Peruvian Pollo a la Brasa
Peruvian roast chicken with a savory garlic-spice marinade, crisp fries, and creamy green aji sauce.
Equipment
- Rimmed baking sheet with wire rack
- Blender
- Large bowl
- Kitchen shears
- Instant-read thermometer
Ingredients
Chicken and Marinade
- 1 whole chicken about 4 lb, backbone removed and flattened
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp neutral oil
- 5 cloves garlic finely grated
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp fine salt
Green Aji Sauce
- 1 cup fresh coriander leaves and tender stems loosely packed
- 1 large jalapeno seeded for less heat and chopped
- 1/2 cup mayonnaise
- 2 tbsp crumbled queso fresco
- 1 tbsp fresh lime juice
Fries
- 2 lb russet potatoes cut into thick fries
- 2 tbsp neutral oil
- 1 tsp fine salt
Instructions
Marinate:
- Whisk the soy sauce, lime juice, oil, garlic, cumin, paprika, oregano, pepper, and salt. Rub over and under the chicken skin. Cover and refrigerate for at least 12 hours.
- Set the chicken skin-side up on a wire rack over a baking sheet and let it stand at room temperature for 30 minutes while the oven heats to 425 F (220 C).
Roast:
- Roast the chicken for 50 to 65 minutes, rotating the pan once, until the breast reaches 165 F (74 C) and the thigh reaches at least 175 F (80 C).
- Rest the chicken for 15 minutes before cutting into serving pieces.
Sauce and Fries:
- Blend the coriander, jalapeno, mayonnaise, queso fresco, and lime juice until mostly smooth; chill until serving.
- Toss the potatoes with oil and salt. Roast on a second tray for 35 to 45 minutes, turning once, until browned. Serve with the chicken and sauce.
Notes
- For darker edges, broil the rested chicken for 2 to 3 minutes while watching closely.
- The nutrition estimate includes fries and sauce.
Nutrition
Calories: 690kcalCarbohydrates: 47gProtein: 45gFat: 36gSaturated Fat: 8gCholesterol: 155mgSodium: 1180mgFiber: 5gSugar: 3g