Empty My Fridge
The BEST Peruvian Chicken (Crispy Skin + Juicy Inside) | Pollo a la Brasa
Ingredients
- Chicken1
- Olive oil6 tbsp
- Soy sauce¼ cups
- Vinegar2 tbsp
- Salt2 tsp
- Black pepper · ground½
- Aji amarillo paste1 tbsp
- Aji panca paste1 ½ tsp
- Garlic10 cloves
- Cilantro1
- Jalapeño chili2
- Mayonnaise¾ cups
- Lime1 ½ tbsp
- Oregano · dried1 tsp
Instructions
- Whisk 2 tablespoons olive oil with soy sauce, distilled vinegar, kosher salt, pepper, aji amarillo paste, aji panca paste and garlic.
- Cut out the backbone, split the chicken in half, and pat dry. Rub the marinade over the outside, under the skin and on all sides, cover and refrigerate for at least 6 hours, preferably overnight.
- Take the chicken out of the fridge 1 hour before roasting and pat dry again. Place halves skin side up on a wire rack over a baking sheet or roasting pan, and rub the remaining 2 tablespoons olive oil over the skin.
- Preheat the oven to 475°F with the rack in the middle. Roast 10 minutes, then lower the heat to 425°F and roast until the thickest part of the breast reads 160°F, about 45 minutes total.
- Rest the chicken for 5 minutes, then carve into pieces.
- For the green sauce, blend all its ingredients in a food processor until smooth, then season with salt and pepper if needed. Add another jalapeño for more heat.
Summarized from Sip and Feast's video. Watch it for the details.
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