My Peruvian chicken recipe (Pollo a la Brasa) is marinated in bold spices, butterflied for faster, even roasting, and served with a simple homemade green sauce (Ají Verde).
Recipe Science
- Ají amarillo paste adds a fruity, medium heat, enhancing the chicken and green sauce with a deeper, more complex chili flavor.
- Marinating helps the salt and acid penetrate the meat, enhancing flavor, tenderness, and juiciness throughout.
- Butterflying (spatchcocking) the chicken flattens it, which speeds up the roasting process and ensures that both the white and dark meat cook evenly.
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Why It Works
If you’re looking to switch up your roasted chicken routine, my Peruvian-style Pollo a la Brasa is packed with bold flavor and so easy to make. The marinade is the star! It’s a punchy mix of garlic, cumin, smoked paprika, vinegar, and a little ají amarillo paste for subtle heat and depth. I like to butterfly the chicken so it roasts faster and more evenly, which means juicy meat and crispy skin every time. Roasting it on a wire rack helps the heat circulate evenly, so everything cooks beautifully without needing to be flipped.
To take it over the top, I serve it with a creamy, vibrant Ají Verde sauce—it’s one of those condiments you’ll want to put on everything. It blends jalapeños, cilantro, garlic, mayo, and sour cream with a splash of lime juice and vinegar for a tangy kick. A drizzle of olive oil at the end emulsifies the sauce into a silky, spoonable texture that clings perfectly to each bite. It’s the kind of meal that feels special but is totally doable for a weeknight or casual gathering.
Ingredients You’ll Need
See the recipe card below for all ingredients and measurements (US and metric).
- Chicken: I use a 4 1/2-pound chicken to roast; however, any size will work. Adjust the cooking time as needed to ensure the bird is fully cooked.
- Ají Amarillo: A yellow chili pepper paste native to Peru, known for its fruity flavor and medium heat. It’s often used in sauces, rubs, and traditional dishes. I like to add a little to both the marinade and green sauce to give the chicken that signature Peruvian-style kick. I purchased it from my local Mexican grocery store, but it’s easy to find online.
- Marinade: A mixture of fresh lime juice, white vinegar, olive oil, ají amarillo paste, smoked paprika, cumin, garlic, dried oregano, salt, and pepper adds savory depth for a bold Peruvian-style flavor.
- Green Sauce: Ají verde is a spicy Peruvian green sauce made with jalapenos, garlic, fresh cilantro leaves, mayonnaise, sour cream, ají amarillo pepper paste, lime juice, vinegar, salt, pepper, and olive oil. Served with crispy pieces of roasted chicken, it adds a creamy contrast in texture.
Ingredient Substitutions
This Peruvian chicken recipe is easy to customize! Try these tasty options:
- Chicken Selection: You can use bone-in or boneless chicken breast, thighs, or drumsticks, if you prefer quicker-cooking pieces for roasting, grilling, or pan-searing. Alternatively, cut the whole chicken into smaller pieces, marinate, and then cook.
- Aji Amarillo Paste Substitute: Use roasted and pureed jalapeños, serranos, habaneros, or a mix of sweet yellow peppers to get that balance of heat and sweetness. For a more fruity flavor, try manzano peppers or milder aji panca paste. Add a small amount of chili paste, such as sriracha, canned fire-roasted green chiles, or chipotle peppers in adobo sauce. You can omit altogether, but the paste adds the authentic Peruvian-style flavor.
- Marinade Options: Add soy sauce or Worcestershire sauce to enhance the umami flavor. Add fresh lime juice and lime zest for a citrus flavor. Add herbs like fresh or dried rosemary, cilantro, parsley, basil, or Italian seasoning or a blend. Add garlic powder or onion powder for a stronger allium flavor. Use extra-virgin olive oil, avocado oil, or a neutral-tasting vegetable oil.
- Sauce Swaps: Instead of serving the chicken with aji verde sauce, try tangy and spicy chimichurri, or green goddess dressing.
How to Make Peruvian Chicken
Step 1: Remove the Backbone
Removing the backbone, also known as spatchcocking, allows the chicken to lay flat, which promotes even heat distribution during roasting. This helps both the white and dark meat cook at the same rate. Drying the skin beforehand also encourages better browning and crispiness.
Step 2: Flatten the Chicken
Flattening the chicken ensures it cooks more evenly by exposing all parts to the same oven heat. Pressing down on the breastbone helps the chicken lay flat, which prevents overcooked or undercooked spots. Positioning it on a wire rack with the legs near the edges allows hotter air to reach the thicker dark meat, helping both light and dark cuts roast at the same time.
Step 3: Marinate the Chicken
Marinating allows the seasonings to penetrate the meat. The salt, lime juice, and vinegar help break down proteins on the surface, resulting in a more tender texture. Meanwhile, the olive oil acts as a carrier for fat-soluble flavors, such as those from paprika, cumin, and garlic.
Even a short 30-minute period can boost flavor, but an overnight marinade allows the spices to penetrate fully, resulting in a deeper, more balanced taste.
Step 4: Roast the Chicken
I roast the chicken on the middle rack at 400°F (204°C)—it’s the sweet spot where the heat is intense enough to crisp the skin without burning it. Spatchcocking helps the chicken cook more evenly, so the internal temperature of the breast reaches 165°F (74°C) and the thighs hit 170°F (77°C) at roughly the same time.
