Peruvian Roasted Chicken
In Peru, pollo a la brasa is more than grilled chicken—it’s a national obsession. Here, a juicy chicken thigh is marinated in a tangy blend of guajillo chile, garlic, soy, and vinegar, then grilled until charred. It’s served with roasted potatoes, a bright tomato and red onion escabeche, and aji amarillo aioli for a creamy kick. It’s smoky, punchy, and packed with iconic Peruvian flavor.
Nutritional facts
Protein
35g
Carbs
25g
Calories
810
Fat
65g
Ingredients
Pepper, Chile, Aji amarillo, Puree, Cherry Tomato, Chicken Thigh, Extra Virgin Olive Oil, Oregano, Red Onion, Red Wine Vinegar, Black Pepper, Cumin, Garlic, Light Soy Sauce, Kosher Salt, Mayonnaise, Grapeseed Oil, Lime Juice, Guajillo Chile Paste, Mixed Fingerling Potatoes
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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