Peruvian BBQ Chicken – A Live Fire Favourite
A Taste of Peru on the BBQ
I’ve cooked a lot of chicken over the years. This might just be one of the best BBQ chicken recipes I’ve cooked. This Peruvian BBQ chicken (Pollo a la Brasa) is known for its deep, savoury flavour, gentle spice, and that unmistakable smoky finish. Since I have discovered this, I am cooking it every week!!!
Traditionally cooked on a rotisserie, I wanted to see how it would translate to a live fire BBQ using legs and thighs.
The result? Crispy skin, juicy meat, and a marinade that’s packed with flavour.
This one felt like a proper feast, especially paired with street corn, crispy potatoes, and that all-important Aji Verde.
Preparing the Chicken
This Peruvian chicken marinade is what makes the dish. It’s got that perfect balance of salt, acid, spice, and depth, and it really benefits from a bit of time.
I used a mix of ají panca and ají amarillo pastes, along with garlic, cumin, paprika, and lime. The soy sauce brings the umami, while the vinegar sharpens everything up.
I left the chicken to marinate overnight, but if you’re short on time, 6 hours will still give you a great result.
Nutribullet Blender 600 Series - Powerful 20,000 RPM Extractor Blends Frozen Fruit, Nuts & Ice - 7 Piece Kit Includes Tall Cup, Short Cup, Handled Ring & Sealable Lid - Ideal for making those marinades and sauces!
Cooking the Chicken
For this cook, I set up a two-zone fire on the BBQ using the SNS Kettle.
The chicken started on the indirect side, allowing it to cook through gently and render down the fat. Once it hit temperature (70°C), I moved it over the coals to crisp up the skin and get that lovely char. This is the point where everything smells ridiculous and you know it’s going to be good.
This is where it really comes to life, with flames licking the edges, skin blistering, and that unmistakable BBQ smell you only get from cooking over charcoal.
Putting It Together
Once rested, the chicken was served up alongside crispy potatoes (triple cooked), Peruvian-style street corn, and a generous helping of Aji Verde (Peruvian green sauce).
If you’re doing this for a group, it’s one of those meals where everyone just digs in. No fuss, just great food straight off the grill.
The Verdict
This Peruvian BBQ chicken recipe is a keeper.
Big flavour, simple to cook, and perfect for a BBQ. The marinade does all the heavy lifting, and finishing over direct heat gives you that proper BBQ char.
If you give this one a go, I’d love to see how you get on. Tag @Love2BBQUK on Instagram or Twitter and share your version!
Peruvian BBQ Chicken (Pollo a la Brasa Style)
Ingredients
For the Chicken
- 4 Chicken Legs
- 60 ml Soy Sauce
- 45 ml Fresh Lime Juice
- 30 ml White Wine Vinegar
- 30 ml Olive Oil
- 2 tbsp Ají Panca Paste
- 1 tbsp Ají Amarillo Paste
- 6 Garlic Cloves
- 2 tsp Ground Cumin
- 2 tsp Paprika
- 1 tsp Dried Oregano
- ½ tsp Freshly Ground Black Pepper
For the Aji Verde (Peruvian green sauce)
- 1 cup Fresh Coriander
- 2 Jalapeños
- 2 Garlic Cloves
- 120 ml Mayonnaise
- 60 ml Sour Cream
- 30 ml Fresh Lime Juice
- 15 ml Olive Oil
- 3 tsp Ají Amarillo Paste
- ½ tsp Salt
Instructions
Cooking the Chicken
- Add all the marinade ingredients to a bowl and mix well until fully combined.
- Place the chicken into a large bowl or bag and coat thoroughly with the marinade. Make sure to work some of it under the skin for maximum flavour. I'd wear gloves for this as it's a little messy!!!
- Cover and refrigerate for at least 6 hours, ideally overnight.
- Set up your BBQ for two-zone cooking, aiming for around 160–180°C.
- Place the chicken on the indirect side of the grill, skin-side up, and close the lid. Cook for 35–45 minutes until the chicken is nearly cooked through. Keep probing until the temperature is 70℃.
- Move the chicken over to the direct heat and grill for 2–3 minutes per side, until the skin is crisp and slightly charred.
- Remove from the BBQ and allow to rest for 5–10 minutes before serving.
Making the Aji Verde (Peruvian green sauce)
- Add all ingredients to a blender or food processor. A Nutribullet works great for this!
- Blend until completely smooth and vibrant green.
- Taste and adjust:– Add more lime for extra freshness– Add more ají amarillo or chilli for heat– Adjust salt as needed
- Chill in the fridge for at least 30 minutes before serving. This helps the flavours come together and thickens the sauce slightly. You will need to give it a good stir when you get it out.
Notes
- Keep an eye on flare-ups when finishing over direct heat — a little flame is good, too much and you’ll burn the marinade.
- If you want a slightly sweeter finish, brush with a little honey and butter in the final couple of minutes.
- If you want a looser, drizzle-style sauce, add a splash of water or extra lime juice.
- With the sauce, if you want a more authentic edge, you can add a small amount of huacatay paste if you can get hold of it.
- This will keep in the fridge for 2–3 days and is just as good (if not better) the next day.