dipping. Pair with sides like cilantro lime rice, roasted potatoes, or a simple green salad. 

 

Nutrition Facts

• Calories: 450
• Protein: 35g
• Carbohydrates: 5g
• Fat: 30g
• Saturated Fat: 6g
• Cholesterol: 150mg
• Sodium: 800mg
• Fiber: 1g
• Sugar: 2g

The History of Peruvian Grilled Chicken

Peruvian grilled chicken, known as Pollo a la Brasa, is one of the most iconic dishes of Peru. It was introduced in the 1950s by a Swiss immigrant named Roger Schuler, who adapted traditional Peruvian cooking techniques to create the dish. Originally, it was a simple preparation of chicken marinated with basic ingredients and cooked over charcoal. Over time, the marinade evolved, incorporating more Peruvian spices and herbs. The dish quickly gained popularity, spreading from small local eateries to upscale restaurants.

The Cultural Significance of Pollo a la Brasa

Pollo a la Brasa has become a staple of Peruvian cuisine, often served during family gatherings and celebrations. In Peru, it is commonly enjoyed with sides like French fries, salads, and rice. The dish’s smoky flavor, achieved by grilling over an open flame, is a testament to the country’s culinary heritage. Beyond its borders, Peruvian grilled chicken has made its way onto international menus, introducing diners worldwide to its unique taste.

The Popularity of Creamy Green Sauce

Aji Verde, the creamy green sauce that often accompanies Peruvian grilled chicken, is another essential element of the dish. Made with a combination of jalapeños, cilantro, lime juice, and other ingredients, it offers a vibrant contrast to the smoky, savory flavors of the chicken. The sauce adds a creamy and slightly spicy kick, making it a favorite dipping choice for those who enjoy a bold flavor.

Health Benefits of Peruvian Grilled Chicken

Peruvian grilled chicken is not only flavorful but also nutritious. The use of fresh herbs and spices in the marinade provides antioxidants and anti-inflammatory properties. Additionally, the grilling method reduces the need for added fats, making it a healthier alternative to fried or heavily sauced dishes. Pairing the chicken with fresh vegetables and the green sauce adds even more nutrients, making this a well-balanced meal.

Variations of Peruvian Grilled Chicken

While the traditional Pollo a la Brasa is marinated with soy sauce, lime, garlic, and spices, regional variations abound. Some recipes include additional herbs like huacatay, a Peruvian black mint that adds a distinctive earthy flavor. Others may incorporate beer or vinegar into the marinade for added complexity. In coastal regions, grilled chicken may be paired with seafood sides, while in the Andes, it’s often served with root vegetables.

Pairing Suggestions for a Complete Meal

Peruvian grilled chicken pairs beautifully with various side dishes. Cilantro lime rice adds a refreshing touch, while roasted potatoes offer a satisfying, hearty complement. A fresh avocado salad can provide a creamy texture, and grilled vegetables contribute a smoky flavor that echoes the chicken’s charred exterior. For a traditional experience, consider serving the chicken with aji verde and a simple Peruvian corn salad.

Tips for Perfectly Grilled Chicken

To achieve the authentic smoky flavor of Pollo a la Brasa, it’s essential to marinate the chicken for several hours, preferably overnight. This allows the spices to penetrate deeply, resulting in tender, flavorful meat. Grilling over charcoal is the best method for recreating the traditional taste, but a gas grill or broiler can also yield excellent results. Ensuring the chicken reaches an internal temperature of 165°F will guarantee it’s cooked safely while remaining juicy.

Nutritional Benefits Breakdown

Per serving, Peruvian grilled chicken with creamy green sauce typically provides a balanced mix of protein, healthy fats, and essential vitamins. Lean chicken thighs are an excellent source of protein, supporting muscle growth and repair. The fresh cilantro and lime in the green sauce supply antioxidants and aid digestion. Additionally, the yogurt and mayonnaise in the sauce contribute calcium and beneficial probiotics.

Conclusion

Peruvian grilled chicken with creamy green sauce is a celebration of bold flavors and cultural heritage. Its smoky, savory taste paired with the vibrant green sauce offers a memorable dining experience. Whether enjoyed at a family gathering or a summer barbecue, this dish brings people together with its irresistible aroma and satisfying flavors. Embracing the traditional techniques and ingredients of Pollo a la Brasa not only enhances culinary skills but also offers a delicious connection to Peruvian culture. Serve it with your favorite sides for a complete meal, and experience the magic of this iconic dish.