Peruvian · medium
Pollo a la Brasa
Peruvian-style roasted chicken marinated in soy sauce, cumin, paprika, and garlic. Served with aji verde sauce.
- 1 hr 15 min
- Total
- 4
- Serves
- $13.00
- Est. cost
- 460
- Cal/serving
Dietary, as tagged
- Gluten-free
Parent noteThe mild roasted chicken is universally loved. Serve the aji verde sauce on the side for adventurous eaters.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Whole Chicken4 lbs
- Soy Sauce3 tbsp
- Garlic Cloves6 cloves
- Ground Cumin1 tbsp
- Paprika1 tbsp
- White Vinegar2 tbsp
- Jalapeño Peppers2 medium
- Fresh Cilantro1/2 cup
- Mayonnaise1/4 cup
- Lime1 medium
Method
- 01
Blend soy sauce, garlic, cumin, paprika, oregano, black pepper, vinegar, and oil into a marinade. Rub all over the chicken inside and out.
- 02
Marinate for at least 1 hour (overnight is best). Preheat oven to 425°F.
- 03
Place chicken on a rack in a roasting pan. Roast for 55-60 minutes until skin is deep golden and juices run clear.
- 04
Make aji verde: blend jalapeños, cilantro, mayonnaise, lime juice, garlic, and salt until smooth.
- 05
Let chicken rest 10 minutes, then carve. Serve with aji verde, french fries, and a simple salad.
- 460
- Calories
- 42g
- Protein
- 6g
- Carbs
- 30g
- Fat
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