Authentic Peruvian Chicken With Green Sauce: Easy Pollo A La Brasa & Zesty Green Sauce 2025

Peruvian chicken served with a vibrant green sauce, commonly called aji verde, is a cornerstone of modern Peruvian home cooking and casual dining. This dish pairs deeply seasoned, roast or spit-roasted chicken with a creamy, herb-forward sauce that brightens every bite. While Pollo a la Brasa refers specifically to the iconic brined and rotisserie-roasted chicken perfected in Peruvian restaurants, this recipe adapts those bold flavors for an easy home oven roast and a homemade aji verde that can be blended in minutes.

The green sauce can be adjusted from mild to spicy and from creamy to oil-light, allowing cooks to tailor heat and texture to their preference. This article presents a complete, step-by-step guide: exact ingredient quantities, in-depth ingredient notes, detailed preparation instructions, and several approachable variations for different tastes and dietary needs.

Whether you are new to Peruvian flavors or seeking to replicate a favorite restaurant dish, this recipe is written to be clear, practical, and forgiving. By the end you will have a roast chicken with crisp skin, juicy meat, and a zesty aji verde that makes every forkful sing.

Main Ingredients and Quantities (Recipe Yield: Serves 4 to 6)

Whole Recipe Quantity

This recipe yields one whole roast chicken (approximately 3.5 to 4.5 pounds) and about 1 1/2 cups of aji verde, serving four to six people as a main course with sides.

Ingredients for the Chicken and Marinade (exact quantities)

1 whole chicken, 3.5 to 4.5 lb (1.6 to 2 kg), giblets removed and patted dry.
1/4 cup neutral oil (such as vegetable or canola) for rubbing the chicken.
2 tablespoons kosher salt (plus 1 tablespoon for the dry brine step if using).
1 tablespoon smoked paprika or regular paprika.
2 teaspoons ground cumin.
1 teaspoon ground black pepper.
6 garlic cloves, finely minced or pressed (about 2 tablespoons).
1/4 cup fresh lime juice (from about 2 limes).
1/4 cup low-sodium soy sauce or tamari (for gluten-free option).
2 tablespoons white vinegar or apple cider vinegar.
2 tablespoons brown sugar or honey (optional, for caramelization).
1/2 cup plain Greek yogurt or 1/4 cup buttermilk (optional, for tenderizing; omit for dairy-free).

Ingredients for Aji Verde (Peruvian Green Sauce) – makes about 1 1/2 cups

1 packed cup fresh cilantro leaves (stems mostly removed; stems can be used sparingly).
1/2 packed cup fresh parsley leaves (optional but adds brightness).
2 to 3 cloves garlic (more to taste), peeled.
1 to 2 jalapeño peppers, seeded for mild or keep seeds for medium heat (use aji amarillo paste for authentic heat if available, 1 tablespoon).
1/3 cup mayonnaise (for creaminess) OR 1/3 cup plain Greek yogurt for a tangy alternative.
1/4 cup queso fresco or feta (optional for savory tang) — use nutritional yeast for vegan version.
1/4 cup freshly squeezed lime juice (about 2 limes).
1/3 to 1/2 cup neutral oil (vegetable or light olive oil) to emulsify.
1/4 teaspoon ground cumin.
1/2 teaspoon kosher salt, plus more to taste.
2 to 3 tablespoons water to adjust consistency as needed.

Ingredient For Peruvian Chicken

Whole chicken (3.5–4.5 lb): A whole bird gives the classic roast experience with mixed dark and white meat, and the skin crisps to perfection. Choose a chicken that feels heavy for its size for juicier meat. Trussing is optional; it helps the chicken cook more evenly but is not required for a moist result.

Neutral oil (1/4 cup): Used to rub the skin; it helps seasonings adhere and encourages even browning. Avoid strong-flavored oils that could overpower the spices.

Kosher salt and marinade salt: Salt seasons the meat and can be used to dry-brine the chicken if you have time. A light dry-brine a day ahead (1 tablespoon rubbed into the cavity and under skin) increases flavor penetration and improves skin texture.

Smoked paprika, cumin, black pepper: These aromatics provide the base flavor profile that nods to the smoky, slightly earthy character of traditional Peruvian rotisserie chicken. Smoked paprika offers smokiness without a grill; regular paprika is perfectly acceptable.

Garlic (6 cloves): Fresh garlic adds pungency and savory depth; minced or pressed garlic disperses through the marinade and infuses the meat during roasting.

