Peruvian Chicken You’ll Crave Weekly – Juicy, Spiced, and Roasted to Perfection

Peruvian chicken — also known as Pollo a la Brasa — is a flavorful, juicy roasted chicken marinated in a bold blend of spices, garlic, lime juice, and herbs. Originally cooked over charcoal, this iconic dish has become a global favorite for its irresistible crispy skin and deep, smoky flavor.

What makes Peruvian chicken unforgettable is its marinade. A fusion of Latin American and Asian influences, the spice mix includes cumin, paprika, oregano, and aji amarillo (Peruvian yellow chili paste), producing a rich and vibrant taste. Often served with a creamy green sauce (aji verde) and roasted potatoes, this chicken is so crave-worthy you’ll want it every week.

This home-friendly version delivers the same bold flavor — using your oven or grill — with juicy meat and beautifully charred skin.

Ingredients Overview

Chicken

• Whole Chicken or Bone-In, Skin-On Chicken Thighs: A whole bird is traditional, but thighs and drumsticks are quicker and equally flavorful.

• Skin-On: Essential for a crispy finish and juicy interior.

• Butterflied or Spatchcocked Chicken: Speeds up roasting and ensures even cooking.

Marinade Ingredients

• Garlic: Adds pungency and deep flavor.

• Lime Juice & Vinegar: Tenderize the meat and brighten the flavor.

• Soy Sauce: Adds umami and saltiness.

• Olive Oil: Helps carry the spices and crisp the skin.

• Cumin & Smoked Paprika: Earthy and smoky — essential to that signature taste.

• Oregano: Offers herbal warmth.

• Aji Amarillo Paste: A spicy-sweet yellow chili paste unique to Peruvian cuisine. Can substitute with other chili pastes or mix yellow bell pepper with a pinch of cayenne.

• Salt and Pepper: Generous seasoning is key.

Aji Verde (Green Sauce)

• Fresh Cilantro: The base of the sauce.

• Jalapeño or Aji Amarillo: Adds heat.

• Garlic & Lime Juice: For punch and acidity.

• Mayonnaise & Greek Yogurt: For creaminess.

• Olive Oil: Helps emulsify.

• Salt: Balances flavors.

Ingredient Tips

• No Aji Amarillo? Use a mix of yellow bell pepper, garlic, and cayenne or substitute with habanero paste for heat.

• Vinegar: White or apple cider vinegar both work well.

• Chicken Pieces: Great for quicker cooking and meal prep.

Step-by-Step Instructions

1. Make the Marinade
   In a blender or food processor, combine garlic, lime juice, soy sauce, vinegar, olive oil, cumin, paprika, oregano, aji amarillo, salt, and pepper. Blend until smooth.

2. Marinate the Chicken
   Pat chicken dry. Rub the marinade generously all over and under the skin. Place in a zip-top bag or covered bowl and marinate for at least 6 hours, preferably overnight.

3. Preheat the Oven or Grill
   Heat oven to 425°F (220°C) or prepare a grill for indirect heat. Line a roasting pan with foil or use a wire rack over a baking sheet.

4. Roast or Grill
   Roast chicken for 45–60 minutes (whole) or 30–40 minutes (pieces), basting once or twice. If using a grill, cook over indirect heat and finish over direct heat for a crispy skin.

5. Rest the Chicken
   Let rest for 10 minutes before slicing to keep juices in.

6. Make the Aji Verde Sauce
   In a blender, combine cilantro, garlic, jalapeño, lime juice, mayonnaise, yogurt, olive oil, and salt. Blend until creamy and bright green.

7. Serve Hot
   Slice the chicken and drizzle or serve with green sauce on the side.

Tips, Variations & Substitutions

• Meal Prep-Friendly: Marinate several chicken thighs for quick weekday meals.

• Air Fryer Option: Cook marinated thighs at 375°F for 18–20 minutes, flipping halfway.

• Roasted Potatoes: Toss potatoes in olive oil and roast alongside the chicken.

• Low-Carb: Serve with roasted veggies or cauliflower rice.

• No Blender? Finely mince marinade and whisk together in a bowl.

Serving Ideas & Occasions

Peruvian chicken is a crowd-pleaser for nearly any occasion:

• Family Dinners: Serve with rice, salad, and potatoes.

• Grill Nights: Great centerpiece for outdoor meals.

• Meal Prep: Keeps well for lunches or dinner throughout the week.

Perfect sides include:

• Cilantro-lime rice or garlic rice

• Crispy roasted potatoes or sweet potatoes

• Sautéed greens or avocado salad

• Fried plantains for a sweet-savory twist

Don’t forget a generous drizzle of the green sauce — it ties everything together.

Nutritional & Health Notes

Peruvian chicken is:

• High-Protein: Excellent source of lean protein.

• Low-Carb & Gluten-Free: Naturally suits many diets.

• Dairy-Free: Just skip yogurt in the green sauce or use dairy-free alternatives.

You control the oil and salt content, making it a cleaner alternative to restaurant versions. For lower fat, remove skin after cooking — though it’s hard to resist that crispy bite!

FAQs

Q1: What is Aji Amarillo and where can I find it?

A1: Aji Amarillo is a Peruvian yellow chili with fruity heat. It’s available in Latin markets, online, or as a paste in specialty stores. Substitute with a mix of yellow bell pepper and cayenne if unavailable.

Q2: Can I make this with chicken breasts?

A2: Yes, but they may dry out faster. Use bone-in, skin-on breasts and reduce cooking time slightly. Thighs or whole chicken remain juicier.

Q3: Is this spicy?

A3: It has a mild to medium heat depending on your chili paste and sauce. You can reduce or skip chili in the sauce if you prefer a milder flavor.

Q4: Can I marinate for less than 6 hours?

A4: You can, but the flavor won’t be as deep. Aim for at least 2–3 hours in a pinch, though overnight is best.

Q5: How long does the green sauce last?

A5: Aji verde can be stored in the fridge for up to 5 days. The flavors actually get better the next day.

Q6: Can I use the marinade on other meats?

A6: Definitely. It works well with pork chops, tofu, or even shrimp — just adjust marinating and cooking time accordingly.

Q7: What if I don’t have a grill?

A7: The oven works perfectly. Roast on a wire rack for airflow and finish under the broiler for extra crispness.

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