Description
Peruvian Chicken With Green Sauce (Pollo a la Brasa) is a bold, flavorful dish featuring smoky marinated chicken paired with a vibrant, creamy cilantro-jalapeño sauce. Juicy, tender, and packed with spices, it’s a simple yet impressive meal perfect for weeknights or entertaining guests.
Ingredients
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lime
- 1 tablespoon white vinegar
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Green Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh cilantro leaves
- 1 jalapeño (seeded for mild, or leave seeds for heat)
- 2 garlic cloves
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, lime juice, vinegar, garlic, cumin, paprika, oregano, salt, and pepper. Add chicken and coat evenly. Cover and refrigerate for at least 2 hours or overnight.
- Make the Green Sauce: In a blender or food processor, combine mayonnaise, sour cream, cilantro, jalapeño, garlic, lime juice, olive oil, and salt. Blend until smooth and refrigerate until serving.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken thighs for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Alternatively, bake at 400°F for 25–30 minutes or air fry at 375°F for 15–18 minutes.
- Serve: Slice or serve whole with a generous drizzle of green sauce. Pair with rice, salad, or roasted vegetables.
Notes
- Storage: Store cooked chicken and sauce separately in airtight containers for up to 4 days.
- Freezing: Freeze marinated raw or cooked chicken up to 2 months. Thaw before reheating.
- Reheat: Warm in a skillet, oven, or microwave until heated through.
- Tips: Marinate overnight for best flavor. Don’t overcrowd the pan for a perfect sear. Use thighs for juicier results.
- Variations: Substitute Greek yogurt for sour cream in the sauce, or add extra jalapeño for more heat. Try using the marinade for wings or drumsticks.
- Serving Ideas: Serve over green chili rice, in tacos, or with roasted vegetables for a balanced meal.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Dinner, Chicken
- Method: Grilled or Baked
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 145mg
Keywords: Peruvian Chicken, Green Sauce Chicken, Pollo a la Brasa, Easy Chicken Dinner, Marinated Chicken Thighs, Cilantro Jalapeño Sauce