The Best Peruvian Chicken Recipe – Easy & Delicious!

If you’ve ever tasted Peruvian chicken, you know it’s not just another roasted bird. It’s a flavor-packed masterpiece, marinated in a bold mix of spices, grilled or roasted to juicy perfection, and served with the iconic aji verde (green sauce). This dish, known in Peru as Pollo a la Brasa, has taken the world by storm, and for a good reason.

In this guide, we’ll explore everything about Peruvian chicken, from its rich history to the secrets behind its irresistible seasoning. You’ll learn the difference between grilling and roasting, how to make authentic aji verde, and even discover the lesser-known but equally delicious aji amarillo crema (yellow sauce). Plus, we’ll share a foolproof recipe so you can make restaurant-quality Peruvian chicken at home.

What Makes Peruvian Chicken Special?

The Origins of Peruvian Chicken (Pollo a la Brasa)

Peruvian chicken may be wildly popular today, but it wasn’t always this way. This dish traces its roots back to the 1950s when a Swiss immigrant, Roger Schuler, experimented with rotisserie-style chicken in Lima. He perfected a technique using charcoal and a custom-built rotisserie oven, creating what we now call Pollo a la Brasa.

Originally, Peruvian chicken was considered a dish for the elite, served in high-end restaurants. But as its popularity grew, it became a staple of street food culture, making its way into homes and restaurants worldwide. Today, it’s a national treasure, with July 16th officially recognized as Peruvian Chicken Day in Peru!

Why It’s a Global Sensation

So, why has Peruvian chicken become such a worldwide hit? The answer lies in its bold, smoky, and deeply marinated flavor. Unlike basic roast chicken, Pollo a la Brasa is infused with a complex mix of ingredients like:

• Aji amarillo (a slightly spicy, fruity Peruvian pepper)
• Cumin and paprika for warmth and depth
• Garlic and lime juice for a zesty kick
• Soy sauce or vinegar to enhance umami

When grilled over charcoal or roasted at high heat, these flavors blend beautifully, creating crispy, golden skin and juicy, flavorful meat. But what really takes this dish over the top is the sauces, especially the spicy, creamy aji verde that’s drizzled on top.

With its addictive flavors, simple ingredients, and easy cooking methods, Peruvian chicken has gone from a Peruvian classic to a worldwide favorite. And now, you’re about to learn how to make it at home!

The Signature Peruvian Chicken Seasoning

Key Spices & Marinade Ingredients

What makes Peruvian chicken stand out? It all comes down to its bold and aromatic seasoning. Unlike basic grilled or roasted chicken, Pollo a la Brasa is marinated in a deeply flavorful mix of spices, citrus, and umami-packed ingredients.

Here’s what goes into an authentic Peruvian chicken marinade:

• Aji amarillo paste 🌶️ – A staple in Peruvian cuisine, this yellow pepper paste adds mild heat and a slightly fruity taste.
• Cumin and smoked paprika – These give the chicken its earthy, slightly smoky flavor.
• Garlic and lime juice 🍋 – Essential for that zesty, tangy kick.
• Soy sauce or vinegar – Adds depth and enhances umami.
• Olive oil 🫒 – Helps the marinade penetrate the chicken while keeping it juicy.

The secret? Marination time. Ideally, let the chicken sit for at least 12 hours, but if you’re in a rush, even 2–4 hours will infuse it with incredible flavor.

Want to take your seasoning up a notch? Some recipes even include a touch of beer for extra tenderness (though halal versions swap this for apple cider vinegar).

How to Achieve the Perfect Smoky Flavor

Traditionally, Pollo a la Brasa is cooked over charcoal, which gives it a signature smoky taste. But if you don’t have a charcoal grill, don’t worry, there are plenty of ways to mimic that authentic flavor:

• Gas Grill Hack: Add wood chips (like hickory or mesquite) in a smoker box for a smoky aroma.
• Oven Method: Roast the chicken at high heat (425°F/220°C) and broil for the last 5 minutes for crispy, charred skin.
• Cast-Iron or Stovetop Sear: If using boneless cuts, searing in a cast-iron pan with a touch of smoked salt can add that signature depth.

For a step-by-step Peruvian-style grilled chicken method, check out this guide on Serious Eats, which explains how to perfect the technique.

