Peruvian-Style Chicken, or Pollo a la Brasa, is a flavorful and aromatic dish that brings the vibrant tastes of Peru to your table. Marinated with a blend of spices, lime juice, and garlic, this chicken is juicy, tender, and perfectly seasoned. Whether grilled for a smoky finish or roasted for crispy skin, it’s a crowd-pleaser for weeknight dinners or special occasions. Serve it with a creamy aji verde sauce for an authentic Peruvian touch!

How to Make Peruvian-Style Chicken

This recipe is surprisingly simple and incredibly rewarding. A marinade packed with bold spices and fresh lime juice infuses the chicken with robust flavor, while slow roasting or grilling ensures tender, juicy meat.

Step-by-Step Instructions

1. Prepare the Marinade:

In a mixing bowl, combine olive oil, soy sauce, lime juice, minced garlic, and all the spices. Whisk until well blended.

2. Marinate the Chicken:

Place the spatchcocked chicken in a large resealable bag or shallow dish.
Pour the marinade over the chicken, making sure it’s well-coated.
Seal or cover the chicken and refrigerate for at least 4 hours (preferably overnight).

3. Preheat and Cook:

For Grilling: Preheat your grill to medium-high heat. Place the chicken skin-side down and grill for 10 minutes, then flip and cook for an additional 35–40 minutes until the internal temperature reaches 165°F.
For Roasting: Preheat your oven to 425°F. Place the chicken on a baking rack over a roasting pan and cook for 50–60 minutes.

4. Make the Aji Verde Sauce:

Blend mayonnaise, jalapeño, garlic, cilantro, grated Parmesan and lime juice until smooth. Season with salt and pepper.

5. Rest and Serve:

Let the chicken rest for 10 minutes before slicing. Serve with the aji verde sauce and sides of your choice.

A golden Peruvian chicken served with a creamy sauce.

Servings

4–6

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Marinade:
1 whole chicken (about 4 lbs), spatchcocked
3 tablespoons olive oil
3 tablespoons soy sauce
Juice of 2 limes
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon aji amarillo paste (optional, for authentic heat)
For the Aji Verde Sauce (Optional):

1 cup mayonnaise
1 jalapeño (seeded for less heat, if desired)
2-3 garlic clove
1/4 cup fresh cilantro leaves
1/4 cup freshly grated Parmesan
Juice of 1 lime
Salt and pepper to taste

Directions

Spatchcock the chicken to ensure even cooking and maximum flavor absorption.
Whisk together all marinade ingredients in a bowl.
Coat the chicken thoroughly with the marinade, ensuring it reaches under the skin.

FAQ

Can I make this recipe ahead of time?

Absolutely! Marinate the chicken a day in advance to enhance the flavors. You can also cook it ahead and reheat in the oven.

What can I use instead of aji amarillo paste?

If you can’t find aji amarillo, substitute with a mix of yellow bell pepper and a small amount of fresh chili blended into a paste.