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Pollo a la Brasa, often hailed as the national dish of Peru, is a tantalizing grilled chicken dish that has won the hearts of food lovers around the globe. Known for its smoky flavor and juicy texture, this dish is a staple at family gatherings, celebrations, and street food stalls alike. The secret to its irresistible taste lies in a carefully crafted marinade that imbues the chicken with rich flavors, combined with the unique cooking method that gives it a glorious char.

Peruvian Grilled Chicken with Creamy Green Sauce

Savor the flavors of Peru with this mouthwatering Pollo a la Brasa recipe! Juicy grilled chicken thighs marinated in a blend of smoked paprika, cumin, and lime are the star of the dish. Pair it with a zesty, creamy Aji Verde sauce made from fresh cilantro and jalapeños for a delicious kick. Perfect for summer barbecues or weeknight dinners, this dish is sure to impress your family and friends. Get the full recipe and bring a taste of Peru to your kitchen!
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Ingredients
  

For the Grilled Chicken:

4 bone-in, skin-on chicken thighs

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper (adjust for spice preference)

2 tablespoons olive oil

Juice of 1 lime

For the Creamy Green Sauce (Aji Verde):

1 cup fresh cilantro, tightly packed

1/2 cup mayonnaise

1/4 cup Greek yogurt

1-2 jalapeños, seeds removed (adjust to heat preference)

2 cloves garlic

Juice of 1 lime

1-2 tablespoons water (for desired consistency)

Salt to taste

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Instructions
 

Marinate the Chicken:

    In a large bowl, combine smoked paprika, garlic powder, cumin, oregano, salt, black pepper, cayenne pepper, olive oil, and lime juice. Whisk until well combined. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours or ideally overnight for maximum flavor.

      Prepare the Aji Verde Sauce:

        In a blender or food processor, combine cilantro, mayonnaise, Greek yogurt, jalapeños, garlic, and lime juice. Blend until smooth, adding water a tablespoon at a time to achieve your desired consistency. Season with salt to taste and set aside in the refrigerator to let the flavors meld.

          Preheat the Grill:

            Preheat your grill to medium-high heat. If using charcoal, ensure coals are gray and hot before grilling.

              Grill the Chicken:

                Remove the chicken from the marinade, letting any excess drip off. Place the chicken skin-side down on the grill. Cook for about 6-8 minutes until nice grill marks form. Flip the chicken and reduce heat to medium, then cook for another 20-25 minutes, or until the internal temperature reads 165°F (75°C), basting with marinade halfway through cooking.

                  Serve:

                    Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve it warm with the creamy Aji Verde sauce drizzled over the top or on the side for dipping. Enjoy with your favorite sides like roasted vegetables or a simple salad.

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                        Prep Time: 15 minutes | Total Time: 2 hours+ (including marination time) | Servings: 4