Peruvian Pollo a la Brasa (Roasted Chicken with Green Sauce)
Peru’s iconic rotisserie-style chicken is marinated in a bold blend of soy sauce, cumin, and vinegar, then roasted until the skin is deeply caramelized. The aji verde (green sauce) is non-negotiable.
Ingredients
- 1 whole chicken (about 4 lbs / 1.8kg)
- Marinade: 3 tbsp soy sauce, 2 tbsp vegetable oil, 1 tbsp cumin, 1 tbsp paprika, 1 tbsp oregano, 5 cloves garlic (minced), 2 tbsp white vinegar, 1 tsp black pepper, 1/2 tsp salt
- Aji Verde: 2 jalapeños (seeded), 1 cup fresh cilantro, 1/2 cup mayonnaise, 2 cloves garlic, 2 tablespoons lime juice, 1/4 cup cotija or parmesan cheese, salt to taste
Instructions
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1
Mix all marinade ingredients into a paste. Rub all over the chicken, including under the skin. Refrigerate for at least 2 hours, ideally overnight.
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2
Preheat oven to 425°F (220°C). Place chicken breast-side up on a rack in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, until the thigh reaches 165°F (74°C) and the skin is deeply browned.
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3
While the chicken roasts, blend all aji verde ingredients in a blender until smooth. Taste and adjust salt and lime.
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4
Rest chicken for 10 minutes before carving. Serve with aji verde, French fries, and a simple salad.
