Pollo a la Brasa (Peruvian Roast Chicken)
Pollo a la Brasa (Peruvian Roast Chicken)
Ingredients
For the Chicken Marinade
- 1 whole chicken, spatchcocked
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar, or white vinegar
- 1 tablespoon lime juice, from fresh limes
- 1 tablespoon yellow mustard
- 1 tablespoon olive oil
For the Aji Verde (Green Sauce)
- 1 tablespoon aji amarillo paste
- 2 jalapeño peppers, stems removed, roughly chopped (or serrano peppers)
- 1 bunch fresh cilantro, large
- 1/2 bunch fresh mint leaves, smaller
- 2 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, grated (or Parmesan cheese)
- 1 tablespoon lime juice, from fresh limes
- 1 tablespoon olive oil
- 2 tablespoons water, or milk, as needed for thinning
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (it can be saved for stock). Flip the chicken over so it is skin-side up and press down firmly on the breastbone with the palm of your hand until it flattens.
⏱️ 5 min
- 2
Make several shallow cuts into the thickest parts of the chicken meat, such as the breast and thighs, without cutting through the skin. This helps the marinade penetrate deeply.
⏱️ 3 min
- 3
Season both sides of the spatchcocked chicken generously with salt and freshly ground black pepper. Add minced garlic and grated fresh ginger directly onto the chicken. Sprinkle with cumin powder, paprika powder, and dried oregano. Drizzle soy sauce, apple cider vinegar (or white vinegar), fresh lime juice, and yellow mustard over the chicken. Finish with a drizzle of olive oil.
⏱️ 7 min
- 4
Thoroughly rub all the seasonings and liquids into the chicken, ensuring the marinade gets into all the scored cuts and covers the entire surface of the chicken.
⏱️ 5 min
- 5
Place the marinated chicken in a covered container or a large resealable bag and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to fully develop.
⏱️ 5 min
- 6
While the chicken is marinating, prepare the Aji Verde. In a blender or food processor, combine the aji amarillo paste, jalapeño peppers, fresh cilantro, fresh mint leaves, garlic cloves, mayonnaise, grated Cotija cheese, lime juice, and olive oil. Blend until smooth. Add water or milk a splash at a time until the desired consistency is reached. Season with salt and black pepper to taste. Transfer to an airtight container and refrigerate until ready to serve.
⏱️ 10 min
- 7
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 8
Place the marinated chicken, skin-side up, on a wire rack set over a baking sheet. This allows for even cooking and crispy skin while catching any drippings.
⏱️ 2 min
- 9
Roast the chicken for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. The skin should be golden brown and crispy. If the skin starts to brown too quickly, you can loosely tent it with foil.
⏱️ 60 min•🌡️ 400
- 10
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min
- 11
Carve the chicken into serving pieces and serve hot with the prepared Aji Verde on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo a la Brasa (Peruvian Roast Chicken)
For the Chicken Marinade
- 1 whole chicken, spatchcocked
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar, or white vinegar
- 1 tablespoon lime juice, from fresh limes
- 1 tablespoon yellow mustard
- 1 tablespoon olive oil
For the Aji Verde (Green Sauce)
- 1 tablespoon aji amarillo paste
- 2 jalapeño peppers, stems removed, roughly chopped (or serrano peppers)
- 1 bunch fresh cilantro, large
- 1/2 bunch fresh mint leaves, smaller
- 2 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, grated (or Parmesan cheese)
- 1 tablespoon lime juice, from fresh limes
- 1 tablespoon olive oil
- 2 tablespoons water, or milk, as needed for thinning
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (it can be saved for stock). Flip the chicken over so it is skin-side up and press down firmly on the breastbone with the palm of your hand until it flattens.
⏱️ 5 min - 2
Make several shallow cuts into the thickest parts of the chicken meat, such as the breast and thighs, without cutting through the skin. This helps the marinade penetrate deeply.
⏱️ 3 min - 3
Season both sides of the spatchcocked chicken generously with salt and freshly ground black pepper. Add minced garlic and grated fresh ginger directly onto the chicken. Sprinkle with cumin powder, paprika powder, and dried oregano. Drizzle soy sauce, apple cider vinegar (or white vinegar), fresh lime juice, and yellow mustard over the chicken. Finish with a drizzle of olive oil.
⏱️ 7 min - 4
Thoroughly rub all the seasonings and liquids into the chicken, ensuring the marinade gets into all the scored cuts and covers the entire surface of the chicken.
⏱️ 5 min - 5
Place the marinated chicken in a covered container or a large resealable bag and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to fully develop.
⏱️ 5 min - 6
While the chicken is marinating, prepare the Aji Verde. In a blender or food processor, combine the aji amarillo paste, jalapeño peppers, fresh cilantro, fresh mint leaves, garlic cloves, mayonnaise, grated Cotija cheese, lime juice, and olive oil. Blend until smooth. Add water or milk a splash at a time until the desired consistency is reached. Season with salt and black pepper to taste. Transfer to an airtight container and refrigerate until ready to serve.
⏱️ 10 min - 7
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 8
Place the marinated chicken, skin-side up, on a wire rack set over a baking sheet. This allows for even cooking and crispy skin while catching any drippings.
⏱️ 2 min - 9
Roast the chicken for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. The skin should be golden brown and crispy. If the skin starts to brown too quickly, you can loosely tent it with foil.
⏱️ 60 min•🌡️ 400 - 10
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 11
Carve the chicken into serving pieces and serve hot with the prepared Aji Verde on the side.
⏱️ 5 min