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Pollo a la Brasa Peruvian Roasted Chicken is all about juicy chicken with beautifully crisp skin and bold contrasting flavors that turn any evening into a special dinner. My take keeps it weeknight-friendly with mostly pantry spices lots of lime and an irresistibly creamy green sauce made from chilis cilantro and scallion. It never fails to bring my family to the table fast especially when the whole house smells like garlicky roast chicken.
I started making this when I was homesick for the bold flavors I tried at a little Peruvian spot downtown. My picky eaters quickly made it a favorite requesting the green sauce for sandwiches too.
Ingredients
- Garlic cloves: bring depth and a mellow bite choose firm bulbs with tightly packed skin
- Soy sauce: adds complex saltiness and umami reach for low-sodium for a lighter touch
- Worcestershire sauce: intensifies flavor with tang and a bit of sweetness pick a quality brand with no artificial colors
- Fresh lime juice and lime zest: give the marinade aromatic brightness use smooth-skinned limes for maximum juice
- Dijon mustard: sharpens everything just a bit go for a smooth mild type
- Honey: rounds out acidity with a gentle sweetness local raw honey adds floral complexity
- Ground cumin: earthy warmth for classic Peruvian flavor check your jar for freshness by aroma
- Paprika: gives the chicken a vibrant color and gentle sweetness Spanish or Hungarian both work
- Kosher salt: ensures balanced seasoning flake salt with no additives is best
- Black pepper: for subtle heat freshly cracked is always better
- Vegetable oil: prevents sticking and assists in browning neutral oils like canola or grapeseed work great
- Bone-in skin-on chicken thighs: full of flavor and remain juicy during roasting choose meaty pieces with no tears in the skin
- Cilantro leaves and tender stems: for a grassy herbal kick pick bunches with bright green leaves no wilting
- Jalapeño or Serrano peppers: for clean fresh heat adjust for spice preference and select firm unblemished chilies
- Scallions: provide light onion flavor check for crispness and bright green tops
- Aji amarillo or chili paste: brings Peruvian authenticity or swap with any chili paste if needed
- Mayonnaise: is the creamy base for the sauce real full-fat varieties yield the smoothest texture
Instructions
- Prepare the Marinade:
- Blend the garlic with soy sauce Worcestershire lime juice and zest Dijon mustard honey cumin paprika salt pepper and oil until completely smooth. This infuses the base with aromatic depth and ensures an even coating
- Marinate the Chicken:
- Add chicken pieces to a large sealable bag and pour over the blended marinade. Move the chicken in the bag to fully coat each piece. Refrigerate at least four hours and up to twenty-four hours for maximal flavor penetration. Turn the bag occasionally for even marination
- Roast the Chicken:
- Heat oven to four hundred fifty degrees Fahrenheit and arrange a baking rack mid oven. Line a baking sheet with foil and set a wire rack on top. Place the chicken skin side up allowing room between pieces. Drizzle each with about a teaspoon of marinade. Roast until deeply golden and a thermometer reads one hundred sixty five degrees at the thickest part. This usually takes thirty to forty minutes
- Rest the Chicken:
- Once roasted remove from the oven and cover loosely with foil. Let rest five minutes to allow juices to redistribute for maximum juiciness
- Prepare the Green Sauce:
- While the chicken roasts blend cilantro chilies garlic lime juice scallions salt mustard aji amarillo honey and cumin until smooth. Add mayonnaise and blend again just to combine. Taste and adjust lime or salt if desired for brightness and balance
- Serve:
- Serve chicken thighs hot with plenty of green sauce and lime wedges on the side for extra zest
My absolute favorite part is using the green sauce on leftovers the next day. Sometimes I double the batch just to drizzle it over everything from roasted veggies to sandwiches. It brings back memories of sharing street food with my brother during a family trip to Lima.
Storage Tips
Keep leftover chicken tightly covered in the fridge for up to four days. The green sauce stays fresh in a sealed jar for about five days but I recommend storing it separately for best flavor and texture. This dish also tastes just as good at room temperature which makes it a winner for meal prep lunches.
Ingredient Substitutions
No chicken thighs Try it with drumsticks wings or even bone-in breasts just adjust cook time. If you cannot find aji amarillo paste any yellow chili paste or mild sriracha can sub in. Greek yogurt mixed with mayo makes a lighter but still creamy version of the green sauce.
Serving Suggestions
Classic sides include rice roasted potato wedges or a fresh avocado salad. Slicing the chicken and serving it in warm tortillas adds a fun taco night twist. Offer extra lime wedges and a side pile of the green sauce for dunking.
Cultural and Historical Context
Pollo a la Brasa was created in mid-century Lima and quickly became a beloved street food. The original recipe uses a wood-fired rotisserie but this version captures the same spirit using a home oven. The green sauce aji verde is almost as beloved as the chicken itself and everyone has a family spin on it.
Seasonal Adaptations
Grill instead of roast in summer for smokier flavor Swap lime for lemon if limes are out of season but add a touch more honey Mix fresh herbs like parsley or mint into the green sauce for a spring flavor burst One trick I learned is to let the chicken marinate overnight for an even juicier result. If I have extra sauce I top grilled vegetables with it for another meal entirely.
Success Stories
Many home cooks share that kids who claim to dislike spicy food end up loving this green sauce when paired with buttery roast chicken. The dish is also a popular bring along for potlucks and easily doubles for a crowd. Friends who tried this once often request the recipe for their own family dinners.
Freezer Meal Conversion
To make this a freezer meal prep the marinated chicken in a bag and freeze it raw for up to two months. Thaw overnight in the fridge and proceed with roasting as directed. The sauce can be blended fresh while the chicken cooks and saves time on busy nights.
This Peruvian roasted chicken is truly the perfect combination of juicy flavorful meat and a tangy creamy sauce. Enjoy it for a special dinner or any weeknight—your family will ask for it again and again.
Common Recipe Questions
- → How long should I marinate the chicken?
Let the chicken marinate for at least 4 hours, but ideally overnight for the deepest flavor. Turning it occasionally helps every piece absorb the marinade evenly.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Check for doneness after 20-25 minutes, as they cook faster than thighs. The skin should be crisp and the meat juicy.
- → What can I substitute for aji amarillo paste?
If aji amarillo paste isn’t available, use another mild chili paste or a small amount of hot sauce to bring heat and flavor to the green sauce.
- → Is the green sauce spicy?
The spice level depends on the type and amount of chili used. Jalapeño is milder, while serrano or extra chili paste adds more heat. Adjust to taste.
- → How do I get extra-crispy chicken skin?
Roast the chicken uncovered at high heat (450ºF) and use a wire rack for even cooking. Let the chicken rest briefly before serving to keep the skin crisp.