Pollo a la Brasa is Peru’s iconic rotisserie chicken, often served with a vibrant, spicy green sauce called ají verde. To save time without sacrificing flavor, our version uses pan-fried chicken strips. The dish gets its signature smoky-sour depth and rich red hue from ají panca—a mild, fruity chili that's a staple in everyday Peruvian cooking. It adds subtle heat and complexity to sauces, stews, and marinades alike.
Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper
Suggested Sides
French fries
cooked rice
roasted bread slices
mashed potatoes
Instructions
Grill - Marinade
In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
Add chicken. Mix well. Cover.
Let it marinate in the fridge for 1 - 3 hours.
Salad - Bean Base
In a BOWL, add beans and corn. Mix well.
Salad - Dressing
In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
Pour dressing over the salad base.
Season with salt & pepper to taste.
Let salad rest for 1 hour.
Sauce - Aji Verde
In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
Add cheese and mix well.
Optionally, season with salt & pepper to taste.
Grill or Fry
In a PAN, heat 2 tbsp oil over medium-high heat.
Fry chicken until crisp and cooked through.
Serve
Serve chicken with salad, Aji Verde sauce, and your preferred sides.
Enjoy!
Notes
[1] Substitute chicken with pork chops. Alternatively, grill 2 lbs whole chicken pieces with skin.[2] Find tips to substitute soy sauce on our blog.[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.