Peruvian Roast Chicken & Green Sauce
Pollo a la Brasa is Peru's famous roast chicken, marinated in a unique spice blend and served with a creamy, spicy green Aji Verde sauce. It's a comforting and flavorful dish.
Ingredients
- 1 whole chicken 3-4 lbs
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1 tbsp aji panca paste or paprika + pinch cayenne
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 4 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 0.5 cup fresh cilantro packed
- 0.25 cup fresh huacatay leaves or more cilantro/parsley
- 0.25 cup mayonnaise
- 2 tbsp aji amarillo paste
- 1 jalapeño seeded and deveined (optional)
- 2 cloves garlic
- 2 tbsp lime juice
- 0.25 cup queso fresco crumbled (optional)
- 2 tbsp milk or water (to adjust consistency)
- to taste salt
Instructions
- For the Pollo a la Brasa: In a bowl, combine soy sauce, red wine vinegar, aji panca paste, cumin, oregano, minced garlic, salt, black pepper, and olive oil to make the marinade.
- Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin. Place the chicken in a large Ziploc bag or dish, cover, and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 400°F (200°C). Place the marinated chicken on a roasting rack in a roasting pan.
- Roast the chicken for 1 hour 30 minutes to 1 hour 45 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.
- Remove the chicken from the oven, tent loosely with foil, and let it rest for 10-15 minutes before carving and serving.
- For the Aji Verde (Green Sauce): Combine cilantro, huacatay (if using), mayonnaise, aji amarillo paste, jalapeño (if using), garlic, lime juice, queso fresco (if using), and milk/water in a blender or food processor.
- Blend until completely smooth and creamy. If the sauce is too thick, add a little more milk or water until it reaches your desired consistency.
- Taste and adjust salt as needed. Serve the Aji Verde alongside the carved Pollo a la Brasa.
Notes
For best flavor, marinate the chicken overnight. If you can't find Aji Panca paste, you can substitute with a mix of smoked paprika and a pinch of cayenne pepper. Huacatay (Peruvian black mint) adds a distinct flavor to the Aji Verde; if unavailable, increase cilantro or add a touch of fresh mint. Adjust the jalapeño in the green sauce to your preferred spice level.