Name: Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-490152H47M15S
Cuisine: Peruvian
Ingredients: 1 1/2 – 2 pounds chicken (thighs or breast, boneless, skinless) or substitute with portobello mushrooms; 4 garlic cloves, finely minced; 2 tablespoons olive oil; 2 tablespoons lime juice; 2 teaspoons honey, agave syrup, or sugar; 1 tablespoon ground cumin; 2 teaspoons paprika or smoked paprika; 1 teaspoon ground coriander; 1 teaspoon dried oregano (or 1 tablespoon fresh; can substitute with thyme or marjoram); 1 1/2 teaspoons kosher salt; 1 teaspoon soy sauce (optional); 1/2 cup sour cream or mayonnaise (for a vegan option, use vegan mayo or a cashew cream alternative); 1/2 jalapeño (adjust for desired spice level); 1 garlic clove; 1 cup chopped cilantro (including thin stems); 1/4 teaspoon kosher salt; 1 tablespoon lime juice (squeeze of lime; save remaining half for salad); 2 cups diced or sliced English or Turkish cucumber; 1-2 ripe avocados, diced; 1 cup cherry tomatoes (a mix of yellow and red is recommended); Cilantro leaves for garnish; Olive oil for drizzling; Generous 5-finger pinch kosher salt; Squeeze of lime juice

If you’re craving a vibrant meal full of bold flavors, you’ve got to try this Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe. It’s one of those dishes that feels like a mini getaway for your taste buds—juicy, perfectly spiced chicken paired with a creamy, tangy green sauce and a fresh, bright salad that balances everything out beautifully. I’ve made it countless times, especially when I want something impressive yet totally doable for a family dinner or casual get-together.

What makes this Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe stand out is that perfect blend of smoky, garlicky, and citrusy notes in the marinade, alongside the cooling aji verde and the crisp, luscious salad. It’s a combo that hits all the right spots: savory, fresh, and just a little spicy. Honestly, once you nail this recipe, it becomes your go-to whenever you want a dish that’s both comforting and exciting.

Ingredients You’ll Need

These ingredients come together in such a magical way, combining simple pantry staples with fresh produce to capture the authentic Peruvian vibe. When you shop, look for fresh herbs and ripe avocados—the freshest ingredients make all the difference here.

Chicken (thighs or breast, boneless, skinless): I prefer thighs for juiciness, but breasts work if you want leaner meat. You can even swap in portobellos for a vegetarian twist.
Garlic cloves: Fresh, finely minced garlic gives that essential aroma and depth to the marinade and sauce.
Olive oil: Use a good quality extra virgin olive oil for richness and flavor.
Lime juice: Freshly squeezed lime juice brightens the marinade and brings a hint of zesty tang to the salad and sauce.
Honey, agave, or sugar: A touch of sweetness balances out the spices perfectly.
Cumin: This spice adds warmth and earthiness that’s absolutely crucial for authentic flavor.
Paprika or smoked paprika: I love smoked for its subtle smoky kick that gives the chicken that classic pollo a la brasa taste.
Coriander: Ground coriander adds a lovely citrusy undertone to the marinade.
Dried oregano (or fresh, thyme, marjoram): These herbs help create that herby, savory background note.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Soy sauce (optional): I like adding a splash for a slight umami boost.
Sour cream or mayo (for Aji Verde): Choose sour cream for tang, or mayo for creaminess; vegan mayo works well if you prefer dairy-free.
Jalapeño: Adds the perfect mild heat to the green sauce—reduce if you’re spice-sensitive.
Cilantro: The green sauce and salad need plenty of fresh cilantro for brightness.
English or Turkish cucumber: Crisp and refreshing, perfect for the salad.
Avocados: Make sure they’re perfectly ripe—soft but not mushy.
Cherry tomatoes (yellow and red): Sweet and colorful, they make the salad pop.
Olive oil (for salad): Just a drizzle to lightly coat the veggies.

Variations

I love to make this recipe my own depending on the occasion—sometimes turning up the heat or making it lighter. Feel free to tweak the spice level or swap ingredients based on what’s freshest or most convenient for you. Cooking should be fun and flexible!

Vegetarian Variation: Using grilled portobello mushrooms instead of chicken works surprisingly well, soaking up all those marinade flavors beautifully.
Less Spicy: If you’re sensitive to heat, just halve the jalapeño in the green sauce or remove seeds for a milder version without sacrificing flavor.
Herb Swap: Sometimes I use fresh thyme or marjoram instead of oregano depending on what I have on hand, which subtly changes the flavor profile in a delicious way.
Dairy-Free: For a vegan-friendly version of the green sauce, I swap the sour cream for vegan mayo and it turns out creamy and zesty.
Extra Smoky: Add a pinch of chipotle powder to the marinade if you want an extra smoky depth.

