Go Back
–+ servings
Peruvian pollo a la brasa served with fries, salad, and green aji sauce.

Peruvian Pollo a la Brasa

No ratings yet
Peruvian roast chicken with a savory garlic-spice marinade, crisp fries, and creamy green aji sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Marinating 12 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Peruvian
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Rimmed baking sheet with wire rack
  • Blender
  • Large bowl
  • Kitchen shears
  • Instant-read thermometer

Method
 

Marinate:
  1. 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.
  2. 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:
  1. 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).
  2. Rest the chicken for 15 minutes before cutting into serving pieces.
Sauce and Fries:
  1. Blend the coriander, jalapeno, mayonnaise, queso fresco, and lime juice until mostly smooth; chill until serving.
  2. 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.

Nutrition

Calories: 690kcalCarbohydrates: 47gProtein: 45gFat: 36gSaturated Fat: 8gCholesterol: 155mgSodium: 1180mgFiber: 5gSugar: 3g

Notes

  • For darker edges, broil the rested chicken for 2 to 3 minutes while watching closely.
  • The nutrition estimate includes fries and sauce.