Pollo a la Brasa
Rotisserie-style chicken with Peruvian green sauce, ready in 20 minutes. Crispy skin, juicy meat, and that signature cilantro-lime punch.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
satisfyingcasualperuvianchickencrispyjuicytenderweeknight
Ingredients
- 1 cup fresh cilantro, packed
- 1 whole lime
- 1 whole jalapeño, seeded
- ½ cup mayonnaise
- 1 whole rotisserie chicken, halved or quartered
- 1 tsp smoked paprika
Instructions
- 1
Blend cilantro, lime juice, jalapeño, mayo, and a pinch of salt until bright green and smooth, ~90 seconds.
- 2
Set oven to broil. Place chicken skin-side up on a sheet pan, season with paprika and salt.
- 3
Broil chicken 4 inches from heat until skin crisps and chars at edges, 6–8 minutes.
- 4
Drizzle half the green sauce over chicken, then broil 2 minutes more until sauce bubbles slightly.
- 5
Transfer to a platter. Serve hot with remaining sauce on the side.
Tools you’ll need
- blender or food processor
- sheet pan
- oven with broiler
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