Roasted Peruvian Chicken with Green Sauce (Easy Pollo a la Brasa Recipe)
Make roasted Peruvian chicken with green sauce for a bold, flavorful meal. This easy pollo a la brasa recipe is juicy, crispy, and perfect for dinner or special occasions.
Equipment
- Large mixing bowl
- Blender or food processor
- Roasting pan with rack
- Meat thermometer
- Pastry brush (for basting)
Ingredients
- Whole chicken (or bone-in pieces)
- Garlic cloves
- Lime juice
- Soy sauce
- Olive oil
- Spices: cumin, paprika, black pepper, salt
- Fresh cilantro
- Jalapeños
- Garlic (for sauce)
- Lime juice (for sauce)
- Mayonnaise or Greek yogurt
Instructions
- Prepare Marinade: Blend garlic, lime juice, soy sauce, olive oil, cumin, paprika, and pepper.
- Marinate Chicken: Coat chicken thoroughly. Cover and refrigerate overnight.
- Roast Chicken: Preheat oven to 425°F (220°C). Roast on a rack until golden and internal temp reaches 165°F (74°C). Baste occasionally with pan juices.
- Make Green Sauce: Blend cilantro, jalapeños, garlic, lime juice, and mayo/yogurt until smooth. Adjust seasoning.
- Rest & Slice: Let chicken rest 10 minutes before carving.
- Serve: Arrange chicken on a platter, drizzle with green sauce, and serve with rice, fries, or salad.
- Expert Tip: Roast chicken breast-side up for even cooking and crisp skin.
Notes
- Marinate overnight for maximum flavor.
- Use Greek yogurt instead of mayo for a lighter sauce.
- Rest chicken before slicing to retain juices.
- Sauce keeps for 3–4 days refrigerated.
- Chicken can be grilled instead of roasted for smokier flavor.
- Pair with traditional sides like fries, rice, or plantains.