Pollo a la Brasa, Peru’s iconic roasted chicken, is renowned for its succulent, marinated meat and crispy skin, often served with a vibrant Aji Verde green sauce. This dish brings the authentic flavors of Peruvian cuisine to your home kitchen.
Peruvian Pollo a la Brasa
Pollo a la Brasa, Peru's iconic roasted chicken, is renowned for its succulent, marinated meat and crispy skin, often served with a vibrant Aji Verde green sauce. This dish brings the authentic flavors of Peruvian cuisine to your home kitchen.
Ingredients
- 1 lb chicken thighs boneless
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 2 cloves garlic minced
- 0.5 tsp salt for marinade
- 0.25 tsp black pepper for marinade
- 0.5 cup fresh cilantro packed
- 0.25 cup mayonnaise
- 1 tbsp aji amarillo paste or 1/2 fresh jalapeño
- 1 clove garlic for aji verde
- 0.25 small red onion roughly chopped
- 1 tbsp lime juice
- 2 tbsp olive oil for aji verde
- 0.25 tsp salt for aji verde
- 0.125 tsp black pepper for aji verde
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, red wine vinegar, cumin, paprika, oregano, minced garlic, salt, and pepper. Add chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Prepare Aji Verde: In a blender or food processor, combine cilantro, mayonnaise, aji amarillo paste (or jalapeño), garlic, red onion, lime juice, olive oil, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed. Set aside.
- Grill the Chicken: Preheat your grill to medium-high heat (around 400°F / 200°C). Lightly oil the grill grates.
- Cook Chicken: Place chicken thighs skin-side down on the hot grill. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and the skin is crispy and charred. For bone-in chicken, cook longer, about 10-12 minutes per side.
- Rest and Serve: Remove chicken from the grill and let it rest for 5 minutes before serving. Serve hot with the prepared Aji Verde green sauce on the side.
Notes
For best results, marinate the chicken overnight. If you don't have aji amarillo paste, a fresh jalapeño or serrano pepper can be used for heat in the Aji Verde, adjusting to your preference. Serve with crispy fries and a fresh salad for a complete Peruvian meal.
