Pollo a la brasa is Peru’s celebrated rotisserie-style chicken, usually served with potatoes and a bright, creamy aji verde sauce. This home-oven version marinates chicken thighs with garlic, cumin, vinegar, and soy sauce, then roasts them until juicy with crisp edges; regional and family versions season the chicken and sauce in different ways.
Ingredients
- 3 lb (1.36 kg) bone-in, skin-on chicken thighs, about 6 to 8 pieces
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) fresh lime juice, divided
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 5 garlic cloves (15 g), finely grated or minced
- 2 tsp (4 g) ground cumin
- 2 tsp (5 g) paprika
- 1 tsp (1 g) dried oregano
- 1½ tsp (9 g) kosher salt, divided, plus more to taste
- 1 tsp (2 g) ground black pepper, divided
- 1½ lb (680 g) Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) chunks
- 2 tbsp (30 ml) neutral oil for the potatoes
- 1 cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 2 medium jalapeños (about 30 g), stemmed; remove seeds for a milder sauce
- ⅓ cup (75 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or sour cream
- 1 tbsp (15 g) aji amarillo paste, optional but traditional in many versions
- ¼ tsp (1.5 g) kosher salt for the sauce, or to taste
- 1 tbsp (15 ml) cold water, only if needed to thin the sauce
Instructions
- Mix the marinade. In a large bowl, whisk the soy sauce, vinegar, 1 tablespoon (15 ml) of the lime juice, 1 tablespoon (15 ml) oil, garlic, cumin, paprika, oregano, 1 teaspoon (6 g) of the salt, and ¾ teaspoon (1.5 g) of the pepper. Pat the chicken dry with paper towels so the seasoning adheres and the skin has a better chance of browning. Add the thighs and turn them until coated, taking care to rub some seasoning beneath the skin without tearing it.
- Marinate safely. Cover the bowl and refrigerate the chicken for 4 hours, turning the pieces once if convenient. Keep raw chicken and its juices away from ready-to-eat foods. Four hours gives the seasoning time to reach beyond the surface; overnight marinating is also fine, but do not leave the chicken at room temperature. The recipe timing assumes a 4-hour marinade.
- Make the aji verde. Put the cilantro, jalapeños, mayonnaise, yogurt, aji amarillo paste if using, remaining 1 tablespoon (15 ml) lime juice, and ¼ teaspoon (1.5 g) salt in a blender or food processor. Blend until smooth, scraping down the sides as needed. If the sauce is too thick to spoon, blend in cold water 1 teaspoon (5 ml) at a time. Taste and adjust the salt or lime. Cover and refrigerate the sauce while the chicken cooks.
- Heat the oven and prepare the potatoes. About 20 minutes before the chicken’s marinating time is up, heat the oven to 425°F (220°C). Toss the potato chunks with 2 tablespoons (30 ml) oil, the remaining ½ teaspoon (3 g) salt, and ¼ teaspoon (0.5 g) pepper. Spread them in a single layer on a rimmed baking sheet. Separate the pieces a little; crowded potatoes steam rather than brown.
- Arrange the chicken. Line a second rimmed baking sheet with foil for easier cleanup, if desired, and set a wire rack on it if you have one. Lift the chicken from the marinade, let excess drip off, and discard the used marinade. Place the thighs skin-side up on the rack or pan, leaving space between pieces. Do not pour raw marinade over the cooked chicken or use it as a serving sauce.
- Roast until cooked through. Put the potatoes on the lower oven rack and the chicken on the middle rack. Roast for 40 minutes, rotating the pans and stirring the potatoes after about 20 minutes. Check the thickest part of a thigh with a food thermometer, avoiding the bone: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue roasting and check again every 5 minutes. The potatoes should be browned outside and tender when pierced with a fork.
- Rest and serve. Transfer the chicken to a clean platter and let it rest for 5 minutes while the potatoes finish, if needed. Serve hot with the potatoes and aji verde on the side, so everyone can add as much sauce as they like. If the chicken needs a few extra minutes to reach the safe temperature, count that as additional cooking time.
Tips
- Keep the skin dry and exposed. Patting the chicken dry before marinating and roasting it skin-side up help the skin brown. A wire rack lets hot air circulate underneath, but the recipe still works directly on a lined baking sheet. Avoid covering the chicken while it roasts.
- Adjust the heat gradually. Jalapeños vary in strength. Start with one, blend the sauce, then add the second if you want more heat. Removing the seeds and pale inner ribs makes the sauce milder. Aji amarillo paste has a distinctive fruity, gently spicy flavor; if you cannot find it, leave it out or add a little extra jalapeño, knowing the sauce will taste greener and less specifically Peruvian.
- Use a thermometer, not color alone. Thigh meat can look browned before it is safe in the center, and its color is not a dependable temperature check. Insert the thermometer into the thickest portion without touching bone. If the potatoes brown before the chicken is ready, remove them and keep them warm while the chicken finishes.
- Make the sauce ahead, not the raw chicken at room temperature. The aji verde can be blended a day ahead and kept covered in the refrigerator. Stir it before serving. If it thickens while chilled, loosen it with a teaspoon of water or lime juice rather than leaving it out for a long time.
