Peruvian Grilled Pollo a la Brasa with Aji Verde Sauce

Combine the soy sauce, lime juice, cumin, paprika, garlic, oregano and a generous pinch of salt and pepper into a marinade.

Serves 4

Ingredients

• 1 whole chicken (about 4 lb), cut into pieces
• 3 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 cup fresh cilantro leaves
• 2 jalapenos, seeded
• 1/3 cup mayonnaise
• 2 tablespoons crumbled queso fresco
• Salt and black pepper to taste

Instructions

1. Combine the soy sauce, lime juice, cumin, paprika, garlic, oregano and a generous pinch of salt and pepper into a marinade.
2. Rub the marinade all over the chicken pieces and marinate at least 2 hours, ideally overnight, in the refrigerator.
3. Set up a grill for medium indirect heat, around 375F, with the coals banked to one side.
4. Grill the chicken skin-side down over direct heat to char and crisp the skin, about 4 minutes, then move to the cooler side, cover, and cook until the juices run clear and the meat reaches 165F, 30 to 40 minutes.
5. Meanwhile, blend the cilantro, jalapenos, mayonnaise, queso fresco and a splash of lime juice into a smooth, vivid green aji verde sauce; season to taste.
6. Rest the grilled chicken for 10 minutes so the juices settle.
7. Serve the chicken with a generous pour of aji verde, lime wedges, and your favorite fries or salad.
8. Pollo a la brasa is Peru's national obsession, born in 1950s Lima rotisserie kitchens and now grilled in backyards worldwide. The cool, herb-charged aji verde is its essential partner, cutting through the smoky char with bright heat and turning a simple grilled chicken into a celebration of Peruvian flavor.

Nutrition (estimated, per serving)

• Calories: 640 kcal
• Protein: 46g
• Fat: 44g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 2g
• Sodium: 1020mg