Whole Peruvian-Inspired Chicken with Aji Verde (Pollo a la Brasa)

Peruvian chicken (pollo a la brasa) is marinated in a combination of garlic, spices, and soy sauce for a smoky, bold, and flavorful roast and paired with a creamy and herby bright green sauce.

📝 Ingredients

• 1 (3-pound) fryer chicken
• 1/3 cup soy sauce
• 1 teaspoon lime zest
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon white vinegar
• 5 cloves garlic, (minced)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter, (cut into thin slices)
• 2 cup fresh cilantro leaves
• 2 medium jalapeños, (seeds and membrane removed)
• 1/2 cup mayonnaise
• 1/3 cup crumbled cotija cheese
• 2 cloves garlic, (chopped)
• 1 tablespoon freshly squeezed lime juice
• Kosher salt, (as needed)

👨‍🍳 Instructions

1. 1--- For the Peruvian chicken: ---
2. 2In a small mixing bowl, whisk together the soy sauce, lime zest, lime juice, vinegar, garlic, olive oil, cumin, paprika, salt, oregano, and pepper.
3. 3Spread the marinade over the chicken, using your fingers to separate the skin from the meat and spreading the marinade in between. Add to a roasting pan or half baking sheet, then cover and marinate for at least 1 hour and up to overnight.
4. 4Remove the chicken from the fridge 30 minutes before roasting. Heat oven to 400ºF (200ºC). Uncover chicken and slide butter under the skin. Roast until the skin is crispy and the meat is cooked through, about 1 hour (the internal temperature should read 165°F / 74°C).
5. 5Let the chicken rest for 10 minutes before serving.
6. 6--- For the aij verde sauce: ---
7. 7Add the cilantro, jalapeños, mayonnaise, cotija cheese, garlic and lime juice to a blender and blend until smooth. Season to taste with salt.
8. 8Use or store in an airtight container for up to a week.
9. 9--- For serving: ---
10. 10Serve the roast chicken topped with the aji verde.