Description
Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa, is a delightful South American dish that brings tender, juicy chicken to life with a tangy, creamy green sauce. Infused with spices like cumin, turmeric, and chili powder, the chicken is perfectly roasted and paired with an incredibly flavorful sauce made with fresh cilantro, jalapeños, and lime. This dish is vibrant, hearty, and ideal for any occasion, from a weeknight meal to a festive dinner party.
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon dried oregano
Salt and black pepper, to taste
Juice of 1 lime
1/4 cup fresh cilantro, finely chopped
1/2 cup chicken broth (for roasting)
For the Green Sauce (Aji Verde):
1 cup fresh cilantro leaves
1–2 jalapeños (depending on heat preference)
1/4 cup mayonnaise
1/4 cup Greek yogurt (for creaminess)
2 tablespoons lime juice
1 garlic clove, minced
1/4 cup white vinegar
1/2 teaspoon ground cumin
1 tablespoon olive oil
Salt and black pepper, to taste
Instructions
In a small bowl, combine the olive oil, paprika, cumin, garlic powder, onion powder, turmeric, chili powder, dried oregano, lime juice, chopped cilantro, salt, and pepper. Stir to create a smooth marinade.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring it is thoroughly coated. Seal the bag or cover the bowl with plastic wrap and let it marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top (optional, but helps achieve crispier skin). Arrange the marinated chicken pieces on the rack or directly on the baking sheet. Pour the chicken broth around the chicken to keep it moist while roasting.
Roast for 35-40 minutes or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C). If you don’t have a meat thermometer, you can check by cutting into the thickest part of the chicken to ensure the juices run clear.
While the chicken is roasting, prepare the green sauce. In a blender or food processor, combine the cilantro, jalapeños (seeds removed for less heat), mayonnaise, Greek yogurt, lime juice, garlic, white vinegar, cumin, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning by adding more lime juice or salt if needed.
Once the chicken is roasted, let it rest for a few minutes. Serve the chicken with a generous drizzle of the green sauce on top or on the side for dipping. The sauce can be served either warm or cold, depending on your preference.
Notes
If you prefer a spicier green sauce, leave the seeds in the jalapeños or add extra peppers.
For a smoky flavor, you can grill the chicken instead of roasting it.
This dish is perfect for meal prep. You can store the chicken and sauce in the fridge for up to 3-4 days.
If you don’t have a food processor, you can use a hand blender to make the green sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: One chicken thigh with a generous drizzle of green sauce.
- Calories: 375
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: Peruvian chicken recipe, Pollo a la Brasa, green sauce, Aji Verde, chicken with cilantro sauce, South American cuisine