Peruvian chicken is winning over home cooks everywhere, and it’s easy to see why.

This isn’t just another roast chicken; it’s a vibrant mix of citrus, garlic, spices, and that irresistible, creamy green sauce that steals the show every single time.

The marinade sinks deep into the meat, giving every bite bold, smoky flavor, while the crisp skin adds the perfect finishing touch.

Then comes the ají verde: fresh, zesty, and addictive enough to drizzle on everything.

If you’re craving a dish that feels exciting, aromatic, and unbelievably satisfying, this Peruvian chicken delivers a burst of flavor that instantly upgrades any dinner night.

What Is Peruvian Chicken (Pollo a la Brasa)?

Peruvian chicken, or pollo a la brasa, is a rotisserie-style dish created in the 1950s by Swiss immigrant Roger Schuler.

Roger perfected a coal-fired cooking method and bold marinade that quickly turned his roasted chicken into a nationwide obsession.

The dish grew from a small farm concept into one of Peru’s most iconic foods, now celebrated with its own annual holiday.

Its appeal comes from a vibrant flavor blend: lime or vinegar for brightness, garlic and soy sauce for savoriness, and warm spices like cumin, paprika, and oregano.

A mild kick from ají peppers rounds it out, while the famous ají verde sauce adds a creamy, aromatic finish.

About Ají Verde (Green Sauce)

Ají verde means “green chili” in Spanish. This bright green sauce combines fresh cilantro, spicy peppers, garlic, lime juice, and a creamy base of mayonnaise or yogurt.

The sauce adds tanginess and heat that perfectly balances the rich, smoky chicken. Many people say the sauce alone is worth making the recipe.

How to Make Peruvian Chicken

A simple and flavorful process that brings out smoky, juicy, and vibrant Peruvian-style results right from the grill.

Step 1: Make the Marinade

Whisk together all marinade ingredients until smooth and aromatic. The combination of citrus, garlic, spices, and optional beer creates depth, tenderness, and warmth.

This flavorful mixture serves as the foundation for the chicken’s bold, signature taste.

Step 2: Prep the Chicken

Dry the chicken thoroughly to help the skin crisp later. Spatchcocking or cutting it into pieces ensures even cooking.

Loosening the skin creates pockets, allowing the marinade to fully penetrate the meat for richer, more intense flavor.

Step 3: Marinate the Chicken

Place the chicken in a large bag or bowl and coat it generously, working the marinade under the skin and over the exterior.

Refrigerate for several hours or overnight to allow the flavors to infuse and tenderize the meat.

Step 4: Grill the Chicken (Most Authentic Method)

Preheat the grill and use indirect heat for even cooking and gentle smokiness.

Place the chicken skin-side up, close the lid, and grill until juicy and charred, turning once. Rest briefly before carving to keep every bite tender.

Note: If grilling isn’t possible, you can cook the chicken in the oven or air fryer and still achieve flavorful, delicious results.

Step 5: Make the Ají Verde Sauce

Take all the ingredients in a glass bowl, then transfer to a blender and blend cilantro, peppers, garlic, lime, and seasonings until smooth and vibrant. Add creamy elements and pulse lightly.

Chill to let the flavors meld into a bright, refreshing sauce that perfectly balances the chicken’s smoky richness.

Step 6: Serve

Carve the chicken and arrange it on a platter with plenty of ají verde sauce. Pair with fries, rice, or simple salads.

The crisp skin, juicy meat, and creamy green sauce create an irresistible, restaurant-worthy finish.

Nutrition Facts

Curious about what’s in each flavorful serving? Here’s a quick breakdown to help you enjoy this dish with awareness, while still savoring every bite.

Serving Size: ~150–170 g (1 cooked chicken thigh + 2 tbsp ají verde sauce)

Note: Values may vary depending on the chicken cut, cooking method, and the amount of ají verde sauce used. Skin-on pieces and mayo-based sauce will increase calories, while grilling, removing skin, or using Greek yogurt will reduce them.

