Peruvian Chicken Recipe (Pollo a la Brasa)
User Reviews
5.0
63 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
6
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Calories
472 kcal
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Course
Main Course
Peruvian Chicken Recipe (Pollo a la Brasa)
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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.
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Ingredients
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
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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.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
8g
(3%)
Protein
26g
(52%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
13g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
109mg
(36%)
Sodium
619mg
(26%)
Potassium
359mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
677IU
(14%)
Vitamin C
7mg
(8%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 619mg | 26% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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