This Grilled Peruvian Chicken—also known as Pollo a la Brasa—is a bold, flavorful dish made with a zesty garlic-lime marinade and served with a creamy, herb-packed Aji Verde (Peruvian green sauce). It’s versatile enough to be grilled or roasted, and pairs perfectly with an avocado-cucumber-tomato salad or cilantro lime rice. Fresh, vibrant, and easy to make, this recipe is ideal for summer grilling, meal prep, or entertaining.

Full Recipe: 

Ingredients

For the Chicken & Marinade:

• 1½ to 2 lbs boneless, skinless chicken thighs or breasts (or Portobello mushrooms for vegan option)

• 4 garlic cloves, minced

• 2 tbsp olive oil

• 2 tbsp lime juice

• 2 tsp honey (or agave/sugar)

• 1 tbsp ground cumin

• 2 tsp smoked or regular paprika

• 1 tsp ground coriander

• 1 tsp dried oregano (or 1 tbsp fresh)

• 1½ tsp kosher salt

• 1 tsp soy sauce (optional)

For the Aji Verde Sauce (Peruvian Green Sauce):

• ½ cup sour cream or mayo (or vegan alternative)

• ½ jalapeño (adjust to taste)

• 1 garlic clove

• 1 cup fresh cilantro (thin stems ok)

• ¼ tsp kosher salt

• 1 tbsp lime juice

For the Avocado Cucumber Tomato Salad:

• 2 cups diced English or Turkish cucumber

• 1–2 ripe avocados, diced

• 1 cup cherry tomatoes, halved

• Cilantro leaves (for garnish)

• Olive oil, for drizzling

• Kosher salt, to taste

• Fresh lime juice, to taste

Directions

1. Marinate Chicken: In a bowl, whisk together garlic, olive oil, lime juice, honey, cumin, paprika, coriander, oregano, salt, and soy sauce. Coat the chicken (or mushrooms) in the marinade. Let sit while the grill preheats or refrigerate overnight for deeper flavor.

2. Make Aji Verde Sauce: Blend sour cream or mayo, jalapeño, garlic, cilantro, salt, and lime juice until smooth. Adjust seasoning as needed.

3. Grill or Roast Chicken:

   • Grill: Cook over medium heat, flipping once, until internal temp reaches 165°F (breasts) or 170°F (thighs).

   • Oven: Roast on a parchment-lined sheet at 425°F until done.

4. Make Salad: Combine cucumbers, avocado, and cherry tomatoes in a shallow bowl. Sprinkle with salt and pepper, drizzle with olive oil, and finish with a squeeze of lime.

5. Serve: Plate chicken with a side of Aji Verde sauce and salad. Add cooked cilantro lime rice or beans for a fuller meal.

Nutrients (per serving, approx.)

• Calories: 241

• Protein: 14g

• Fat: 17.7g

• Saturated Fat: 4.7g

• Carbohydrates: 8.5g

• Fiber: 3.1g

• Sugar: 2.1g

• Sodium: 146.5mg

The Origins of Pollo a la Brasa

Originally developed in the 1950s in Lima, Pollo a la Brasa was created by Swiss immigrants who adapted traditional rotisserie techniques to Peruvian ingredients and preferences. Over time, the dish evolved and took on more indigenous and Latin flavors, particularly as cooks began experimenting with spice rubs and sauces that gave the chicken its now-signature punch of flavor.

Today, Pollo a la Brasa is one of the most consumed dishes in Peru and has earned international recognition. You’ll find it served in high-end restaurants and humble roadside grills alike, often with a side of fries, salad, or rice. The version adapted for home kitchens—grilled or oven-roasted with a garlic-lime marinade—is just as satisfying and more accessible, making it a go-to for anyone craving something fresh, bold, and utterly delicious.

The Garlic-Lime Marinade: The Soul of the Dish

At the heart of Grilled Peruvian Chicken is the marinade. Made with garlic, lime juice, olive oil, cumin, smoked paprika, coriander, oregano, and a touch of sweetness from honey, this marinade is robust yet balanced. It infuses the chicken with a dynamic mix of flavors: tangy citrus, warm spice, and a subtle umami depth thanks to optional soy sauce.

This marinade does more than season—it tenderizes. Lime juice and olive oil work together to keep the chicken juicy and tender during grilling, while the spices penetrate deep into the meat. Letting the chicken marinate for even 30 minutes results in delicious flavor, but an overnight rest allows the spices to fully develop and gives the dish restaurant-level depth.

The flexibility of this marinade also makes it suitable for a variety of proteins. While chicken thighs are often preferred for their rich flavor and juiciness, you can just as easily use chicken breasts, or swap the meat entirely for Portobello mushrooms to create a vegetarian version that’s just as satisfying.

