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Peruvian cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the country’s rich cultural heritage and diverse ingredients. Renowned for its unique blend of indigenous traditions and influences from Spanish, African, Asian, and Italian cuisines, Peru offers a culinary experience that delights food enthusiasts around the world. Among the myriad of dishes that showcase this gastronomic creativity, one stands out as a beloved national treasure: Pollo A La Brasa.

Peruvian Chicken with Creamy Green Sauce

Dive into the vibrant world of Peruvian cuisine with Pollo A La Brasa, a beloved rotisserie chicken dish that's a true cultural icon. This flavorful recipe features marinated chicken grilled to perfection, complemented by a zesty green sauce that adds a refreshing twist. Perfect for gatherings, this dish brings family and friends together with its succulent meat and crispy skin. Discover the secrets to this culinary delight and impress your loved ones with an unforgettable meal.
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Ingredients
  

For the Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Juice of 1 lime

For the Creamy Green Sauce:

1 cup fresh cilantro leaves

1 jalapeño pepper, seeds removed for less heat

1 garlic clove

1 tablespoon mayonnaise

1 tablespoon Greek yogurt or sour cream

2 tablespoons lime juice

Salt and pepper to taste

Water as needed to thin the sauce

Instructions
 

Marinate the Chicken: In a large bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, and lime juice. Add the chicken thighs, making sure they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour or preferably overnight for the best flavor.

    Prepare the Creamy Green Sauce: In a food processor, combine the cilantro leaves, jalapeño pepper, garlic clove, mayonnaise, Greek yogurt (or sour cream), and lime juice. Blend until smooth. Add salt and pepper to taste. If the sauce is too thick, blend in water a tablespoon at a time until you reach your desired consistency. Transfer to a bowl and refrigerate until ready to serve.

      Cook the Chicken: Preheat your grill or oven to 400°F (200°C). If grilling, place the marinated chicken skin-side down on the grill for about 15-20 minutes, turning occasionally, until the skin is crispy and the chicken cooks through (internal temperature should be 165°F or 74°C). For the oven, place the chicken on a baking sheet skin-side up and bake for 35-40 minutes until cooked through and golden brown.

        Serve: Once the chicken is cooked, let it rest for a few minutes. Serve warm with the creamy green sauce drizzled on top or on the side for dipping. Pair it with a side of rice, roasted potatoes, or a fresh salad for a complete meal.

          Prep Time, Total Time, Servings:

            15 minutes | 1 hour 45 minutes (including marination) | 4 servings