Spatchcocking avoids overcooking the white meat while waiting for the dark meat to catch up, which can happen with a whole, unflattened bird. Rest the chicken for at least 10 minutes—this allows the juices to redistribute, ensuring each bite remains tender and juicy.
Step 5: Make the Sauce
You can use a high speed kitchen blender or food processor. The blender yields a smoother consistency since its blades are small and sharp, enabling them to break down particles effectively. Blending the spicy cilantro sauce ingredients at high speed helps break down the jalapeños, garlic clove, and fresh cilantro leaves, allowing the flavors to thoroughly combine in the vibrant aji verde sauce.
The mayonnaise and sour cream aren’t just for creaminess; they also act as emulsifiers to keep the sauce from separating. Drizzling the olive oil slowly while the blender is running creates a silky, stable texture that coats the chicken beautifully.
Pro Tip: For a spicier sauce, keep the seeds and membrane on the jalapenos or increase the amount of aji amarillo paste.
Step 6: To Serve
Slice the chicken into pieces and drizzle the green sauce on top or serve it on the side for dipping. I love pairing with sides like crispy French fries, baked potato wedges, or something fresh like a green salad or vinegar coleslaw. You can also serve it with black beans, fried zucchini, or cilantro lime rice. They all complement the bold, zesty flavors of the chicken and sauce.
Frequently Asked Questions
The bold flavor of Peruvian chicken comes from a well-balanced marinade made with garlic, cumin, lime juice, paprika, salt, pepper, olive oil, vinegar, and ají amarillo paste for extra depth and a subtle kick. This blend gives the chicken its signature smoky, savory taste with just the right amount of spice.
The yellow sauce at Peruvian chicken restaurants is usually aji amarillo sauce. It’s made with aji amarillo peppers, which add a fruity heat, blended with mayonnaise, lime juice, garlic, and sometimes mustard or vinegar. Creamy, tangy, and just the right amount of spicy, it’s the perfect match for the smoky rotisserie chicken—I always ask for extra!
Yes, it’s a delicious way to get even more smoky, charred flavor. I recommend butterflying the chicken so it cooks evenly over medium heat. Start it skin-side up over indirect heat to gently cook the inside, then move it over direct heat to crisp up the skin and build that beautiful color. Just like roasting, ensure the breast reaches 160–165°F and the thighs 165–170°F for juicy, fully cooked meat.
You can skip removing the backbone and flattening the chicken. Extend the cooking time and use an instant-read thermometer to ensure the breast reaches 160 to 165°F and the thighs reach 165 to 170°F. I recommend starting with the chicken breast-side down, then flipping it halfway through roasting—this helps the dark meat cook through while keeping the breast from drying out. If you have a rotisserie, even better—that’s the traditional way Peruvian chicken is cooked. The constant rotation helps the meat cook evenly while basting in its own juices, giving you incredibly tender chicken with perfectly crisp skin.
Serve This With
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Peruvian Chicken with Green Sauce
Ingredients
Peruvian Chicken
- 1 whole whole chicken , about 4 ½ pounds
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
- 1 tablespoon ají amarillo pepper paste, optional
- 1 tablespoon smoked paprika, or sweet
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Green Sauce
- 3 jalapenos, seeds removed
- 2 garlic cloves
- 1 cup cilantro leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon ají amarillo pepper paste, optional
- 1 tablespoon lime juice
- 1 teaspoon distilled white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Remove the Backbone – Use paper towels to dry the surface of the chicken. Place the chicken on a cutting board, breast-side down. Using sharp kitchen shears or poultry shears, remove the backbone, cutting along the spine from the neck down to the tail. Discard the backbone.
- Flatten the Chicken – Place the chicken breast-side up. Rotate the legs outward so they splay to the sides. Place both hands on top of the breastbone and press down firmly until you hear a crack, this helps the chicken lay flat. Transfer the chicken to a wire rack set over a baking sheet lined with foil, positioning it so the breasts are centered and the legs are near the edges for more even cooking.
- Marinate the Chicken – In a medium bowl, whisk together the lime juice, olive oil, vinegar, ají amarillo pepper paste (if using), paprika, cumin, garlic, salt, black pepper, and oregano. Rub 1 tablespoon of marinade under the skin of each breast. Brush the remaining marinade on the surface of the entire chicken. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- Roast the Chicken – Set oven rack to middle position and heat to 400°F (204ºC). Cook until the thickest part of the breast reaches 160 to 165°F (71 to 74°C) and thighs reaches 165 to 170°F (74 to 77°C), about 1 hour. Tent the chicken with foil if the surface browns too fast. Rest for at least 10 minutes before carving and serving.
- Make the Sauce – In a blender or food processor, add the jalapenos, garlic, cilantro, mayonnaise, sour cream, ají amarillo pepper paste (if using), lime juice, vinegar, salt, and pepper, over high speed until smooth. With the blender running on low speed, slowly drizzle in the olive oil. Season with salt and pepper to taste.
- To Serve – Cut the chicken into pieces and serve with the green sauce.
Notes
- Green Sauce Yield: About 1 ¼ cups
- Ají Amarillo Substitute: Swap the yellow pepper paste for roasted and pureed jalapeños, serranos, habaneros, sweet yellow peppers, or manzano. Add ají panca, sriracha, canned chipotle, or canned fire-roasted green chilies.
- Make the Sauce Spicier: Keep the seeds and membrane in the jalapeno or add more aji amarillo paste.
- Storing: Refrigerate the chicken and sauce in an airtight container for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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