Peruvian Chicken (Pollo a la Brasa Style)

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Peruvian Chicken (Pollo a la Brasa Style)

Serves: 3–4
Prep Time: 20 minutes
Marinating Time: 2–12 hours (recommended)
Cook Time: 35–45 minutes

📝 Description

Pollo a la Brasa is one of Peru’s most iconic dishes—deeply marinated chicken with smoky, savory spices, roasted or grilled until juicy with crisped skin. It’s traditionally served with fragrant yellow rice and a vibrant, creamy green sauce (Ají Verde) that adds freshness and heat. This version is home-kitchen friendly while staying true to classic flavors.

🧄 Ingredients

For the Chicken Marinade

  • 700 g chicken thighs or breasts (skin-on preferred)

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1½ tbsp soy sauce

  • 1 tbsp lime juice or white vinegar

  • 1½ tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp oregano

  • ½ tsp black pepper

  • ¾ tsp salt

  • ½ tsp chili powder or cayenne (optional)

For the Yellow Rice

  • 1½ cups long-grain rice (jasmine or basmati)

  • 2½ cups chicken broth

  • 1 tbsp olive oil or butter

  • ½ small onion, finely diced

  • 2 cloves garlic, minced

  • ½ tsp turmeric or ground annatto

  • Salt to taste

  • 2 tbsp chopped cilantro (optional)

For the Green Sauce (Ají Verde)

  • 1 cup fresh cilantro (stems included)

  • 1–2 jalapeños (seeds removed for mild)

  • 2 cloves garlic

  • ½ cup mayonnaise

  • ¼ cup sour cream or Greek yogurt

  • 2 tbsp lime juice

  • 2 tbsp olive oil

  • Salt to taste

🔪 Instructions

1. Marinate the Chicken

  1. Combine all marinade ingredients in a bowl.

  2. Coat chicken thoroughly.

  3. Cover and refrigerate for at least 2 hours, ideally overnight.

2. Cook the Chicken

Oven Method (Recommended):

  1. Preheat oven to 220°C / 425°F.

  2. Place chicken on a rack over a baking tray.

  3. Roast for 35–45 minutes, flipping once.

  4. Broil for 3–5 minutes for extra char.

Grill Method:

  • Grill over medium-high heat for 6–8 minutes per side until internal temp reaches 75°C / 165°F.

3. Make the Yellow Rice

  1. Heat oil in a pot; sauté onion and garlic until soft.

  2. Stir in rice and turmeric; toast for 1 minute.

  3. Add broth and salt, bring to boil.

  4. Cover and simmer 15 minutes.

  5. Rest 5 minutes, fluff, and fold in cilantro.

4. Blend the Green Sauce

  1. Add all ingredients to a blender.

  2. Blend until smooth and vibrant green.

  3. Adjust salt and lime to taste.

  4. Chill 15 minutes for best flavor.

🍽️ Serving Suggestions

  • Serve chicken over yellow rice

  • Spoon green sauce generously on top

  • Garnish with chopped cilantro

  • Optional sides: roasted potatoes, salad, or corn

💡 Recipe Notes

  • Chicken thighs stay juicier than breasts

  • Skin-on chicken delivers authentic flavor

  • Ají amarillo paste can replace jalapeño for authenticity

🔥 Tips for Best Results

  • Pat chicken dry before roasting for crisp skin

  • Use a wire rack to allow fat to drip away

  • Let chicken rest 5 minutes before slicing

  • Sauce thickens slightly after chilling

🧮 Nutritional Information (Approx. per serving)

  • Calories: 620 kcal

  • Protein: 38 g

  • Carbohydrates: 48 g

  • Fat: 32 g

  • Fiber: 3 g

(Values vary based on portions and ingredients used)

🌿 Health Benefits

  • High-quality lean protein for muscle repair

  • Garlic and spices support immunity

  • Cilantro aids digestion

  • Balanced meal with protein, carbs, and healthy fats

❓ Q & A

Q: Can I make this ahead of time?
Yes! Marinate chicken up to 24 hours ahead and store sauce for 2–3 days refrigerated.

Q: Is this spicy?
Mild to medium. Adjust jalapeños or chili to taste.

Q: Can I air-fry the chicken?
Absolutely—air fry at 190°C / 375°F for 18–22 minutes, flipping halfway.

Q: What’s the best rice substitute?
Quinoa or cauliflower rice work well.

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