Peruvian Chicken with Creamy Green Sauce – Pollo a la Brasa

There’s something about juicy, marinated chicken hot off the grill that just feels like home—especially when it’s bursting with bold spices and served with a creamy, zippy green sauce that instantly wakes up your taste buds. This Peruvian Chicken with Creamy Green Sauce is exactly that kind of meal. It’s smoky, herby, and packed with layers of flavor that come together so effortlessly. And the best part? You don’t need a fancy rotisserie or hours in the kitchen to make it happen.

I first fell in love with this dish at a tiny Peruvian spot tucked into a strip mall near my old neighborhood. The chicken was tender, spiced just right, and came with this vibrant green sauce I could’ve eaten by the spoonful. Naturally, I had to try making it at home. After a few tweaks and tests, I found a version that delivers all that magic in a simple, weeknight-friendly recipe.

This recipe brings the essence of pollo a la brasa—a classic street food in Peru—right into your kitchen. The chicken gets marinated in garlic, lime juice, and warm spices like cumin and paprika, then grilled (or baked or air-fried) until it’s juicy and slightly charred. The star of the show, though, is the aji verde, a creamy cilantro-based sauce with jalapeños, lime, and just enough kick to keep you coming back for more.

Whether you’re planning a cozy dinner at home, feeding a crowd, or just looking for a fresh twist on your usual chicken dinner, this Peruvian-inspired recipe is one you’ll want to add to your rotation.

Why You’ll Love This Recipe

This Peruvian chicken recipe ticks all the boxes for a weeknight dinner hero or a weekend crowd-pleaser. It’s quick, bold, and downright delicious.

• Easy to prepare: The marinade comes together in minutes with pantry staples, and the cooking methods—grill, oven, or air fryer—are all beginner-friendly. No fancy tools or complicated steps required.
• Big, bold flavor: With garlic, cumin, lime, and oregano in the mix, the chicken soaks up tons of flavor. The creamy green sauce adds a fresh, spicy contrast that complements the smoky chicken perfectly.
• Customizable: You can easily adjust the spice level of the green sauce to suit your taste. Like it mild? Remove all the jalapeño seeds. Want a bigger kick? Toss in an extra pepper.
• Family-friendly: The bold flavors are balanced enough for all ages, and the vibrant green sauce makes dipping fun—especially for little ones who like to be hands-on.
• Meal prep-friendly: Marinate the chicken in advance, whip up the sauce ahead of time, and all that’s left to do is cook and serve.

Every bite delivers smoky depth from the chicken, cool creaminess from the sauce, and a satisfying kick that makes you want to lick the plate clean.

Health Benefits

Beyond its incredible taste, this Peruvian Chicken recipe is also a wholesome, well-rounded meal.

• High in protein: Chicken thighs are a fantastic source of protein, which supports muscle maintenance and keeps you feeling full longer.
• Healthy fats: The olive oil and Greek yogurt in the sauce provide heart-healthy monounsaturated fats and probiotics that support gut health.
• Low in sugar and carbs: This dish is naturally low in carbohydrates, making it a great option for those following low-carb or keto-friendly eating styles.
• Rich in vitamins: Cilantro and lime juice add a boost of vitamin C and antioxidants, while garlic provides natural antibacterial properties.
• Balanced nutrition: When served with a side of vegetables or brown rice, it becomes a complete and nourishing meal with all the essential macronutrients.

Whether you’re eating clean or just trying to add more flavor to your meals, this recipe strikes the perfect balance between nutrition and indulgence.

Preparation Time, Servings, and Nutritional Information

Total Time:

• Prep time: 15 minutes
• Marinating time: 8 to 24 hours
• Cooking time: 30 minutes
• Total active time: About 45 minutes

Servings:

• Serves 4 people

Nutritional Information (per serving):

• Calories: 410
• Protein: 32g
• Fat: 26g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g

Ingredients List

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs
• 5 garlic cloves
• ⅓ cup low-sodium soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper

Garlic and lime add punchy brightness to the marinade, while cumin, paprika, and oregano create that classic Peruvian flavor profile.

For the Creamy Green Sauce (Aji Verde):

• 3 jalapeños, seeded and chopped
• 1 cup fresh cilantro leaves, packed
• 2 green onions, green parts only
• 2 garlic cloves
• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

The combination of cilantro, jalapeños, and creamy base creates a vibrant, spicy sauce that brings everything together.

Step-By-Step Cooking Instructions

Make the Marinade

• Add garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and pepper to a blender or food processor.
• Blend until smooth. The mixture should be thick and aromatic.

Marinate the Chicken

• Place the chicken thighs in a large zip-top bag or shallow dish.
• Pour the marinade over the chicken, making sure all pieces are well coated.
• Seal the bag or cover the dish and refrigerate for at least 8 hours or overnight for best flavor.

