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A dark skillet filled with crispy cilantro lime chicken thighs, garnished with fresh cilantro and lime wedges.

Authentic Peruvian Roast Chicken (Pollo a la Brasa) with Aji Verde Sauce

This recipe delivers the iconic flavors of Peruvian rotisserie chicken, featuring a deeply marinated, juicy whole chicken roasted to perfection, accompanied by a vibrant and spicy Aji Verde dipping sauce.
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Prep Time 4 hours 25 minutes
Cook Time 1 hour 30 minutes
Total Time 5 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Peruvian Chicken Marinade
  • 1/4 cup soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp aji amarillo paste
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 4 cloves garlic minced
  • 1 inch piece fresh ginger grated
For the Peruvian Chicken
  • 1 whole chicken chicken approx. 3.5-4 lbs, spatchcocked (or cut into quarters)
  • 1 tbsp olive oil for brushing (optional)
For the Creamy Aji Verde Sauce
  • 1 cup fresh cilantro packed
  • 1/2 cup mayonnaise
  • 1/4 cup aji amarillo paste
  • 1-2 aji amarillo peppers fresh or frozen, destemmed, deseeded (optional)
  • 2 jalapeños destemmed, deseeded (for less heat)
  • 2 cloves garlic peeled
  • 1 tbsp lime juice fresh
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2-4 tbsp water or milk to thin (optional)
For Serving
  • French fries
  • Simple green salad

Equipment

  • Large Mixing Bowl
  • Roasting Pan with Rack
  • Blender or Food Processor
  • Meat Thermometer
  • Kitchen Shears

Method
 

Prepare the Peruvian Chicken Marinade
  1. In a large mixing bowl, whisk together the soy sauce, apple cider vinegar, olive oil, aji amarillo paste, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, black pepper, cayenne pepper (if using), minced garlic, and grated ginger until well combined.
Marinate the Chicken
  1. If using a whole chicken, spatchcock it by removing the backbone with kitchen shears and flattening it. Alternatively, cut the chicken into quarters. Place the chicken in the bowl with the marinade, ensuring it's fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
Preheat Oven and Prepare for Roasting
  1. When ready to cook, preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats. Place the chicken, skin-side up, on a roasting rack set inside a roasting pan. You can brush with a little extra olive oil if desired for crispier skin.
Roast the Peruvian Chicken
  1. Roast for 75-90 minutes, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C) on a meat thermometer. The skin should be golden brown and crispy. If it starts to get too dark, you can loosely tent it with foil.
Rest the Chicken
  1. Once cooked, remove the chicken from the oven and let it rest on a cutting board, loosely tented with foil, for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
Prepare the Creamy Aji Verde Sauce
  1. While the chicken is roasting or resting, combine all Aji Verde Sauce ingredients (cilantro, mayonnaise, aji amarillo paste, aji amarillo peppers (if using), jalapeños, garlic, lime juice, salt, pepper, olive oil) in a blender or food processor. Blend until completely smooth and creamy. If the sauce is too thick, add water or milk, one tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.
Serve
  1. Carve the Peruvian chicken into pieces and serve immediately with the creamy Aji Verde sauce, alongside French fries and a simple green salad for a complete authentic experience.

Notes

**Spatchcocking:** Spatchcocking the chicken helps it cook more evenly and results in crispier skin. If you prefer, you can use chicken pieces (thighs, drumsticks, breasts) and adjust cooking time accordingly.
**Marinade Time:** The longer the chicken marinates, the more flavorful it will be. Don't skip the minimum 4 hours.
**Aji Amarillo Paste:** This paste is crucial for authentic Peruvian flavor. It can be found in Latin American markets or online. If you can't find fresh aji amarillo peppers, the paste is a great substitute for flavor and mild heat.
**Leftovers:** Store leftover chicken and Aji Verde sauce separately in airtight containers in the refrigerator for up to 3-4 days.