Grilled Peruvian-Style Pollo a la Brasa with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy grilled chicken marinated in Peruvian spices, served with a vibrant, spicy aji verde cilantro sauce. This Peruvian-inspired chicken recipe, ready in about 55 minutes, pairs whole chicken (about 3.5 lbs), garlic cloves, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (butterflied/spatchcocked) whole chicken (about 3.5 lbs)
• 6 (minced) garlic cloves
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp soy sauce
• 2 tbsp white vinegar
• 3 tbsp olive oil
• 1 cup (packed) cilantro leaves
• 1 (seeded) jalapeño
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 2 tbsp grated Parmesan cheese
• 1/4 tsp salt
• 2-3 tbsp (to thin sauce) water
• 1 (for sauce, minced) garlic clove

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, mix 6 minced garlic cloves, 2 tsp ground cumin, 2 tsp paprika, 1 tsp dried oregano, 1 tbsp salt, 1 tsp black pepper, 3 tbsp soy sauce, 2 tbsp white vinegar, and 3 tbsp olive oil to create a marinade. Rub this mixture all over 1 butterflied whole chicken (about 3.5 lbs). Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Place the chicken skin-side down on the grill and cook for 20 minutes. Flip and cook another 15-20 minutes until internal temperature reaches 165°F and skin is charred in spots.
3. Step 3: While chicken grills, prepare the aji verde sauce by blending 1 cup packed cilantro leaves, 1 seeded jalapeño, 1 minced garlic clove, 1/2 cup mayonnaise, 2 tbsp lime juice, 2 tbsp grated Parmesan cheese, 1/4 tsp salt, and 2-3 tbsp water until smooth and creamy.
4. Step 4: Let chicken rest for 10 minutes before slicing. Serve with the aji verde sauce drizzled on top or on the side.