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

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4.7 from 59 reviews

Pollo a la Brasa is a flavorful Peruvian roasted chicken marinated in a vibrant blend of garlic, lime, and aromatic spices, served with a creamy Peruvian green sauce (Aji Verde) and a refreshing avocado cucumber tomato salad. This dish brings authentic South American flavors to your table with a simple yet irresistible marinade and fresh side salad.

Ingredients

Scale

Chicken:

  • 1 1/2 – 2 pounds chicken thighs or breasts, boneless, skinless (or substitute portobellos for a vegetarian option)

Marinade:

  • 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)

Peruvian Green Sauce (Aji Verde):

  • 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)

Avocado Cucumber Tomato 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)

Instructions

  1. Prepare the Marinade: In a bowl, combine finely minced garlic, olive oil, lime juice, honey (or alternative sweetener), cumin, paprika, coriander, oregano, kosher salt, and optional soy sauce. Whisk the ingredients together until well blended.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag and pour the marinade over them. Make sure each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight to allow flavors to penetrate deeply.
  3. Cook the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with foil or a roasting pan. Roast the chicken for 25-30 minutes, or until internal temperature reaches 165°F (74°C) and the chicken is golden brown and charred in spots, reminiscent of traditional Pollo a la Brasa.
  4. Prepare the Peruvian Green Sauce (Aji Verde): While chicken roasts, blend the sour cream or mayo, jalapeño, garlic clove, cilantro, kosher salt, and lime juice in a food processor or blender until smooth. Adjust seasoning and spice level to taste. Set aside refrigerated until serving.
  5. Make the Avocado Cucumber Tomato Salad: In a medium bowl, combine diced cucumber, avocado, and cherry tomatoes. Drizzle generously with olive oil, sprinkle kosher salt, add a squeeze of lime juice, and toss gently to combine. Garnish with fresh cilantro leaves before serving.
  6. Serve: Plate the roasted Pollo a la Brasa alongside the vibrant salad and provide the Peruvian green sauce for dipping. Enjoy the harmony of smoky, tangy chicken with creamy, spicy sauce and fresh, citrusy salad.

Notes

  • You can substitute chicken thighs or breasts depending on preference; thighs tend to stay juicier.
  • Portobello mushrooms make a tasty vegetarian alternative when marinated and roasted the same way.
  • Use vegan mayonnaise or a dairy-free sour cream alternative to make the dish vegan-friendly.
  • Adjust jalapeño quantity in the green sauce for milder or spicier heat.
  • Marinating overnight improves flavor depth but 2 hours minimum is sufficient.
  • Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.

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