Prepare the Creamy Green Sauce

• In a blender or food processor, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper.
• Blend until smooth and creamy.
• While the motor is running, slowly drizzle in the olive oil to emulsify the sauce.
• Transfer to a bowl, cover, and refrigerate until ready to serve.

Cook the Chicken

You can choose from several methods depending on your equipment and preference.

Grill Method (Recommended):

• Preheat your grill to medium-high heat (around 350°F).
• Remove the chicken from the marinade and place it directly on the grill.
• Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.
• Let it rest for a few minutes before slicing.

Oven Method:

• Preheat the oven to 500°F.
• Arrange the marinated chicken in a roasting pan with 1 cup water to keep it moist.
• Bake uncovered for 30 minutes, then tent with foil and bake for an additional 15 minutes.
• Allow to rest before serving.

Air Fryer Method:

• Preheat your air fryer to 360°F.
• Place chicken in a single layer and cook for 12–15 minutes, flipping halfway through.
• Check that the internal temperature reaches 165°F.

How to Serve

Here are some delicious ways to serve your Peruvian chicken:

• Sliced over a bed of rice with a generous drizzle of green sauce
• With roasted potatoes or sweet potatoes on the side
• Wrapped in warm flatbread or tortillas for a fun handheld meal
• Topped with extra cilantro, a lime wedge, and a sprinkle of flaky salt

Pairing Suggestions

To round out the meal, try these pairing ideas:

• Side Dishes: Steamed rice, quinoa salad, grilled vegetables, or crispy yuca fries
• Beverages: Try a refreshing glass of sparkling water with lime or chilled mango juice
• For kids: Serve with buttered corn and soft dinner rolls for a milder option

Storage, Freezing & Reheating Instructions

Storage:
Keep leftover chicken in an airtight container in the fridge for up to 3 days. The green sauce should be stored separately and used within 4 days.

Freezing:
Place cooked, cooled chicken in a freezer-safe bag and freeze for up to 3 months. For best results, freeze sauce separately in a small container.

Reheating:
Reheat chicken in a 350°F oven for 10–12 minutes or microwave in short intervals until warmed through. Thaw the sauce in the fridge and stir well before serving.

Common Mistakes to Avoid

• Skipping the marinating time: This step is key to building flavor, so don’t rush it.
• Using skin-on chicken: Boneless, skinless thighs cook more evenly and absorb more marinade.
• Overcooking the chicken: Always use a meat thermometer to check for doneness without drying it out.
• Making the sauce too early: The green sauce is best enjoyed fresh, so try not to make it more than a day ahead.
• Overloading the blender: Blend the green sauce in stages if needed to avoid a chunky texture.

Pro Tips

• If you love a charred finish, grill the chicken until you see dark edges—it adds so much flavor.
• Want extra sauce for later? Double the recipe and freeze half in an ice cube tray for quick portions.
• For added depth, add a dash of smoked paprika or chipotle to the marinade.
• Let the chicken rest after cooking to keep it juicy and flavorful.
• Make it a bowl meal with rice, beans, greens, and a spoonful of green sauce over the top.

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts. Just be sure not to overcook them, as they dry out faster than thighs.

Is this recipe spicy?
It has a mild to medium kick depending on the jalapeños. You can adjust the heat by removing or keeping the seeds.

Can I make the green sauce dairy-free?
Absolutely. Use dairy-free yogurt and mayo to keep the sauce creamy without dairy.

Do I need a food processor for the sauce?
A blender works just as well. Just stop to scrape down the sides to ensure everything is well incorporated.

Can I prepare this dish ahead of time?
Yes. Marinate the chicken and make the sauce a day in advance. Then cook when ready to serve.

How do I make the sauce thicker or thinner?
Add more Greek yogurt to thicken it or a splash of water or lime juice to thin it out.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Can I cook the chicken on the stovetop?
Yes. Sear the chicken in a hot skillet for about 6–7 minutes per side, or until fully cooked.

Can I freeze the green sauce?
It’s best fresh, but you can freeze it in small portions and thaw as needed.

How long should I marinate the chicken?
Ideally 8–24 hours. The longer it marinates, the more flavorful it becomes.

Conclusion & Call to Action

This Peruvian Chicken with Creamy Green Sauce is everything you want in a go-to dinner: fast, flavorful, and just a little exotic. It’s the kind of dish that makes you feel like you’ve traveled somewhere far away—without even leaving your kitchen.

I hope this Peruvian chicken recipe finds a cozy spot in your weekly meal plan. Give it a try, and don’t forget to snap a photo of your delicious creation! Share it on social media or tag me so I can see your masterpiece.

Now go grab those ingredients and get cooking. You’re going to love every single bite.

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