Cooking Methods – Roasted vs. Grilled Peruvian Chicken

Traditional Rotisserie Style vs. Home Oven

In Peru, Pollo a la Brasa is typically cooked on a rotisserie spit over an open flame. This allows the chicken to cook evenly while developing crispy, golden-brown skin. The constant rotation also keeps the meat ultra-juicy.

But at home, most people don’t have a rotisserie. The good news? You can still get amazing results using an oven. Here’s how:

🔥 Oven Roasting Method:

1. Preheat your oven to 425°F (220°C).
2. Place the marinated chicken on a wire rack over a baking sheet (this helps air circulate for crispy skin).
3. Roast for 45–60 minutes, basting occasionally for extra moisture.
4. For extra crispiness, broil on high for 3–5 minutes at the end.

This method works especially well for whole chickens, keeping the inside tender while the skin crisps up beautifully.

Grilling Techniques for the Best Results

If you want that authentic smoky flavor, grilling is the way to go. Whether you use a charcoal grill, gas grill, or even a stovetop grill pan, follow these tips for the best results:

✅ For Charcoal Grills: Set up a two-zone fire, one side with high heat and another for indirect cooking. Start the chicken over indirect heat, then finish with a direct flame for crisp skin.

✅ For Gas Grills: Keep one burner on medium-high and another on low. Sear the chicken on the hotter side, then move it to the cooler area to finish cooking evenly.

✅ For Grill Pans or Stovetop: Use medium-high heat and cook skin-side down first for that golden crust. Add a touch of smoked paprika for extra char-grilled depth.

Whichever method you choose, always let the chicken rest for 10 minutes before slicing, this keeps all those delicious juices locked inside.

Recipe 🌟 – How to Make the Perfect Peruvian Chicken

Ready to bring the bold, smoky flavors of Peruvian chicken to your kitchen? This recipe will guide you step by step to achieve crispy skin, juicy meat, and the signature spice-packed marinade. Plus, we’re including the famous aji verde sauce for that extra kick!

Ingredients 🛒

For the Chicken:

• 🐔 1 whole chicken (or 4–6 bone-in chicken thighs)
• 🧄 4 cloves garlic, minced
• 🌿 1 tbsp aji amarillo paste (or substitute with mild chili paste)
• 🫒 2 tbsp olive oil
• 🍋 2 tbsp fresh lime juice
• 🍯 1 tbsp honey (optional, for balance)
• 🥄 1 tbsp soy sauce (or tamari for gluten-free)
• 🌶️ 1 tbsp smoked paprika
• 🌿 1 tsp cumin
• 🧂 1 tsp salt
• 🫙 1 tsp black pepper

For the Aji Verde Sauce (Green Sauce):

• 🌿 1 cup fresh cilantro, packed
• 🌶️ 1 jalapeño or serrano pepper, deseeded
• 🧄 2 cloves garlic
• 🍋 2 tbsp fresh lime juice
• 🥄 ½ cup mayonnaise (or Greek yogurt for a lighter version)
• 🥒 1 tbsp white vinegar
• 🧂 ¼ tsp salt

Directions 👩‍🍳

Step 1: Prepare the Marinade

1. In a bowl, whisk together the aji amarillo paste, garlic, olive oil, lime juice, soy sauce, honey, paprika, cumin, salt, and black pepper.
2. Rub the marinade all over the chicken, ensuring it’s well coated. For maximum flavor, let it marinate for at least 12 hours in the fridge (or at least 2 hours if short on time).

Step 2: Cook the Chicken

🔥 Oven Method:

1. Preheat the oven to 425°F (220°C).
2. Place the chicken on a wire rack over a baking sheet (this helps with even crisping).
3. Roast for 45–60 minutes, basting occasionally. Broil for the last 5 minutes for extra crispiness.

🔥 Grill Method:

1. Preheat a charcoal or gas grill to medium-high heat.
2. Place the chicken skin-side down and grill for 5–7 minutes per side.
3. Move to indirect heat and cook until the internal temperature reaches 165°F (75°C).

Step 3: Make the Aji Verde Sauce

1. Blend cilantro, jalapeño, garlic, lime juice, mayonnaise, white vinegar, and salt in a food processor until smooth.
2. Taste and adjust seasoning as needed.

Step 4: Serve & Enjoy!

Slice the Peruvian chicken, drizzle with aji verde sauce, and serve with classic sides like fries, rice, or salad. Enjoy this restaurant-quality dish at home!