What to Serve With Peruvian Chicken

A few perfectly chosen sides and wines can elevate Peruvian chicken, balancing its smoky spices, citrus brightness, and creamy green sauce for a complete, satisfying meal.

1. French Fries (Papas Fritas)

Crispy, thick-cut fries make the perfect traditional pairing. Their simplicity complements the chicken’s bold flavors.

Their crunch contrasts beautifully with the creamy ají verde, ideal for dipping and rounding out the meal with a comforting texture.

2. White Rice

Steamed white rice absorbs the chicken’s flavorful juices and blends smoothly with the green sauce.

Its mild taste balances the marinade’s spice and acidity, creating a clean, comforting base that highlights every bold bite.

3. Roasted Vegetables

Roasted carrots, Brussels sprouts, or bell peppers add earthy sweetness and caramelized flavor.

Their natural richness pairs well with the chicken’s savory spices, offering a nutritious, colorful side that enhances the dish without overpowering it.

4. Sauvignon Blanc

Bright acidity and citrus-forward notes make this wine a standout pairing.

It cuts through richness, refreshes the palate, and mirrors the lime and garlic in the chicken and sauce, creating a crisp, perfectly balanced dining experience.

Chef Tips and Substitutions

A few simple techniques and smart ingredient swaps can elevate flavor, improve texture, and help you customize Peruvian chicken to your taste.

• Prioritize marinating time: At least 3 hours, ideally overnight, to allow the acidity and spices to deeply tenderize and flavor the meat.
• Get crispier skin: Pat chicken dry, start with high heat, avoid covering, and finish under the broiler for perfect golden crispness.
• Flavor under the skin: Always rub marinade beneath the skin so seasoning sits directly on the meat for deeper, richer flavor.
• Swap ingredients easily: Lemon for lime, Greek yogurt or avocado for mayo, feta or cotija for cheese, and peppers adjusted for heat preference.
• Save marinade wisely: Reserve fresh marinade (before handling raw chicken) for basting to boost flavor without compromising safety.

These simple tips ensure tender meat, crisp skin, and customizable flavors, making every Peruvian chicken batch taste even better than the last.

Storing and Reheating for the Best Leftovers

Leftover Peruvian chicken stores beautifully and keeps its flavor when handled correctly.

Once cooled, place the chicken in an airtight container and refrigerate for up to three days or freeze for up to two months.

Reheat in a 350°F oven for 10–12 minutes to bring back its crisp skin and juicy texture. If reheating from frozen, thaw it overnight in the fridge first for even warming.

Always store the ají verde sauce separately and use it within five days to maintain its bright, fresh flavor.

Making The Decision

Peruvian chicken (pollo a la brasa) brings restaurant-quality flavor right to your home kitchen.

The combination of citrus, garlic, and warming spices creates a marinade that makes the chicken incredibly tender and flavorful.

That bright green ají verde sauce? It’s the perfect finishing touch. The creamy, spicy, tangy combination turns good chicken into something memorable.

Try this recipe for your next dinner party or family meal. Your guests will ask for the recipe every single time.

Ready to keep tasting bold flavors? Save this recipe, share it with friends, and bring more delicious dishes to your table.

Each brings its own unique flavors and techniques to this universal protein.

Frequently Asked Questions

How Far in Advance Can I Prepare the Chicken?

You can marinate it a full day ahead, helping deepen flavor and simplify dinnertime.

Is It Okay to Start With Frozen Chicken?

Yes, just thaw fully, dry thoroughly, and then apply the marinade for the best flavor penetration.

What If I Don’t Have a Grill Available?

The oven works perfectly; finish under the broiler to recreate that crisp, charred exterior.

How Do I Reduce the Heat in the Green Sauce?

Use mild peppers, remove all seeds, and increase yogurt or mayo for a softer finish.