Lime juice and vinegar: The acid brightens flavors and helps tenderize the outer meat proteins, contributing to a juicier roast.

Soy sauce or tamari: Adds umami and salt without just increasing granular salt; tamari is a good gluten-free swap.

Brown sugar or honey: Optional but helpful for achieving a slightly caramelized skin that mimics rotisserie finishes.

Greek yogurt or buttermilk: When included in small amounts, dairy acids and enzymes gently tenderize the meat; omit for dairy-free diets and rely on citrus and salt for tenderization.

Aji verde components: Fresh cilantro and parsley provide the herbaceous green base, garlic and jalapeño add heat and pungency, mayonnaise or yogurt creates a creamy emulsion, lime juice brightens, and oil helps bind and smooth the sauce. Queso fresco or feta gives a salty, tangy counterpoint; use alternatives for dietary needs. Adjust peppers and lime to control heat and brightness. The sauce is versatile and can be made ahead and chilled for flavors to meld.

How to Prepare: Step-by-Step Of Peruvian Chicken

Step 1: Dry-Brine and Prep the Chicken

Begin by removing the chicken from its packaging, patting it thoroughly dry inside and out with paper towels, and allowing it to rest uncovered in the refrigerator for at least one hour or, for best results, overnight. Drying the skin exposes it to cooler air and helps it crisp during roasting; this is a simple upgrade that separates good roast chicken from great.

If you plan a marinade instead of a dry-brine, mix the salt, garlic, lime juice, soy sauce, oil, paprika, cumin, and brown sugar in a bowl and either rub the mixture under the skin and over the breast or place the bird in a large zip bag with the marinade, turning occasionally for four to twelve hours.

Step 2: Make the Aji Verde While the Chicken Rest or Roasts

While the bird is resting or when it goes into the oven, prepare the green sauce so the flavors have time to blend. In a blender or food processor combine cilantro leaves, parsley, garlic, seeded jalapeños (or aji amarillo paste), mayonnaise or Greek yogurt, queso fresco or alternative, lime juice, cumin, and salt.

Pulse to begin chopping, then stream in oil while the blender runs to create a smooth emulsion; add water one tablespoon at a time to reach a pourable but still creamy texture. Taste and adjust salt, acid, or peppers—keeping in mind flavors will brighten slightly as the sauce rests. Transfer to a jar and chill until ready; the sauce can be refrigerated for up to five days.

Step 3: Roast the Chicken

Preheat your oven to 450°F (230°C) for an initial blast of heat, which helps render fat and promote a crisp skin. Tuck the wing tips under and, if desired, truss the legs with kitchen twine. Place the chicken breast-side up on a rack set inside a roasting pan or on a rimmed baking sheet.

Roast at 450°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 45 to 60 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh without touching bone. Baste once or twice with pan juices in the second stage if you like extra sheen on the skin, but excessive basting can slow crisping.

Step 4: Rest and Carve

When the chicken reaches the proper temperature, remove it from the oven and tent loosely with foil. Allow the bird to rest for 15 to 20 minutes; this resting period lets the juices redistribute so the carved meat stays moist rather than leaking onto the cutting board.

Carve the chicken into portions: remove the legs and thighs by cutting through the joint, then slice the breasts across the grain for tender slices. Place on a serving platter and spoon aji verde alongside or drizzle it lightly over pieces as preferred. Leftover juices in the roasting pan make a fine quick gravy if combined with a splash of stock and a whisk of butter.

Variations

Classic Pollo a la Brasa (Rotisserie-Style Adaptation)

This variation aims to mimic the restaurant-style rotisserie Pollo a la Brasa by using a simple spice rub and a longer, slower roast to develop deep flavor and crisp skin. Use the standard marinade ingredients but increase the smoked paprika and add a teaspoon of ground coriander for an aromatic lift. If you have a rotisserie attachment or spit, cook the bird on low heat until the exterior is deeply browned and the juices run clear. For oven-only cooks, roast at moderate heat with an initial high-heat blast to render fat, then finish at a lower temperature to preserve juiciness. Serve with extra aji verde and traditional Peruvian sides like French fries and a simple salad.

Leftovers from this version make excellent sandwiches and salads because the long roast concentrates the meat’s savory notes. To intensify the rotisserie flavor, place a small pan of water with a halved onion and a sprig of rosemary in the oven to infuse steam and aroma. This technique approximates the restaurant steam and smoke that gently flavors the skin. Finish with a brush of oil or pan juices for a glossy exterior before serving. Carve into quarters for a rustic presentation and offer warmed aji verde for dipping.

