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Sizzling Peruvian Grilled Chicken: A Taste of Lima

This Peruvian Grilled Chicken, or "Pollo a la Brasa," is marinated in a flavorful blend of spices, garlic, lime, and herbs, then grilled to perfection for a juicy, smoky, and authentic taste of Lima.
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Equipment

  • Large mixing bowl
  • Whisk or blender
  • Ziplock bag or airtight container for marinating
  • Grill or grill pan
  • Meat thermometer
  • Tongs
  • Basting brush

Ingredients
  

  • For the Marinade:
  • 1 whole chicken spatchcocked or 4 bone-in chicken thighs
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional, for heat
  • For the Ají Verde Sauce Optional, but Recommended:
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 1 jalapeño or 2 ají amarillo peppers seeds removed for less heat
  • 2 cloves garlic
  • 1/4 cup fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • Salt and pepper to taste

Instructions
 

  • Step 1: Prepare the Marinade
  • In a large mixing bowl, whisk together olive oil, soy sauce, vinegar, lime juice, mustard, garlic, and all the spices.
  • Place the chicken in a ziplock bag or shallow dish and pour the marinade over it, ensuring even coverage.
  • Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop.
  • Step 2: Make the Ají Verde Sauce
  • Blend all the sauce ingredients together until smooth. Adjust seasoning as needed.
  • Transfer to a bowl, cover, and refrigerate until serving.
  • Step 3: Grill the Chicken
  • Preheat the grill to medium-high heat (375–400°F).
  • Remove the chicken from the marinade and let excess drip off.
  • Grill skin-side down for 6–8 minutes until crispy, then flip and cook for another 15–20 minutes, turning occasionally.
  • Use a meat thermometer to check for doneness—internal temperature should reach 165°F (75°C).
  • Step 4: Rest & Serve
  • Let the chicken rest for 5 minutes before slicing.
  • Serve with ají verde sauce, fries, or a fresh salad.