Peruvian roast chicken with green sauce (pollo a la brasa)
60 min · 61 g protein · 519 cals / serving
Chicken marinated in garlic, cumin, smoked paprika, lime and soy, the flavours of Peru's beloved rotisserie pollo a la brasa, then roasted hot until charred at the edges and dripping juice. The star is the ají verde: a creamy, fiery green sauce of cilantro, jalapeño, lime and garlic you will want on everything. With crisp oven potatoes and a cold tomato and cucumber salad.
Ingredients
Chicken
- 3/4 lb chicken thigh, about 4 thighs
- 1 1/3 lb chicken breast, 2 large breasts, halved horizontally
Marinade
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 5 cloves garlic, grated
- 2 tsp ground cumin
- 2 tsp paprika, smoked
- 1 tsp dried oregano
- 1 tsp chili powder, or ají panca paste if you can find it
- 1/2 tsp black pepper
- 2 tsp canola oil
Potatoes
- 14 oz gold potatoes, in wedges
- 2 tsp olive oil
- 3/4 tsp salt, divided
Ají verde
- 3/4 cup nonfat Greek yogurt
- 1 cup fresh cilantro, leaves and stems
- 2–3 jalapeño, seeded for a milder sauce
- 2 tbsp crumbled queso fresco, or parmesan
- 1 clove garlic
- 1 tbsp lime juice
Salad
- 1 head romaine lettuce, chopped
- 2 medium tomatoes, in wedges
- 2/3 cucumbers, sliced
- 1/4 small red onion, thinly sliced
- 1 tbsp lime juice
Steps
- Mix the marinade ingredients in a bowl, add the chicken and turn to coat. Marinate at least 30 minutes, or covered in the fridge up to 24 hours.
- Heat the oven to 425°F. Toss the potato wedges with the olive oil and half the salt on a lined baking sheet and roast 15 minutes.
- Turn the potatoes and push them to one side. Lay the chicken on the sheet (or on a second sheet) and roast 20–25 minutes, until the potatoes are crisp and the chicken is charred at the edges and reads 165°F in the thickest piece. Rest 5 minutes.
- Meanwhile, blend everything for the ají verde with a pinch of salt until smooth and pale green. Taste and add more jalapeño for heat or lime for zing.
- Toss the lettuce, tomato, cucumber and onion with the lime juice and the rest of the salt. Slice the chicken and serve with the potatoes, salad and a generous bowl of ají verde.
Good to know
Can I roast a whole chicken instead?
Yes, that is the original. Spatchcock a 3 1/2 lb chicken, rub the marinade under the skin and roast at 425°F for 45–50 minutes, until 165°F in the thigh. The skin adds a lot of richness; pull it off before eating for a leaner plate.
Is ají verde very hot?
As hot as your jalapeños. Seeded, it is a gentle warmth; leave the seeds in, or add a serrano or a spoonful of ají amarillo paste, for the real Peruvian kick.
Can I grill it?
Yes. Grill the chicken over medium-high heat, 5–6 minutes a side, and the smoky char gets even closer to the charcoal rotisseries of Lima.
Alternative
Per
- Calories
- 101
- Protein
- (49%)
- 12 g
- Fat
- (29%)
- 3 g
- Carbohydrates
- (22%)
- 6 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 201 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2076 kcal goes into the pot and 2475 g of ingredients comes out as about 2060 g of food: 101 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.