Pollo a la Brasa

Ingredients

• 1 whole chicken
• For marinade: 1/3 cup soy sauce, 1/4 cup dark beer, 1 tbsp aji panca paste, 1 tbsp cumin, 1 tbsp oregano, 1 tbsp paprika, 6 garlic cloves grated, 1 tbsp Worcestershire, salt and pepper
• For aji verde sauce: handful coriander, 2 jalapeños, 2 garlic cloves, 1/4 cup mayo, 1/4 cup queso fresco or feta, lime juice
• To serve: chips, salad

Instructions

1. Blend marinade ingredients; rub all over chicken inside and out.
2. Refrigerate at least 4 hours, ideally overnight.
3. Roast on a rack at 200C for 75 minutes, or until juices run clear when pierced.
4. Rest 10 minutes.
5. Blend the aji verde sauce smooth.
6. Carve and serve with sauce, chips and salad.

Serving suggestions

• Lovely with chips and Peruvian salad.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions