Grilled Peruvian Chicken with Green Sauce is one of those meals that hits every note: smoky, juicy, tangy, and a little spicy. It’s crazy popular here in Houston, and for good reason.
Jump to RecipeThis recipe brings the big flavors of Pollo a la Brasa to the grill. Hit it with some aji verde sauce that’s tough to beat.
The marinade is simple, despite the long ingredient list. It’s packed with flavor, and perfect for chicken, pork, and shellfish. If you’re into big time flavor, this grilled peruvian chicken is for you!
Why Peruvian Chicken Is So Good
Peruvian chicken, or Pollo a la Brasa, isn’t your basic backyard bird. It’s marinated in a mix of spices, citrus, and garlic that really get into the meat.
That’s what gives this grilled Peruvian chicken its amazing flavor and deep color when it hits the grill. Then, the real magic happens when you pair it with aji verde.
Aji verde is Peru’s famous green sauce made with fresh cilantro, mayo, lime juice, and a touch of heat. The chicken and sauce (more on the sauce later) balance each other perfectly.
How to Make Peruvian Chicken Marinade (Important)
This isn’t your average marinade. It’s chock-full of classic Peruvian flavor and makes a huge difference in how your chicken turns out.
It starts with soy sauce, red wine vinegar, lime juice, and avocado oil, and just a little honey. The honey isn’t traditional, but it adds a subtle sweetness that plays really well against the umami in the soy and the spices.
I like avocado oil because it has a clean flavor that lets the other ingredients shine, unlike olive oil which tends to bring its own vibe to the party.
Game Changer…
The real game changers here are aji amarillo paste and aji panca paste. These two ingredients are at the heart of traditional Peruvian cooking.
Aji amarillo has a mild heat with a hint of fruitiness. Aji panca is deeper and more earthy, with a touch of natural sweetness and smoke.
Most recipes you’ll find skip these, I’m guessing because they can be tricky to find at a standard grocery store. But, you can grab them on Amazon or at most Latin markets. Once you try them, you’ll never skip them again.
Another traditional ingredient in this marinade is huacatay, also known as black mint. It adds a really bright, herbaceous flavor that tastes like a mix of mint, basil, and tarragon.
This is another ingredient you won’t find in most Peruvian chicken recipes online, but it’s used extensively in Peru. If you can get your hands on it, definitely do. That said, if you can’t find huacatay, a few fresh mint leaves will still do the trick and keep the flavors balanced.
To round things out, we’re using lots of garlic, some fresh rosemary, and a mix of spices like: smoked paprika, cumin, coriander, oregano, and black pepper.
The smoked paprika gives a subtle charred flavor before the chicken even hits the grill.
Blend everything until smooth, pour it over the chicken, and let it sit for at least two hours. If you’ve got the time, marinate it overnight.
🔥 Grillseeker Tip: If you’ve got a Latin market nearby, that’s a great place to find aji amarillo paste, aji panca paste, and huacatay. If you strike out there, no worries. Amazon carries all three.
How to Grill Peruvian Chicken
This chicken is traditionally made on a rotisserie. I developed this recipe for those that don’t have a rotisserie but still want that traditional Peruvian flavor.
Set up for two-zone cooking: This creates a direct heat zone, and an indirect heat zone.
Grill mostly using indirect heat: After quickly searing both sides of the chicken over direct heat, move it over to indirect heat. Close the lid, and let the chicken suck up that grilled flavor.
Move ‘em around: Once over indirect heat, check occasionally and rotate if needed for even cooking.
Brush with reserved marinade: Paint it on about five minutes before the chicken comes off the grill.
Cook to 180°F internal temp: Dark meat does better when taken a little higher. It stays juicy and gets super tender.
How to Make Aji Verde: The Famous Green Sauce
There are tons of aji verde recipes out there. None are right or wrong, it just comes down to personal taste. My version leans creamy, herby, and just slightly spicy.
1 cup mayonnaise – creates the rich, creamy base
2 cups fresh cilantro (leaves and stems) – adds so much freshness, the stems are a must.
2 jalapeños, seeded – mild heat without overpowering the sauce
4 garlic cloves – sharp, savory bite (more if you like)
¼ cup parmesan cheese – adds a salty, nutty layer
2½ tbsp lime juice – brightens the whole sauce
1 tbsp aji amarillo paste – gives mild heat with fruity depth
1 tbsp Diamond Crystal Kosher salt – Adjust down if using something other than Diamond Crystal
Blend in a food processor or blender until smooth, and put it in the refrigerator till you’re ready to serve it. It’s the perfect match for grilled Peruvian chicken, but also works great as a marinade.
Grilled Peruvian Chicken FAQs
Can I use chicken breasts instead of thighs or drumsticks?
