Peruvian Roast Chicken (Pollo a la Brasa & Aji)

Recipe Overview & Cooking Metrics

Equipment Needed

• Rimmed baking sheet fitted with an oven-safe wire roasting rack
• Blender for green aji verde sauce
• Oven preheated to 425°F (218°C)
• Digital probe meat thermometer

Ingredients

• 3 pounds bone-in chicken pieces (breasts, thighs, and drumsticks)
• 1/2 cup dark Peruvian or Mexican beer (such as Negra Modelo)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 6 cloves garlic, minced
• 1 tablespoon olive oil and 1 teaspoon kosher salt
• Aji Verde Sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 fresh jalapenos (seeded), 1 cup fresh cilantro leaves, 2 cloves garlic, 1 tablespoon lime juice, 1/2 cup crumbled cotija cheese, blended until smooth

Step-by-Step Cooking Instructions

1. In a bowl, whisk dark beer, soy sauce, lime juice, red wine vinegar, ground cumin, smoked paprika, oregano, minced garlic, olive oil, and salt to form marinade.
2. Pour marinade over chicken pieces, rubbing thoroughly under the skin. Let marinate for 20 minutes (or refrigerate up to 8 hours).
3. Preheat oven to 425°F (218°C). Place an oven-safe wire rack on a rimmed baking sheet.
4. Arrange marinated chicken pieces skin-side up on the wire rack, leaving space between pieces so hot air circulates freely.
5. Roast chicken at 425°F (218°C) for 40 to 45 minutes until chicken skin is blistered, dark amber, and crackling crisp.
6. Insert digital thermometer into thickest part of chicken to verify breast meat reaches 165°F (74°C) and thighs reach 175°F (79°C).
7. While chicken roasts, blend all Aji Verde Sauce ingredients in a blender on high for 60 seconds until thick and creamy.
8. Rest roasted chicken on a cutting board for 10 minutes to allow flavorful juices to redistribute. Carve and serve with crispy french fries and plenty of cold green aji sauce.

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Frequently Asked Questions