Description
Enjoy the bold flavors of Peruvian Chicken with Green Sauce (Pollo a la Brasa con Salsa Verde). This juicy, spice-marinated roasted chicken is paired with a creamy, zesty green sauce for a perfect balance of smoky, savory, and tangy flavors. Great for family dinners or special occasions!
Ingredients
Scale
For the Chicken:
- 1 whole chicken or bone-in chicken pieces
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 1 tbsp aji amarillo paste (optional but recommended)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño or serrano pepper (seeded for milder heat)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp white vinegar
- 1 tbsp fresh lime juice
- 2 garlic cloves
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Marinade
- In a bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper.
- Add aji amarillo paste if using for authentic Peruvian flavor.
- Coat the chicken thoroughly with the marinade, ensuring full coverage.
- Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Roast the Chicken
- Preheat oven to 425°F (220°C).
- Place the marinated chicken on a roasting rack over a baking sheet.
- Roast for 45-60 minutes, basting occasionally, until golden and crispy, with an internal temperature of 165°F (75°C).
- Broil for the last 5 minutes for extra crispy skin if desired.
Step 3: Make the Green Sauce
- In a blender, combine cilantro, jalapeño, mayonnaise, sour cream or Greek yogurt, vinegar, lime juice, garlic, salt, and pepper.
- Blend until smooth and creamy.
- Store in the refrigerator until serving.
Step 4: Serve and Enjoy
- Let the chicken rest for 5-10 minutes before slicing.
- Serve hot with green sauce and preferred sides like rice, roasted potatoes, or salad.
Notes
- Grilled Version: Grill the chicken over medium heat for a smoky flavor.
- Spice Level Adjustment: Modify jalapeño or aji amarillo to control heat.
- Dairy-Free: Use avocado or a dairy-free alternative for the sauce.
- Different Cuts: Use thighs, drumsticks, or boneless breasts for quicker cooking.
- Prep Time: 15 minutes
- marinate time: 2-24 hours
- Cook Time: 45-60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Keywords: Peruvian chicken, Pollo a la Brasa, green sauce, roasted chicken, aji amarillo