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Timoteo's Peruvian Chicken (Pollo A La Brasa)

Updated: Nov 3, 2023


Cook Time:



15 Minutes

1 Hour 30 Minutes

4 Servings

Beginner -Intermediate

About the Recipe

Pollo A La Brasa (Peruvian Chicken) with Aji Verde Sauce

Ingredients Pollo A La Brasa

1 whole chicken 3-4 pounds, cut into pieces (or you can use boneless chicken)

4 cloves garlic minced

2 tablespoons soy sauce

1/2 bag Timoteo's Santa Maria Style Rub

1 tablespoon honey

4 teaspoon Timoteo's Tajin Spice

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon coriander

1 teaspoon cumin

Juice from 1 small lime

Salt and pepper to taste

1/4 can of Modelo beer

Olive oil for drizzling

Aji Verde Sauce

½ cup mayonnaise

1 shallot minced

2 garlic cloves minces

1 tablespoon vinegar

1 tablespoon lemon juice or lime juice

1/4 cup crumbled feta cheese you can sub in queso blanco or grated parmesan cheese

1.5 cups finely chopped cilantro 1 small bunch

( Make this the night before so that intensifies in flavor.)

Step 1

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

Step 2

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

Step 3

Adjust for salt and serve.


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, Timoteo's Santa Maria Style Rub, honey, Timoteo's Tajin Spice, paprika, oregano, coriander, cumin, lime juice, Modelo Beer, 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. Place an aluminum foil tent over chicken

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. At the 35 minute mark remove the foil tent.

Step 7

Rest for 10 minutes before serving.

Calories: 472kcal Carbohydrates: 8g Protein: 26g Fat: 37g Saturated Fat: 9g Polyunsaturated Fat: 13g Monounsaturated Fat: 13g Trans Fat: 0.2g Cholesterol: 109mg Sodium: 619mg Potassium: 359mg Fiber: 1g Sugar: 4g Vitamin A: 677IU Vitamin C: 7mg Calcium: 69mg Iron: 2mg

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