Peruvian Chicken with Green Sauce (Pollo a la Brasa)

Peruvian Chicken (Pollo a la Brasa) is a dish that proves bold doesn’t have to mean complicated. In Peru, it’s served in bustling rotisserie shops with crispy fries and bright green sauce (ají verde). At home, all you need is a quick overnight marinade, a hot oven, and a food processor whirl to get those same smoky, citrus-garlic flavors. The cilantro sauce—spicy, tangy, creamy—is so addictive you’ll want to spoon it over everything from roasted potatoes to eggs the next morning.

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Why You’ll Love this Recipe

• Deceptively simple to make
• Big, bold flavors
• Total crowd pleaser

Marinade Ingredients

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Aji Verde (Green Sauce) Ingredients

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Ingredient List

Chicken Thighs: I prefer to use bone-in, skin-on chicken thighs. They should be cooked to an internal temperature of 175-185°F so that the collagen in them can break down. You could also use chicken breasts. Only cook chicken breasts to 165°F so it’s not dried out. 

Avocado Oil: This oil holds up to high heat. And with an already smoke prone dish, you want an oil that doesn’t smoke at the first touch in the oven. 

Soy Sauce: This gives the marinade a deep umami. I use regular soy sauce. You could also use coconut aminos if you are soy free. 

Dijon Mustard: Dijon adds a tartness that’s more mellow than yellow mustard. I’ve never substituted it and probably wouldn’t. 

Honey: This is a good opportunity to use raw honey in the sauce because it’s not heated and the sauce will still contain the probiotics. 

Garlic: I like to use lacto-fermented garlic in my sauce since it will retain the probiotics. 

Paprika: Sweet or smoked paprika can be used. Smoked gives it a little more edge though and is what I use most of the time. 

Cilantro: This recipe is based around cilantro. If you don’t like cilantro, this isn’t the recipe for you. 

Serrano Pepper: You can also use jalapeno, but I prefer serrano peppers because, while hotter, they’re consistent in their heat. Jalapenos can range from mild to extra spicy. 

Green Onion: There is just something about a green onion in this sauce that makes it taste more herbaceous. You can also use ¼ chopped onion if you don’t have green onion. 

Aji Amarillo Paste: This is a staple in this Peruvian recipe. Sometimes my grocery store is out of Aji Amarillo paste and I have to substitute. If you find yourself in the same boat, get a chili paste that your store does carry or order it online. It adds spice and depth to the sauce. 

Mayonnaise: I like to make my own avocado oil mayonnaise from scratch with pasteurized eggs. You can also use store bought products easily. You could also use Greek yogurt or sour cream. 

Step-by-Step Instructions

Marinading the Chicken

1. Mix the Marinade: Mix together the avocado oil, soy sauce, Worcestershire sauce, lime juice and zest, minced garlic, Dijon mustard, honey, cumin, paprika, salt, and black pepper.
2. Coat the Chicken: Put the chicken thighs in a plastic bag or large container with a lid. Pour the marinade on top and squish it around to coat each piece of chicken
3. Refrigerate Overnight: Refrigerate for at least four hours, preferably overnight and flip the container every so often to coat evenly

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Baking the Chicken

1. Take chicken thighs out of the refrigerator 30 minutes before you want to cook it
2. Preheat the oven to 425°F
3. Place chicken thighs on a sheet pan with parchment paper about two inches apart
4. Bake for 15 minutes at 425°F, then turn the heat up to 450° and cook for 30 minutes until the thighs reach 175-185°F.
5. If the skin isn’t crisp to your liking, you can broil it for 2-3 minutes 
6. Let the chicken rest for 10 minutes before eating so that the juices can redistribute.

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Aji Verde Sauce

1. In a food processor, add cilantro, Serrano pepper, green onion, and garlic and pulse to give it an initial chop
2. Add Dijon mustard, cumin, honey, salt, chili paste, lime juice and zest and blend until it’s chopped very finely
3. Add mayonnaise and blend until smooth
4. If using a blender, just put all of the ingredients in and blend until smooth

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Expert Tips

Make sure your oven is clean and you’re prepared for some smoke. This is a smoky recipe and we don’t want the fire alarm going off. 

Be sure to give the chicken thighs space so that they crisp up instead of steam in the oven.

What to Serve with Peruvian Chicken Thighs

The first time I made this recipe I had it with yellow rice and it was delicious. Since then I’ve experimented with roasted potatoes and they are incredible too; they are excellent with the sauce on them as well. You can’t go wrong with a side salad with creamy homemade ranch either. 

Storage

The chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. The skin won’t stay crisp, but the flavorful meat will still be delicious with the sauce.

The sauce will last for about 3 days in the refrigerator. The sauce might lose some of its vibrant color, but the flavor is still there. If you do want to freshen it up, add a bit more fresh lime juice and salt to taste. 

FAQs

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