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: 2 h 45 min
Cuisine: Peruvian
Ingredients: 1 1/2 – 2 pounds chicken thighs or breasts, boneless, skinless (or substitute portobellos for a vegetarian option); 4 garlic cloves, finely minced; 2 tablespoons olive oil; 2 tablespoons lime juice; 2 teaspoons honey, agave, or sugar; 1 tablespoon cumin; 2 teaspoons paprika or smoked paprika; 1 teaspoon coriander; 1 teaspoon dried oregano (or 1 tablespoon fresh; can substitute thyme or marjoram); 1 1/2 teaspoons kosher salt; 1 teaspoon soy sauce (optional); 1/2 cup sour cream or mayonnaise (use vegan mayo for vegan option); 1/2 jalapeño (adjust amount for desired spice level); 1 garlic clove; 1 cup chopped cilantro (thin stems are okay); 1/4 teaspoon kosher salt; 1 tablespoon lime juice (reserve half for salad); 2 cups diced or sliced English or Turkish cucumber; 1-2 ripe avocados, diced; 1 cup cherry tomatoes (yellow and red optional for color); Cilantro leaves for garnish; Olive oil for drizzling; Generous pinch (about 5-finger pinch) kosher salt; Squeeze of lime (about 1 tablespoon)

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If you’ve ever had Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe, you know it’s a total game-changer. There’s something about the way the tender, juicy chicken soaks up that fragrant marinade, paired with the creamy, zesty green sauce, and then the refreshing avocado cucumber tomato salad that just makes your taste buds dance. It’s perfect for when you want to impress at a weekend dinner or just need a delicious meal that feels special without being complicated.

I’ve made this recipe countless times, and honestly, the combination is what keeps me coming back. You’ve got smoky, garlicky chicken balanced beautifully with the bright, fresh crunch of the salad and that addictive Peruvian green sauce that packs a little heat and a lot of flavor. Trust me, once you try this Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe, it’ll be your go-to for gatherings or even cozy weeknight dinners.

Ingredients You’ll Need

These ingredients come together harmoniously — each one plays a distinct role in crafting the signature Peruvian flavors and a fresh, vibrant salad that perfectly complements the chicken. When shopping, look for fresh herbs and ripe avocado to make sure your dish sings with freshness.

Chicken (thighs or breast, boneless, skinless): Thighs tend to stay juicier, but breasts work well too; you can even swap in portobellos for a vegetarian twist.
Garlic: Freshly minced garlic gives that pungent kick—can’t skip this in the marinade or sauce.
Olive oil: Use good quality for smoothness and depth in the marinade.
Lime juice: Key for that bright tang, plus it tenderizes the chicken; fresh squeezed is best.
Honey, agave, or sugar: Just a touch to balance the spice and acidity.
Cumin: Adds warmth and earthiness to the chicken marinade.
Paprika or smoked paprika: Smoked paprika brings a subtle smoky flavor that’s signature to Pollo a la Brasa.
Coriander: Light citrusy notes that really round out the spices.
Dried oregano (or fresh thyme/marjoram): Choose what you have—each gives a lovely herbaceous hint.
Kosher salt: Essential for seasoning everything perfectly.
Soy sauce (optional): Adds an umami punch, but it’s not a must-have if you’re avoiding gluten or soy.
Sour cream or mayo: The creamy base for the Peruvian green sauce; sour cream makes it tangier, mayo richer.
Jalapeño: Adjust for heat—start with half and go from there.
Cilantro: Both the sauce and salad need loads of it; the herb is essential for that fresh Peruvian flair.
English or Turkish cucumber: Crisp and mild, perfect for salad texture.
Avocado: Make sure it’s perfectly ripe for creaminess in the salad.
Cherry tomatoes: Their natural sweetness and color brighten the salad.
Olive oil for drizzling: Helps tie the salad together beautifully.

Variations

I love adapting this recipe depending on what’s in season or my mood in the kitchen. Feel free to swap ingredients or tweak the spice levels to make it truly your own—this Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe is surprisingly flexible and always delicious!

Variation: I’ve swapped chicken for portobello mushrooms and the recipe still rocks as a vegetarian feast—just marinate and roast the mushrooms the same way.
Variation: For less heat, I reduce the jalapeño or leave out the seeds; for more zing, I’ve added a dash of hot sauce to the green sauce.
Variation: I sometimes toss in fresh mango or pineapple pieces into the salad for a tropical twist that makes weeknight dinners feel like a mini celebration.
Variation: To keep it dairy-free, I swap the sour cream in the green sauce for a vegan mayo or cashew cream—still creamy and full of flavor.

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

Step 1: Whisk Together the Marinade Magic

Start by finely mincing your garlic; the aroma of fresh garlic as you mince it is the first indicator that deliciousness is on the way. In a bowl, combine olive oil, lime juice, honey, cumin, smoked paprika, coriander, oregano, salt, and a splash of soy sauce if using. Whisk these until the sugar dissolves and everything is beautifully blended. This marinade is what makes the chicken sing with those classic Peruvian flavors, so don’t rush here—taste it and adjust if you want more tang or sweetness.

