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Pollo a la Brasa (Peruvian Chicken) with Aji Verde Sauce and Fresh Avocado Cucumber Tomato Salad Recipe

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4.1 from 3 reviews

Pollo a la Brasa is a flavorful Peruvian roasted chicken dish marinated in a robust blend of garlic, cumin, paprika, and oregano, paired perfectly with a zesty Aji Verde sauce. This recipe is versatile, allowing you to either grill or bake the chicken, making it suitable for quick weeknight meals or festive gatherings. Served alongside a refreshing avocado cucumber tomato salad and optional cilantro lime rice or pinto beans, this dish offers a complete and satisfying meal bursting with vibrant flavors.

Ingredients

Chicken and Marinade

  • 1 1/2 – 2 pounds chicken thighs or breasts, boneless, skinless (or substitute with portobello mushrooms)
  • 4 garlic cloves, finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons honey, agave, or sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika or smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, or substitute thyme or marjoram)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon soy sauce (optional)

Peruvian Green Sauce (Aji Verde)

  • 1/2 cup sour cream or mayonnaise (use vegan alternatives if desired)
  • 1/2 jalapeño pepper (adjust for spice preference)
  • 1 garlic clove
  • 1 cup chopped fresh cilantro (including thin stems)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lime juice (plus extra for salad)

Avocado Cucumber Tomato Salad

  • 2 cups diced or sliced English or Turkish cucumber
  • 1-2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved (yellow and red varieties recommended)
  • Cilantro leaves for garnish
  • Olive oil for drizzling
  • Generous pinch of kosher salt
  • Freshly cracked black pepper (to taste)
  • Squeeze of lime juice

Optional Bowl Additions

  • Cooked cilantro lime rice
  • Mexican pinto beans

Instructions

  1. Preheat Grill or Oven: Preheat your grill to medium-high heat or set your oven to 425°F (220°C) to prepare for cooking the chicken.
  2. Prepare Marinade: In a small bowl, finely mince the garlic cloves with a garlic press. Add olive oil, lime juice, honey (or agave or sugar), cumin, paprika, coriander, oregano, kosher salt, and optional soy sauce. Stir well to combine.
  3. Marinate Chicken or Portobellos: Toss the chicken pieces or portobello mushrooms in the marinade until evenly coated. For best flavor, marinate while the grill heats up or refrigerate overnight. If marinating portobellos overnight, do so lightly and reapply marinade before cooking.
  4. Prepare Peruvian Green Sauce (Aji Verde): Combine sour cream or mayo, jalapeño, garlic, cilantro, kosher salt, and lime juice in a blender. Blend until relatively smooth, scraping down sides as needed. Set aside.
  5. Cook Chicken or Portobellos: If grilling, place chicken or mushrooms on the grill. Sear each side well using a metal spatula to flip. After searing, move the chicken to a cooler part of the grill or turn the heat down to finish cooking through. Portobellos typically cook faster; once done, plate and cover with foil to keep warm. If baking, arrange chicken on a parchment-lined sheet pan and bake in the preheated oven until fully cooked: 165°F (74°C) for chicken breasts, 170°F (77°C) for thighs.
  6. Make Avocado Cucumber Tomato Salad: In a wide shallow bowl, combine diced cucumber, evenly spaced diced avocado, and cherry tomato halves. Sprinkle generously with kosher salt and freshly cracked pepper. Drizzle lightly with olive oil and squeeze fresh lime juice over the salad. Garnish with cilantro leaves.
  7. Serve: Serve the grilled or baked chicken with avocado cucumber tomato salad alongside cilantro lime rice and/or pinto beans if desired. For bowls, place about 3/4 cup of cilantro lime rice at the bottom, arrange sliced chicken or portobellos on one side, avocado salad on the other, and drizzle with Aji Verde sauce. Enjoy warm!

Notes

  • Marinating overnight intensifies the chicken’s flavor but is not necessary if short on time.
  • Use boneless, skinless chicken thighs or breasts as preferred; thighs will be juicier.
  • Portobello mushrooms are a great vegetarian alternative and soak up the marinade well.
  • For a vegan Aji Verde sauce, substitute sour cream or mayo with vegan mayonnaise or cashew cream.
  • If using an oven, ensure chicken reaches recommended internal temperature for safe consumption.
  • Adjust jalapeño quantity in the green sauce according to your heat preference.
  • This dish pairs wonderfully with cilantro lime rice or Mexican pinto beans to complete the meal.

Find it online: http://recipesbyliza.com/pollo-a-la-brasa-peruvian-chicken-with-aji-verde-sauce-and-fresh-avocado-cucumber-tomato-salad-recipe/