Peruvian Pollo a la Brasa with Aji Verde

Ingredients

• 1 whole chicken (about 1.8 kg)
• 4 cloves garlic
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 2 tbsp red wine vinegar
• 1 tsp salt
• 2 jalapeños, roughly chopped
• 1 bunch fresh coriander
• 2 cloves garlic
• 3 tbsp mayonnaise
• 1 tbsp Greek yoghurt
• 1 tbsp lime juice
• 2 tbsp olive oil

Instructions

1. 1

   Blend garlic, soy sauce, olive oil, cumin, paprika, pepper, oregano, vinegar, and salt into a smooth paste.

2. 2

   Butterfly the chicken by removing the backbone with kitchen scissors. Press it flat and pat dry. Score the thighs lightly with a knife.

3. 3

   Rub the marinade all over the chicken, getting under the skin of the breasts and thighs. Marinate in the fridge for at least 4 hours, ideally overnight.

4. 4

   Preheat oven to 220 °C (425 °F). Place chicken skin-side up on a rack over a roasting tray.

5. 5

   Roast for 25 minutes, then reduce heat to 190 °C and roast a further 45–55 minutes until the thigh joint runs clear and skin is deeply lacquered. Internal temp should be 74 °C.

6. 6

   Rest for 10 minutes. Meanwhile, blend all aji verde ingredients until smooth and creamy. Season to taste.

7. 7

   Carve the chicken and serve with aji verde, roasted potatoes, and a simple salad.