Peruvian Pollo a la Brasa
Juicy rotisserie-style chicken marinated in a vibrant blend of cilantro, garlic, and spices, then roasted until golden and crispy. Served with tangy ají verde sauce for an authentic Peruvian experience.
- Total time
- 120 min
- Servings
- 4
- Calories
- 620
- Protein
- 62g
Ingredients
- 1 lb whole chicken
- 1 cup fresh cilantro, loosely packed
- 8 cloves garlic cloves, minced
- 2 whole jalapeño peppers, roughly chopped
- ⅓ cup fresh lime juice
- ⅓ cup extra-virgin olive oil
- 1.5 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1.5 tsp kosher salt
- ½ tsp black pepper
- 1 cup fresh ají verde (or substitute with 1 cup cilantro + 2 jalapeños)
Instructions
- 1
Pat the whole chicken dry with paper towels, inside and out. This ensures even browning and crispy skin during roasting. Season the cavity generously with salt and pepper.
- 2
Blend cilantro, garlic, jalapeños, lime juice, olive oil, cumin, oregano, paprika, salt, and black pepper in a food processor until smooth, about 1–2 minutes. The marinade should be bright green and fragrant.
- 3
Rub the marinade all over the chicken—inside the cavity, under the skin of the breasts and thighs, and on the outside. Reserve about 0.25 cup of marinade for basting. Cover and refrigerate for at least 2 hours, preferably overnight.
- 4
Remove the chicken from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat your oven to 425 °F (220 °C) and set a roasting rack in a pan.
- 5
Place the chicken breast-side up on the roasting rack. Roast for 20 minutes at 425 °F, then reduce heat to 375 °F (190 °C) and continue roasting for 45–55 minutes, basting with reserved marinade every 15 minutes.
- 6
The chicken is done when the internal temperature reaches 165 °F (74 °C) at the thickest part of the thigh, and the skin is deep golden brown and crispy. Let rest for 10 minutes before carving.
- 7
While the chicken rests, prepare ají verde by blending fresh cilantro, jalapeños, garlic, lime juice, olive oil, and salt until creamy. This vibrant sauce is the signature accompaniment and should be bright green.
- 8
Carve the chicken into quarters or smaller pieces and arrange on a serving platter. Drizzle with pan juices and serve warm with ají verde sauce on the side, plus lime wedges and fresh cilantro for garnish.
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