Peruvian roast chicken - pollo a la brasa

The simple marinade adds a light flavor and helps the chicken stay moist as it roasts. Perfect with Peruvian green sauce on the side.

📝 Ingredients

• 2 cloves garlic
• 1 tbsp oil ((can use olive oil or vegetable oil))
• 1 tbsp lime juice
• 1 tbsp soy sauce ((I typically use low sodium))
• 1 tsp aji amarillo chili paste
• 1 tsp ground cumin
• 1/4 tsp salt ((or to taste, can omit if not using low sodium soy))
• 1/4 tsp pepper
• 1/2 tsp aji panca chili paste (optional)
• 2 lb bone in chicken thighs ((or a little more))

👨‍🍳 Instructions

1. 1Crush or grate the garlic then mix it with the other marinade ingredients (everything apart from the chicken) in a container roughly the size of the chicken or a freezer bag.
2. 2Add the chicken to the container/bag and toss to ensure it is well coated in the marinade. Cover and refrigerate to marinade overnight.
3. 3When ready to cook, bring the chicken out of the fridge as you preheat the oven to 400F/200C.
4. 4Place a rack over a baking dish or baking sheet/tray (I recommend lined with foil for easier clean up) then place the chicken pieces, skin side up, on the rack.
5. 5Roast the chicken for around 40 minutes until cooked through and the skin is crisp. Serve with aji verde (Peruvian green sauce) and eg fries and salad.