Dinner

Pollo a la Brasa: Peruvian-Style Roasted Chicken with Cilantro-Lime Sauce Recipe

Name: Pollo a la Brasa: Peruvian-Style Roasted Chicken with Cilantro-Lime Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: Peruvian
Ingredients: 6 garlic cloves, peeled; 1/3 cup soy sauce; 1 tablespoon Worcestershire sauce; 2 tablespoons fresh lime juice (about 1 lime); 1 teaspoon finely grated lime zest (about 1 lime); 2 teaspoons smooth Dijon mustard; 2 teaspoons honey; 2 teaspoons ground cumin; 2 teaspoons paprika; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 8 bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs; 1 packed cup cilantro leaves and tender stems; 1-2 jalapeño or Serrano peppers, ribs and seeds removed, diced; 1 garlic clove, chopped; 3 scallions, chopped; 2 tablespoons lime juice, more to taste (plus lime wedges for garnish); ¾ teaspoon kosher salt, more to taste; 1 teaspoon Dijon mustard; ½ tablespoon aji amarillo or other chili paste; 1 teaspoon honey; ½ teaspoon ground cumin; ½ cup mayonnaise

BySimon Carel November 7, 2025November 7, 2025

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Introduction

Pollo a la Brasa is a beloved Peruvian roasted chicken dish known for its bold, smoky flavors and vibrant sauce. This recipe combines a savory marinade with a zesty cilantro-jalapeño sauce that brings the dish to life. Perfect for a family dinner or special occasion, it’s both flavorful and easy to prepare.

A large white oval plate holds six pieces of dark brown grilled chicken arranged in a circular pattern, each piece showing a crispy, slightly charred texture. Interspersed around the chicken are thin lime slices and fresh green cilantro sprigs for garnish. At the top of the plate, there is a small bowl filled with light green sauce, smooth with a sprig of cilantro on top. To the upper right of the plate are several browned, crispy fried plantain slices. A vintage fork with a yellow handle is stuck into one piece of chicken on the left side of the plate. The plate is set on a white marbled surface with a folded dark gray cloth nearby, on which several small forks with wooden handles lie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 garlic cloves, peeled
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon finely grated lime zest (about 1 lime)
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
8 bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs
For the sauce:

1 packed cup cilantro leaves and tender stems
1-2 jalapeño or Serrano peppers, ribs and seeds removed, diced
1 garlic clove, chopped
3 scallions, chopped
2 tablespoons lime juice (more to taste, plus lime wedges for garnish)
3/4 teaspoon kosher salt (more to taste)
1 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chili paste
1 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup mayonnaise

Instructions

Step 1: Combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, cumin, paprika, salt, pepper, and vegetable oil in a blender. Blend until smooth to make the marinade.
Step 2: Place the chicken pieces in a large sealable bag and pour the marinade over them. Seal the bag and massage to coat all the chicken evenly. Refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
Step 3: Preheat your oven to 450ºF and position a rack in the middle. Line a baking sheet with foil and place a wire rack on top (or use the foil alone if preferred).
Step 4: Remove chicken from the marinade, spacing pieces on the baking rack. Drizzle about a teaspoon of marinade over each piece for extra flavor.
Step 5: Roast the chicken until the skin is golden and an instant-read thermometer inserted into the thickest part reads 165ºF—approximately 30 to 40 minutes. For breasts, check after 20 to 25 minutes. Let rest covered loosely with foil for at least 5 minutes after roasting.
Step 6: Meanwhile, prepare the sauce by blending cilantro, jalapeños, garlic, lime juice, scallions, salt, Dijon mustard, aji amarillo paste, honey, and cumin until smooth. Add mayonnaise and pulse just to combine. Adjust seasoning with salt or lime juice as needed.
Step 7: Serve the roasted chicken warm with the cilantro sauce and lime wedges on the side.

Tips & Variations

Marinate the chicken overnight for deeper flavor and more tender meat.
Use mixed chicken parts (thighs, drumsticks, breasts) according to your preference.
For extra smoky flavor, finish the chicken briefly under a broiler or on a grill before serving.
Adjust the heat of the sauce by adding more or fewer jalapeño peppers or chili paste.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The sauce can be refrigerated separately for up to 4 days. Reheat the chicken in an oven at 350ºF until warmed through to help maintain crisp skin. The sauce is best served fresh but can be stirred before use if it separates.