Timoteo's Peruvian Chicken (Pollo a la Brasa) with Homemade Ají Verde Sauce
Updated: 1 day ago
Golden Roasted Chicken. Bold Southwestern Spices. Creamy Peruvian Green Sauce.
Experience the irresistible flavors of Peru with a Southwestern twist in Timoteo's Peruvian Chicken, also known as Pollo a la Brasa. This beautifully seasoned chicken combines the savory richness of Timoteo's Santa Maria Style Rub with the bright, citrusy character of Timoteo's Tajin Spice. Garlic, cumin, coriander, oregano, fresh lime, a touch of honey, and Modelo beer come together to create a flavorful marinade that produces tender, juicy chicken with a golden, caramelized exterior.
The perfect finishing touch is homemade Ají Verde—a vibrant Peruvian-inspired green sauce made with ají Amarillo, Huaca Tay (Peruvian black mint), fresh cilantro, garlic, and creamy cheese. Rich, tangy, herbaceous, and pleasantly spicy, the sauce complements the roasted chicken beautifully. Whether you're preparing a family dinner, entertaining guests, or exploring bold international flavors, this dish brings together the best of Peruvian cooking and Timoteo's Southwestern spirit.
Prep Time: 20–25 minutes Marinating Time: At least 1 hour, preferably 4–12 hours Cooking Time: Approximately 45–65 minutes, depending on chicken size Resting Time: 10 minutes Servings: 4Difficulty: Beginner–Intermediate Cuisine: Peruvian / Southwestern Fusion
Ingredients
Peruvian-Style Roasted Chicken
1 whole chicken (3–4 pounds), cut into serving pieces, or an equivalent amount of boneless chicken
4 garlic cloves, minced
2 tablespoons soy sauce
2–3 tablespoons Timoteo's Santa Maria Style Rub, or to taste
1 tablespoon honey
4 teaspoons Timoteo's Tajin Spice
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
Juice of 1 small lime
Approximately 3 ounces Modelo beer (¼ of a 12-ounce can)
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling
Chef's Note: Your original recipe calls for half a bag of Santa Maria Style Rub. Starting with 2–3 tablespoons makes the seasoning easier to control. Because the rub, Tajin Spice, and soy sauce may all contribute salt, taste carefully before adding additional salt.
Homemade Ají Verde Sauce
Ingredients
½ cup mayonnaise
1 tablespoon ají Amarillo paste
2 teaspoons Huaca Tay paste (Peruvian black mint)
1 small shallot, minced
2 garlic cloves, minced
1 tablespoon vinegar
1 tablespoon fresh lemon or lime juice
¼ cup crumbled feta cheese, queso Blanco, or grated Parmesan
1½ cups fresh cilantro, finely chopped (approximately 1 small bunch)
Salt, to taste
Cold water, a teaspoon at a time, if needed to thin the sauce
Step 1 — Blend the Aromatic Base
In a food processor or blender, combine mayonnaise, ají Amarillo paste, Huaca Tay paste, minced shallot, garlic, vinegar, and fresh citrus juice. Blend until smooth and creamy.
Step 2 — Add the Cheese and Fresh Cilantro
Add the crumbled cheese and chopped cilantro.
Blend again until the sauce becomes vibrant green and the ingredients are thoroughly incorporated. If the sauce is too thick, add a teaspoon of cold water at a time until it reaches your preferred consistency.
Step 3 — Adjust the Flavor
Taste the sauce and adjust the salt, citrus, or ají Amarillo paste as desired.
The finished sauce should have a delicious balance of creaminess, fresh herbs, citrus, and gentle heat.
Step 4 — Refrigerate and Develop the Flavor
Transfer the Ají Verde to a covered container and refrigerate for at least 30 minutes before serving. For the best flavor, prepare the sauce the night before and refrigerate overnight. Stir before serving and keep chilled until needed.
Preparation — Pollo a la Brasa
Step 1 — Prepare the Chicken
Pat the chicken pieces dry with paper towels. Place the chicken in a large nonreactive mixing bowl or food-safe resealable bag. If using a whole chicken cut into pieces, arrange the pieces so the marinade can coat them evenly.
Step 2 — Make the Signature Timoteo's Marinade
In a separate mixing bowl, combine minced garlic, soy sauce, Timoteo's Santa Maria Style Rub, Timoteo's Tajin Spice, honey, paprika, oregano, coriander, cumin, lime juice, and Modelo beer. Whisk until the honey and seasonings are evenly distributed.
