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

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4.5 from 106 reviews

Pollo a la Brasa is a traditional Peruvian roasted chicken dish known for its vibrant marinade and smoky flavors. This recipe features boneless, skinless chicken thighs or breasts marinated in a blend of garlic, lime, cumin, and paprika, then oven-roasted to perfection. Served with a creamy, spicy Peruvian green sauce (Aji Verde) and a refreshing avocado cucumber tomato salad, this dish delivers a perfect balance of zesty, savory, and fresh tastes that capture the essence of Peruvian cuisine.

Ingredients

Scale

Chicken

  • 1 1/2 – 2 pounds chicken (thighs or breast, boneless, skinless) or substitute with portobello mushrooms

Marinade

  • 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)

Peruvian Green Sauce (Aji Verde)

  • 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)

Avocado Cucumber Tomato 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

Instructions

  1. Prepare the Marinade: In a bowl, combine the minced garlic, olive oil, lime juice, honey (or alternative sweetener), cumin, paprika, coriander, dried oregano, kosher salt, and soy sauce if using. Mix well to create a flavorful marinade.
  2. Marinate the Chicken: Place the boneless, skinless chicken thighs or breasts (or portobello mushrooms as an alternative) in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring it is evenly coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse thoroughly.
  3. Preheat the Oven: About 30 minutes before cooking, preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting.
  4. Roast the Chicken: Arrange the marinated chicken on a baking sheet lined with foil or parchment paper, spacing pieces evenly. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F / 74°C). If using portobello mushrooms, roast for about 15-20 minutes until tender and juicy.
  5. Make the Peruvian Green Sauce (Aji Verde): While the chicken roasts, blend together the sour cream or mayo, jalapeño, garlic, cilantro, kosher salt, and lime juice until smooth and creamy. Adjust seasoning and spice level as desired. Refrigerate until ready to serve.
  6. Prepare the Salad: In a mixing bowl, combine the diced cucumber, avocado, and cherry tomatoes. Drizzle with olive oil, add a generous pinch of kosher salt, and squeeze fresh lime juice over the top. Toss gently to combine. Garnish with cilantro leaves.
  7. Serve: Once the chicken is roasted, let rest for a few minutes. Serve the chicken hot, accompanied by the avocado cucumber tomato salad and a side of the cool, spicy Peruvian green sauce. Enjoy this vibrant and delicious Peruvian dish!

Notes

  • For a vegan version, substitute chicken with portobello mushrooms and use vegan mayonnaise or cashew cream in the green sauce.
  • Adjust the jalapeño quantity in the Aji Verde sauce to control the spiciness.
  • Marinating the chicken overnight will deepen the flavor and tenderness.
  • If soy sauce is not preferred or unavailable, omit or substitute with tamari for gluten-free option.
  • Use fresh herbs like oregano, thyme, or marjoram depending on availability and flavor preference.

Keywords: Peruvian chicken, Pollo a la Brasa, roasted chicken, Aji Verde, Peruvian green sauce, avocado salad, cumin chicken, paprika chicken, healthy chicken recipe

Find it online: https://mjrecipe.com/pollo-a-la-brasa-peruvian-chicken-with-green-sauce-and-avocado-cucumber-tomato-salad-recipe/