Peruvian Pollo a la Brasa with Green Ají Sauce

Why you’ll love it

• No rotisserie needed: a hot oven gives you the same crispy skin.
• Bold flavor from a simple pantry marinade.
• That green sauce: creamy, tangy and addictive with chicken and fries.

Quick facts

Ingredients

For the chicken

• 1 whole chicken, about 4 lb (1.8 kg)
• 6 garlic cloves
• 3 tbsp soy sauce
• Juice of 2 limes
• 2 tbsp vegetable oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp ají panca paste (optional) or 1 tsp chili powder
• 1 tsp salt and 1 tsp black pepper

For the green ají sauce

• 1 cup cilantro leaves, loosely packed
• 2 jalapeños, seeded (or 2 tbsp ají amarillo paste)
• 1/2 cup (120 g) mayonnaise
• 1/4 cup (25 g) grated parmesan or queso fresco
• 1 garlic clove
• Juice of 1 lime
• 2 tbsp olive oil and a pinch of salt

To serve

• French fries and a simple green salad

Step-by-step method

1. Blend the marinade. Blend the garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, ají panca, salt and pepper into a smooth paste.

2. Marinate. Pat the chicken dry. Gently loosen the skin over the breast and thighs with your fingers and rub some marinade underneath, then coat the outside. Refrigerate in a bag or covered dish at least 4 hours, ideally overnight.

3. Prepare to roast. Take the chicken out 30 minutes before cooking. Heat the oven to 425°F (220°C). Tie the legs and place the chicken breast-side up on a rack set over a baking sheet.

4. Roast. Roast 1 hour to 1 hour 10 minutes, until the skin is deep golden brown and a thermometer in the thickest part of the thigh reads 165°F (74°C). If the skin darkens too fast, tent loosely with foil.

5. Make the sauce. While it roasts, blend all the sauce ingredients until smooth and bright green. Taste for salt and lime. Refrigerate until serving.

6. Rest and carve. Rest the chicken 10 minutes, then cut into quarters. Serve with fries, salad and plenty of green sauce.

Tips for the best result

• Dry skin equals crispy skin. Pat it dry before marinating, and leave it uncovered in the fridge for the last hour.
• The rack lets hot air circulate so the bottom gets crispy too.
• Spatchcock (butterfly) the chicken to cut the cooking time to about 45 minutes.

Storage and reheating

Refrigerate leftover chicken up to 4 days and the sauce up to 5 days. Reheat chicken at 375°F (190°C) for 10–15 minutes to re-crisp the skin.