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Peruvian Chicken with Creamy Green Sauce (Pollo a la Brasa Style)

Peruvian Chicken with Creamy Green Sauce (Pollo a la Brasa Style)
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This Peruvian Chicken with Creamy Green Sauce is bold, smoky, and incredibly juicy thanks to a garlicky soy–lime marinade. The star of the dish is the famous aji verde, a bright, creamy cilantro-jalapeño sauce that adds fresh heat and tang to every bite. It’s a restaurant-style meal that’s surprisingly easy to make at home — perfect for family dinners, cookouts, or meal prep.

Ingredients

Scale

Chicken Marinade

  • 2 lb boneless, skinless chicken thighs

  • 5 cloves garlic

  • 1/3 cup soy sauce

  • 2 tbsp lime juice

  • 1 tbsp extra virgin olive oil

  • 2 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp dried oregano

  • Black pepper to taste

Creamy Green Sauce (Aji Verde)

  • 3 jalapeños, seeded

  • 1 cup fresh cilantro leaves

  • 2 green onions (green parts only)

  • 2 cloves garlic

  • 1/2 cup mayonnaise

  • 1/4 cup Greek yogurt

  • 1 tbsp lime juice

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp olive oil

Instructions

Step 1: Marinate the Chicken

Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and pepper until smooth.
Place chicken in a zip-top bag and pour in marinade.
Refrigerate 8–24 hours for best flavor.

Step 2: Make the Green Sauce

Blend all sauce ingredients except olive oil until smooth.
With the blender running, slowly drizzle in olive oil until creamy.
Refrigerate until ready to serve.

Step 3: Cook the Chicken

Grill Method (best flavor)

  1. Preheat grill to medium-high (about 350°F / 175°C).

  2. Grill 5–6 minutes per side with lid closed.

  3. Cook until internal temperature reaches 165°F.

Oven Method

  1. Preheat oven to 500°F (260°C).

  2. Place chicken in a 13×9-inch pan with 1 cup water.

  3. Bake uncovered 30 minutes, then cover loosely with foil and bake 15 more minutes.

Step 4: Serve

Slice chicken and drizzle generously with green sauce. Serve extra sauce on the side.

Notes

✔ Marinate overnight for maximum flavor
✔ Don’t skip the sauce — it’s the signature element
✔ Char the chicken slightly for authentic smoky taste
✔ Adjust jalapeños for mild or spicy heat
✔ Sauce keeps 3–4 days in the fridge

Find it online: https://chocotune.com/peruvian-chicken-with-creamy-green-sauce-pollo-a-la-brasa-style/