Peruvian Chicken with Green Sauce, also known as “Pollo a la Brasa,” is a vibrant and flavorful dish that brings the heart of Peru right to your dinner table. This succulent roasted chicken is marinated in a blend of spices, herbs, and citrus, then served with a creamy, zesty green sauce made from fresh cilantro, jalapeños, and lime. The combination of juicy chicken and a punchy sauce creates a delightful experience that captivates the palate and leaves everyone asking for seconds.
Why You Will Love This Recipe
This recipe is a true crowd-pleaser that packs a flavor punch while being incredibly easy to prepare. The marinade infuses the chicken with rich, savory notes, and the green sauce adds brightness and freshness that perfectly balances the dish. Whether you’re a busy parent looking for a quick weeknight dinner or a foodie wanting to impress guests, this dish is adaptable to suit any occasion. Plus, it fits well within various dietary preferences, making it an excellent choice for gatherings.
Tips and Tricks
- Marinate Overnight: For maximum flavor, marinate the chicken overnight. This allows the spices to penetrate deeply for a more flavorful result.
- Use Bone-In Chicken: Opt for bone-in cuts for maximum juiciness and flavor. Thighs and drumsticks work wonderfully.
- Cilantro Substitute: If you’re not a fan of cilantro, try using parsley or a mix of fresh herbs for the green sauce.
- Serve with Sides: Pair with roasted potatoes or a fresh salad to balance the richness of the chicken and sauce.
Make Ahead Tips
- Chicken Marinade: You can marinate the chicken up to 24 hours in advance. Just keep it in the fridge until you’re ready to cook.
- Green Sauce: This sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a quick stir before serving.
- Cooked Chicken: Leftover cooked chicken can be kept in the fridge for 3-4 days, making it perfect for quick lunches.
Recipe Variations
- Spice it Up: Add more jalapeños to the green sauce if you prefer a spicier kick.
- Different Proteins: Try this recipe with pork or even grilled vegetables for a vegetarian option.
- Cooking Methods: If you don’t have an oven, you can grill the chicken for a smoky flavor or use a slow cooker for tender, fall-off-the-bone meat.
How to Serve
Serve the Peruvian Chicken hot from the oven, garnished with a sprinkle of freshly chopped cilantro and lime wedges on the side. Plate it alongside a scoop of fluffy rice or roasted vegetables. The green sauce should be drizzled generously over the chicken, with extra served in a small bowl for dipping. This not only enhances the presentation but invites everyone to dive right in.
Pairing Suggestions
Pair this dish with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. For cocktails, a refreshing Pisco Sour complements the flavors beautifully. On the side, serve classic Peruvian sides like a simple cucumber salad or fried plantains for a complete meal. For dessert, consider a light tres leches cake to finish on a sweet note.
How to Store
Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. The green sauce can also be stored separately, lasting about 3 days in the fridge. For longer storage, freeze the chicken in a freezer-safe bag for up to 3 months. To reheat, bake in the oven until warmed through, or microwave in short intervals to avoid drying out.
Equipment Needed
- Roasting Pan: A heavy-duty pan for even cooking.
- Blender or Food Processor: To make the green sauce smooth and creamy.
- Meat Thermometer: For checking doneness.
- Baking Sheet: If using vegetables as a side, for roasting.
Dietary Adaptations
To make this dish vegan, substitute chicken with marinated tofu or tempeh and use coconut yogurt for the green sauce. For a dairy-free option, ensure that any yogurt used in the sauce is plant-based. For nut allergies, check all sauces and marinades to avoid cross-contamination.
Seasonal Adaptations
In spring and summer, use fresh herbs like basil or mint in the green sauce for a refreshing twist. In the fall, consider adding roasted butternut squash to the dish for a seasonal flair. During winter, dried spices can be used in place of fresh herbs for the marinade.
Recipe FAQs
- Can I use boneless chicken?: Yes, but bone-in chicken is recommended for juiciness.
- What can I substitute for lime juice?: Lemon juice can work in a pinch, though it alters the flavor slightly.
- How long should I cook the chicken?: Cook until the internal temperature reaches 165°F, usually about 1 to 1.5 hours depending on the size of the chicken pieces.
- Can I make the sauce without a blender?: You can finely chop the ingredients and whisk them together, but the sauce will have a chunkier texture.
Peruvian Chicken with Green Sauce
Peruvian Chicken with Green Sauce, also known as “Pollo a la Brasa,” is a vibrant and flavorful dish that brings the heart of Peru right to your dinner table.
Ingredients
- 4 pounds of bone-in chicken pieces (thighs, drumsticks, or a whole chicken)
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 2 limes
- 1 cup fresh cilantro
- 1 jalapeño, seeds removed for less heat
- 1/2 cup plain yogurt (or dairy-free alternative)
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, white vinegar, minced garlic, cumin, paprika, salt, pepper, and lime juice. Mix well.
- Marinate the Chicken: Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Chicken: Place the marinated chicken in a roasting pan. Bake for 45 minutes to 1 hour, or until the chicken is golden brown and cooked through (165°F internal temperature).
- Make the Green Sauce: While the chicken is roasting, combine cilantro, jalapeño, yogurt, and a pinch of salt in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Once the chicken is done, let it rest for 10 minutes before serving. Drizzle with green sauce and garnish with lime wedges and fresh cilantro.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 701Total Fat 35gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 23gCholesterol 354mgSodium 717mgCarbohydrates 11gFiber 1gSugar 7gProtein 81g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Peruvian Chicken with Green Sauce is a dish that not only showcases the bold flavors of Peru but also brings joy and satisfaction to the dining table. With its ease of preparation and rich taste, it’s perfect for both casual dinners and festive gatherings. Give this recipe a try, and you’ll find yourself returning to it time and again, as it never fails to impress!
