A beloved Peruvian classic, Pollo a la Brasa is a succulent whole roasted chicken, deeply flavorful from a vibrant marinade. Served with a creamy, spicy herb and poblano chili aioli, it’s a dish that captures the heart of Peruvian culinary traditions.
Peruvian Roasted Chicken (Pollo a la Brasa)
A beloved Peruvian classic, Pollo a la Brasa is a succulent whole roasted chicken, deeply flavorful from a vibrant marinade. Served with a creamy, spicy herb and poblano chili aioli, it’s a dish that captures the heart of Peruvian culinary traditions.
Ingredients
- 1.5 kg whole chicken giblets removed and spatchcocked
- 0.25 cup soy sauce
- 0.25 cup lime juice
- 2 tablespoons honey
- 4 cloves garlic minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1 cup mayonnaise for aioli
- 0.5 cup fresh cilantro packed
- 0.25 cup fresh parsley packed
- 1 poblano chili seeded and roughly chopped for aioli
- 1 clove garlic for aioli
- 1 tablespoon lime juice for aioli
- 0.5 teaspoon salt for aioli
Instructions
- Pat the chicken dry with paper towels. In a large bowl, whisk together the soy sauce, lime juice, honey, minced garlic, cumin, paprika, oregano, black pepper, and salt. Add the chicken to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 6 hours or overnight. Preheat your oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess drip off. Place the chicken on a wire rack set over a baking sheet, breast side up. Drizzle with olive oil. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is golden and crispy. While the chicken roasts, prepare the Herb and Poblano Chili Aioli: In a food processor or blender, combine the mayonnaise, cilantro, parsley, chopped poblano chili, garlic clove, lime juice, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the Pollo a la Brasa with the Herb and Poblano Chili Aioli and your favorite sides.
Notes
For best results, marinate the chicken for at least 6 hours, or preferably overnight. Adjust the amount of poblano chili in the aioli to your spice preference. Serve with crispy fries, a simple green salad, or roasted potatoes.
