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Tasty Peruvian Grilled Chicken Recipes

Tasty Peruvian Grilled Chicken Recipes

Juicy, smoky Peruvian-style grilled chicken (Pollo a la Brasa) marinated with lime, garlic, cumin, and aji panca, then finished crisp over the flames. Served with a vibrant, creamy aji verde (green sauce) for an authentic, irresistible finish.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 lb whole chicken, spatchcocked Cut out backbone and flatten
  • 0.25 cup soy sauce Low-sodium preferred
  • 0.25 cup fresh lime juice About 2 to 3 limes
  • 2 tbsp white vinegar
  • 2 tbsp aji panca paste Peruvian chili paste; sub with mild chili paste if needed
  • 6 clove garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano Rub between fingers to release aroma
  • 2 tsp paprika Sweet or smoked
  • 1 tsp black pepper Freshly ground
  • 2 tsp kosher salt Adjust to taste
  • 2 tbsp olive oil
  • 2 cup fresh cilantro, loosely packed For aji verde
  • 1 whole jalapeno, seeded Use 2 for extra heat
  • 0.5 cup mayonnaise For aji verde
  • 2 tbsp fresh lime juice For aji verde
  • 1 clove garlic For aji verde
  • 0.25 cup neutral oil For aji verde; avocado or vegetable oil
  • 0.5 tsp kosher salt For aji verde
  • 0.25 tsp black pepper For aji verde

Instructions

Preparation Steps

  • Spatchcock the chicken: using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly to flatten.
  • Make the marinade: whisk together soy sauce, 0.25 cup lime juice, white vinegar, aji panca paste, minced garlic, cumin, oregano, paprika, black pepper, salt, and olive oil until smooth.
  • Marinate: pat chicken dry, then rub half the marinade under the skin and the rest all over. Place in a zip-top bag or covered dish and refrigerate 4 to 12 hours.
  • Preheat grill to medium-high (375°F to 400°F) and set up a two-zone fire for indirect and direct heat. Clean and oil the grates.
  • Grill indirectly: place chicken skin-side up over the indirect zone. Close lid and cook 35 to 45 minutes, maintaining 375°F to 400°F, until breast reaches about 150°F.
  • Crisp over direct heat: move chicken to the hot side, flipping every 2 to 3 minutes to prevent flare-ups, until skin is deeply browned and breast hits 165°F and thighs 175°F.
  • Rest 10 minutes on a board, then carve into legs, thighs, wings, and sliced breast.
  • Make aji verde: blend cilantro, jalapeno, mayonnaise, 2 tbsp lime juice, 1 clove garlic, neutral oil, 0.5 tsp salt, and 0.25 tsp black pepper until smooth and creamy.
  • Serve: plate chicken and spoon aji verde over the top or serve on the side. Great with fries, salad, or rice.

Notes

For wood-smoke flavor, add a small handful of soaked wood chips (apple or hickory) to the coals. If you cannot find aji panca, use a mild chili paste and add 0.25 tsp smoked paprika for depth. Oven option: roast at 425°F on a rack for 45 to 55 minutes, then broil 1 to 3 minutes to crisp.