Yes, absolutely. I recommend using bone-in, skin-on chicken breasts if you go that route. They stay juicier on the grill and the skin helps protect the meat from drying out. You’ll want to shorten the cooking time a bit and monitor the internal temp more closely. Pull them at 160°F and let them rest to carryover cook. If you’re looking for another option with breast meat, keep an eye out for my upcoming Peruvian chicken skewer recipe made specifically for white meat.
Can I make this ahead of time?
Yes. The chicken benefits from a long marinade, so overnight is ideal. The green sauce can also be made a day or two in advance. Store it in the fridge and give it a quick stir before serving.
What’s the best internal temp for dark meat chicken?
I take mine to 180°F. Dark meat needs that extra time on the grill to break down properly. It stays juicy and gets more tender than if you pull it at 165°F.
Can I bake this in the oven instead of grilling?
You can. Roast at 400°F using a wire rack over a sheet pan to allow air circulation. It won’t have the grilled flavor, but the marinade and sauce still do the heavy lifting and bring plenty of flavor.
How To Make Grilled Peruvian Chicken
Serves: 5 | Prep Time: 15 mins | Cook Time: 40 mins
Ingredients
5 chicken thighs, bone in skin on
5 drumsticks
Marinade
¼ cup soy sauce
2 tbsp honey
2 tbsp red wine vinegar
8 cloves garlic
1 tbsp aji amarillo paste
3 tbsp aji panca paste
¼ cup avocado oil
2 tbsp lime juice
2 tbsp fresh rosemary leaves, removed from stem
1 tsp Huacatay (black mint)
1 tbsp Kosher salt, Diamond Crystal
2 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
1 tsp dried oregano
1 tsp black pepper
Aji Verde (Green Sauce)
1 cup mayonnaise
2 cups fresh cilantro leaves and stems
2 jalapenos, seeded
4-5 garlic cloves
¼ cup parmesan cheese, shredded
2½ tbsp lime juice, fresh squeezed
1 tbsp aji Amarillo paste
1 tbsp Kosher salt, Diamond crystal
Step 1: Combine all the ingredients for the marinade into a food processor and pulse till smooth, reserve one third of a cup.
Step 2: Place the chicken in a large zip top bag and pour the remaining marinade over top. Remove as much air as possible from the bag and massage the marinade into the chicken and place in the refrigerator for at least 2 hours, but overnight is preferable.
Step 3: Light your grill and set up for two zone cooking. While the grill is preheating, combine all the ingredients for the Aji Verde sauce into a blender or food processor, and blend until smooth. Set aside.
Step 4: Place the chicken on the grill over direct heat. Allow the thighs to sear on each side for 3 minutes. Turn the drumsticks to evenly char them.
Step 5: Move the chicken over to indirect heat, with the skin side up on the thighs. Close the lid and adjust the temp to maintain 385°F. Allow the chicken to roast till the internal temperature reaches 170°F, then glaze with remaining marinade, close the lid and allow the chicken to finish for ten minutes.
Step 6: Remove the chicken from the grill and serve with the aji verde sauce.
Ingredients
- 5 chicken thighs bone in, skin on
- 5 chicken drumsticks
Marinade
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 8 cloves garlic
- 1 tbsp aji amarillo paste
- 3 tbsp aji panca paste
- ¼ cup avocado oil
- 2 tbsp lime juice
- 2 tbsp fresh rosemary leaves removed from stem
- 1 tsp Huacatay (black mint)
- 1 tbsp kosher salt Diamond Crystal
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp black pepper
Aji Verde Sauce
- 1 cup mayonaisse
- 2 cups fresh cilantro leaves and stems
- 2 medium jalapeños stemmed and seeded
- 4-5 cloves garlic peeled
- ¼ cup parmesan cheese shredded
- 2½ tbsp fresh lime juice
- 1 tbsp aji amarillo paste
- 1 tbsp kosher salt Diamond Crystal
Instructions
- Combine all the ingredients for the marinade into a food processor and pulse till smooth, reserve one third of a cup.
- Place the chicken in a large zip top bag and pour the remaining marinade over top. Remove as much air as possible from the bag and massage the marinade into the chicken and place in the refrigerator for at least 2 hours, but overnight is preferable.
- Light your grill and set up for two zone cooking. While the grill is preheating, combine all the ingredients for the Aji Verde sauce into a blender or food processor, and blend until smooth. Set aside.
- Place the chicken on the grill over direct heat. Allow the thighs to sear on each side for three minutes. Turn the drumsticks to evenly char them.
- Move the chicken over to indirect heat, with the skin side up on the thighs. Close the lid and adjust the temp to maintain 385°F. Allow the chicken to roast till the internal temperature reaches 170°F, then glaze with remaining marinade, close the lid and allow the chicken to finish for ten minutes.
- Remove the chicken from the grill and serve with the aji verde sauce.