Peruvian Pollo a la Brasa (Rotisserie Chicken)

Ingredients

For the Chicken:

• 1 whole chicken (3–4 lbs / 1.3–1.8 kg), cleaned and patted dry
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)
• 2 tbsp white vinegar or lime juice

For the Green Sauce (Aji Verde):

• 1 cup fresh cilantro
• 1–2 jalapeños or green chilies, seeded
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 2 cloves garlic
• Salt, to taste
• Water as needed for consistency

Instructions

1. Marinate the Chicken:

In a bowl, combine olive oil, garlic, paprika, cumin, oregano, salt, black pepper, cayenne, and vinegar. Rub the mixture all over the chicken, including under the skin. Marinate at least 2 hours, preferably overnight in the fridge.

2. Cook the Chicken:

Preheat your rotisserie or oven to 375°F (190°C). Roast or rotisserie the chicken for 1–1.5 hours, basting occasionally, until the internal temperature reaches 165°F (74°C) and skin is crispy and golden.

3. Make the Aji Verde:

Blend cilantro, jalapeños, mayonnaise, lime juice, garlic, salt, and water until smooth. Adjust consistency with water as needed.

4. Serve:

Carve chicken and serve with Aji Verde sauce on the side. Perfect with roasted potatoes or rice.