How to Make Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe

Step 1: Marinate the Chicken

Start by mixing all the marinade ingredients in a bowl—garlic, olive oil, lime juice, honey, cumin, paprika, coriander, oregano, kosher salt, and soy sauce if you’re using it. Toss the chicken in the marinade until it’s fully coated. Cover and refrigerate for at least 2 hours, but overnight is best to really let those flavors soak in. I find the longer, the better—it makes the chicken unbelievably tender and tasty.

Step 2: Prepare the Green Sauce (Aji Verde)

While the chicken marinates, whip up the green sauce. Blend sour cream or mayo with the jalapeño, garlic, cilantro, salt, and a good squeeze of lime. Taste as you go—the key here is getting the right balance of heat, herbiness, and citrus tang. I always keep extra lime handy to brighten it up if needed.

Step 3: Make the Avocado Cucumber Tomato Salad

Toss together diced cucumber, ripe avocado, and halved cherry tomatoes in a bowl. Drizzle with olive oil, sprinkle generously with kosher salt, and finish with a squeeze of lime. Add a handful of fresh cilantro leaves for garnish. This salad is simple, fresh, and just acidic enough to complement the rich chicken and creamy sauce perfectly.

Step 4: Cook the Chicken

Heat a grill pan or outdoor grill to medium-high and cook the chicken for about 6-7 minutes per side, until fully cooked through and nicely charred. If you don’t have a grill, roasting at 425°F (220°C) in the oven on a foil-lined tray works great too—just watch for a golden crust. The key is not to overcook so it stays juicy!

How to Serve Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe

The image shows six grilled chicken thighs with dark grilled marks and a rich orange-brown color on a wooden board. To the right, there is a small white bowl filled with a smooth green sauce with a spoon inside. On the left, there's a white bowl filled with a fresh salad made of green avocado cubes, halved red and yellow cherry tomatoes, and green herbs. A knife with a black handle rests on the wooden board near fresh green herbs. The whole setting is on a white marbled surface with a folded white cloth with blue stripes at the bottom right corner photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with a sprinkle of fresh cilantro and a few lime wedges on the side—that little burst of fresh citrus when squeezed over really elevates the whole dish. You might also add thinly sliced red onion or a dash of smoked paprika for extra color and flavor.

Side Dishes

This recipe shines alongside crispy roasted potatoes or simple steamed rice. When I serve Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe, I often add sweet plantains or grilled corn for a bit of sweetness and texture contrast.

Creative Ways to Present

For a special occasion, I like plating the chicken sliced over a bed of the avocado cucumber tomato salad with generous dollops of the green sauce on the side. Garnishing with edible flowers or microgreens adds a lovely pop of color and makes the dish feel fancy without extra hassle.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the chicken, green sauce, and salad separately in airtight containers in the fridge. The chicken keeps really well for up to 3 days, but the salad is best eaten within a day since avocado browns quickly.

Freezing

I’ve frozen leftover marinated chicken before, raw and cooked, with great results. Just thaw overnight in the fridge before cooking or reheating. I don’t recommend freezing the avocado cucumber tomato salad as it doesn’t hold up well.

Reheating

Reheat the chicken gently in the oven or a stovetop pan to keep it from drying out. If it feels a bit dry, a quick brush of olive oil or a spoonful of green sauce goes a long way. I prefer reheating just enough to warm through without overcooking.

FAQs

Can I use bone-in chicken for Pollo a la Brasa?

Absolutely! Bone-in chicken adds extra flavor and juiciness, though it may take a bit longer to cook through. Just adjust cooking times and use a meat thermometer to ensure it’s fully cooked.
How spicy is the green sauce?

The heat level depends on the jalapeño, so you can control it by using less or removing seeds. It’s meant to have a mild to medium kick, balanced by creamy sour cream or mayo, but feel free to tweak it to your taste.
Can I prepare the marinade and green sauce in advance?

Yes! The marinade is great to make a day ahead—it actually gets better with time. The green sauce can also be prepared a few hours ahead and refrigerated; just stir well before serving.
What can I substitute if I don’t have fresh cilantro?

If you’re not a cilantro fan or can’t find it, try fresh parsley or a mix of parsley and mint for different but fresh herbal notes in the sauce and salad.

Final Thoughts

Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe holds a special place in my kitchen repertoire—it’s that perfect, flavorful dish that’s both easy and impressive. Whenever I make it, I’m reminded of the joy of sharing vibrant, wholesome food with loved ones. Give this recipe a try—you’ll be amazed at how such simple ingredients can create something so incredibly delicious and satisfying. Trust me, once you start making it, it’ll become one of your favorites too!