Description
This Peruvian-style roasted chicken (Pollo a la Brasa) is marinated with a blend of garlic, spices, and citrus, then roasted until perfectly crispy and juicy. It’s served with Aji Verde, a creamy, spicy green sauce made with fresh herbs, jalapeños, and lime. Pair it with roasted potatoes, rice, or a fresh salad for a delicious meal!
Ingredients
Units
Scale
For the Chicken:
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 3 tablespoons white vinegar or lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Aji Amarillo paste (optional, for authentic flavor)
For the Aji Verde (Green Sauce):
- 1 cup fresh cilantro (packed)
- 2 jalapeños, seeded (or leave seeds for extra heat)
- 1 clove garlic
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Marinate the Chicken
- Prepare the marinade: In a bowl, mix olive oil, soy sauce, vinegar, garlic, cumin, paprika, oregano, salt, and pepper.
- Coat the chicken: Pat the chicken dry and rub the marinade all over, including under the skin.
- Marinate: Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavor.
2. Roast the Chicken
- Preheat oven to 425°F (220°C).
- Place the chicken on a roasting rack or baking sheet, breast-side up.
- Roast for 45–50 minutes, basting occasionally with pan juices.
- Check for doneness: The internal temperature should reach 165°F (75°C) in the thickest part of the thigh.
- Let rest for 10 minutes before carving.
3. Make the Green Sauce
- Blend all Aji Verde ingredients in a food processor until smooth. Adjust seasoning if needed.
4. Serve
- Slice the roasted chicken and serve with Aji Verde on the side. Enjoy with roasted potatoes, rice, or salad!
Notes
Grill Option: Grill over medium heat for 40–50 minutes, turning occasionally.
Extra Spicy Sauce? Add a serrano pepper or leave the jalapeño seeds in.
Make it Dairy-Free: Use all mayo instead of yogurt.