Peruvian Grilled Chicken
also known as Pollo a la Brasa, is a smoky, flavorful dish marinated in a bold combination of spices, garlic, lime juice, and herbs. Traditionally cooked over a wood-fired grill, this recipe captures the essence of Peruvian cuisine and pairs beautifully with fresh salads, rice, or creamy sauces like Aji Verde. It’s juicy, tender, and packed with complex flavors that are sure to impress.
Equipment
- Large mixing bowl or resealable plastic bag for marinating
- Grill or grill pan
- Tongs
- Meat thermometer
Ingredients
- 4 pounds chicken whole or pieces
- 3 tablespoons olive oil
- Juice of 2 limes
- 6 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric optional
- Optional Aji Verde Sauce:
- 1 cup fresh cilantro
- 1 jalapeño seeded for less heat
- 2 cloves garlic
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Mix the marinade ingredients and coat the chicken thoroughly. Refrigerate for 4 hours or overnight.
- Grill the chicken over medium-high heat, turning occasionally, until fully cooked.
- Rest for 5-10 minutes, garnish, and serve with optional Aji Verde sauce and lime wedges.
- Enjoy this flavorful and authentic Peruvian Grilled Chicken that’s perfect for any occasion!