Peruvian
Peruvian Pollo a la Brasa with Aji Verde
This home version keeps the restaurant-style balance of dark spice, garlic, cumin, chile paste, and crisp skin, but uses a spatchcocked bird so the meat cooks evenly and stays juicy. The creamy green sauce brings the bright, peppery kick that makes pollo a la brasa feel complete.
Gluten-FreeDairy-FreeHigh ProteinLow CarbMake AheadComfort Food
At a Glance
- Time
- 1 hr 35 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Peruvian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the beer, aji panca, 2 teaspoons of the aji amarillo, 2 minced garlic cloves, soy sauce, oil, cumin, paprika, salt, and black pepper into a loose marinade. Rub it all over the spatchcocked chicken, getting under the skin where you can, and refrigerate at least 6 hours or overnight.
- Take the chicken out 30 minutes before roasting and heat the oven to 425 degrees F. Set the bird on a rack over a sheet pan and roast until the skin is deep bronze and the thickest part of the thigh reaches 170 degrees F to 175 degrees F, 55 to 70 minutes.
- While the chicken roasts, blend the cilantro, jalapenos, scallions, remaining aji amarillo, remaining 2 minced garlic cloves, mayonnaise, lime juice, and queso fresco if using into a bright green sauce.
- Rest the chicken for 10 to 15 minutes before carving so the juices settle. Serve with the aji verde on the side and spoon it over the hot chicken while the skin is still crisp.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari instead of soy sauce for a gluten-free version. For dairy-free, check the mayonnaise label and omit the optional queso fresco.