Peruvian Chicken Pollo a la Brasa with Aji Sauce
4

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Peruvian Chicken Pollo a la Brasa with Aji Sauce

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

PRINT THIS RECIPE: Print

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 RANGER® Free Range Boneless Skinless Chicken Breasts
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 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.