Peruvian Chicken (Pollo a la Brasa)
Juicy, smoky, and packed with spices, this Peruvian chicken is marinated to perfection and served with the famous aji verde sauce.
Equipment
- Grill or Oven
- Wire Rack
- Blender or Food Processor
Ingredients
Peruvian Chicken
- 1 whole chicken or 4-6 bone-in chicken thighs
- 4 cloves garlic minced
- 1 tbsp aji amarillo paste or substitute with mild chili paste
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey optional, for balance
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
Aji Verde Sauce
- 1 cup fresh cilantro packed
- 1 jalapeño or serrano pepper deseeded
- 2 cloves garlic
- 2 tbsp fresh lime juice
- ½ cup mayonnaise or Greek yogurt for a lighter version
- 1 tbsp white vinegar
- ¼ tsp salt
Instructions
- Prepare the marinade: In a bowl, whisk together the aji amarillo paste, garlic, olive oil, lime juice, soy sauce, honey, paprika, cumin, salt, and black pepper.
- Rub the marinade all over the chicken, ensuring it's well coated. Marinate for at least 2 hours (preferably 12 hours) in the refrigerator.
- Oven Method: Preheat the oven to 425°F (220°C). Place the chicken on a wire rack over a baking sheet. Roast for 45–60 minutes, basting occasionally. Broil for the last 5 minutes for crispy skin.
- Grill Method: Preheat a charcoal or gas grill to medium-high heat. Place the chicken skin-side down and grill for 5–7 minutes per side. Move to indirect heat and cook until the internal temperature reaches 165°F (75°C).
- Prepare the Aji Verde Sauce: Blend cilantro, jalapeño, garlic, lime juice, mayonnaise, white vinegar, and salt in a food processor until smooth. Adjust seasoning as needed.
- Slice the Peruvian chicken, drizzle with aji verde sauce, and serve with classic sides like fries, rice, or salad.
Notes
For an extra smoky flavor, cook over a charcoal grill. For a spicier sauce, add more jalapeño or aji amarillo paste.