Peruvian Chicken with Green Sauce
This Peruvian Chicken with Green Sauce is a delicious and authentic way to bring the vibrant flavours of Peru to your home barbecue.
The smoky, well-seasoned chicken pairs perfectly with the vibrant green sauce, made with fresh coriander and the distinctive aji amarillo paste. This dish brings together the bold and zesty flavours of Peru and is perfect for your next barbecue.
About this Recipe
Peruvian Chicken with Green Sauce, also known as “Pollo a la Brasa,” is a bold and flavourful dish that has become a staple in both Peruvian households and restaurants worldwide. What makes this dish so extraordinary is its deep marinade infused with aji amarillo paste, cumin, and paprika, giving the chicken a deliciously smoky and slightly spicy flavour. The vibrant green sauce made from fresh coriander, lime juice, and jalapeños adds a creamy and tangy element that pairs perfectly with the grilled chicken. This recipe is a must-try for those looking to add a Latin American twist to their grilling repertoire.
Where Does Peruvian Chicken with Green Sauce Originate From?
Peruvian chicken, or Pollo a la Brasa, is one of Peru’s most popular dishes, often cooked over an open flame or rotisserie. Originating in the 1950s, it was initially a way to feed workers cheaply but has evolved into a signature dish of Peruvian cuisine. The green sauce, known as “aji verde,” complements the chicken with its zesty, herbaceous flavour, making it a perfect pairing. Both the marinade and the sauce highlight Peru’s rich culinary heritage, blending indigenous ingredients like aji amarillo and coriander with influences from Spanish, African, and Asian cuisines.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Fireboard 2 Drive
Ingredients
For the Peruvian Chicken:
2 tbsp canola oil
2 tbsp white vinegar
1 tbsp soy sauce
2 tbsp ground cumin
1 tbsp paprika
1 tbsp kosher salt
1 tsp freshly ground black pepper
2 tsp aji amarillo paste (see notes)
1 whole chicken (1.8 kg / 4 pounds), spatchcocked
For the Peruvian Green Sauce:
1 cup fresh coriander (cilantro)
1/2 cup mayonnaise
1 tbsp aji amarillo paste (see notes)
1/4 cup crumbled queso fresco
1 clove garlic, peeled
2 jalapeños, ribs and seeds removed
Juice of 1 lime
Method
STEP 1In a bowl, combine the canola oil, white vinegar, soy sauce, ground cumin, paprika, kosher salt, black pepper, and aji amarillo paste. Mix well to form a marinade.
STEP 2Rub the spatchcocked chicken thoroughly with the marinade, making sure it’s evenly coated. Allow the chicken to marinate for at least 2 hours, or overnight for a deeper flavour.
STEP 3Preheat your grill to medium-high heat, aiming for a temperature of around 175°C (350°F). If using charcoal, be sure to use your heat deflector plate
STEP 4Place the chicken skin-side down over indirect heat (the side without coals) to avoid flare-ups. Grill for 30-40 minutes, turning occasionally, until the internal temperature of the thickest part of the chicken reaches 75°C (165°F).
STEP 5Remove the heat deflector from your grill for direct heat for the final 5 minutes to crisp up the skin of the chicken.
STEP 6Remove the chicken from the grill and let it rest for 10 minutes before serving.
STEP 7In a blender or food processor, combine the fresh coriander, mayonnaise, aji amarillo paste, queso fresco, garlic, jalapeños, and lime juice.
STEP 8Process the mixture until it’s smooth and creamy. If needed, add a small amount of water to adjust the consistency.
STEP 9Transfer the green sauce to a bowl and serve alongside the grilled chicken.
Notes
For a traditional Peruvian meal, serve this grilled chicken with:
- Roasted or grilled potatoes
- A simple salad with lettuce, tomatoes, and avocado
- Rice with Peruvian beans (frejoles)
- Corn on the cob, also known as choclo
It’s essential to cook chicken thoroughly to ensure safety, but overcooking can lead to dry meat. Here’s a quick guide to check the doneness of your chicken using a instant read thermometer.
| Chicken Part | Internal Temp (°C) | Internal Temp (°F) | Notes |
|---|
| Whole Chicken | 75°C | 165°F | Measure at the thickest part |
| Thigh | 80°C | 175°F | Dark meat can tolerate higher heat |
| Breast | 70°C | 160°F | Aim for lower heat for juiciness |
Aji amarillo paste is made from aji amarillo peppers, a staple in Peruvian cooking. These bright yellow peppers have a fruity, slightly sweet flavour with a moderate heat level. The taste of aji amarillo is unique, providing both heat and a tangy sweetness, which enhances the flavours of this dish.
Where to Buy Aji Amarillo Paste:
You can find aji amarillo paste at Latin American grocery stores or online. It’s an essential ingredient for authentic Peruvian cooking and can also be used in various sauces and stews.
Spatchcocking a chicken involves removing the backbone so that the chicken can be flattened. This method ensures even cooking and allows the chicken to cook faster on the grill.
Steps to Spatchcock a Chicken:
- Place the chicken breast-side down on a cutting board.
- Using sharp kitchen shears, cut along both sides of the backbone to remove it.
- Open the chicken like a book, breast side up.
- Press firmly on the breastbone to flatten the chicken.
- The chicken is now ready for marinating and grilling.
To get that perfect crispy skin while grilling, pat the chicken dry with paper towels before applying the marinade. Removing excess moisture from the skin helps it crisp up beautifully over the heat. If your grill allows, crank up the heat for the final 5-10 minutes to really char and crisp the skin. You can also lightly brush the chicken with oil just before finishing to enhance the crispiness.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
