Peruvian Roast Chicken with Green Sauce

D:RC cooks Pollo a la Brasa con Aji Verde & you can, too!

About 20 years ago I had my first taste of Peruvian Roast Chicken with Green Sauce¹ (Pollo a la Brasa con Aji Verde) at a short-lived Athens restaurant called Pollo Criollo. I loved it so much that it sent me into a years-long process of R&D to perfect my own version of this dish, or at least as close to what I remember it tasting like when I first had it.

The original version was done on a rotisserie, something that many home cooks lack, so I wanted my version to be straightforward and easily done on a backyard grill. It does require a few specialty items that are pretty easily obtained from a local latin or specialty market, or alternatively, ordered online. I've also seen some of these brands at some big box grocery stores lately.

For the chicken

• 1 (2 1/2 to 3 1/2 pound) top quality whole broiler-fryer chicken (Make sure it's not larger than this size)

• 1 tablespoon fresh rosemary

• 1 teaspoon huacatay aka "black mint" paste (I use the Inca's Food Brand)

• 1/2 tablespoon Kosher salt

• 1 teaspoon cracked black pepper

• 1 teaspoon cumin

• 1/2 teaspoon ground achiote (annatto)

• 1 tablespoon soy sauce

• 1 teaspoon ginger paste

• 1 tablespoon aji (I use Inca's Food brand "aji panca")

• 2 tablespoons garlic paste

• 1/4 cup beer (any ale will do; I use an amber ale like Fat Tire)

• splash vinegar

• oil for the grill

• salt and pepper to taste (additional)
  

Directions

1. Using sharp kitchen shears, cut out the chicken backbone. Turn over breast side up, remove the wishbone, press to flatten on your cutting board and with a sharp kitchen knife, carefully split the chicken lengthwise down the middle. Pro tip: using your fingers, carefully loosen some of the skin around the breast and the legs to allow the marinade to get under the skin.

2. Blend all the ingredients for the marinade in a blender and taste for balance. add salt or pepper if needed, it should be highly seasoned.

3. To a bowl or strong Ziploc gallon-size bag add the chicken and pour the marinade over it, making sure you get some under the skin. Refrigerate overnight (at least 6 hours), turning once or twice to allow even distribution.

4. Build a two-zone fire in your charcoal grill (or light half your gas grill) to medium high heat to 425F. Remove chicken from the marinade and lightly pat off excess marinade. Place your chicken skin side up and away from direct heat and let it cook for about an hour to your desired internal temperature (recommended "safe" temp is 160F, I pull it slightly below that and let it rest, tented under aluminum foil for about 15 minutes)

5. Once rested, carve into pieces and serve with the green sauce.

For the Green Sauce

• 2 fresh jalapeños (or serranos if you like it even hotter), including seeds and ribs, roughly chopped

• 1 tablespoon aji amarillo paste (I use the Inca's Food Brand)

• 1 cup freshly picked cilantro leaves and small stems

• 2 tablespoons grated cotija cheese or Parmesan cheese

• 1 medium clove garlic, roughly chopped (about 1 teaspoon)

• 1 tablespoon vegetable oil

• 1 teaspoon white vinegar

• 1/2 teaspoon juice from 1 lime

• 1/2 cup mayonnaise

• Kosher salt and freshly ground black pepper to taste
  

Directions

1. Combine jalapeños, aji amarillo, cilantro, cotija cheese, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste forms.

2. Add mayonnaise and blend again until even. Transfer to a bowl and season to taste with salt and pepper.

3. Serve with the grilled chicken. (Any unused sauce will keep for about 1 week in an airtight container.)

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Pair with a blood orange, fennel, and feta salad or spring greens from your garden and roast potatoes. Don’t forget your soundtrack—D:RC’s Spring 2024 Mix, a FED exclusive. Tasty!

To learn more about Darcy and our Spring 2024 all-star line-up of musicians, artists, writers, growers, gleaners, cooks, and craftspeople headed your way, check out FED's Special Guests.

Big love, Ashley

1. Vegetarians and Vegans: try marinating tofu or cauliflower, then roasting or grilling. Drizzle with green sauce or use for dipping. We haven’t tried this, but we can’t imagine why it wouldn’t be delicious! Send us pics and stories if you try it. We welcome all palates to the table! ❤️