Pollo a la Brasas - Peruvian Grilled Chicken with Aji Verde Sauce

Pollo a la Brasas - Peruvian Grilled Chicken with Aji Verde Sauce

This recipe is offered two equally tasty ways- roasted in the oven or butterflied on the grill. Either way, will get incredible flavors; charred crispy skin and flavor-packed moist meat. You'll be amazed how easy this is to make and will wonder out loud why it wasn't crowned the 8th wonder of the world! Serve with a light salad, French fried potatoes and the amazing aji verde sauce.

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Course: BBQ, Brunch, Lunch, Main Course

Cuisine: Peru, South American

Prep Time: 30

Cook Time: 1

Marinate: 6

Total Time: 7 30

Servings:

Author: My Hungry Traveler

Equipment

Grill or casserole dish
Instant read thermometer

Ingredients

4 lb Chicken, preferably Kosher. whole or cut parts
¼ cup Lime juice (2 limes)
4 cloves Garlic, chopped
4 tsp Kosher salt
2 tbsp Paprika
2 tsp Black pepper
2 tbsp Ground cumin
1 tbsp White vinegar
1 tsp Sugar
1 RECIPE Aji verde sauce

US Customary - Metric

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Instructions

Marinate Chicken - If roasting, toss cut-up chicken parts and massage them in a plastic freezer bag with the rest of the ingredients. If grilling, "splatchcock" (butterfly) a whole chicken by cutting down both sides of the backbone with kitchen shears or a heavy chef's knife and removing it. Turn chicken over and lay it flat, skin-side up. Press down hard with your palms to flatten the chicken as much as possible to ensure even cooking. Rub all remaining ingredients over both sides and place in a a sealed plastic freezer bag. Marinate in the refrigerator at least 6 hours or overnight.
Grill Chicken- Preheat 1 side of covered grill over high. Remove chicken parts or splatchcocked chicken and place on grate over cool side of grill with breasts further away from hot side. Cover and cook until breast meat registers 110°F (43°C) on an instant read thermometer. Move everything to hot side of the grill, skin-side down and close the lid right away. When breast reaches 145°F (63°C), remove chicken to a cutting board and allow to rest 10 minutes covered loosely with foil. Carve and serve with aji verde sauce on the side and french fries.
Oven Roast - Preheat oven to 425°F (220°). Remove chicken from bag and place in a casserole dish skin-side up. Roast for 20 minutes at 425°F (220°C), then turn heat down to 375°F (190°C) and roast another 50-60 minutes until the breast meat measures 145°-150°F (63°-66°C). Remove from heat and let it rest for 10 minutes loosely covered in foil. Plate and serve with a green salad, French fries, and aji verde sauce on the side.

Notes

If chicken is roasting too dark, put tin foil loosely over dish until temperate is reached.
If grilled chicken skin is beginning to burn while not yet cooked through, move it back to the cool side skin side up until it reaches temp.
Keep chicken thigh closer the heat side of the grill.
Splatchcocking (butterflying) is a wonderful technique for creating an extra crispy skin while cooking the meat evenly and tender. It is a great way to not only cook chicken, but duck and turkey as well. It also reduces cooking times by half.

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