Peruvian Chicken with Green Sauce - Pollo a la Brasa with Aji Verde
Recipe courtesy of Franco Noriega

Peruvian Chicken with Green Sauce (Pollo a la Brasa with Ají Verde)

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  • Level: Easy
  • Total: 1 day 1 hr 30 min (includes marinating and resting times)
  • Active: 25 min
  • Yield: 4 servings
My version of Peruvian chicken is based on what my family served every week when I was growing up in Peru. The fresh herbs and warm cumin pair with the umami and subtle sweetness from the soy and hoisin sauce. This flavorful wet rub gives you a juicy bird with an incredibly crispy skin. My ají verde (green sauce) is vibrant, creamy and delicious drizzled over the top.


Ají Verde (Green Sauce):


Special equipment:
an instant-read thermometer
  1. Combine the beer, soy sauce, cumin, hoisin sauce, oregano, pepper, vinegar, rosemary, salt, garlic and lime juice in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving. Serve with the Ají Verde (Green Sauce) on the side.

Ají Verde (Green Sauce):

  1. Add the huacatay, mayonnaise, oil, lime juice, garlic, cilantro, onion, jalapeño and some salt to a blender and blend until smooth.