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Peruvian Chicken Recipe (Pollo a la Brasa)
Indulge in this juicy and flavorful Peruvian chicken recipe, Pollo a la Brasa. The chicken is marinated then roasted until tender and golden, paired with zesty, creamy Aji Verde green sauce.
I do think that this could easily be done on a smoker or grill. should bump the flavor up a bunch.
FOR THE PERUVIAN CHICKEN
- 1 whole chicken 3-4 pounds, cut into pieces (or you can use boneless chicken)
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon aji amarillo paste
- 1 tablespoon honey
- 1 teaspoon aji panca paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- Juice from 1 small lime
- Salt and pepper to taste
- Olive oil for drizzling
FOR THE AJI VERDE SAUCE
- ½ cup mayonnaise
- 1 tablespoon aji amarillo paste or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other green chilies
- 2 teaspoons huacatay paste
- 1 shallot minced
- 2 garlic cloves minces
- 1 tablespoon vinegar
- 1 tablespoon lemon juice or lime juice
- 1/4 cup crumbled feta cheese you can sub in queso blanco or grated parmesan cheese
- 1.5 cups finely chopped cilantro 1 small bunch
Instructions
FOR THE PERUVIAN CHICKEN
- Pat the chicken dry with a paper towel and set it into a large bowl.
- Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
- Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
- Heat oven to 350 degrees.
- Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
- Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
- Remove, tent with aluminum foil, and rest for 10 minutes before serving.
FOR THE AJI VERDE SAUCE
- Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
- Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
- Adjust for salt and serve.
Notes
Heat Factor: Mild. You won't get much heat from aji pastes, though you will achieve big flavor. Feel free to incorporate spicier chili pastes or other hot peppers for more heat factor.