Grilled Peruvian Chicken

Grilling adds a smoky char that complements the aji verde and is a great summer option. Marinate the chicken pieces or spatchcocked whole bird in the same citrus-garlic-soy marinade for at least four hours. Cook over medium-high heat, turning to develop an even char while protecting against flare-ups by controlling fat drips. Use indirect heat for thicker pieces to ensure the interior reaches safe temperatures without burning the exterior. Serve straight off the grill with a spoonful of aji verde and grilled lemon wedges.

Grilled chicken pairs particularly well with charred corn, lime wedges, and a light cabbage slaw. If you want an extra layer of flavor, brush the bird with a reduced marinade during the last minutes of cooking. Avoid using the marinade as a sauce unless it has been boiled for safety, or reserve a separate portion before marinating. The interplay of smoke and herbaceous green sauce creates a pleasing balance of flavors that is distinctly summery. This method is ideal for backyard parties and casual gatherings.

Spicy Aji Amarillo Variation

For an authentically Peruvian heat profile, incorporate aji amarillo paste or fresh aji amarillo peppers into the sauce. Start with one tablespoon of aji amarillo paste and increase to taste; balance the heat with additional lime and a touch of honey if needed. Aji amarillo adds fruity, medium heat that is more complex than jalapeños, bringing floral and citrus notes. Use less jalapeño or remove seeds to keep the overall heat balanced while allowing the unique aji amarillo flavor to shine. This version is excellent with plain roasted potatoes or rice to absorb the vibrant sauce.

The aji amarillo variation remains creamy but gains a bright, pepper-forward character that is unmistakably Peruvian. Because aji amarillo can vary in intensity, add it gradually and taste as you go to achieve the desired warmth. If aji amarillo is unavailable, a combination of yellow bell pepper and a touch of hot pepper flakes can approximate the color and mild fruitiness. Serve with raw slaw or a simple bean salad to offset the spice. This adaptation preserves the classic profile while highlighting a regional ingredient.

Vegan Plant-Based Peruvian ‘Chicken’ (Cauliflower or Tofu)

To make a vegan-friendly version, substitute a whole cauliflower head or firm tofu for the chicken and use a soy-based marinade. For cauliflower, spatchcock it by removing the core and marinating to the center; roast at high heat until tender and charred at the edges. For tofu, press and marinate firm blocks, then bake or grill until golden and slightly crisp. Use vegan mayonnaise or blended silken tofu in the aji verde to maintain creaminess without dairy. This approach keeps the dish accessible to plant-based eaters while preserving the tangy-herb sauce that defines the meal.

Both cauliflower and tofu absorb bold marinades well and benefit from the bright aji verde as a finishing touch. Serve with roasted potatoes, quinoa, or a colorful slaw to round out the meal and provide texture contrast. Adjust salt and acid in the marinade for tofu which can be blander than chicken, ensuring boldness in every bite. This vegan variation highlights how Peruvian flavors translate beyond meat-based preparations. It is a satisfying option for mixed-diet gatherings where guests may have differing preferences.

Peruvian Chicken Sandwich (Sanguchon)

Transform leftovers into a Sanguchon by layering warm shredded roast chicken, a generous drizzle of aji verde, and crisp lettuce between crusty rolls. Add sliced avocado, pickled red onions, and a smear of mayonnaise for creaminess and textural contrast. The sandwich is a classic way Peruvians enjoy roast chicken and it showcases the green sauce as a condiment rather than a dip. Toast the roll lightly to prevent sogginess and to add crunch. Serve with fries or a small green salad for a balanced meal.

Sanguchon can be made ahead and wrapped for packed lunches or picnics, and the flavors often improve after resting. To make multiple sandwiches, warm the chicken briefly in a skillet with a splash of reserved pan juices to refresh the meat. Drizzle aji verde just before serving to keep the bread from becoming wet. This variation emphasizes convenience and portability without sacrificing the signature Peruvian profile. It is a favorite for informal gatherings and street food-style meals.

Peruvian-Style Chicken Tacos

Adopt Mexican formats and serve shredded or sliced Peruvian chicken in warmed corn or flour tortillas. Top with aji verde, quick pickled onions, fresh cilantro, and a squeeze of lime for a fusion taco experience. Add crumbled queso fresco or cotija for a salty, creamy finish if dairy is acceptable. These tacos are a playful cross-cultural dish that highlights how well Peruvian flavors adapt to different cuisines. They are ideal for tapas nights, casual dinners, or serving a crowd where everyone can customize their own taco.

