Peruvian Roast Chicken with Green Sauce: A Taste of Home
Growing up in a multicultural neighborhood, I was fortunate to be surrounded by a tapestry of flavors and traditions. One dish that always stood out was Pollo a la Brasa, or Peruvian roast chicken. The aroma of marinated chicken roasting in the oven would waft through the air, drawing family and friends together. This recipe is not just a meal; it’s a celebration of community, love, and the joy of sharing good food.
What Makes It Special
This recipe for Peruvian roast chicken is a true gem for several reasons:
- Flavor Explosion: The marinade is a harmonious blend of spices that infuses the chicken with a depth of flavor that is simply irresistible.
- Versatile Sauce: The accompanying green sauce, made with fresh herbs and spices, adds a zesty kick that elevates the dish to new heights.
- Easy to Prepare: Despite its rich flavors, this dish is surprisingly simple to make, making it perfect for both weeknight dinners and special occasions.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 1 hour | Servings: 4
- 1 whole chicken (about 4 pounds)
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- Salt and pepper to taste
- For the green sauce:
- 1 cup fresh cilantro
- 1 jalapeño, seeded
- 1/2 cup mayonnaise
- Juice of 1 lime
Let’s Get Cooking
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Preheat your oven to 425°F (220°C).
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In a bowl, mix together the garlic, paprika, cumin, soy sauce, vinegar, salt, and pepper to create a marinade.
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Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.
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Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).
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While the chicken is roasting, prepare the green sauce by blending the cilantro, jalapeño, mayonnaise, and lime juice until smooth.
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Once the chicken is done, let it rest for 10 minutes before carving. Serve with the green sauce on the side.
My Pro Tips
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For extra crispy skin, try spatchcocking the chicken before marinating. This allows for even cooking and a delightful crunch.
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Feel free to adjust the heat level of the green sauce by adding more or fewer jalapeños according to your taste.
What to Serve With It
- Peruvian-style fried potatoes
- Fresh corn on the cob
- A simple green salad with lime vinaigrette
- Chilled pisco sour for a refreshing drink
FAQs
Q: Can I use chicken parts instead of a whole chicken?
A: Absolutely! You can use thighs, drumsticks, or breasts. Just adjust the cooking time accordingly.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
The Heart of the Dish
This Peruvian roast chicken recipe holds a special place in my heart. It reminds me of family gatherings filled with laughter, stories, and the warmth of togetherness. Each bite is a reminder of the love and care that goes into cooking for those we cherish. I hope this dish brings as much joy to your table as it has to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with the marinade or the green sauce. I would love to hear your thoughts and any variations you come up with. Happy cooking!
Peruvian Roast Chicken with Green Sauce (Pollo a la Brasa)
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Peruvian-style fried potatoes
- Fresh corn on the cob
- A simple green salad with lime vinaigrette
- Chilled pisco sour for a refreshing drink
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix olive oil, paprika, cumin, garlic powder, onion powder, salt, and pepper to create a marinade.
- Rub the marinade all over the chicken, making sure to get it under the skin.
- Place the chicken on a roasting rack in a baking dish and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving.
- Serve with fried potatoes, corn on the cob, and a side salad drizzled with lime vinaigrette.
- Drizzle the green sauce over the chicken before serving.
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