Peruvian chicken, known as "Pollo a la Brasa," originated in the mid‑20th century as a street‑food staple, marinated in a smoky spice blend and cooked over charcoal. The accompanying green sauce, or "ají verde," reflects Peru's love for fresh herbs and bright chilies, often served alongside rice or bread.

In coastal regions the sauce may include a touch of fish sauce, while in the highlands it often features more cheese like queso fresco. Some versions add a splash of aji amarillo paste for a different heat profile, but the cilantro‑jalapeño base remains constant.

It is typically served on a platter with white rice, fried plantains, and a side of fresh lettuce. In urban eateries it may also be placed inside a soft roll or pita, topped with sliced tomatoes and extra ají verde.

Pollo a la Brasa is a popular weekend family meal and is often featured at birthdays, gatherings, and casual celebrations. The bright green sauce makes it a festive addition to any festive table.

The dish showcases Peru's blend of indigenous ingredients (cilantro, lime, chilies) with Spanish‑influenced techniques (marinating, grilling). It exemplifies the country's love for bold, fresh flavors and communal dining.

Authentic ingredients include chicken thighs, paprika, cumin, garlic powder, soy sauce, lime, olive oil, cilantro, jalapeño, cotija cheese, and mayo. Substitutes can be smoked paprika for depth, Parmesan for cheese, light mayo or Greek yogurt for a lower‑fat sauce, and tamari for a gluten‑free soy sauce.

It pairs beautifully with classic Peruvian sides like causa limeña, arroz con pollo, tacu tacu, or a simple quinoa salad. A cold chicha morada beverage also complements the meal.

The combination of a smoky, spice‑rich grilled chicken and a bright, creamy cilantro‑jalapeño sauce creates a contrast of flavors and textures that is uniquely Peruvian, highlighting the country's love for both heat and freshness.

Originally cooked over charcoal, modern versions often use gas grills or indoor grills. The sauce has also evolved, with some cooks adding avocado or yogurt for a smoother texture, but the core cilantro‑jalapeño profile remains unchanged.

Common errors include over‑marinating (which can make the chicken mushy), overcooking the thighs, and under‑blending the sauce, leaving chunks. Also, forgetting to remove jalapeño seeds can make the sauce unexpectedly fiery.

Mayonnaise provides a rich, stable emulsion that keeps the sauce thick and creamy even when blended with cheese and cilantro. Yogurt can curdle under heat, whereas mayo remains smooth and holds the flavor together.

Yes. Marinate the chicken up to 24 hours ahead and keep it refrigerated. The green sauce can be prepared a day in advance, stored in an airtight container, and chilled. Re‑stir before serving and reheat the chicken briefly on the grill or skillet.

The YouTube channel Joanne Pimentel focuses on approachable Latin American home cooking, especially Peruvian and Mexican dishes, with step‑by‑step tutorials that emphasize flavor and simple techniques for everyday cooks.

Joanne Pimentel blends personal family recipes with clear visual instructions, often using everyday kitchen tools rather than specialty equipment. She highlights authentic flavors while offering practical substitutions, making Peruvian dishes accessible to a broad home‑cook audience.