Cookwith

Name: Peruvian Grilled Chicken (Pollo a la Brasa) with Aji Verde, Crispy Potatoes & Tomato-Onion Salad
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp ground cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp ground coriander; 1/2 tsp chili powder; 1/2 tsp sugar; Zest and juice of 2 limes; 1 tbsp soy sauce; 1 lb baby Yukon Gold potatoes, halved; 2 tbsp olive oil (for potatoes); Salt and pepper to taste (for potatoes); 1 cup fresh cilantro, packed; 2 jalapeños, seeded and chopped; 2 garlic cloves; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tbsp lime juice (for sauce); 1 tbsp olive oil (for sauce); 1/2 tsp kosher salt (for sauce); 1/4 tsp black pepper (for sauce); 2 medium ripe tomatoes, sliced; 1/2 small red onion, thinly sliced; 1 tbsp red wine vinegar; 1 tbsp olive oil (for salad); Salt and pepper to taste (for salad)

Peruvian Grilled Chicken (Pollo a la Brasa) with Aji Verde, Crispy Potatoes & Tomato-Onion Salad

CrushedLemon1034

This Peruvian-inspired family feast features smoky, spice-rubbed grilled chicken thighs paired with a vibrant, creamy aji verde sauce that packs a tangy, herbal punch. The char from the grill contrasts beautifully with the cool, spicy sauce and crispy roasted potatoes, while a fresh tomato-onion salad adds a bright, juicy balance. Perfect for lively gatherings, this spread bursts with color and bold flavors, bringing the spirit of Peruvian street food to your California table. Serve everything family-style for a festive, interactive meal, and don’t forget extra lime and cilantro to finish.

Ingredients

Instructions

In a large bowl, whisk together 2 tbsp olive oil, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, coriander, chili powder, sugar, lime zest and juice, and soy sauce. Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavor).
While the chicken marinates, preheat oven to 425°F (220°C). On a sheet pan, toss halved potatoes with 2 tbsp olive oil, salt, and pepper. Spread cut-side down and roast for 25-30 minutes, flipping halfway, until golden and crisp.
For the Aji Verde: In a blender, combine cilantro, jalapeños, 2 garlic cloves, mayonnaise, sour cream, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth and vibrant green. Taste and adjust lime or salt. Chill until serving.
For the salad: In a bowl, toss tomato slices and onion with red wine vinegar, 1 tbsp olive oil, salt, and pepper. Let sit 10-15 minutes to mellow the onion and meld flavors.
Preheat your charcoal or gas grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken skin-side down, turning occasionally, until charred in spots and cooked through (internal temp 165°F/74°C), 18-22 minutes total.
Rest chicken 5 minutes. Serve family-style: Arrange chicken with crispy potatoes and salad on a platter. Drizzle with Aji Verde, garnish with extra cilantro and lime wedges. Serve remaining sauce on the side.