Peruvian·non-vegetarian·medium

Pollo a la Brasa with Ají Amarillo Glaze & Crispy Yuca

Name: Pollo a la Brasa with Ají Amarillo Glaze & Crispy Yuca
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 kg whole chicken, butterflied; 4 cloves garlic cloves, minced; 3 tbsp ají amarillo paste; 2 tbsp soy sauce; 2 tbsp white vinegar; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 3 tbsp olive oil; to taste salt and black pepper; 500g yuca (cassava), peeled and cut into fries; 500ml vegetable oil for frying; 2 lime wedges, for serving

Imagine the smoky, charred aroma of rotisserie chicken wafting through a bustling Lima street, but with a home-kitchen twist that’s all yours. This isn’t just any roast chicken—it’s a love letter to Peru’s iconic street food, where the bird gets a deep, savory marinade of garlic, cumin, and a secret touch of soy, then gets lacquered with a fiery ají amarillo glaze that caramelizes into sticky, golden perfection. The skin crackles, the meat stays impossibly juicy, and every bite carries a gentle heat that builds slowly, leaving you craving more. Pair it with crispy, golden yuca fries—fluffy inside, shatteringly crisp outside—and you’ve got a feast that transports you to the vibrant flavors of the Andes. Whether it’s a weeknight adventure or a weekend gathering, this dish brings the soul of Peruvian cooking straight to your table, and trust me, you’ll want to lick the plate.

90 min(prep 30 + cook 60)

4 servings

680 kcal

Ingredients

whole chicken, butterflied1.5 kg
garlic cloves, minced4 cloves
ají amarillo paste3 tbsp
soy sauce2 tbsp
white vinegar2 tbsp
ground cumin1 tsp
dried oregano1 tsp
smoked paprika1 tsp
olive oil3 tbsp
salt and black pepperto taste
yuca (cassava), peeled and cut into fries500g
vegetable oil for frying500ml
lime wedges, for serving2

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a small bowl, mix the minced garlic, 2 tablespoons of ají amarillo paste, soy sauce, vinegar, cumin, oregano, smoked paprika, 2 tablespoons of olive oil, and a good pinch of salt and pepper. Rub this marinade all over the butterflied chicken, making sure to get under the skin where possible. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2
Preheat your oven to 200°C (400°F). Place the marinated chicken on a rack over a baking tray, skin side up. Roast for about 45-55 minutes, basting occasionally with any pan juices, until the internal temperature reaches 74°C (165°F) and the skin is golden and crisp.
3
While the chicken roasts, prepare the glaze: in a small saucepan, combine the remaining 1 tablespoon of ají amarillo paste with 1 tablespoon of olive oil and 2 tablespoons of water. Heat gently for 5 minutes, stirring, until it thickens slightly. Set aside.
4
In the last 10 minutes of cooking, brush the glaze generously over the chicken, then return to the oven to let it caramelize and become sticky.
5
For the yuca fries: heat the vegetable oil in a deep pot to 180°C (350°F). Fry the yuca in batches for about 5-7 minutes, until golden and crispy. Remove with a slotted spoon, drain on paper towels, and season with salt.
6
Let the chicken rest for 10 minutes before carving. Serve with the crispy yuca fries and lime wedges on the side.

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