Peruvian roast chicken with ají verde

Ingredients

• 6garlic cloves, grated or crushed to a paste
• 2 teaspoons (10 ml)ground cumin
• 2 teaspoons (10 ml)dried oregano
• 2 teaspoons (10 ml)kosher salt
• 2 teaspoons (10 ml)fresh rosemary, finely chopped
• 1 teaspoon (5 ml)freshly ground black pepper
• 1 teaspoon (5 ml)granulated sugar
• 1 tablespoon (15 ml)soy sauce
• 1 tablespoon (15 ml)red wine vinegar
• 57 g (2 oz)lager
• 2.04 kg (4.5 lb)whole chicken, giblets removed
• 3 tablespoons (45 ml)avocado oil or another neutral oil
• 15 g (1 cup, loosely packed)fresh coriander leaves and stems
• 1 smalljalapeño, stalk and seeds removed
• 80 ml (⅓ cup)mayonnaise
• 60 ml (¼ cup)avocado oil or another neutral oil
• 2garlic cloves
• 1 tablespoon (15 ml)fresh lime juice
• 1 teaspoon (5 ml)red wine vinegar
• ½ teaspoon (2.5 ml)kosher salt

Instructions

1. 1

   Mix the marinade

   In a large bowl, whisk together all the marinade ingredients except the chicken and the 3 tablespoons of oil. Add the chicken and rub the mixture over its outside and inside. Cover the bowl with cling film and refrigerate for 3 hours or, preferably, overnight.

2. 2

   Prepare the chicken

   Lift the chicken out of the bowl and shake off excess marinade. Set it on the baking tray and rub it with the 3 tablespoons of oil. Tuck the wings behind the chicken and tie the legs together with kitchen string if you like.

3. 3

   Roast the chicken

   Put the tray in the lower slot of the large Wonder Oven® and set it to Roast at 175°C for 60 minutes; there is no need to preheat. After 30 minutes, lower the temperature to 165°C and roast for the remaining 30 minutes. The chicken is cooked when its internal temperature reaches 74°C.

4. 4

   Blend the sauce

   While the chicken roasts, add all the ají verde ingredients to a blender and blend on high until the sauce is loose but creamy. The recipe makes about 180 ml (¾ cup); refrigerate it for up to 3 days.

5. 5

   Rest and serve

   When the hour of roasting is complete, take the chicken out of the oven and leave it to rest for 15 minutes before carving. Serve with the ají verde.

What is Peruvian roast chicken?

Pollo a la brasa is a Peruvian-style roast chicken known for its seasoned, well-browned exterior and juicy meat. This home version uses a spiced marinade with soy, vinegar and lager, then pairs the chicken with ají verde, a bright green herb sauce.

The marinade does much of the flavour-building while the chicken rests in the fridge, so the roasting itself stays simple. The creamy sauce adds a fresh, tangy contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1171 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the oil and mayonnaise contribute much of the fat; the small amount of sugar and the lager add some carbohydrate. Balance a serving with vegetables or salad, and add a modest portion of rice or potatoes if you want a more substantial plate.

Why the marinade works

Aromatics: Garlic, cumin, oregano, rosemary and black pepper give the chicken a savoury, fragrant base. Sugar, soy sauce and red wine vinegar round it out with sweetness, saltiness and acidity.

Lager: Beer is part of the marinade rather than a drink on the side; it joins the other liquids in coating the chicken. Whisk it in evenly so the seasoning is distributed before the chicken goes into the bowl.

Give it enough time

Marinating: Leave the chicken in the fridge for at least 3 hours, or overnight as preferred in the recipe. Turn and rub it in the marinade before covering so the surface and cavity are coated.

Before roasting: Shake off excess marinade when lifting out the chicken, then rub it with the measured oil. Tucking the wings back and tying the legs can help keep the bird compact, but both are optional.

Watch the two-stage roast

Start: Put the chicken in the lower slot of the oven and begin roasting at 175°C; no preheating is needed. At the 30-minute point, reduce the setting to 165°C.

Check: Continue for another 30 minutes, then check the thickest part of the chicken with a thermometer. The recipe’s doneness cue is an internal temperature of 74°C.

Blend ají verde to a creamy texture

Herbs and chilli: Coriander, jalapeño and garlic provide the sauce’s fresh, pungent character. Removing the jalapeño seeds keeps them out of the blend as directed.

Consistency: Blend the mayonnaise, oil, lime juice, vinegar and salt with the other sauce ingredients until loose but creamy. Scrape down the blender if needed so the sauce is evenly mixed.

Rest before carving

Resting: Leave the cooked chicken for 15 minutes before cutting. This gives you time to bring the sauce to the table and lets the meat settle after roasting.

Serving: Offer the ají verde alongside the carved chicken so everyone can add as much as they like. Rice, potatoes or a crisp salad make practical accompaniments.

Recipe notes & tips

• For the best flavour, use the overnight marinating option.
• Keep the chicken refrigerated while it marinates.
• Shake off excess marinade before oiling the chicken for roasting.
• Use a thermometer to check that the chicken reaches 74°C.
• Blend the ají verde while the chicken roasts to make good use of the cooking time.
• Rest the chicken for the full 15 minutes before carving.

Variations

• Milder sauce: Use less jalapeño for a gentler chilli flavour.
• Extra lime: Add a little more fresh lime juice to the sauce for a sharper finish.
• Herb balance: Adjust the coriander proportion to suit your preference, keeping the sauce ingredients in balance.
• Side salad: Serve with a crisp green salad for a fresh contrast to the roast chicken.
• Potato plate: Add roasted or boiled potatoes alongside the chicken and sauce.

Common mistakes to avoid

• Short marinating time: The minimum is 3 hours; leave the chicken overnight when possible.
• Excess marinade: Shake it off before adding the oil so the chicken is not carrying a pool of marinade into the oven.
• Skipping the temperature change: Reduce the oven setting to 165°C after the first 30 minutes.
• Guessing doneness: Check the chicken with a thermometer and look for 74°C internally.
• Cutting too soon: Rest the chicken for 15 minutes before carving.
• Over-blending the sauce: Stop once the ají verde is loose but creamy rather than making it watery.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days; reheat until piping hot. Store the ají verde separately in the fridge for up to 3 days, as specified in the recipe.

Frequently asked questions