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Flavorful Peruvian Pollo a la Brasa Recipe with Easy Aji Verde Sauce and Pickled Onion

Peruvian Pollo a la Brasa - featured image
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A bold and comforting Peruvian roasted chicken recipe featuring a smoky, spiced marinade, creamy aji verde sauce, and tangy pickled onions. Perfect for gatherings and quick weeknight meals.

Ingredients

Scale
  • Whole chicken (about 4 lbs / 1.8 kg), spatchcocked
  • 4–5 large garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 3 tbsp red wine vinegar
  • 2 tbsp soy sauce
  • 3 tbsp extra virgin olive oil
  • 1 cup packed fresh cilantro, stems removed
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt (can substitute dairy-free yogurt)
  • 1 small jalapeño pepper, seeded and chopped
  • 1 garlic clove, minced
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • Salt to taste (for sauce)
  • 1 medium red onion, thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp salt (for pickling)
  • ½ tsp black peppercorns

Instructions

  1. Prepare the Chicken (15 minutes): Rinse and pat dry the whole chicken. Using kitchen shears, cut along both sides of the backbone to remove it (spatchcock). Flip and press down on the breastbone to flatten.
  2. Make the Marinade: In a medium bowl, whisk together minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, salt, red wine vinegar, soy sauce, and olive oil.
  3. Marinate the Chicken: Place the flattened chicken in a large zip-top bag or shallow dish. Pour marinade over, massage into skin and under surface. Seal or cover and refrigerate for at least 1 hour, preferably overnight.
  4. Preheat Oven and Prepare Roasting Setup (10 minutes): Preheat oven to 425°F (220°C). Line roasting pan or baking sheet with foil. Place a rack if available.
  5. Roast the Chicken (40-50 minutes): Remove chicken from marinade, letting excess drip off. Place skin-side up on rack or pan. Roast until skin is golden and internal temperature reaches 165°F (74°C).
  6. Make Pickled Onions (while chicken roasts): Combine vinegar, water, sugar, salt, and peppercorns in a small saucepan. Bring to boil to dissolve sugar and salt. Pour hot liquid over sliced onions in a jar or bowl. Cool to room temperature, then refrigerate for at least 30 minutes.
  7. Prepare Aji Verde Sauce: In blender or food processor, combine cilantro, mayonnaise, Greek yogurt, jalapeño, garlic, lime juice, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning as needed. Chill until serving.
  8. Serve: Slice chicken and arrange on platter with pickled onions on the side. Drizzle or serve aji verde sauce alongside for dipping.

Notes

Marinate chicken overnight for best flavor. Tent chicken with foil if skin browns too quickly. Rest chicken 5-10 minutes before slicing. Aji verde sauce can be adjusted for heat by removing jalapeño seeds or adding hotter peppers. Sauce keeps up to 3 days refrigerated. Pickled onions improve with a few hours of refrigeration. Grilling is a great alternative to roasting.

Nutrition

Keywords: Pollo a la Brasa, Peruvian chicken, aji verde sauce, pickled onions, roasted chicken, spatchcock chicken, smoky chicken, easy chicken recipe

Find it online: https://elaraeats.com/flavorful-peruvian-pollo-a-la-brasa-recipe-with-easy-aji-verde-sauce-and-pickled-onion/