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5.0 from 63 votes

Peruvian Chicken Recipe (Pollo a la Brasa)

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.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 472 kcal
Course: Main Course
Cuisine: American , Peruvian

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

Instructions

FOR THE PERUVIAN CHICKEN
    Cup of Yum
  1. Pat the chicken dry with a paper towel and set it into a large bowl.
  2. 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.
  3. Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
  4. Heat oven to 350 degrees.
  5. 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.
  6. 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.
  7. Remove, tent with aluminum foil, and rest for 10 minutes before serving.
FOR THE AJI VERDE SAUCE
  1. Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
  2. Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
  3. 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

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

% 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.