Pollo a la Brasa (Peruvian Roasted Chicken)

Ingredients

• •1.5 kg whole chicken, patted dry
• •5 garlic cloves, minced
• •2 tbsp aji amarillo paste
• •2 tbsp gluten-free soy sauce or tamari
• •1 tbsp white wine vinegar
• •2 tbsp olive oil
• •2 tsp ground cumin
• •1 tsp smoked paprika
• •1 tsp dried oregano
• •½ tsp black pepper
• •1½ tsp salt
• •1 lime, halved
• •¼ cup fresh cilantro, for serving

Directions

1. 1Whisk together garlic, aji amarillo paste, tamari, vinegar, olive oil, cumin, smoked paprika, oregano, pepper, and salt into a paste.
2. 2Rub the marinade all over the chicken, including under the skin over the breast; stuff the cavity with squeezed lime halves.
3. 3Marinate the chicken uncovered in the fridge at least 1 hour, or up to overnight.
4. 4Preheat oven to 220°C (425°F); set chicken breast-side up on a rack in a roasting pan.
5. 5Roast 20 minutes until the skin starts to colour, then reduce heat to 190°C (375°F).
6. 6Continue roasting 45–50 minutes until a thermometer inserted into the thigh reads 74°C (165°F) and skin is deep golden brown.
7. 7Rest the chicken uncovered 10 minutes before carving.
8. 8Serve with fresh cilantro, roasted potatoes, and green aji sauce (huacatay or blended jalapeño-mayo).

💡 Aji amarillo paste is found at Latin grocery stores or online; substitute 1 tbsp of any mild yellow hot sauce mixed with 1 tsp turmeric for colour and a similar fruity heat.

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