Pollo a la Brasa is Peru’s iconic roasted chicken, renowned for its incredibly crispy, flavorful skin and succulent, juicy meat. Served with a vibrant, creamy Aji Verde sauce, it’s a dish that captures the heart of Peruvian culinary tradition, now made accessible for your home oven.
Pollo a la Brasa: Oven-Made Perfection
Pollo a la Brasa is Peru's iconic roasted chicken, renowned for its incredibly crispy, flavorful skin and succulent, juicy meat. Served with a vibrant, creamy Aji Verde sauce, it's a dish that captures the heart of Peruvian culinary tradition, now made accessible for your home oven.
Ingredients
- 1 whole chicken 3-4 lbs (1.5-2 kg)
- 0.25 cup soy sauce
- 0.25 cup red wine vinegar
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons aji amarillo paste optional
- 0.25 cup dark beer optional
- 0.5 cup mayonnaise
- 0.5 cup fresh cilantro packed
- 2 tablespoons aji amarillo paste
- 1 small jalapeño seeded and roughly chopped (optional
- 2 cloves garlic
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon cotija cheese crumbled (or Parmesan)
- 2 tablespoons saltine crackers crushed (optional
- 2 tablespoons milk or water to adjust consistency
- 0.25 teaspoon salt to taste
- 0.125 teaspoon black pepper to taste
Instructions
- Prepare the Chicken: Remove giblets from the chicken. Pat the chicken thoroughly dry with paper towels. Using a sharp knife or kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press down firmly to flatten it (spatchcocking). This helps it cook evenly.
- Make the Marinade: In a large bowl, whisk together soy sauce, red wine vinegar, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, aji amarillo paste (if using), and dark beer (if using).
- Marinate the Chicken: Place the spatchcocked chicken in a large resealable bag or a non-reactive dish. Pour the marinade over the chicken, ensuring it's evenly coated. Massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, or up to 24 hours.
- Preheat Oven: When ready to cook, remove the chicken from the refrigerator 30 minutes before roasting to bring it closer to room temperature. Preheat your oven to 425°F (220°C). Place a wire rack over a baking sheet.
- Roast the Chicken: Place the marinated chicken, breast-side up, on the wire rack. Discard any excess marinade. Roast for 20 minutes at 425°F (220°C).
- Continue Roasting: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 70-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The skin should be deeply golden and crispy.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest on a cutting board, loosely tented with foil, for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.
- Prepare the Aji Verde Sauce: While the chicken roasts, combine mayonnaise, cilantro, aji amarillo paste, jalapeño (if using), garlic, lime juice, cotija cheese, crushed crackers (if using), milk or water, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Add more milk or water if the sauce is too thick.
- Serve: Carve the rested Pollo a la Brasa into serving pieces. Serve hot with the creamy Aji Verde sauce on the side, accompanied by crispy French fries and a simple green salad, if desired.
Notes
For extra crispy skin, pat the chicken very dry before marinating and roast on a wire rack over a baking sheet. You can marinate the chicken for up to 24 hours for deeper flavor. Serve with crispy fries and a simple green salad for a complete Peruvian meal. Adjust the heat in the Aji Verde sauce by adding more or less jalapeño.
