Peruvian Pollo a la Brasa Recipe – Rotisserie Chicken with Tangy Green Sauce

Peruvian Pollo a la Brasa, or Peruvian-style rotisserie chicken, is famous for its flavorful marinade and tender, juicy meat. This dish is a celebration of Peruvian flavors, featuring a smoky, spice-infused chicken served with a tangy, creamy green sauce made with fresh cilantro and aji amarillo. Bring a taste of Peru to your kitchen with this delicious and easy-to-make recipe!

Key Information

• Preparation Time: 15 minutes (plus 6 hours marinating time)
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes (plus marinating)
• Number of Servings: 4
• Serving Size: 1/4 of the chicken

Nutritional Information (Per Serving)

• Calories: 520 kcal
• Protein: 42g
• Carbohydrates: 4g
• Fat: 38g
• Fiber: 1g

Ingredients List

For the Chicken Marinade:

• 1 whole chicken (about 1.5 kg / 3-4 lbs), cleaned and patted dry
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 tablespoons white vinegar or lime juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika or smoked paprika
• 1 teaspoon ground oregano
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon aji amarillo paste (optional, for authentic Peruvian flavor)
• 1/4 cup chopped cilantro (optional, for extra flavor)

For the Tangy Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 cloves garlic
• 1-2 jalapeño peppers or aji amarillo peppers, seeded for less heat
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper

Detailed Method of Preparation

1. Prepare the Marinade:
   In a large bowl, mix together soy sauce, olive oil, white vinegar, minced garlic, ground cumin, paprika, oregano, black pepper, and salt. For a more authentic flavor, add a tablespoon of aji amarillo paste and some chopped cilantro to the marinade.
2. Marinate the Chicken:
   Rub the marinade all over the chicken, including under the skin if possible, to ensure maximum flavor. Place the chicken in a large ziplock bag or a covered dish, and refrigerate for at least 6 hours, preferably overnight.
3. Preheat the Oven (or Grill):
   Preheat your oven to 425°F (220°C) if you’re roasting. Alternatively, if you have a rotisserie setup, preheat your grill to medium heat (around 375°F / 190°C).
4. Cook the Chicken:
   • Oven-Roasting Method: Place the marinated chicken on a roasting rack in a baking dish. Roast the chicken at 425°F (220°C) for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste the chicken with any leftover marinade once or twice during cooking for added flavor.
   • Rotisserie Method: If using a rotisserie, place the chicken on the spit and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C). The rotisserie will help achieve an even cook and a crispy, golden skin.
5. Make the Tangy Green Sauce (Aji Verde):
   In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream, garlic, jalapeño (or aji amarillo pepper), lime juice, olive oil, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a little more olive oil or lime juice.
6. Serve:
   Carve the roasted chicken and serve with the tangy green sauce on the side. Pair with traditional Peruvian sides like fried yucca, crispy potato wedges, or a fresh salad.

Tips for Culinary Success

• Marinate Overnight for Best Flavor: The longer the chicken marinates, the more intense the flavors will be. Marinating overnight is ideal.
• Use Aji Amarillo Paste for Authenticity: Aji amarillo is a Peruvian yellow chili with a unique, fruity flavor. You can find aji amarillo paste at Latin American grocery stores or online. If you can’t find it, substitute with a mild chili paste.
• Baste for Extra Juiciness: While roasting, baste the chicken with any leftover marinade or its own juices to keep it moist and flavorful.
• Adjust the Spice in the Green Sauce: Control the heat of the Aji Verde sauce by adjusting the number of peppers. For a milder sauce, use one jalapeño and remove the seeds.

Frequently Asked Questions (FAQs)

1. What makes Pollo a la Brasa different from regular rotisserie chicken?
Pollo a la Brasa has a unique flavor due to the marinade, which includes Peruvian spices and often aji amarillo. The chicken is also traditionally cooked over a wood-fired rotisserie, which adds a smoky depth.

2. Can I make Pollo a la Brasa without a rotisserie?
Yes! You can roast the chicken in the oven on a rack at 425°F (220°C) for about an hour. You’ll still get delicious, crispy skin and tender meat.

3. Can I substitute ingredients in the green sauce?
Yes, you can. If you don’t have cilantro, you could use parsley, though the flavor will be different. Greek yogurt can be used in place of sour cream, and you can adjust the spice by using fewer or milder peppers.

4. How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The green sauce can be refrigerated for up to 1 week.

Peruvian Pollo a la Brasa is more than just a rotisserie chicken – it’s an experience of vibrant Peruvian flavors that will transport you to the streets of Lima. With its perfectly seasoned, tender meat and tangy green sauce, this dish is ideal for family dinners or entertaining friends. Try this recipe and bring a taste of Peru into your home!