Description
Pollo a la Brasa is a classic Peruvian grilled chicken recipe known for its flavorful marinade and vibrant side accompaniments. This recipe features juicy boneless, skinless chicken thighs or breasts marinated in a blend of garlic, lime, cumin, paprika, and oregano, then grilled or baked to perfection. Served with a zesty Peruvian green sauce (Aji Verde) and a fresh avocado cucumber tomato salad, this dish offers a delicious balance of smoky, tangy, and fresh flavors that are perfect for any meal.
Ingredients
Scale
Chicken
- 1 1/2 – 2 pounds chicken thighs or breasts, boneless and skinless (or substitute portobello mushrooms)
Marinade
- 4 garlic cloves, finely minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons honey, agave, or sugar
- 1 tablespoon cumin
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano (or 1 tablespoon fresh; can substitute thyme or marjoram)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon soy sauce (optional)
Peruvian Green Sauce (Aji Verde)
- 1/2 cup sour cream or mayonnaise (use vegan mayo for vegan option)
- 1/2 jalapeño (adjust to taste for spice level)
- 1 garlic clove
- 1 cup chopped cilantro including thin stems
- 1/4 teaspoon kosher salt
- 1 tablespoon lime juice (save remaining lime juice for salad)
Avocado Cucumber Tomato Salad
- 2 cups diced or sliced English or Turkish cucumber
- 1–2 ripe avocados, diced
- 1 cup cherry tomatoes (red and yellow for color variation)
- Cilantro leaves for garnishing
- Olive oil for drizzling
- Generous 5-finger pinch kosher salt
- Squeeze of lime juice
Instructions
- Prepare the Marinade: In a bowl, mix finely minced garlic, olive oil, lime juice, honey (or agave/sugar), cumin, paprika, coriander, oregano, kosher salt, and soy sauce if using. Whisk well to combine all the flavors into a smooth marinade.
- Marinate the Chicken: Place the boneless, skinless chicken thighs or breasts in a large bowl or zip-top bag and pour the marinade over them. Make sure the chicken is thoroughly coated. Cover or seal and refrigerate for at least 1 hour, up to 4 hours, to allow the flavors to penetrate the meat.
- Cook the Chicken: Preheat your grill or oven to medium-high heat (about 400°F). If grilling, cook the chicken for about 6-8 minutes per side until cooked through and nicely charred. If baking, place chicken on a baking sheet and bake for 25-30 minutes until the internal temperature reaches 165°F.
- Make the Peruvian Green Sauce (Aji Verde): In a blender or food processor, combine sour cream or mayo, jalapeño, garlic, cilantro, kosher salt, and lime juice. Blend until smooth and creamy. Adjust salt and lime to taste. Refrigerate until ready to serve.
- Prepare the Avocado Cucumber Tomato Salad: In a large bowl, combine diced cucumber, avocado, and cherry tomatoes. Drizzle with olive oil, add kosher salt and a squeeze of fresh lime juice. Toss gently to combine. Garnish with cilantro leaves.
- Serve: Plate the grilled or baked pollo a la brasa alongside the fresh avocado cucumber tomato salad. Drizzle the Peruvian green sauce either over the chicken or on the side for dipping. Enjoy immediately while warm.
Notes
- For a vegan alternative, substitute chicken with large portobello mushroom caps and use vegan mayonnaise for the green sauce.
- Using boneless, skinless chicken thighs offers juicier results, but breasts work well if preferred.
- The soy sauce adds umami but can be omitted for gluten-free versions or personal preference.
- Adjust the amount of jalapeño in the green sauce to suit your heat tolerance.
- Allowing the chicken to marinate longer deepens flavor but avoid exceeding 8 hours to maintain texture.
Keywords: Pollo a la Brasa, Peruvian chicken, grilled chicken recipe, Aji Verde, avocado salad, lime marinade