Additional Info 📋

• Prep Time: 15 minutes
• Marination Time: 2–12 hours
• Cook Time: 1 hour
• Total Time: Up to 13 hours (including marination)
• Servings: 4–6

The Famous Green Sauce (Aji Verde) Explained

If you’ve ever had Peruvian chicken, you know the real magic happens when it’s paired with aji verde, the iconic Peruvian green sauce. But what exactly is in it, and why is it so addictive? Let’s break it down!

What’s in the Green Sauce?

Aji verde is a creamy, spicy, and herb-packed sauce that brings heat, tang, and umami to every bite. Here’s what makes it special:

✔️ Aji amarillo paste – The heart of Peruvian flavors, offering fruity heat.
✔️ Cilantro – The fresh, herby base that brightens everything.
✔️ Jalapeño or serrano peppers – For an extra spicy kick.
✔️ Garlic & lime juice – Adds zing and depth.
✔️ Mayonnaise or Greek yogurt – Creates a smooth, creamy texture.

One key ingredient is aji amarillo, a Peruvian yellow chili with mild heat and fruity notes. If you can’t find it, swap it for a mix of yellow bell pepper and a pinch of cayenne for a similar taste.

How to Make It at Home

Making aji verde is ridiculously easy:

1. Toss cilantro, garlic, jalapeño, lime juice, mayonnaise, and vinegar into a blender.
2. Blend until smooth, adjusting salt or lime as needed.
3. Drizzle generously over Peruvian chicken, fries, or even grilled veggies.

Want a Mild or Spicier Version?

🔥 For more heat: Add an extra jalapeño or a teaspoon of aji amarillo paste.
❄️ For a milder version: Remove all seeds from the jalapeño and use more Greek yogurt for a creamier, cooling effect.

This sauce isn’t just for Peruvian chicken, it’s amazing on grilled meats, sandwiches, tacos, or even as a dip for fries!

What About the Yellow Sauce? (Aji Amarillo Crema)

You’ve mastered the green sauce, but have you tried its delicious golden counterpart? Aji Amarillo Crema is the lesser-known but equally flavorful sauce that often accompanies Peruvian chicken. It’s creamy, slightly spicy, and packed with the bold flavors of Peru.

What’s the Difference Between Green and Yellow Sauces?

Both sauces are staples in Peruvian cuisine, but they bring different flavors to the table:

How to Make Aji Amarillo Crema

Want to try it at home? Here’s a quick and easy recipe for this delicious sauce:

Ingredients:

• 🌶️ 2 tbsp aji amarillo paste (or substitute with yellow bell pepper + a pinch of cayenne)
• 🥄 ½ cup mayonnaise (or Greek yogurt for a lighter version)
• 🧄 1 garlic clove, minced
• 🍋 1 tbsp fresh lime juice
• 🧂 ¼ tsp salt
• 🥒 1 tbsp white vinegar

Instructions:

1. Blend all ingredients in a food processor until smooth.
2. Taste and adjust the seasoning, add more lime for tanginess or more aji amarillo for heat.
3. Serve with Peruvian chicken, roasted potatoes, or even as a dip for fries!

🔥 Pro Tip: Want an extra creamy texture? Add ½ an avocado for a rich, buttery consistency.

Now that you know about both iconic Peruvian sauces, let’s talk about the best side dishes to complete your meal!

The Best Side Dishes for Peruvian Chicken

What’s the best way to enjoy Peruvian chicken? With the right sides, of course! From crispy fries to garlicky rice, here are the ultimate pairings to complete your meal.

Classic Peruvian Sides: Fries, Rice & More

Peruvian cuisine is all about bold flavors and hearty textures. Here are some traditional and must-try side dishes:

• 🍟 Salchipapas – A popular Peruvian street food, this dish features crispy fries topped with sliced sausages and a drizzle of aji sauce.
• 🍚 Arroz Chaufa – Peruvian-style fried rice with soy sauce, eggs, and scallions, perfect for soaking up all the extra sauce.
• 🌽 Cancha (Toasted Corn) – Crunchy and slightly salty, these toasted corn kernels are a popular snack served alongside chicken.
• 🥔 Papas a la Huancaína – Boiled potatoes smothered in a creamy, spicy cheese sauce made from aji amarillo.

