Peruvian Charcoal-Grilled Chicken with Green Sauce (Ají Verde)
Peruvian grilled chicken, known as pollo a labrasa, is famous for its golden skin, juicy meat, and bold seasonings.
Servings: 4
Calories: 818kcal
Equipment
- 1 Charcoal grill with rotisserie
Ingredients
Ingredients — Chicken
- 4.5 lb whole chicken about 4-5lbs with giblet removed
- 6 garlic cloves crushed
- ¼ cup soy sauce
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 tablespoon paprika (regular or hot - to taste)
- ¼ cup lime juice (about 2-4 limes)
- 2 tablespoon white vinegar
- 3 bay leaves
- 1 teaspoon ground black pepper
- ½ cup dark beer (optional)
- 1 teaspoon kosher salt
- 1 teaspoon dried ground aji panca (optional)
Ingredients — Ají Verde
- 2 fresh aji peppers or jalapenos, stems removed
- 1 garlic clove
- 1 cup loosely packed fresh cilantro
- juice of 1 lime
- ½ cup neutral vegetable oil
- salt, to taste
Instructions
- Remove the giblets from the chicken and pat the bird dry with paper towels. Do not rinse.
- Mix the garlic, soy sauce, cumin, oregano, paprika, lime juice, vinegar, bay leaves, black pepper, optional beer, kosher salt, and optional ground ají panca. Coat the chicken with the marinade.
- Place the chicken in a covered, nonreactive dish or food-safe bag and refrigerate for at least 12 hours, turning once or twice if possible.
- Remove the chicken from the marinade and discard the used marinade and bay leaves. Tie the legs together, secure the wings, and fasten the chicken firmly to a sturdy, properly supported spit.
- For an open manual-spit setup, suspend the chicken above a bed of charcoal and turn approximately every 10 minutes, adjusting the fire to prevent burning. For a compatible kettle rotisserie, follow the kit directions and rotate continuously over an indirect charcoal arrangement.
- Roast until a food thermometer registers at least 165°F (74°C) in the thickest breast and thigh, without touching bone. Allow roughly 60–90 minutes as an initial estimate, but cook to temperature rather than time.
- Transfer the chicken to a clean platter and rest for 10–15 minutes.
- While the chicken rests, combine the ají verde ingredients in a tall container and blend until smooth. Taste and adjust the seasoning.
- Carve the chicken and serve with ají verde, French fries, and a fresh salad.
Notes
Note that this is an oil-based aji verde sauce, not a mayonnaise-based sauce.
Aji peppers are the traditional pepper for this recipe. However, those may be hard to source in the USA. Jalapenos are a suitable substitute.
Nutrition
Calories: 818kcal | Carbohydrates: 8g | Protein: 48g | Fat: 65g | Saturated Fat: 15g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 184mg | Sodium: 1571mg | Potassium: 656mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1595IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 4mg
