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Whole Peruvian-Inspired Chicken with Aji Verde (Pollo a la Brasa)
Juicy, marinated Peruvian chicken (pollo a la brasa) roasted until golden and served with creamy, vibrant ají verde is a bold, flavor-packed dinner worthy of repeating weekly.
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Peruvian chicken (pollo a la brasa) is marinated in a combination of garlic, spices, and soy sauce for a smoky, bold, and flavorful roast. Allowing the chicken to marinate in advance develops deep, savory flavors that pair perfectly with Peruvian ají verde, a creamy, herby, and slightly spicy green sauce. While traditionally the aji verde is made with aji amarillo, a spicy chili with a fruity flavor, I use jalapeño based on availability. Roasting a whole chicken makes this recipe ideal for entertaining or a hands-off weeknight dinner, and leftover chicken can easily be transformed into salads or soups, while the bones are perfect for homemade chicken stock. Pair with chimichurri rice for a more complete dinner.
Why You’ll Love This Recipe
- Bold, smoky, and flavorful – The soy-based marinade infuses the chicken with garlic, spices, and soy sauce, creating that signature Peruvian rotisserie taste.
- Perfect for entertaining or weeknight dinners – This recipe is to make for a crowd, yet impressive enough for special occasions.
Key Ingredients in This Recipe
- Chicken – This recipe calls for a whole fryer chicken, which typically refers to a young chicken about 7–10 weeks old weighing between 2½ and 4½ pounds (1–2 kg). Fryer chickens are ideal for roasting because they cook evenly and stay tender and juicy. If you’re serving a larger group, you can substitute a roaster chicken, which is slightly bigger — just increase the cooking time as needed and roast until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
- Soy sauce – Peruvian cuisine has a strong Chinese influence, and soy sauce in the marinade adds flavor and enhances the browning.
- Lime – The lime zest and juice add acidity to the marinade.
- Garlic – Finely mince the garlic so it mixes well into the marinade.
- Spices – The combination of cumin, paprika, and oregano adds bold and warm flavors, blending Indigenous, Spanish, African, and Asian influences.
- Butter – The butter is slid between the skin and the meat so as it melts it keeps the meat of the chicken moist and the skin crispy.
- Cilantro – Cilantro adds a fresh and herby flavor to the sauce.
- Jalapeño – While aji amarillo, a spicy yellow chili that’s foundational in Peruvian cuisine, is traditionally used in aji verde, I use jalapeño for the heat because it’s widely available in the US.
- Queso fresco – The crumbly cheese adds a tangy and rich, slightly salty flavor to the sauce.
- Olive oil – Helps to emulsify and give the sauce body.
- Mayonnaise – Mayo is used for the creamy base of the aji verde.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- For more traditional sauce: If you can find aji amarillo paste, add 1 tablespoon (15g) to the sauce for more authentic flavor.
- Chicken: Rather than using a whole chicken, you can use entirely bone-in, skin-on chicken thighs or breasts. Just adjust the cook time down accordingly. The chicken thighs typically take around 35 minutes to cook.
- Queso fresco: If you can’t find queso fresco, swap for another crumbly cheese like Parmesan or tangy feta.
- Mayonnaise: To lighten the sauce, swap all or half the mayonnaise for Greek yogurt.
What to Serve with Peruvian Chicken
- French fries
- Steamed white rice or chimichurri rice
- A simple green salad
- Black beans
How to Make Whole Peruvian-Inspired Chicken (Step-by-Step)
In a small mixing bowl, whisk together the soy sauce, lime zest, lime juice, vinegar, garlic, olive oil, cumin, paprika, salt, oregano, and pepper.
Spread the marinade over the chicken, using your fingers to separate the skin from the meat and spreading the marinade in between. Add to a roasting pan or half baking sheet, then cover and marinate for at least 1 hour and up to overnight.
Remove the chicken from the fridge 30 minutes before roasting. Heat oven to 400ºF (200ºC). Uncover chicken and slide butter under the skin. Roast until the skin is crispy and the meat is cooked through, about 1 hour (the internal temperature should read 165°F / 74°C). Let the chicken rest for 10 minutes before serving.
Add the cilantro, jalapeños, mayonnaise, cotija cheese, garlic and lime juice to a blender and blend until smooth. Season to taste with salt. Use or store in an airtight container for up to a week.
Serve the roast chicken topped with the aji verde.
FAQ – Frequently Asked Questions
What is pollo a la brasa?
Pollo a la brasa is a classic Peruvian rotisserie-style chicken that’s marinated in garlic, spices, and often soy sauce, then roasted until deep golden brown with crispy skin.
Can I make the chicken ahead of time?
Yes! Marinate the chicken up to 24 hours in advance to deepen the flavor. The chicken can also be cooked ahead and reheated before serving.
Can I grill instead of roast Peruvian chicken?
Yes, grilling adds a smoky char that’s very authentic to street-style Peruvian chicken. Use indirect heat to ensure even cooking.
Other Recipes to Try
If you enjoy this Peruvian chicken, give these other chicken recipes a try:
- Roasted Chicken with Italian Salsa Verde
- Dry-Brined Whole Herb Roasted Chicken
- Lemon Garlic Spatchcock Chicken
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Whole Peruvian-Inspired Chicken with Aji Verde (Pollo a la Brasa)
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Ingredients:
For the Peruvian chicken:
- 1 (3-pound) fryer chicken
- ⅓ cup soy sauce
- 1 teaspoon lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon white vinegar
- 5 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, cut into thin slices
For the aij verde sauce:
- 2 cup fresh cilantro leaves
- 2 medium jalapeños, seeds and membrane removed
- ½ cup mayonnaise
- ⅓ cup crumbled cotija cheese
- 2 cloves garlic, chopped
- 1 tablespoon freshly squeezed lime juice
- Kosher salt, as needed
Instructions:
For the Peruvian chicken:
- In a small mixing bowl, whisk together the soy sauce, lime zest, lime juice, vinegar, garlic, olive oil, cumin, paprika, salt, oregano, and pepper.
- Spread the marinade over the chicken, using your fingers to separate the skin from the meat and spreading the marinade in between. Add to a roasting pan or half baking sheet, then cover and marinate for at least 1 hour and up to overnight.
- Remove the chicken from the fridge 30 minutes before roasting. Heat oven to 400ºF (200ºC). Uncover chicken and slide butter under the skin. Roast until the skin is crispy and the meat is cooked through, about 1 hour (the internal temperature should read 165°F / 74°C).
- Let the chicken rest for 10 minutes before serving.
For the aij verde sauce:
- Add the cilantro, jalapeños, mayonnaise, cotija cheese, garlic and lime juice to a blender and blend until smooth. Season to taste with salt.
- Use or store in an airtight container for up to a week.
For serving:
- Serve the roast chicken topped with the aji verde.
Notes:
For more traditional sauce: If you can find aji amarillo paste, add 1 tablespoon (15g) to the sauce for more authentic flavor.
Nutrition:
Calories: 361kcal | Carbohydrates: 6g | Protein: 5g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 1989mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1006IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 1mg
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