Step 2: Marinate the Chicken

Place your chicken pieces in a shallow dish or resealable bag and pour the marinade over them, ensuring each piece is coated evenly. I usually let mine sit for at least 2 hours, but overnight in the fridge really deepens the flavor. If you’re short on time, even 30 minutes will give the chicken a nice flavor boost—just try to get that lime juice working its magic!

Step 3: Prepare the Peruvian Green Sauce (Aji Verde)

While the chicken marinates, toss jalapeño (deseeded if you prefer less heat), garlic, cilantro, salt, lime juice, and sour cream (or mayo) into a food processor or blender. Blend until smooth and creamy. The sauce is fresh, creamy, and a little spicy, with that herbaceous cilantro punch that wakes up the dish. Taste and add more lime or jalapeño if you want to punch up the zing.

Step 4: Roast or Grill the Chicken

Preheat your oven to 425°F (220°C) or heat your grill. Lay the chicken pieces on a lined baking sheet or grill rack. Roast for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and has a beautifully caramelized exterior. The marinade sugars help it brown gorgeously without burning. Use a meat thermometer if you’re unsure—the internal temp should reach 165°F (74°C). If you prefer grilling, cook over medium heat to get those sought-after grill marks and smoky flavor.

Step 5: Make the Avocado Cucumber Tomato Salad

Dice cucumbers, ripe avocados, and halve cherry tomatoes, then toss gently with a good squeeze of lime, a drizzle of olive oil, and a generous pinch of kosher salt. Finish with fresh cilantro leaves scattered on top. This salad is a light, refreshing counterpoint to the rich chicken and vibrant green sauce. I find it best to add the avocado last to avoid it getting mushy while mixing.

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

A wooden board holds six grilled chicken thighs with dark, charred grill marks and a golden-brown color, arranged in a loose group in the center right of the image. To the top right of the board, a small white bowl filled with a smooth, light green sauce sits with a spoon inside. On the top left corner, a white bowl contains a fresh salad made of bright green avocado chunks, sliced red and yellow cherry tomatoes, and green cilantro leaves. In the bottom left corner, a knife with a black handle rests on the wooden board, and some fresh cilantro is placed nearby. The background features a white marbled surface with a white and blue striped cloth partially visible at the bottom right photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with a sprinkle of fresh cilantro and a wedge of lime on the side. Sometimes, I add a few thinly sliced radishes for a peppery crunch. The bright green garnish adds that final pop of color and freshness that makes the whole plate inviting.

Side Dishes

When I serve this Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe, I often pair it with simple white rice or crispy roasted potatoes—both soak up the green sauce beautifully. If I’m feeling fancy, a side of sautéed garlic spinach or grilled corn rounds out the meal nicely.

Creative Ways to Present

For special occasions, I’ve served this chicken sliced into strips over a bed of mixed greens with the salad piled artfully on the side, drizzled with extra green sauce. It makes for a colorful platter that’s as beautiful as it is tasty—great for entertaining and easy for guests to serve themselves.

Make Ahead and Storage

Storing Leftovers

I store leftover Pollo a la Brasa (Peruvian Chicken) separately from the salad and green sauce in airtight containers in the fridge. The chicken keeps well for up to 3 days, but the salad is best fresh—though you can toss it again with a splash of lime and olive oil to revive it a bit.

Freezing

I freeze leftover marinated chicken before cooking sometimes, which works great for meal prep—just thaw in the fridge overnight and roast as usual. Freezing cooked chicken is possible but I find the texture changes a bit, so I prefer to reheat it quickly rather than freeze cooked leftovers.

Reheating

To reheat, I pop the chicken in a preheated oven at 350°F for 10-15 minutes to maintain that crispy outside. Avoid microwaving as it tends to dry out the chicken. The green sauce should be served cold or at room temp, and the salad is best prepared fresh or just lightly refreshed if stored.

FAQs

Can I make Pollo a la Brasa with bone-in chicken?

Absolutely! Bone-in chicken works beautifully and might even add more flavor and moisture. Just increase the cooking time and check the internal temperature carefully to make sure it’s cooked through.
How spicy is the green sauce, and can I adjust the heat?

The green sauce has a mild to moderate heat due to the jalapeño, but it’s easy to dial down by using less or removing the seeds. For more spice, add extra jalapeño or a pinch of cayenne pepper.
Is this recipe gluten-free?

Yes! The main ingredients are naturally gluten-free. Just be sure to use gluten-free soy sauce or tamari if you include it in the marinade.
Can I prepare parts of this recipe ahead of time?

You can definitely marinate the chicken a day ahead and make the green sauce up to 2 days in advance. The salad is best when made fresh but can be prepped a few hours prior with avocado added last.

Final Thoughts

This Pollo a la Brasa (Peruvian Chicken) with Green Sauce and Avocado Cucumber Tomato Salad Recipe has found a permanent place in my recipe rotation because it’s both comforting and exciting at the same time. The layers of flavor, the burst of freshness from the salad, and the creamy, spicy sauce make every bite unforgettable. I hope you give it a try soon—I honestly can’t wait to hear how it turns out for you. Trust me, your taste buds will thank you!