Peruvian Chicken Recipe (Pollo a la Brasa)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 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)
Description
This Peruvian Chicken recipe features a marinade blending garlic, soy sauce, aji amarillo and panca pastes, honey, paprika, oregano, coriander, cumin, and fresh lime juice. The mixture infuses the chicken with a blend of mild heat, sweetness, and earthy spices, which develop during marination, ideally overnight or at least an hour.
After marinating, the chicken pieces are patted dry, drizzled with olive oil, and baked at 350°F until golden and fully cooked, typically 40-45 minutes. This method creates a crisp skin and juicy interior with layered Peruvian flavors. The accompanying Aji Verde sauce provides a creamy, zesty accompaniment made by combining mayonnaise with aji amarillo, huacatay paste, garlic, shallot, vinegars, feta cheese, and abundant cilantro, adding freshness and complexity.
The mild heat level makes this chicken approachable, but the recipe notes you can adjust heat by using spicier chili pastes. The marinated chicken pairs well with simple sides like rice or roasted vegetables and is suitable for a flavorful family meal.
Ingredients
FOR THE PERUVIAN CHICKEN
- 1 chicken 3-4 pounds, cut into pieces (or you can use boneless chicken, whole
- 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 oregano dried
- 1 teaspoon Coriander
- 1 teaspoon cumin
- lime juice from 1 small
- salt to taste
- black 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 minces, cloves
- 1 tablespoon vinegar
- 1 tablespoon lemon juice or lime juice
- 1/4 cup feta cheese you can sub in queso blanco or grated parmesan cheese, crumbled
- 1.5 cups cilantro 1 small bunch, finely chopped
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
- The heat level of the chicken marinate is mild due to the aji pastes; to add more spice, use hotter chili pastes or fresh hot peppers.
- Marinating overnight yields more flavor absorption but a minimum of one hour is acceptable.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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