Pollo A La Brasa Recipe
This easy Pollo a la Brasa recipe for oven-roasted Peruvian style chicken is juicy, spicy, and loaded with flavor. Rub the chicken with a tasty homemade marinade and serve it with Huacatay green sauce. Savor the authentic and delicious flavors of the most delicious chicken from Peru.
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Servings: 4
Calories: 439kcal
Ingredients
Ingredients for Peruvian Chicken and Marinade:
- 600 g chicken thighs skin-on
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp Vinegar
- 1 tbsp Ají amarillo paste
- 2 garlic cloves minced
- Salt to taste
- Pepper to taste
Ingredients Huacatay Sauce Recipe:
- 50 g aji amarillo peppers
- 3 tbsp Vegetable oil
- 2 tbsp Vinegar
- 1 garlic clove
- ½ cup Huacatay leaves fresh
- ¼ cup water
Instructions
For Chicken Marinade
- Place the chicken pieces in a bowl. Sprinkle salt, pepper, ground cumin, smoked paprika, vinegar, aji amarillo, dried oregano, and minced garlic directly onto the chicken.
- Rub the seasonings all over the chicken pieces until well-coated.
- Place the seasoned chicken in a bowl and cover the bowl with cling film or saran wrap.
- Put the bowl in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the chicken meat.
For Huacatay Sauce
- In a skillet, heat vegetable oil over medium heat. Add the aji amarillo peppers and the garlic clove. Sauté until the peppers are charred, and the garlic is fragrant. Remove from heat and let it cool slightly.
- In a food processor or blender, combine the charred aji amarillo peppers, garlic, fresh Huacatay leaves, vinegar, and water. Blend until you have a smooth and homogeneous sauce.
- Taste and adjust seasoning with salt and pepper, as needed.
- Transfer the green sauce into a container and refrigerate until ready to serve.
For Oven Roasted Chicken
- Preheat the oven to medium-high heat, 320°F (160°C)
- Place the chicken pieces, slightly drained, on a roasting pan.
- Let the marinated chicken thighs roast, turning occasionally, until they are golden brown and cooked through about 45-50 minutes.
- Serve the Peruvian grilled chicken hot, accompanied by the flavorful Huacatay sauce.
- Enjoy this delicious and authentic Peruvian roast chicken dish.
Notes
- Depending on your taste preferences, you can add more chili peppers to your aji amarillo to make a spicy sauce.
- If you want another Peruvian sauces that is milder and not as spicy, you can use Aji Panca instead.The Aji Panca is another common Peruvian pepper that is mildly spicy with fruity notes. It also pairs well with Pollo a la Brasa.
Nutrition
Serving: 4 | Calories: 439kcal | Carbohydrates: 4g | Protein: 25g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 119mg | Potassium: 399mg | Fiber: 1g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 2mg
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