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Peruvian Chicken

Peruvian Chicken (Pollo a la Brasa)

Why is Peruvian chicken so popular? Discover the flavorful marinade and zesty aji verde sauce that make it irresistible.

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Prep Time 5 minutes
Cook Time 15 minutes
Refrigeration time 6 hours
Total Time 6 hours 20 minutes
Course chicken
Cuisine peruvian
Servings 6 Servings
Calories 468 kcal

Equipment

Ingredients
 

Marinade

  • 2 pounds Boneless, skinless chicken thighs or breasts
  • 1/4 cup Lime juice
  • 1/4 cup Olive oil
  • 4 cloves Garlic, minced
  • 1/4 cup Cilantro, chopped
  • 2 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper

Aji Verde Sauce

  • 1/2 cup Sour cream
  • 1/2 cup Mayonnaise
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Lime juice
  • 3 Jalapeños, diced
  • 1 cup Cilantro, chopped
  • 1/4 cup Green onions, diced
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions
 

  • In a large mixing bowl or large storage bag, combine the lime juice, olive oil, garlic, cilantro, cumin, smoked paprika, sea salt, and black pepper. Add the chicken and coat with the marinade. Chill in the refrigerator for 6 hour or up to 24 hours.
  • In a blender, add the sour cream, mayonnaise, oil, lime juice, jalapeño, cilantro, green onions, salt, and pepper. Blend until smooth and refrigerate until ready to serve.
  • Preheat the grill to 400℉.
  • Place the marinated chicken onto the grill and cook for 4-5 minutes per side or until the internal temperature of the meat is 175℉. Remove to a plate and tent with foil. Allow the chicken to rest for 10 minutes.
  • Serve 1-2 thighs depending on size per person with aji verde on top or on the side.

Nutrition

Serving: 1thighCalories: 468kcal
Keyword aji verde, grilled chicken
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