Peruvian Chicken with Green Sauce: How to Make Restaurant-Style Pollo a la Brasa at Home.

The first time I tasted authentic Peruvian chicken, I was standing in a small Lima restaurant, watching whole birds rotate slowly over charcoal while the most incredible aromas filled the air. That smoky, herb-marinated chicken paired with vibrant green aji verde sauce was unlike anything I’d experienced—and I’ve been chasing that flavor ever since. This recipe brings that same magic to your home kitchen, no rotisserie required.

What makes Peruvian chicken so special isn’t just the cooking method, though the traditional charcoal does add something irreplaceable. It’s the marinade that transforms ordinary chicken into something extraordinary. The combination of cumin, paprika, garlic, and soy sauce creates layers of flavor that penetrate deep into the meat, while the cooking technique ensures crispy skin and juicy interior.

The real star, though, might be the aji verde—that bright green sauce that accompanies every plate of pollo a la brasa. Made with jalapeños, cilantro, and mayo, it’s creamy, spicy, and herbaceous all at once. It’s the kind of sauce you’ll find yourself putting on everything from roasted vegetables to scrambled eggs once you taste it.

This Peruvian chicken recipe adapts the traditional techniques for home cooking, using your oven to achieve results that rival your favorite Peruvian restaurant. The marinade does most of the work—you just need to plan ahead for the best results. Whether you’re hosting a dinner party or looking to shake up your weeknight routine, this dish delivers bold flavors that feel both exotic and comfortingly familiar.

Ingredients

For the Chicken Marinade:

1 whole chicken (3-4 pounds), cut into pieces, or 6 bone-in chicken thighs
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper

For the Aji Verde (Green Sauce):

4-6 jalapeño peppers, stems removed (seeds optional for heat control)
1/2 cup fresh cilantro leaves and tender stems
2 cloves garlic
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 cup queso fresco or feta cheese, crumbled (optional)

For Serving:

2 pounds small potatoes (fingerlings or baby potatoes)
2 tablespoons olive oil
Salt and pepper to taste
Lime wedges
White rice (optional)

Instructions

Start by preparing the marinade, which is where all the magic begins. In a large bowl, whisk together the soy sauce, olive oil, and red wine vinegar until well combined. Add the minced garlic, cumin, smoked paprika, oregano, black pepper, salt, turmeric, and cayenne. This creates a paste-like marinade that will coat every surface of the chicken and infuse it with flavor.

Pat the chicken pieces completely dry with paper towels—this is crucial for getting crispy skin later. Place the chicken in a large zip-top bag or shallow dish and pour the marinade over it. Massage the marinade into every crevice, making sure all surfaces are well coated. The chicken needs to marinate for at least 2 hours, but overnight is even better. The longer marination allows the flavors to penetrate deeper into the meat.

About an hour before you plan to cook, remove the chicken from the refrigerator to come to room temperature. This ensures even cooking throughout. Preheat your oven to 425°F and position a rack in the upper third of the oven.

While the oven heats, prepare the potatoes. Wash them thoroughly but leave the skins on—they add texture and nutrients. If using larger potatoes, cut them in half so they’ll cook evenly. Toss with olive oil, salt, and pepper, then spread them on one side of a large rimmed baking sheet.

Remove the chicken from the marinade, letting excess drip off. Arrange the pieces skin-side up on the same baking sheet as the potatoes, making sure pieces don’t overlap. The high heat and upper rack position will help achieve that coveted crispy skin. Roast for 35-45 minutes, until the internal temperature reaches 165°F and the skin is golden brown and crispy.

While the chicken cooks, make the aji verde sauce. This vibrant green sauce is what elevates the dish from good to extraordinary. Place the jalapeños, cilantro, and garlic in a blender or food processor. Start with 4 jalapeños if you prefer milder heat, or use all 6 for authentic spice level. If you want to control the heat precisely, remove the seeds from half the peppers.

Pulse the peppers, cilantro, and garlic until roughly chopped, then add the mayonnaise, lime juice, olive oil, and salt. Blend until smooth and creamy. The sauce should be thick enough to cling to the chicken but pourable. If it’s too thick, add water one tablespoon at a time. Taste and adjust lime juice, salt, or jalapeños as needed. If using cheese, blend it in at the very end for just a few pulses to maintain some texture.

Check the potatoes for doneness—they should be golden brown and easily pierced with a fork. If they need more time, you can remove the chicken to rest while the potatoes finish cooking.

Flavor & Texture Notes

This Peruvian chicken delivers on multiple sensory levels. The skin emerges from the oven beautifully bronzed and crackling, with a slight smokiness from the paprika that hints at traditional charcoal cooking. Underneath, the meat is incredibly juicy and infused with complex flavors—the soy sauce adds umami depth while the cumin and oregano provide earthy, warming notes.

The marinade creates a beautiful mahogany color on the skin, and each bite reveals layers of flavor that build as you chew. The turmeric adds a subtle earthiness and contributes to the golden color, while the vinegar tenderizes the meat and adds a bright note that prevents the spices from becoming heavy.

The aji verde provides the perfect counterpoint to the rich, spiced chicken. It’s creamy and cooling from the mayonnaise, but with a fresh heat from the jalapeños that builds gradually. The cilantro gives it a bright, herbaceous quality that cuts through the richness of the chicken skin, while the lime juice adds brightness that makes each bite feel clean and vibrant.

