Peruvian Chicken Pollo a la Brasa with Aji Sauce
Peruvian Chicken Pollo a la Brasa with Aji Sauce
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Peruvian Chicken Pollo a la Brasa with Aji Sauce

  • Servings: 4
  • Prep Time: 25 MINS
  • Cook Time: 30 MINS

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Directions

Step ONE
Mix all marinade ingredients and cover chicken breast and let sit 3 to 27 hours.
Step TWO
For the sauce, place ingredients in a food processor or blender and puree still smooth.
Step THREE
Grill or roast the chicken on a roasting rack in 400° convection oven for about 30 minutes till chicken is browned and reached 165° internally.
Step FOUR
Platter chicken and serve with Aji sauce.

Ingredients

2 lb ROXY® Organic Boneless Skinless Chicken Thighs
Marinade 
cloves minced garlic
1/4 cup olive oil
1 tbsp cumin
1 tbsp salt
2 tbsp coconut sugar
2 tbsp smoked paprika
1 tsp ground coriander
1 tsp dried oregano
1 tsp fresh ground pepper
1/4 cup fresh lime juice
Aji Sauce 
green onions chopped, white and green parts
aji chilies roasted and seeded (serrano or jalapeno peppers can be substituted)
2 tsp huacatey paste
cloves garlic, chopped
1/4 cup vegetable oil (mayonnaise can be substituted for creamier sauce)
1/4 cup cilantro leaves
1/2 tsp salt
1/4 cup queso fresco (parmesan can be substituted)
1/4 cup water
 

Directions

Step 1
Mix all marinade ingredients and cover chicken breast and let sit 3 to 27 hours.
Step 2
For the sauce, place ingredients in a food processor or blender and puree still smooth.
Step 3
Grill or roast the chicken on a roasting rack in 400° convection oven for about 30 minutes till chicken is browned and reached 165° internally.
Step 4
Platter chicken and serve with Aji sauce.

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