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Peruvian Roast Chicken

Pollo a la Brasa

Ingredients

Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons distilled white vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons aji amarillo paste
  • 3/4 teaspoon aji panca paste
  • 4 cloves garlic, grated

Method

Prep

  1. Whisk together marinade ingredients.
  2. Pat the chicken dry with paper towels. Spread the marinade on the outside, under the skin, and on all sides. Cover and refrigerate for at least 6 hours, preferably overnight. At this point, the marinated chicken can also be frozen. Thaw overnight in the refrigerator before roasting.
  3. Remove the chicken from the refrigerator 1 hour before roasting. Pat the skin with paper towels to remove excess surface moisture. Rub the remaining 1 tablespoon olive oil over the skin.

Roasting

If cooking a half chicken, cook until the thickest part of the breast reaches 150-155°F and the thigh reaches at least 175°F. If cooking separated pieces, remove each piece as it reaches temperature.

Air Fryer

  1. Preheat the air fryer to 400°F.

  2. Place the chicken skin side up in the air fryer basket or on the air fryer rack. Cook until the chicken is cooked through and the skin is browned and crisp. If cooking separated pieces, remove each piece as it reaches temperature.

  3. If the skin is browning too quickly before the chicken is cooked through, reduce the air fryer temperature to 375°F and continue cooking until done.

Oven

  1. Preheat the oven to 475°F and set the rack to the middle level.

  2. Place the chicken skin side up on a wire rack-lined baking sheet or roasting pan. Roast for 10 minutes, then lower the heat to 425°F and continue to roast until cooked through.

Finish

Allow the chicken to rest for 5 minutes before cutting. Serve with the green sauce on the side.

Storage

Refrigerate leftover chicken in an airtight container for up to 4 days. Store the green sauce separately.

Reheat the chicken gently in a 350°F oven or air fryer until hot. The skin will not be as crisp as when freshly roasted, but reheating skin-side up will help preserve texture.

The cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

The green sauce can be refrigerated in an airtight container for up to 5 days. Stir before serving. Freezing the green sauce is not recommended because the mayonnaise and sour cream may separate.

The chicken can also be marinated ahead and refrigerated overnight before roasting. Do not reuse leftover marinade unless it is brought to a full boil.

Inspirations