Peruvian Grilled Chicken w/ Aji Verde (Pollo a la Brasa)

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A chef-crafted take on Peruvian-style grilled chicken with bold, bright flavour.

The chicken is rubbed with warm spices, marinated with Cherry Street Bar-B-Que Sauce, then grilled or roasted until juicy, smoky, and golden.

Serve it with a quick Aji Verde for a fresh, creamy kick on the side.

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INGREDIENTS [Serves 4]

For the Chicken:

• 1 whole chicken, 3½ to 4 lb / 1.6 to 1.8 kg, spatchcocked
  or 4 bone-in chicken halves

Dry Seasoning:

• 1 tbsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp ground oregano, or 1 tsp dried oregano, crushed

• ½ tsp ground turmeric, optional, for colour

Wet Marinade:

• 3 tbsp Cherry Street Bar-B-Que Sauce Original

• 3 tbsp soy sauce or tamari

• 2 tbsp red wine vinegar or white wine vinegar

• 3 tbsp olive oil or neutral oil

• 4 cloves garlic, minced

• 1 small yellow onion, finely grated or blended

• 2 tsp honey

• 1 tsp ají amarillo paste or ½ tsp cayenne, optional

• Juice of 1 lime, about 2 tbsp

• 2 tbsp chopped fresh cilantro, optional

• 2 to 3 tsp water, if needed to thin

Quick Aji Verde:

• 1 cup packed fresh cilantro leaves

• ½ to 1 jalapeño or 1 small serrano, seeded for less heat
  or 1 tsp ají amarillo paste

• 1 garlic clove

• 2 tbsp mayonnaise

• 2 tbsp sour cream or Greek yogurt

• 2 tsp lime juice, or to taste

• 2 to 3 tbsp olive oil

• Salt and black pepper, to taste

• 1 to 2 tbsp water, if needed to thin

INSTRUCTIONS

1) Prep the chicken. Pat the chicken dry with paper towel. Mix the dry seasoning ingredients together, then rub evenly over the chicken, including under the skin where possible.

2) Make the marinade. In a bowl, whisk together Cherry Street Bar-B-Que Sauce Original, soy sauce, vinegar, oil, garlic, onion, honey, ají amarillo or cayenne, lime juice, and cilantro, if using.

Add a little water if needed until the marinade is easy to brush or spoon over the chicken.

3) Marinate. Place the chicken in a shallow dish or resealable bag. Pour about two-thirds of the marinade over the chicken and massage it into the skin and meat.

Reserve the remaining marinade separately for basting (do not use marinade that has touched raw chicken unless it has been boiled first).

Marinate in the fridge for 4 to 12 hours, or overnight for deeper flavour.

4) Make the Aji Verde. Add all Aji Verde ingredients to a blender or food processor. Blend until smooth.

Taste and adjust with more lime, salt, or jalapeño as needed. Chill until ready to serve.

5) Cook the chicken.

• Grill method:

  • Preheat the grill for two-zone cooking with one side set to medium-high direct heat and the other side set to medium indirect heat.

  • Remove the chicken from the fridge and let it sit at room temperature for 20 to 30 minutes before cooking.

  • Place the chicken skin-side down over direct heat for 5 to 8 minutes, just until the skin starts to crisp.

  • Move the chicken to indirect heat, skin-side up. Close the lid and cook for 25 to 40 minutes, basting occasionally with the reserved marinade.

  • Cook until the thickest part of the chicken reaches 165°F / 74°C.

• Oven method:

  • Preheat oven to 425°F / 220°C.

  • Place the chicken on a rack set over a baking sheet or roasting pan, skin-side up.

  • Roast for 35 to 45 minutes, basting once or twice, until the chicken is fully cooked and the skin is crisp.

6) Rest and serve. Let the chicken rest for 8 to 10 minutes before carving.

Serve with Aji Verde on the side, plus rice, roasted potatoes, salad, grilled vegetables, or warm bread.

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