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Whole roasted golden brown chicken on a platter with a bowl of bright green Aji Verde sauce.

Peruvian Roasted Chicken (Pollo a la Brasa)

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 580 kcal

Ingredients
  

  • 1 whole chicken (3.5 to 4 pounds)
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 4 cloves garlic , minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon sal t
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 3 jalape ño peppers, seeded and chopped
  • 1 cup fresh cilantro leaves
  • 1/4 cup mayonnais e
  • 1 tablespoon extra -virgin olive oil
  • 1 clove garlic , for sauce
  • 1/2 teaspoon salt , for sauce

Instructions
 

  • In a small bowl, whisk together the soy sauce, lime juice, minced garlic, vegetable oil, salt, cumin, paprika, oregano, and black pepper to create the marinade.
  • Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken skin and underneath the skin of the breast and thighs. Cover and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 425°F (220°C).
  • Place the chicken on a rack in a roasting pan, breast-side up. Roast for 20 minutes at high heat to crisp the skin.
  • Reduce the oven temperature to 375°F (190°C). Continue roasting for approximately 50 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  • While the chicken is roasting, prepare the Aji Verde sauce by blending the jalapeños, cilantro, mayonnaise, olive oil, one garlic clove, and salt in a food processor until smooth.
  • Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Serve with the green sauce.