Serving Suggestions
Serve the chicken family-style with the roasted potatoes and a bowl of aji verde. The cool, tangy sauce balances the savory, cumin-scented chicken, and the potatoes catch any juices from the platter. For a more substantial meal, add a simple green salad dressed with lime and oil, or serve sliced tomato, red onion, and lettuce alongside. A small dish of extra sauce is useful because some diners prefer a generous spoonful while others want only a little.
For a familiar Peruvian-inspired plate, include cooked white rice as another side. Rice is not required for this recipe, but it makes the meal go further and is good with the sauce. If serving guests, keep the chicken and potatoes hot and offer the sauce chilled or cool. Put out clean serving utensils for the sauce rather than using a utensil that has touched raw or uncooked chicken.
Variations
Use boneless thighs. Boneless, skinless thighs cook faster and will not have crisp skin. Keep the marinade the same, begin checking them after about 20 minutes, and use a thermometer to confirm 165°F (74°C). Their exact cooking time depends on thickness, so do not rely on the clock alone. Roast the potatoes separately until browned and tender.
Try a milder green sauce. Use one seeded jalapeño, or replace it with half a small green bell pepper for color and freshness without much chile heat. The bell pepper makes the sauce less sharp and spicy, so add lime gradually and taste as you go. For a dairy-free sauce, replace the yogurt with additional mayonnaise or an unsweetened plant-based yogurt; the texture and tang will vary by product.
Change the potato side. Sweet potatoes can replace some or all of the Yukon Gold potatoes, though they tend to soften and brown sooner. Cut them into evenly sized chunks and check them early. You can also serve the chicken with boiled potatoes or rice instead; those choices change the texture of the plate but keep the chicken and sauce as the main flavors.
Add aji amarillo thoughtfully. Aji amarillo is a yellow Peruvian chile commonly sold as a paste in Latin American groceries and online. It gives the sauce a fruity chile flavor and vivid color. If you do not have it, jalapeño is a practical substitute for heat, but it is not an exact flavor match. Avoid adding a large amount of an unfamiliar paste before tasting, since brands differ in saltiness and intensity.
Storage and Reheating
Refrigerate cooked chicken and potatoes within 2 hours of cooking, storing them in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. Store the aji verde separately; for best flavor and texture, use it within about 3 days. If the sauce has been sitting out with serving utensils, discard it rather than returning it to the container. Do not store cooked chicken at room temperature.
To reheat, place chicken in a covered oven-safe dish with a spoonful of water or broth and warm it at 325°F (165°C) until a thermometer reads 165°F (74°C). Uncover it for the final few minutes if you want to dry the skin slightly, though reheated skin will not be as crisp as freshly roasted skin. Reheat potatoes on a baking sheet in the oven until hot, or in a skillet with a little oil. Microwave portions are convenient; cover loosely and stir or turn the food midway so it heats evenly. Reheat leftovers to 165°F (74°C), and heat only the portion you plan to eat.
Frequently Asked Questions
Is this the traditional way to make pollo a la brasa?
This is a practical home-oven version inspired by Peruvian pollo a la brasa, which is typically rotisserie-roasted. Seasonings and accompaniments differ between cooks and regions. A home oven cannot fully duplicate the direct, rotating heat of a rotisserie, but marinating the chicken and roasting it skin-side up gives a savory, browned result with familiar flavors.
Can I marinate the chicken overnight?
Yes. Keep it covered in the refrigerator and cook it within about 24 hours. Because the marinade contains lime juice and vinegar, an especially long soak can make the surface texture softer. Four hours is a good balance for this recipe; overnight is a convenient option, not a requirement.
What can I use instead of aji amarillo paste?
Leave it out and use jalapeño for a straightforward substitute, or use a small amount of another mild-to-medium chile paste you enjoy. Jalapeño gives a fresher, greener flavor, while aji amarillo is fruitier and more distinctly Peruvian. The sauce will still work without the paste, so there is no need to delay cooking to find it.
Can I cook the chicken and potatoes on one pan?
You can, but a 3-pound batch may crowd a standard sheet pan, causing the potatoes to steam and the chicken to brown less evenly. Two pans make it easier to leave space around each piece and position the food on separate oven racks. If using one large pan, keep the chicken skin exposed and spread the potatoes around it rather than piling them underneath.
How do I know the chicken is done?
Check every thigh in its thickest section with an instant-read food thermometer, keeping the probe away from the bone. Poultry must reach 165°F (74°C) for the USDA FSIS safe minimum. If pieces differ in size, remove individual thighs as they reach temperature and let the larger ones continue cooking.
Can I freeze the leftovers?
Yes. Freeze cooled chicken and potatoes in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw them in the refrigerator, then reheat to 165°F (74°C). The chicken may be less crisp after freezing, and the creamy green sauce can separate or become watery, so it is usually better to make fresh sauce or keep any leftover sauce refrigerated for a few days.
Related
- Peruvian Causa Rellena: A Layered Potato Recipe
- Most Famous Peruvian Food: Lomo Saltado
- Cuy Peruvian Traditional Food: Andean Roast Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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