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Peruvian chicken with aji amarillo dipping sauce
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4.86 from 14 votes

peruvian chicken - pollo a la brasa

Peruvian chicken or pollo a la brasa is one of the world's great roast chicken dinners.
Prep Time30 mins
Cook Time50 mins
Marinating time1 hr 30 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Peruvian
Keyword: peruvian chicken, pollo a la brasa
Servings: 4
Calories: 378kcal
Author: romain | glebekitchen



  • 2 tbsp aji amarillo paste - Peruvian chili paste
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tbsp soy sauce
  • 1 tbsp cider vinegar
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp salt
  • 3 tbsp neutral oil
  • enough water to form a smooth paste

Aji Verde - Peruvian green dipping sauce

  • 1 cup cilantro leaves - stems are OK mixed in here
  • 1/2 cup mayonnaise
  • 1 tbsp Aji amarillo paste
  • 1 jalapeno seeded and chopped
  • 1 clove garlic
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • juice of 1/2 lime

Peruvian chicken - pollo a la brasa

  • 1 3-4 lb chicken
  • the marinade
  • Aji verde, cilantro and lime to serve


  • Combine all the marinade ingredients. Stir to combine.
  • Combine the Aji Verde ingredients in a blender or food processor. If blending, put the liquid ingredients in the first. Layer in the jalapeño, garlic and cilantro last. Blend to combine. Set aside.

Peruvian chicken

  • Spatchcock the chicken. That's not a big deal. Just cut out the backbone (that's the part opposite the breasts). Open up the bird on a cutting board and push down hard on the breast. Easy. Check out the video to see what it looks like.
  • Coat the chicken well with the marinade. You should have lots. Get some on the inside surface as well. Refrigerate a minimum of 1 hour. You can go up to 12 hours. 
  • Pre-heat your oven to 350F. I know I usually suggest higher but in the case the chicken will get too brown.
  • Place the chicken on a baking sheet or large skillet and roast until the thigh reaches an internal temperature of 175F. This takes 45 minutes to 1 hour. Remove from oven and let rest 10 minutes.
  • Optionally there is a lot of goodness in the bottom of your baking dish. You can spoon off the fat and deglaze with a little chicken stock. To deglaze heat up the pan and add the stock. Stir to get the brown bits to dissolve. This makes a nice little pan sauce. Adds a nice extra flavour boost for a change.
  • To serve, carve the chicken up into pieces. Split each breast half in half again (so you have 4 pieces). Cut off the wings. Split the thighs from the drumsticks. Serve with a drizzle of aji verde and pass the extra along side.


Serving: 4servings | Calories: 378kcal | Carbohydrates: 6g | Protein: 1g | Fat: 39g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1019mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 7.5mg | Calcium: 25mg | Iron: 1.7mg