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Crispy Peruvian Pollo a la Brasa Recipe with Easy Zesty Aji Verde Sauce

Peruvian Pollo a la Brasa - featured image
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A crispy, juicy Peruvian-style roasted chicken with a bright, herby aji verde sauce that adds a fresh, zesty kick. Perfect for weeknight dinners or impressing guests with bold flavors and simple ingredients.

Ingredients

Scale
  • Whole chicken (about 3.5-4 lbs), spatchcocked (backbone removed for even cooking)
  • 3 tablespoons olive oil (for marinade)
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • Juice of 1 lime
  • Pinch of cayenne pepper (optional)
  • 1 cup packed fresh cilantro leaves
  • 1/2 cup fresh parsley
  • 1 jalapeño pepper, seeded for mild or with seeds for more heat
  • 1 garlic clove (for sauce)
  • 1/2 cup mayonnaise (use vegan mayo if preferred)
  • 1/4 cup Greek yogurt (swap with dairy-free if preferred)
  • Juice and zest of 1 lime (for sauce)
  • 2 tablespoons olive oil (for sauce)
  • Salt and pepper to taste (for sauce)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Spatchcock the chicken by removing the backbone with kitchen shears and pressing down on the breastbone to flatten.
  3. In a bowl, whisk together olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, red wine vinegar, lime juice, and cayenne pepper if using.
  4. Rub the marinade all over and under the skin of the chicken. Place in a shallow dish or resealable bag, cover, and refrigerate for at least 1 hour, ideally overnight.
  5. In a blender or food processor, combine cilantro, parsley, jalapeño, garlic, mayonnaise, Greek yogurt, lime juice and zest, and olive oil. Blend until smooth. Season with salt and pepper to taste.
  6. Place the chicken on a wire rack over a roasting pan or rimmed baking sheet.
  7. Roast the chicken for 45-55 minutes until skin is golden brown and crisp and internal temperature reaches 165°F (74°C). Halfway through, baste with its own juices.
  8. Let the chicken rest for 10 minutes before carving.
  9. Serve with generous dollops of aji verde sauce on the side.

Notes

Pat the chicken dry before marinating to ensure crispy skin. Spatchcocking helps the chicken cook evenly and crisps all over. Let marinade sit for a minute to bloom spices. Blend aji verde sauce thoroughly but avoid overblending to keep fresh herb texture. Roast at high temperature for crispy skin; baste halfway through. Use an instant-read thermometer to avoid overcooking. The sauce keeps up to 3 days refrigerated and can be thinned with water or lime juice if thickened. Leftover chicken skin can be re-crisped under broiler or in a hot skillet.

Nutrition

Keywords: Peruvian chicken, Pollo a la Brasa, aji verde sauce, crispy chicken, roasted chicken, easy chicken recipe, weeknight dinner, spicy sauce

Find it online: https://fizzlefork.com/crispy-peruvian-pollo-a-la-brasa-recipe-with-easy-zesty-aji-verde-sauce/