Peruvian Chicken Recipe (Pollo a la Brasa)

Step 1

Pat the chicken dry with a paper towel and set it into a large bowl.

Step 2

Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.

Step 3

Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.

Step 4

Heat oven to 350 degrees.

Step 5

Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.

Step 6

Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer.

Step 7

Remove, tent with aluminum foil, and rest for 10 minutes before serving.

Step 8

Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.

Step 9

Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.

Step 10

Adjust for salt and serve.