Pollo a la Brasa Peruvian Chicken (Print-Friendly Format)
Tender Peruvian-style roasted chicken with a spicy herb sauce and crisp, golden skin. Perfect for a flavorful meal.
# Ingredients You’ll Need:
→ Chicken Marinade
01 -
6 garlic cloves, peeled
02 -
80 ml soy sauce
03 -
1 tablespoon Worcestershire sauce
04 -
30 ml fresh lime juice (about 1 lime)
05 -
1 teaspoon finely grated lime zest (about 1 lime)
06 -
2 teaspoons smooth Dijon mustard
07 -
2 teaspoons honey
08 -
2 teaspoons ground cumin
09 -
2 teaspoons paprika
10 -
3/4 teaspoon kosher salt
11 -
1/2 teaspoon freshly ground black pepper
12 -
1 tablespoon vegetable oil
13 -
8 bone-in, skin-on chicken thighs (about 1.4 kg; mixed parts optional)
→ Green Sauce
14 -
1 packed cup cilantro leaves and tender stems
15 -
1-2 jalapeño or serrano peppers, ribs and seeds removed, diced
16 -
1 garlic clove, chopped
17 -
3 scallions, chopped
18 -
2 tablespoons lime juice (plus lime wedges for garnish)
19 -
3/4 teaspoon kosher salt
20 -
1 teaspoon Dijon mustard
21 -
1/2 tablespoon aji amarillo or other chili paste
22 -
1 teaspoon honey
23 -
1/2 teaspoon ground cumin
24 -
120 ml mayonnaise
# How to Make It:
01 -
Combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, cumin, paprika, salt, pepper, and vegetable oil in a blender and purée until smooth.
02 -
Place the chicken thighs in a large sealable bag and pour in the marinade. Move the chicken to coat all pieces evenly. Seal and refrigerate for at least 4 hours, up to 24 hours, turning the bag occasionally to ensure even marination.
03 -
Heat oven to 230°C and arrange a rack in the middle position. Line a baking sheet with foil and set a wire rack on top, or place the chicken directly on the foil if preferred.
04 -
Remove chicken thighs from the marinade and arrange on the prepared tray, leaving space between each piece. Drizzle about one teaspoon of marinade over each. Roast until skin is golden and internal temperature at the thickest part reaches 74°C, about 30–40 minutes. For breasts, begin checking after 20–25 minutes.
05 -
Transfer chicken from oven and let rest, loosely covered with foil, for at least 5 minutes before serving.
06 -
While the chicken roasts, blend cilantro, jalapeños, garlic, lime juice, scallions, salt, Dijon mustard, aji amarillo paste, honey, and cumin in a blender or food processor until smooth. Add mayonnaise and blend just to combine. Adjust seasoning with more salt or lime juice to taste.
07 -
Serve roasted chicken with the green sauce and lime wedges on the side.
# Extra Tips:
01 -
For deeper flavor, marinate the chicken for a full 24 hours if time allows.
02 -
Remove excess marinade from chicken before roasting to ensure maximum crispiness.
03 -
Green sauce can be made ahead and kept refrigerated up to 2 days.