Pollo a la brasa will transport you to a sunny patio in Peru — or it’s just a perfectly simple weeknight supper. Its superpower lies in the marinade, a magnificent melange of spices, herbs, soy sauce, red wine vinegar, and beer — yes, beer — that imparts a one-of-a-kind flavor and aroma. Pair it with an aji verde for a five-star meal in no time. Thanks, Wonder Oven®.
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What You'll Need
Ingredients
For the Chicken
- 6 garlic cloves, grated or smashed to a paste
- 2 teaspoons ground cumin
- 2 teaspoons dry oregano
- 2 teaspoons kosher salt
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 2 ounces lager style beer
- 4.5 lb. whole chicken, innards removed
- 3 tablespoons avocado oil or other neutral oil
For the Aji Verde
- 1 cup loosely packed cilantro, leaves and stem
- 1 small jalapeno, stemmed and seeded
- ⅓ cup mayo
- ¼ cup avocado oil or other neutral oil
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
Directions
Step 1
Make the marinade by whisking together all the ingredients except for the chicken and oil in a large bowl. Put the chicken in the bowl and rub the marinade over the chicken, inside and out. Cover the bowl with plastic wrap and place in the refrigerator for 3 hours, or overnight (preferred).
Step 2
Remove the chicken from the bowl, shaking off any extra marinade. Put the chicken on the bake pan and rub with the 3 tablespoons of oil. Tuck the wings back and tie the legs together with kitchen twine (optional).
Step 3
Place the bake pan in the large Wonder Oven® bottom slot and set the oven to 350°F on Roast for 60 minutes. No need to preheat the oven! At the 30-minute mark, reduce the temperature to 325°F and continue to roast for the remaining 30 minutes. The chicken is fully cooked when its internal temperature reaches 165°F.
Step 4
While the chicken is roasting, make the aji verde. Add all the ingredients into the Splendor Blender and blend on high speed until the sauce is loose but creamy in texture. You can store it in the refrigerator for up to 3 days! Makes about ¾ cups.
Step 5
When the hour is complete, remove the chicken from the oven and allow it to rest for 15 minutes before cutting. Serve with aji verde.
Santo Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