Keep the chicken warm in a shallow pan with a bit of melted butter or oil to prevent drying while guests assemble tacos. Offer grilled corn, pickled slaw, or roasted peppers as taco bar toppings to elevate variety. The bright, herby aji verde acts like a chimichurri or salsa verde in this context, bringing acidity and freshness. Serve with lime wedges and hot sauce for those who prefer extra heat. This variation proves the versatility of Peruvian chicken beyond the classic plate presentation.

Tips, Serving Suggestions, Storage, and FAQs

Tips for Success

Always bring the chicken to near-room temperature before roasting for even cooking, and pat the skin dry for crispness. Use an instant-read thermometer to confirm the thigh reaches 165°F (74°C) — it is the most reliable way to avoid under or overcooking. Reserve a portion of the marinade before adding raw chicken to use as a finishing glaze if desired. Trim excess fat and tuck the wing tips to minimize burning. Allow the chicken to rest before carving so juices redistribute and the meat remains moist.

Serving Suggestions

Serve Peruvian chicken with classic accompaniments such as roasted or fried potatoes, a simple lettuce and tomato salad, steamed rice, or a fresh vegetable slaw. The aji verde can be added as a dipping sauce or drizzled atop the carved chicken. Offer extra lime wedges, pickled onions, and a mild grain-based side like quinoa or couscous to balance the plate.

Storage and Reheating

Store leftover carved chicken in an airtight container in the refrigerator for up to four days. Keep the aji verde separate and chilled for up to five days. To reheat pieces in the oven, warm at 350°F (175°C) covered with foil for 10 to 15 minutes, or quickly pan-sear to refresh the skin. Do not freeze the aji verde if it contains dairy-based mayonnaise unless frozen with the understanding that texture may change upon thawing; instead freeze the chicken alone.

Frequently Asked Questions

Is aji verde the same as chimichurri? No. While both are green and herb-forward, aji verde is typically creamier and often includes mayonnaise or yogurt and lime, while chimichurri is oil-based with parsley and vinegar. Can I make this recipe gluten-free? Yes — use tamari in lieu of soy sauce and ensure any packaged aji amarillo paste or condiments are gluten-free. How spicy is the sauce? The heat depends on the peppers you choose; jalapeños give mild to moderate heat while aji amarillo brings a fruitier medium heat. Adjust by removing seeds or reducing pepper quantity.

Cultural Background and the Flavor Science Behind the Recipe

Peruvian chicken and its companion sauces reflect centuries of cultural exchange in Peru. The country’s cuisine blends Indigenous, Spanish, African, and Asian influences; recipes evolved as immigrants and local communities adapted ingredients they could source.

Pollo a la Brasa, the classic rotisserie chicken, became popular in the 20th century and quickly spread from street vendors to family dinners because it is flavorful, affordable, and flexible. The aji verde is emblematic of Peruvian sauces that emphasize fresh herbs, bright citrus, and a balanced heat that complements, rather than overwhelms, the main protein.

Understanding the flavor science helps: acids like lime and vinegar denature proteins on the meat surface, allowing seasonings to penetrate and tenderize; oils carry fat-soluble flavor compounds like paprika and cumin; and emulsifiers such as mayonnaise or yogurt stabilize a creamy sauce that clings to meat.

Combining umami-rich soy sauce with citrus and sweeteners creates a rounded marinade that yields brown, caramelized skin and savory-sweet notes in the roasted meat. Knowing these interactions allows cooks to substitute intelligently when ingredients are unavailable while maintaining the overall balance of heat, acid, fat, and umami.

Peruvian chicken with aji verde is a rewarding dish that brings bold but balanced flavors to the home table. Its combination of savory roasted meat and bright, herbaceous sauce is endlessly adaptable, from weeknight grills to weekend dinner parties. By following the precise ingredient quantities and detailed steps in this guide, cooks of all experience levels can achieve juicy meat, crisp skin, and a flavorful green sauce that complements the bird.

Conclusion

Experiment with the variations to find your preferred heat and texture, and store or reuse leftovers creatively in sandwiches, tacos, or salads. With a little practice and attention to timing, this Peruvian classic becomes a reliable centerpiece for memorable meals.

Authentic Peruvian Chicken with Green Sauce: Easy Pollo a la Brasa & Zesty Green Sauce