Pollo a la Brasa (Oven Roasted Peruvian Chicken)

45 mins
Serves 1
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Directions

  1. 1Mix all marinade ingredients (garlic, aji amarillo paste, soy sauce, lime juice, lime zest, honey, cumin, paprika, cayenne powder, chicken bouillon powder, salt, black pepper, avocado oil) together.
  2. 2Mix all marinade ingredients (garlic, aji amarillo paste, soy sauce, lime juice, lime zest, honey, cumin, paprika, cayenne powder, chicken bouillon powder, salt, black pepper, avocado oil) together.
  3. 3Mix all marinade ingredients (garlic, aji amarillo paste, soy sauce, lime juice, lime zest, honey, cumin, paprika, cayenne powder, chicken bouillon powder, salt, black pepper, avocado oil) together.
  4. 4Add the bone-in, skin-on chicken thighs to the marinade, ensuring every piece is coated.
  5. 5Add the bone-in, skin-on chicken thighs to the marinade, ensuring every piece is coated.
  6. 6Add the bone-in, skin-on chicken thighs to the marinade, ensuring every piece is coated.
  7. 7Marinate the chicken for approximately 24 hours, or at least 1 hour.
  8. 8Marinate the chicken for approximately 24 hours, or at least 1 hour.
  9. 9Marinate the chicken for approximately 24 hours, or at least 1 hour.
  10. 10While the chicken is marinating, prepare the Aji Verde sauce by cutting up herbs (cilantro, scallions) and chopping garlic.
  11. 11While the chicken is marinating, prepare the Aji Verde sauce by cutting up herbs (cilantro, scallions) and chopping garlic.
  12. 12While the chicken is marinating, prepare the Aji Verde sauce by cutting up herbs (cilantro, scallions) and chopping garlic.
  13. 13Combine cilantro, jalapeños, chopped garlic, scallions, lime juice, salt, honey, mayo, and yogurt or sour cream in a blender.
  14. 14Combine cilantro, jalapeños, chopped garlic, scallions, lime juice, salt, honey, mayo, and yogurt or sour cream in a blender.
  15. 15Combine cilantro, jalapeños, chopped garlic, scallions, lime juice, salt, honey, mayo, and yogurt or sour cream in a blender.
  16. 16Blend the Aji Verde sauce until it is slightly chunky.
  17. 17Blend the Aji Verde sauce until it is slightly chunky.
  18. 18Blend the Aji Verde sauce until it is slightly chunky.
  19. 19Pour the Aji Verde sauce into a bowl and refrigerate until ready to use.
  20. 20Pour the Aji Verde sauce into a bowl and refrigerate until ready to use.
  21. 21Pour the Aji Verde sauce into a bowl and refrigerate until ready to use.
  22. 22Once the chicken is done marinating, place it in an oven preheated to 400 degrees Fahrenheit.
  23. 23Once the chicken is done marinating, place it in an oven preheated to 400 degrees Fahrenheit.
  24. 24Once the chicken is done marinating, place it in an oven preheated to 400 degrees Fahrenheit.
  25. 25Cook the chicken for approximately 45 minutes.
  26. 26Cook the chicken for approximately 45 minutes.
  27. 27Cook the chicken for approximately 45 minutes.
  28. 28In the last 5 minutes of cooking, baste the chicken with a mixture of extra marinade and honey.
  29. 29In the last 5 minutes of cooking, baste the chicken with a mixture of extra marinade and honey.
  30. 30In the last 5 minutes of cooking, baste the chicken with a mixture of extra marinade and honey.
  31. 31Serve the chicken with the Aji Verde sauce, potatoes, and salad.
  32. 32Serve the chicken with the Aji Verde sauce, potatoes, and salad.
  33. 33Serve the chicken with the Aji Verde sauce, potatoes, and salad.

Ingredients

  • 6 garlic cloves, finely minced
  • 6 garlic cloves, finely minced
  • 6 garlic cloves, finely minced
  • 3 tbsp aji amarillo paste
  • 3 tbsp aji amarillo paste
  • 3 tbsp aji amarillo paste
  • 1 1/3 cup soy sauce
  • 1 1/3 cup soy sauce
  • 1 1/3 cup soy sauce
  • 2 tbsp fresh lime juice (about 1 lime)
  • 2 tbsp fresh lime juice (about 1 lime)
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tsp lime zest
  • 1 tsp lime zest
  • 1 tsp lime zest
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp cayenne powder
  • 2 tsp cayenne powder
  • 2 tsp cayenne powder
  • 2 tsp chicken bouillon powder
  • 2 tsp chicken bouillon powder
  • 2 tsp chicken bouillon powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 8 bone-in, skin-on chicken thighs (about 3 lbs)
  • 8 bone-in, skin-on chicken thighs (about 3 lbs)
  • 8 bone-in, skin-on chicken thighs (about 3 lbs)
  • 1 cup packed cup cilantro (leaves & tender stems)
  • 1 cup packed cup cilantro (leaves & tender stems)
  • 1 cup packed cup cilantro (leaves & tender stems)
  • 2 jalapeños seeds/ribs removed if you don't want it that spicy
  • 2 jalapeños seeds/ribs removed if you don't want it that spicy
  • 2 jalapeños seeds/ribs removed if you don't want it that spicy
  • 1 garlic clove, chopped
  • 1 garlic clove, chopped
  • 1 garlic clove, chopped
  • 1 bunch scallions, chopped
  • 1 bunch scallions, chopped
  • 1 bunch scallions, chopped
  • 2 tbsp lime juice (plus more to taste)
  • 2 tbsp lime juice (plus more to taste)
  • 2 tbsp lime juice (plus more to taste)
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.25 cup yogurt or sour cream
  • 0.25 cup yogurt or sour cream
  • 0.25 cup yogurt or sour cream
  • potatoes
  • potatoes
  • potatoes
  • salad
  • salad
  • salad

Equipment

blenderbowloven

Tips

  • Marinate chicken until you lose patience (around 24 hours for best flavor, but 1 hour is acceptable).
  • For the Aji Verde sauce, remove seeds and ribs from jalapeños if you prefer less spice.
  • Baste the chicken with a honey and marinade mixture during the last 5 minutes of cooking for a nice sheen and char.