The marinade should be aromatic, savory, slightly tangy, and lightly sweet.
Step 3 — Marinate the Chicken
Pour the marinade over the chicken. Using clean hands or kitchen tongs, gently turn the chicken until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour.
For deeper flavor, marinate for approximately 4–12 hours. Turn the chicken occasionally to distribute the marinade.
Chef's Tip: Marinating overnight is convenient, but avoid excessively long marinating times because the lime juice and other acidic ingredients can affect the texture of the chicken.
Step 4 — Preheat the Oven
Preheat your oven to 375°F. Lightly oil a large cast-iron skillet or oven-safe baking dish.
Remove the chicken from the marinade, allowing excess liquid to drip off.
Discard the used marinade. Arrange the chicken pieces in a single layer, skin-side up, leaving a little space between each piece. Lightly drizzle with olive oil.
Step 5 — Roast the Peruvian Chicken
Place the chicken in the preheated oven. Roast uncovered for approximately 35–50 minutes, depending on the size and type of chicken pieces. Begin checking the internal temperature toward the end of cooking. The chicken is fully cooked when the thickest portion reaches a minimum internal temperature of 165°F, measured with a reliable meat thermometer without touching bone. Boneless pieces may cook faster, while larger bone-in pieces may require additional time. If the skin browns too quickly, loosely tent with aluminum foil.
Step 6 — Create a Golden, Caramelized Finish
For extra color, increase the oven temperature to 425°F during the final 5–10 minutes, if necessary, watching carefully to prevent burning. The honey and seasonings should create a beautifully browned exterior. For a more traditional Pollo a la Brasa presentation, the chicken can also be finished briefly under the broiler, provided it is already nearly cooked through.
Step 7 — Rest the Chicken
Remove the chicken from the oven and transfer it to a clean serving platter. Allow it to rest for approximately 10 minutes before serving. This helps the meat retain its juices.
Step 8 — Garnish and Serve with Ají Verde
Arrange the roasted chicken on a rustic platter. Garnish with fresh cilantro, lime wedges, and roasted peppers if desired. Serve the chilled homemade Ají Verde sauce on the side for dipping or spoon a little over each portion. Pair with crispy roasted potatoes, rice, grilled vegetables, or a fresh Peruvian-inspired salad.
Chef Tim's Peruvian Cooking Tips
Build Layers of Flavor: Combining Santa Maria Style Rub with Tajin Spice, cumin, coriander, and oregano creates a unique Southwestern twist on traditional Peruvian chicken.
Use Quality Chicken: Bone-in, skin-on pieces provide excellent flavor and help retain moisture during roasting.
Don't Over-Marinate: The citrus and vinegar-based ingredients add brightness, but excessively long marinating can change the texture of the meat.
Roast for Color: A golden exterior adds flavor and makes the finished dish especially appetizing.
Use a Meat Thermometer: Always cook poultry to at least 165°F internally rather than relying only on appearance or cooking time.
Make the Ají Verde Ahead: The sauce becomes even more flavorful after several hours in the refrigerator.
Balance the Heat: Adjust the ají Amarillo paste to your preference. Add a little more for extra heat or additional mayonnaise for a milder sauce.
Serve with Fresh Citrus: A squeeze of lime brightens the rich roasted chicken and creamy green sauce.
Perfect Side Dishes
Serve Timoteo's Peruvian Chicken with:
Crispy roasted potatoes
Peruvian-style seasoned rice
Grilled sweet corn
Charred bell peppers
Fresh avocado and tomato salad
Roasted sweet potatoes
Cilantro-lime rice
Warm grilled flatbread
Why Timoteo's Santa Maria Style Rub & Tajin Spice?
Great international cooking is all about bringing flavors together. Timoteo's Santa Maria Style Rub adds bold savory seasoning, while Timoteo's Tajin Spice brings a bright citrus-inspired finish to the chicken. Combined with traditional Peruvian ingredients such as ají Amarillo, Huaca Tay, cilantro, garlic, and cumin, these flavors create a memorable fusion of Southwestern and Peruvian cooking. This is exactly what Timoteo's Spice Co. is all about—exploring bold flavors from around the world while staying true to our Southwestern roots.
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Explore Timoteo's Southwestern Spice Rubs:
Timoteo's Spice Co.
Bold Southwestern Roots. Flavors Without Borders.
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