Aji Verde: The Iconic Peruvian Green Sauce

No Peruvian chicken dish is complete without Aji Verde, a spicy, creamy, and herbaceous green sauce that’s often the most talked-about part of the meal. In this version, it’s made with a base of sour cream or mayo (vegan alternatives work just as well), fresh cilantro, lime juice, garlic, and jalapeño. The result is a sauce that’s cool and creamy with a kick of heat and a vibrant herbal flavor.

The beauty of Aji Verde is its versatility. It’s fantastic drizzled over the grilled chicken but also works as a dip for veggies, a spread for sandwiches, or a dressing for salads. Its creamy texture helps mellow the bold spices of the chicken and adds a refreshing contrast that elevates every bite.

You can customize the heat level by adjusting the amount of jalapeño or using a different chili altogether. For a smokier twist, try adding a touch of roasted poblano or charred green bell pepper. The sauce stores well in the fridge, making it a fantastic condiment to have on hand throughout the week.

Avocado Cucumber Tomato Salad: Freshness on the Side

To balance the rich, smoky flavors of the chicken and the spice of the green sauce, a simple yet refreshing salad is the ideal pairing. This avocado cucumber tomato salad is crisp, cool, and bright—just what you need to round out the meal. With creamy avocado, juicy tomatoes, and crunchy cucumber, it adds texture and color while keeping the plate light and fresh.

A drizzle of olive oil and a squeeze of fresh lime tie the salad to the other components of the dish. You can add fresh cilantro for extra herbal notes or even sprinkle in some crumbled queso fresco or feta for added saltiness. It’s a side that’s not only easy to make but also crowd-pleasing and adaptable.

Serving Suggestions and Pairings

Grilled Peruvian Chicken is a complete meal in itself, but pairing it with the right sides can make it even more exciting. Cilantro lime rice or herbed quinoa are perfect if you want a heartier plate. Black beans or grilled corn offer additional protein and fiber, while plantains or roasted sweet potatoes add a naturally sweet counterpart to the savory, spiced chicken.

For drinks, opt for something citrusy or herbal. Limeade, hibiscus tea (agua de jamaica), or a chilled sauvignon blanc all complement the bright and spicy profile of the dish beautifully. If you’re hosting, a pitcher of mojitos or margaritas makes this meal even more festive and fun.

This dish is also excellent for meal prep. The chicken keeps well in the refrigerator and can be enjoyed cold or reheated. Use leftovers in wraps, grain bowls, or chopped into salads throughout the week. The salad and sauce both keep for several days and can add flavor to other meals too.

Customizations for Every Diet

Grilled Peruvian Chicken is naturally gluten-free, and it can easily be adjusted for various dietary preferences. Using a vegan mayo or sour cream makes the Aji Verde sauce plant-based, and swapping chicken for Portobello mushrooms, tofu, or even jackfruit transforms the entire dish into a vegetarian or vegan option.

You can also skip the soy sauce in the marinade if you’re avoiding soy or substitute it with coconut aminos. The spice blend can be adjusted for less heat by reducing or omitting jalapeño or using sweet paprika instead of smoked.

It’s a recipe that’s inherently flexible and endlessly customizable, making it perfect for family dinners, group gatherings, or diverse dietary needs.

An Everyday Meal with Dinner-Party Appeal

Despite its roots in street food and home-style cooking, this dish feels special. The color, the aroma, the balance of flavors—it all comes together in a way that feels both rustic and elevated. Whether plated on a wooden board for a casual weekend dinner or dressed up on a white platter for a dinner party, Grilled Peruvian Chicken looks as good as it tastes.

The visual impact of the golden-brown grilled chicken, vibrant green sauce, and colorful salad makes it a standout on any table. And because it’s grilled or roasted, cleanup is simple and fuss-free, allowing you to enjoy your meal rather than spending the evening scrubbing dishes.

Conclusion

Grilled Peruvian Chicken with Aji Verde Sauce is a vibrant, flavor-packed dish that brings Latin-inspired flair to your kitchen with ease. From its zesty garlic-lime marinade to the cool, herbaceous kick of the green sauce and the freshness of the avocado cucumber salad, this recipe is the full package—simple to prepare, impressive to serve, and delicious enough to crave week after week.

Whether you’re firing up the grill for a summer cookout, looking to add variety to your weekly meals, or hosting a crowd for dinner, this dish is guaranteed to satisfy. With its combination of bold spices, bright herbs, and fresh vegetables, it captures everything that’s great about Peruvian cuisine in one irresistible plate. Once you try it, it just might become your new go-to for flavor-forward, feel-good cooking.