Healthy & Low-Carb Alternatives

Looking for lighter options? Here are some healthier alternatives that still pair perfectly with Peruvian chicken:

• 🥗 Quinoa Salad – A nod to Peru’s ancient grain, tossed with fresh veggies, lime juice, and olive oil.
• 🥒 Cucumber & Avocado Salad – A refreshing contrast to the bold spices in the chicken.
• 🥦 Grilled Vegetables – Bell peppers, zucchini, and asparagus charred to perfection on the grill.
• 🍠 Baked Sweet Potatoes – Their natural sweetness complements the smoky, savory flavors of the chicken.

Whichever side dish you choose, one thing’s for sure,Peruvian chicken is best enjoyed with a mix of textures, bold flavors, and, of course, plenty of sauce!

Common Mistakes to Avoid When Making Peruvian Chicken

Making Peruvian chicken sounds simple, right? Marinate, cook, and enjoy. But there are a few common mistakes that can ruin the flavor, texture, or overall experience. Let’s make sure you get it right every time!

Over-Marinating vs. Under-Marinating

Marination is key to deep, rich flavor. But how long is too long?

✅ The sweet spot: 8–12 hours (overnight) is perfect. This allows the spices and citrus to fully penetrate the chicken.
⏳ Too little time: Less than 2 hours? Your chicken won’t absorb enough flavor.
⏳ Too much time: More than 24 hours? The acids in the marinade can break down proteins too much, making the chicken mushy instead of juicy.

Pro Tip: If you’re short on time, score the chicken with shallow cuts to help the marinade absorb faster!

Why the Right Temperature Matters

Ever had dry, tough chicken instead of juicy, tender meat? Cooking temperature is often the culprit.

• Oven roasting? Aim for 425°F (220°C) for crispy skin and juicy meat.
• Grilling? Use medium-high heat and avoid constantly flipping the chicken, this lets the juices redistribute properly.
• Check the internal temp: Always use a meat thermometer. The thickest part of the chicken should hit 165°F (75°C) before removing from heat.

🔥 Bonus Mistake: Skipping the resting time. Let the chicken rest for 10 minutes after cooking to keep the juices locked in!

Forgetting the Sauce & Sides

Peruvian chicken isn’t just about the bird, it’s about the whole meal. Skipping aji verde or aji amarillo crema is like eating a burger without the bun!

Pair your Peruvian chicken with:

• Aji verde for a spicy, herby kick
• Aji amarillo crema for a creamy, smoky balance
• Classic Peruvian sides like fries, rice, or roasted potatoes

FAQs – Everything You Need to Know

Still got questions about Peruvian chicken? You’re not alone! Here are some of the most common questions and answers to help you cook like a pro.

1. What is special about Peruvian chicken?

Peruvian chicken is deeply marinated, perfectly spiced, and cooked to smoky perfection. Unlike regular roasted chicken, it has bold flavors from ingredients like aji amarillo, cumin, paprika, and garlic, and it’s always served with spicy and creamy sauces.

2. What seasoning is on Peruvian chicken?

The key spices include aji amarillo paste, cumin, paprika, black pepper, garlic, lime juice, and soy sauce. This combination creates a rich, tangy, and smoky flavor.

3. What is the green sauce with Peruvian chicken?

That’s aji verde, a Peruvian green sauce made with cilantro, jalapeño, garlic, mayonnaise, and lime juice. It’s spicy, creamy, and absolutely addictive!

4. What is the yellow sauce for Peruvian chicken?

It’s called aji amarillo crema, made with aji amarillo peppers, mayonnaise, lime juice, and garlic. It’s milder than aji verde but adds a creamy, slightly sweet heat to your meal.

5. Can I make Peruvian chicken without a grill?

Absolutely! Roast it in the oven at 425°F (220°C) on a wire rack for 45–60 minutes. Broil for the last 5 minutes for crispy skin.

6. How long should I marinate Peruvian chicken?

For the best flavor, marinate it for at least 8 hours (overnight is ideal). If you’re short on time, 2 hours is the minimum.

7. What’s the best way to store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use an oven at 350°F (175°C) for 10–15 minutes to keep the skin crispy. Avoid microwaving, it’ll make the skin soggy!

Now that you’ve got the full guide to Peruvian chicken, it’s time to fire up that grill (or oven) and give it a try! Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to impress.

So, what are you waiting for? Grab your ingredients, whip up some aji verde, and enjoy the bold, smoky flavors of Peruvian chicken at home!