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Timoteo's Peruvian Chicken (Pollo A La Brasa)

Prep Time:

15 Minutes

Cook Time:

1 Hour 30 Minutes


4 Servings


Beginner -Intermediate

About the Recipe

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


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

3 tablespoon Timoteo's Santa Maria Style Rub

1 tablespoon honey

2 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 tablespoon aji amarillo paste ( : Inca's Food Aji Amarillo Yellow Hot Pepper Paste - 7.5 oz : Grocery & Gourmet Food)

2 teaspoons huacatay paste ( : Inca's Food Huacatay - Black Mint Paste - 7.5 Oz. : Fresh Mint Produce : Grocery & Gourmet Food)

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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