Description
This bold and flavorful Peruvian Chicken (Pollo a la Brasa) is marinated in garlic, lime, and spices, then grilled to juicy perfection and served with a creamy, zesty green sauce made from cilantro, jalapeños, and Greek yogurt. It’s a fast, flavorful meal that’s easy to prep and perfect for any day of the week.
Ingredients
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For the Chicken:
2 lbs boneless skinless chicken thighs, 5 garlic cloves, ⅓ cup soy sauce, 2 tbsp lime juice, 1 tbsp olive oil, 2 tsp cumin, 1 tsp paprika, ½ tsp dried oregano, ¼ tsp black pepper -
For the Green Sauce:
3 jalapeños (seeded and chopped), 1 cup fresh cilantro, 2 green onions (green parts only), 2 garlic cloves, ½ cup mayo, ¼ cup plain Greek yogurt, 1 tbsp lime juice, ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil
Instructions
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Blend all marinade ingredients until smooth.
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Marinate chicken for 8–24 hours in the fridge.
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Make the sauce: Blend all ingredients (except olive oil). Drizzle in oil while blending.
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Grill or bake chicken until internal temp reaches 165°F.
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Serve hot with green sauce on top or on the side.
Notes
- You can use chicken breasts instead of thighs, just reduce cook time.
- The sauce can be made ahead and stored for 3–4 days in the fridge.
- For a spicier version, leave jalapeño seeds in or add an extra pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling, Oven, or Air Fryer
- Cuisine: Peruvian