The roasted potatoes develop crispy, golden exteriors while staying fluffy inside. They soak up the chicken drippings as they cook, becoming infused with those same bold flavors. Together, the components create a complete meal that’s both comforting and exciting.

Tips & Variations

Marinating Time: While 2 hours is the minimum, overnight marination produces the best results. For even deeper flavor, you can marinate for up to 24 hours. If you’re short on time, at least 30 minutes will still add good flavor, though it won’t penetrate as deeply.

Heat Level Control: The aji verde can be quite spicy depending on your jalapeños. Start with fewer peppers and taste as you go. You can always add more heat, but you can’t take it away. For a milder version, substitute half the jalapeños with poblano peppers, which have great flavor with less heat.

Cooking Methods: While this oven method works beautifully, you can also grill the chicken for an even closer approximation to traditional pollo a la brasa. Cook over medium-high heat, turning occasionally, until the internal temperature reaches 165°F.

Sauce Variations: Traditional aji verde sometimes includes aji amarillo peppers, which are difficult to find outside Peru. You can substitute with a small amount of habanero pepper for heat and color, or find frozen aji amarillo paste in Latin markets. Some versions include a hard-boiled egg yolk for extra richness.

Protein Swaps: This marinade works wonderfully with bone-in chicken thighs if you prefer dark meat, or even with pork tenderloin or lamb. Adjust cooking times accordingly—thighs may need a few extra minutes, while pork will cook faster.

Make It Spicier: Add more cayenne to the marinade, or include some of the jalapeño seeds in the aji verde. You can also serve additional hot sauce on the side for heat lovers.

Storage & Make-Ahead

The chicken can be marinated up to 24 hours in advance, making this perfect for entertaining or meal prep. The longer marination actually improves the flavor, so planning ahead pays off. Store marinated chicken in the refrigerator in a covered container or sealed bag.

The aji verde can be made up to 3 days ahead and stored in the refrigerator. The flavors actually meld and improve over time. Store it in an airtight container and give it a stir before serving, as it may separate slightly.

Leftover cooked chicken keeps in the refrigerator for up to 4 days and reheats well in a 350°F oven for about 10 minutes. The skin won’t be quite as crispy as when first cooked, but it’s still delicious. Avoid microwaving if possible, as it can make the skin soggy.

The potatoes are best eaten fresh but can be stored and reheated alongside the chicken. For meal prep, you can portion the chicken and potatoes into containers with the aji verde stored separately to maintain the best textures.

Serving Suggestions

Traditional Peruvian chicken is often served with French fries, believe it or not—a legacy of Peru’s diverse culinary influences. But roasted potatoes feel more like a home-cooked meal and absorb all those wonderful pan drippings. A simple white rice pilaf makes an excellent neutral base that soaks up the aji verde beautifully.

For vegetables, try a simple salad of mixed greens with a lime vinaigrette, or roasted vegetables like bell peppers and onions that can cook alongside the chicken and potatoes. The bright, acidic aji verde pairs wonderfully with roasted sweet potatoes or winter squash too.

This dish looks stunning when served family-style on a large platter, with the golden chicken pieces arranged around the crispy potatoes and small bowls of the vibrant green sauce scattered around for sharing. Lime wedges are essential—that extra squeeze of citrus brings all the flavors together.

Consider serving with warm corn tortillas or crusty bread to soak up every drop of sauce. A cold beer or a glass of crisp white wine complements the spicy, herbaceous flavors perfectly.

FAQ

Can I use boneless chicken for this recipe? Yes, but bone-in pieces will have more flavor and stay juicier during cooking. If using boneless thighs or breasts, reduce the cooking time to 25-30 minutes and check for doneness with a thermometer. The bones help insulate the meat and add flavor to the dish.

How do I know if my aji verde is the right consistency? The sauce should be thick enough to cling to the chicken when spooned over it, but thin enough to pour easily. Think of it as slightly thicker than ranch dressing. If it’s too thick, add water one tablespoon at a time. If too thin, add more mayonnaise or blend in some additional cilantro.

My chicken skin isn’t getting crispy. What am I doing wrong? Make sure the chicken is completely dry before cooking, and don’t overcrowd the baking sheet. Cook on the upper rack of your oven at high heat (425°F). If your oven runs cool, try increasing the temperature to 450°F. Also, resist the urge to move or flip the chicken too often—let it develop that golden crust.

Can I make this dish less spicy for kids? Absolutely. Use only 2-3 jalapeños in the aji verde and remove all the seeds. You can also make a milder version of the sauce using poblano peppers or even bell peppers for color without heat. The chicken marinade itself isn’t very spicy, so kids usually enjoy it even if they skip the green sauce.

What if I can’t find queso fresco for the sauce? The cheese is actually optional—many versions of aji verde don’t include it at all. If you want the extra richness and slight tang it provides, feta cheese makes a good substitute, or you can use a mild goat cheese. Some cooks even use cream cheese for extra creaminess, though it’s not traditional.

There’s something deeply satisfying about mastering a dish that transports you to another place with just one bite. This Peruvian chicken brings together bold spices, time-honored techniques, and that incredible green sauce that will have you planning your next batch before you’ve finished eating. The best part is how the simple preparation belies the complex flavors you’ll achieve—proof that some of the world’s best dishes come from treating good ingredients with respect and patience. Fire up that oven and get ready to fall in love with Peruvian flavors.