This Peruvian Chicken is LEGENDARY! (How to make Pollo a la Brasa)

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, tamari is gluten-free.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, white vinegar is more economical.

Prepare the marinade by combining 1/4 cup soy sauce, 2 tablespoons lime juice, 5 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.

Whisk the marinade ingredients together until well combined.

Place the chicken legs and thighs into a large freezer bag and pour the marinade over them, ensuring they are well coated.

Seal the bag and massage the marinade into the chicken, then refrigerate for about 24 hours.

Preheat the oven to 425°F.

Line a baking pan with foil and place a baking rack inside.

Arrange the marinated chicken pieces on the baking rack in the pan.

Roast the chicken in the preheated oven for about 45 to 50 minutes, until the internal temperature reaches 175°F.

While the chicken is roasting, prepare the green sauce by blending together 1 1/2 cups cilantro (including stems), 3 jalapenos (seeds removed), 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons extra virgin olive oil, 1 tablespoon lime juice, and 1/2 teaspoon kosher salt until smooth.

Once the chicken is done, let it rest for about 10 minutes before serving.

Serve the chicken with the green sauce and traditional Peruvian fried rice (arroz chaufa).

For the fried rice, scramble a couple of eggs in a wok with oil, then remove them.

Add more oil to the wok and stir-fry diced red bell pepper, minced ginger, garlic, and scallions.

Add 4 cups of day old chilled white rice to the wok and stir-fry until lightly fried, then season with soy sauce, sesame oil, sugar, and MSG.

Cooking Techniques

Equipment Needed

Spice Level: