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Peruvian Chicken (Pollo A La Brasa)

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This authentic Peruvian chicken recipe (or pollo a la brasa) is an easy chicken recipe that the whole family will love. Tender boneless skinless chicken thighs are marinated in a savory sauce packed full of seasoning then grilled to perfection.

Serve this Peruvian roasted chicken with some cilantro lime rice, aji verde, and pisco sours for the perfect Peruvian meal!

An overhead shot of Peruvian chicken on a wooden serving plate with aji verde on it.

What Exactly Is Peruvian Chicken?

Pollo a la brasa is an extremely popular dish in Peru. The chicken is first marinated in olive oil, garlic, lime juice, and spices then grilled, roasted, or pan fried until blackened and juicy. It’s most commonly enjoyed with a drizzling of aji verde. 

The marinade includes:

  • Soy sauce
  • Worcestershire
  • Lime juice
  • Paprika
  • Cumin
  • Honey
  • Garlic
  • Olive oil

For the best results, marinate the Peruvian chicken overnight! 

Peruvian Chicken Green Sauce

Known as aji verde, Peruvian green sauce is very similar to salsa verde. The difference is the aji amarillo paste added to the sauce. Aji Amarillo is a Peruvian yellow chile pepper that is packed full of flavor. If you can’t find aji amarillo paste, habanero paste works well too – but it’s a bit spicier. 

Let’s Make It

Depending on your preferred method of cooking, Peruvian chicken can be made several ways to suit your tastes:

  1. Marinate: Combine the ingredients for the Peruvian chicken marinade. Add the chicken thighs to a plastic bag with the marinade, and marinate in the fridge for 2 hours to overnight for best results.
  2. On The Grill: Preheat grill to medium high. Brush grills with olive oil. Add the chicken and grill for 6-7 minutes on each side or until internal temperature reaches 165°F.
  3. In The Oven: Preheat oven to 450°F. Line a baking sheet with foil and spray with cooking spray to prevent sticking. Add chicken and roast for 25-30 minutes or until internal temperature reaches 165°F, flipping half way through cooking.
  4. On The Stove: Heat a cast iron or non stick pan over medium heat with a tablespoon of olive oil. Add the chicken thighs and remaining marinade to the pan. Cook for 5-7 minutes on each side or until internal temperature reaches 165°F. 

Peruvian chicken (pollo a la brasa) with cilantro lime rice and aji verde ready to be served.

More Delicious Main Courses

Rate this Recipe
5 from 2 votes

Peruvian Chicken (Pollo A La Brasa)

Course: Main Course
Cuisine: Peruvian
Prep Time: 10 mins
Cook Time: 15 mins
Marinating Time: 2 hrs
Total Time: 2 hrs 25 mins
Servings: 4 servings
Author: Bailey
This authentic Peruvian chicken (pollo a la brasa) features chicken thighs marinated in a savory sauce packed full of seasoning then grilled to perfection.
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Ingredients

For The Marinade:

  • 3 tablespoons soy sauce low sodium
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons lime juice 1 lime
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt to taste
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 1/2 pounds boneless skinless chicken thighs about 6
  • 1 serving aji verde to serve with chicken

Instructions

  • In a medium mixing bowl, combine all ingredients for the marinade. Add chicken thighs, and marinate chicken for 2 hours to overnight in a plastic freezer bag.
  • On The Stove: Heat a cast iron pan over medium heat. Add the chicken thighs to the heated pan, spooning the remaining marinade over them. Cook the chicken for 5-7 minutes on each side or until cooked through.
  • In The Oven: Preheat oven to 450°F. Line a baking sheet with foil and spray with nonstick spray. Add marinated chicken to the pan, and roast for 25-30 minutes or until internal temperature reaches 165°F.
  • On The Grill: Preheat grill to medium high. Brush grills with olive oil. Add the chicken and grill for 6-7 minutes on each side or until internal temperature reaches 165°F.
  • Serve with additional lime wedges, cilantro, and aji verde.
Calories: 271kcal | Carbohydrates: 8g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 1240mg | Potassium: 519mg | Fiber: 1g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 3mg

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Peruvian chicken with text overlay that reads "Peruvian style roasted chicken"

4 thoughts on “Peruvian Chicken (Pollo A La Brasa)”

  1. Another AMAZING recipe! I topped this with the Peruvian Green Sauce, and I swear to GOD I had dreams about it last night. The chicken was also versatile enough to work in other dishes if you needed. My son thought the sauce was a little bit too spicy, so I made the chicken into a teriyaki bowl that was crazy good. This recipe will be going into my regular rotation!

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