Name: Peruvian Roast Chicken with Aji Verde Sauce
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: .33 cup soy sauce (substitute coconut aminos for whole30/paleo); 2 tablespoons fresh lime juice; 5 cloves garlic (finely minced or pressed); 1 tablespoon cumin; 1 teaspoon dried oregano; 0.5 teaspoon black pepper; 3 pound whole chicken (3 to 5 pounds); 1 large red bell pepper (sliced); 1 large sweet yellow onion (cut into wedges); 1 lime (to garnish); 2 jalapeno peppers (seeded and chopped); 1.5 cups cilantro leaves (one bunch); 3 cloves fresh garlic (minced); 1 green onion (chopped); 1 tablespoon aji amarillo paste; 2 tablespoons fresh lime juice (1-2 limes); 0.5 cup mayonnaise; 2 tablespoons olive oil; kosher salt and black pepper (to taste)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Jump to Recipe Print Recipe

Peruvian-style roast chicken, also known as “pollo a la brasa,” is made by marinating a whole chicken in a flavorful mixture of soy sauce, lime juice, garlic, cumin, and oregano to infuse the chicken with a delicious blend of tangy and savory flavors.

After marinating, the chicken is either grilled on a rotisserie (traditional) or roasted in an oven until it’s cooked through and has a beautifully golden and crispy skin.

This juicy, flavorful chicken is served with sides like french fries, rice, or salad, and a spicy green sauce called “aji verde” made from aji amarillo paste, cilantro, garlic, lime juice, and mayonnaise.

Roast chicken leg with green sauce on a bed of fries.

Have you ever been to Peru? Do you know where Peru is on the map? Peru is south of the Equator, on the west coast of South America. I never know what to expect when I start researching recipes for Food of the World, but as soon as I saw Pollo a La Brasa, I knew what I wanted to make.

Pollo a la Brasa gained popularity in Peru in the mid-20th century and has since become a staple of Peruvian cuisine. It’s widely enjoyed both in Peru and worldwide, including in the United States, where it has gained a loyal following due to its delicious flavor.

Spatchcocked Peruvian roast chicken on a serving platter.

Looking for more flavorful chicken recipes? Make sure to try my Instant Pot Filipinio Chicken Adobo, Skillet Chicken Cacciatore, and Huli Huli Chicken recipes too!

What you’ll need

contains affiliate/sponsored links

For the Marinade

Soy sauce – Substitute coconut aminos for Whole30/Paleo
Fresh lime juice from one or two limes
Fresh garlic cloves
Ground cumin and dried oregano
Black pepper

To roast the Chicken

3-4 pound whole chicken
Large red bell pepper
Large sweet yellow onion
Lime wedges to garnish

For the Aji Verde Sauce

Jalapeño peppers
One bunch of fresh cilantro leaves
Garlic
Aji amarillo yellow hot pepper paste
Fresh lime juice
Extra virgin olive oil
Homemade mayonnaise or store-bought

Check out the printable recipe card below for the complete recipe and detailed instructions.

Roast chicken and bed of rice on serving platter.

When I decided to update the images in this post, I went a little bit rogue and created a spatchcocked Peruvian roast chicken. I am including both versions so you can decided which works better for you. By the way, spatchcock chicken cooks faster.

Blue pan is the whole chicken, and white is the spatchcock chicken.

How to Spatchcock or Butterfly a Chicken

Place the chicken breast side down on a cutting mat, with the drumsticks pointing towards you. Using sharp poultry scissors or boning knife, but closely along each side of the backbone.

A hand holding the backbone of a raw, whole chicken that is being cut out while sitting on a blue plastic cutting mat.

Remove and discard the backbone. I also removed the tiny bones/ribs that were attached to the backbone.

Flip the chicken over, breast side up, and press down firmly on the breastbone to flatten.

How to make Peruvian Roast Chicken

Mix the marinade ingredients together in a bowl.

Peruvian chicken marinade in a mixing bowl.

Place the whole chicken in a large, zipper top bag and pour in the marinade. Swish and flip the bag around to coat the chicken.

Peruvian Roasted Chicken marinate cookingwithcurls.com

Place the chicken in the refrigerator for 8 to 12 hours, or overnight. I like to flip the bag over every few hours to make sure all sides marinade evenly.

Whole spatchcocked chicken with marinade in a zipper top bag.

Preheat oven to 400°F (204°C), and place chicken in a roasting pan on top of the onion and pepper slices.

Marinated chicken in a baking dish with onion and pepper slices.

If roasting a whole chicken, fill the cavity of the chicken with some of the onion and pepper slices, and tie legs together.

Chicken stuffed with onion and pepper slices in a baking dish.

Drizzle with remaining marinade and place in the oven. Roast for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with the pan juices.

Peruvian Roasted Chicken in a baking dish.

Continue cooking until thermometer reaches 165°F (75°C) when inserted into the thickest part of the breast and thigh.

Roast spatchcock chicken in a baking dish.

Allow chicken to rest for 10 minutes before serving with spicy green sauce, lime wedges, and your choice of sides.

Butterflied roast chicken on a serving platter with green sauce on the side.

Serve with a light to medium-bodied white wine, such as a Sauvignon Blanc or a Chardonnay. If you prefer red wine, a light-bodied red with soft tannins, such as a Pinot Noir or a Gamay, would also be a good choice.

I absolutely LOVE this chicken!! The flavors are strong, but not overpowering. The chicken is moist, and delicious, and could not be easier to prepare! Plan ahead, this chicken needs to marinate for 8 to 12 hours.

To make Aji Verde Sauce

Place all green sauce ingredients in a small food processor and blend until smooth.

Store in an airtight container, in the refrigerator until ready to use. Store leftover sauce in the refrigerator for up to one week.

Expert Tips

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) at its thickest part. Alternatively, pierce the thickest part of the chicken with a fork or knife; if the juices run clear and it’s no longer pink, it’s likely done.
I used a mini food processor attachment with a stick blender. You can use a regular food processor or blender to puree the sauce.

To make this recipe in an Instant Pot

Follow the instructions in my Instant Pot Faux-tisserie Chicken Post. Cook on Manual for 25 minutes with 1 cup of broth, then NPR for 15 minutes.
Do not brown the chicken before cooking, wait until it is finished and place it under the broiler for a few minutes to crisp the skin.

More delicious whole chicken recipes to try

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!