Peruvian Chicken with Chile Sauces

 


Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this grilled version delivers flavorful, tender and juicy chicken everytime. The two accompanying sauces — featuring ají amarillo and ají rocoto chilies — offer hot and tangy counterpoints.

Yield: 6 oz. portion per serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
chicken, quartered 2 pounds 1. For the Peruvian Chicken, place chicken in large resealable plastic bag or glass dish. Mix the soy sauce, white vinegar, water, lime juice, ají amarillo paste, ají panca paste, garlic cloves, McCormick Culinary® Ground Cumin, McCormick Culinary® Black Pepper, McCormick Culinary® Ground Mustard (ingredients 2-11) in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavor.

2. Meanwhile, prepare the two sauces. For the Green Sauce, place the fresh cilantro, jalapeno peppers, olive oil, ají amarillo paste, lime juice, white vinegar, and garlic clove (ingredients 12-18) in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix the mayonnaise, ají rocoto paste, lime juice, lime peel, McCormick Culinary® Ground Cumin, and McCormick Culinary® Mediterranean Style Oregano Leaves (ingredients 19-24) in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.

3. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.

4. Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.

5. Grill, uncovered, 3 to 5 minutes longer or until chicken is charred. Cut chicken into serving size pieces. Serve chicken with Green Chile Sauce and Creamy Rocoto Sauce, and lime wedges, if desired.

soy sauce 2 tablespoons
white vinegar 2 tablespoons
water 2 tablespoons
lime juice, fresh 1 1/2 tablespoons
ají amarillo paste 1 tablespoon
ají panca paste 1 tablespoon
garlic cloves, finely chopped 6 eaches
McCormick Culinary® Ground Cumin 1 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind 1/2 teaspoon
McCormick Culinary® Ground Mustard 1/2 teaspoon
fresh cilantro, chopped 1/2 cup
jalapeno peppers, seeded and chopped 1 each
olive oil 1 1/2 tablespoons
ají amarillo paste 1/2 tablespoon
lime juice, fresh 1/2 tablespoon
white vinegar 1 teaspoon
garlic clove 1 each
mayonnaise 1/2 cup
ají rocoto paste 2 tablespoons
lime juice, fresh 1 tablespoon
lime peel, grated 1/2 teaspoon
McCormick Culinary® Ground Cumin 1/2 teaspoon
McCormick Culinary® Mediterranean Style Oregano Leaves 1/2 teaspoon
Ingredients Quantities Instructions
chicken, quartered 12 pounds 1. For the Peruvian Chicken, place chicken in large resealable plastic bag or glass dish. Mix the soy sauce, white vinegar, water, lime juice, ají amarillo paste, ají panca paste, garlic cloves, McCormick Culinary® Ground Cumin, McCormick Culinary® Black Pepper, McCormick Culinary® Ground Mustard (ingredients 2-11) in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavor.

2. Meanwhile, prepare the two sauces. For the Green Sauce, place the fresh cilantro, jalapeno peppers, olive oil, ají amarillo paste, lime juice, white vinegar, and garlic clove (ingredients 12-18) in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix the mayonnaise, ají rocoto paste, lime juice, lime peel, McCormick Culinary® Ground Cumin, and McCormick Culinary® Mediterranean Style Oregano Leaves (ingredients 19-24) in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.

3. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.

4. Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.

5. Grill, uncovered, 3 to 5 minutes longer or until chicken is charred. Cut chicken into serving size pieces. Serve chicken with Green Chile Sauce and Creamy Rocoto Sauce, and lime wedges, if desired.

soy sauce 3/4 cup
white vinegar 3/4 cup
water 3/4 cup
lime juice, fresh 9 tablespoons
ají amarillo paste 6 tablespoons
ají panca paste 6 tablespoons
garlic cloves, finely chopped 36 eaches
Cumin, Ground 2 tablespoons
Pepper, Black Coarse Grind 1 tablespoon
Mustard, Ground 1 tablespoon
fresh cilantro, chopped 3 cups
jalapeno peppers, seeded and chopped 6 eaches
olive oil 9 tablespoons
ají amarillo paste 3 tablespoons
lime juice, fresh 3 tablespoons
white vinegar 2 tablespoons
garlic clove 6 eaches
mayonnaise 3 cups
ají rocoto paste 3/4 cup
lime juice, fresh 6 tablespoons
lime peel, grated 1 tablespoon
Cumin, Ground 1 tablespoon
Oregano Leaves, Mediterranean Style 1 tablespoon
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 500 kcal


Total fat 40 g


Saturated fat 8 g


Trans fat 0 g


Cholesterol 105 mg


Sodium 730 mg


Carbohydrate 4 g


Dietary fiber 1 g


Sugars 0 g


Protein 31 g


Chef's Tip: -Oven Directions: Marinate chicken as directed. Place chicken on rack in roasting pan. Roast in preheated 375ºF oven 50 minutes or until chicken is cooked through.
-For a delicious Peruvian-inspired meal, serve with Spiced Mashed Plantains.

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