Pollo a la Brasa (Peruvian Chicken) with Aji Verde and Avocado Cucumber Tomato Salad Recipe

If you’re craving something juicy, packed with flavor, and a little adventurous, then you’re going to love this Pollo a la Brasa (Peruvian Chicken) with Aji Verde and Avocado Cucumber Tomato Salad Recipe. This dish really blew me away the first time I tried it—there’s something magical about those tender, garlicky, and smoky chicken thighs paired with that creamy, bright Aji Verde sauce. Plus, the fresh avocado cucumber tomato salad adds the perfect refreshing crunch that balances out the meal beautifully.

Whether you’re firing this up for a weeknight dinner or impressing guests over the weekend, this recipe hits all the right notes. It’s simple enough not to feel intimidating but full of layers that keep every bite interesting. I’ve found that making Pollo a la Brasa at home is surprisingly easy, and with the tips I’m sharing here, you’ll feel confident that your chicken turns out perfectly every time.

Ingredients You’ll Need

The ingredients here come together to create those rich Peruvian flavors—spicy, tangy, herbaceous, and a touch smoky. I always recommend getting fresh cilantro for the Aji Verde and ripe avocados to make the salad sing, and don’t skimp on the garlic; it’s key for that authentic punch.

• Chicken (thighs or breast, boneless, skinless): Thighs give you more flavor and stay juicy; breasts can dry out if overcooked but are leaner if you prefer.
• Garlic cloves: Freshly minced garlic is a must for the marinade and sauce – it really wakes up the dish.
• Olive oil: Adds richness and helps the marinade coat the chicken evenly.
• Lime juice: The acidity tenderizes the chicken and brightens the flavors of everything.
• Honey, agave, or sugar: Balances the tang and spice with a subtle sweetness.
• Cumin: Earthy warmth that’s classic in Peruvian cooking.
• Paprika or smoked paprika: For that gentle smoky note; smoked if you want a deeper flavor.
• Coriander: Adds a citrusy spice that pairs beautifully with cumin.
• Dried oregano (or fresh): Provides herbaceous depth, you can swap with thyme or marjoram if you fancy.
• Kosher salt: Essential for seasoning and drawing out the best from the chicken and salad.
• Soy sauce (optional): Adds an umami kick, especially if you like a slightly savory edge.
• Sour cream or mayo (for Aji Verde): Creates that creamy dreamy sauce; I sometimes use vegan mayo if guests prefer dairy-free.
• Jalapeño: One half gives just a bit of heat without overpowering—adjust to taste.
• Cilantro: You want plenty in that sauce, stems included for flavor.
• English or Turkish cucumber: Crisp and watery, perfect for the refreshing salad.
• Avocados: Make sure they’re ripe—nothing beats creamy avocado in this salad.
• Cherry tomatoes: Sweet and juicy, colorful tomatoes add vibrance and tanginess.
• Olive oil (for salad): A good drizzle brings it all together nicely.
• Lime (extra for salad): Brightens and livens up the veggies and avocado.

Variations

I love how versatile this Pollo a la Brasa (Peruvian Chicken) with Aji Verde and Avocado Cucumber Tomato Salad Recipe is—once you get the basics down, you can really make it your own. Sometimes I swap chicken for Portobello mushrooms for a vegetarian twist or dial up the spice if I want a bit of a kick.

• Vegetarian Variation: Using Portobello mushrooms marinated the same way makes a meaty, smoky alternative that even my carnivore friends enjoyed.
• Spicier Aji Verde: Add more jalapeño or even a pinch of serrano chili—just be ready with a cooling salad to balance it out.
• Dairy-Free Option: Swap sour cream or mayo with vegan mayo or blended silken tofu for the sauce, works like a charm!
• Grilled vs. Oven Roasted: When I have the grill fired up, I’ll roast the chicken there for extra smoky goodness. Otherwise, the oven does just fine.

How to Make Pollo a la Brasa (Peruvian Chicken) with Aji Verde and Avocado Cucumber Tomato Salad Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by finely mincing your garlic—you want those little pieces to really infuse into the chicken. Mix together the olive oil, lime juice, honey, and all your spices (cumin, paprika, coriander, oregano, salt, and soy sauce if using). Coat the chicken pieces thoroughly and let them marinate in the fridge for at least 2 hours, though overnight is ideal if you have the time. This step is the secret to juicy, flavorful chicken every time.

Step 2: Make the Peruvian Green Sauce (Aji Verde)

While your chicken marinates, blend the sour cream or mayo with the jalapeño, garlic clove, chopped cilantro (including some stems for earthy flavor), salt, and lime juice. I usually blend until smooth but leave a slight texture—it’s up to you! Taste and add more lime or spice depending on your preference. This sauce is everything—creaminess with a bit of heat and fresh, herby brightness.

Step 3: Prepare the Avocado Cucumber Tomato Salad

Dice the cucumbers, avocados, and halve or quarter your cherry tomatoes, then toss gently in a bowl with olive oil, fresh lime juice, and a good pinch of kosher salt. Finish with a sprinkling of cilantro leaves for garnish. This salad delivers a cool and vibrant contrast that’s utterly refreshing alongside the savory chicken.

Step 4: Cook the Chicken to Perfection

You can roast your marinated chicken in a preheated oven at 425°F (220°C) for about 25-30 minutes, turning once halfway through to get an even color—watch for that beautiful golden hue and juices running clear. If you’re grilling, medium-high heat works best; cook for roughly the same time, checking frequently so it doesn’t char too much. No matter your method, rest the chicken for a few minutes before slicing—it helps keep all those juices locked in.

How to Serve Pollo a la Brasa (Peruvian Chicken) with Aji Verde and Avocado Cucumber Tomato Salad Recipe

Garnishes

I usually finish my Pollo a la Brasa with a handful of fresh cilantro leaves and an extra drizzle of Aji Verde on top. Sometimes I sprinkle it with a little smoked paprika too for color and an extra zing. It’s those little touches that make the dish pop on the plate and in flavor.

Side Dishes

This chicken and salad combo is pretty much a complete meal, but I love serving it with some roasted potatoes or a simple white rice on the side—both classic Peruvian accompaniments. Sweet potato fries add a nice sweet contrast too, if you want to mix things up a bit.

Creative Ways to Present

For a fun dinner party presentation, I like to serve the chicken sliced on a large wooden board with the avocado cucumber tomato salad in a rustic bowl alongside. Adding colorful Peruvian-style woven napkins and a squeeze bottle of Aji Verde for guests to add more sauce makes it interactive and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken in an airtight container in the fridge, and it lasts well for about 3 days. I keep the Aji Verde and salad separate because the salad gets watery quickly—fresh is best!

Freezing

I’ve frozen the marinade chicken before cooking with good results, but it’s best to cook fresh for the most tender texture. The cooked chicken can be frozen but might lose some moisture, so I recommend reheating carefully.

Reheating

To reheat, I gently warm the chicken in the oven at 350°F (175°C) wrapped in foil or covered to prevent drying out. Avoid microwaving unless you’re in a hurry—oven reheating keeps it juicy and closer to freshly cooked. Add a fresh splash of Aji Verde right before serving to revive those flavors.

FAQs

Final Thoughts

Pollo a la Brasa (Peruvian Chicken) with Aji Verde and Avocado Cucumber Tomato Salad Recipe has quickly become one of my go-to meals when I want something both impressive and doable. It hits that perfect balance of juicy, smoky chicken with fresh, bright sides that feel like a little celebration on your plate. I honestly think once you try making it at home, you’ll find yourself coming back to it again and again—I know I do. Give it a go and enjoy the delicious adventure it brings to your dinner table!

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