Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this grilled version delivers flavourful, tender and juicy chicken every time. The two accompanying sauces — featuring ají amarillo and ají rocoto chilies — offer hot and tangy counterpoints.
Peruvian Chicken: place chicken in large glass dish. Mix remaining Peruvian chicken ingredients in large bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavour.
Meanwhile, prepare the two sauces. Green Sauce: place all ingredients in blender container; cover. Blend on high speed until smooth. Rocoto Sauce: mix all ingredients in large bowl until well blended. Cover and refrigerate both sauces until ready to serve.
Prepare grill for indirect medium-low heat (275°F/135°C to 300°F/150°C). 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. Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F (74°C), turning occasionally. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high. 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.
• Note: To maintain medium-low heat (275°F/135°C to 300°F/150°C), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
• Ají amarillo paste, ají panca paste and ají rocoto paste are made from Peruvian peppers ranging from mild to hot. They can be found in Latin markets, online specialty stores or the Latin aisle of some supermarkets.
• Oven Directions: Marinate chicken as directed. Place chicken on rack in roasting pan. Roast in preheated 375ºF (190°C) oven 50 minutes or until chicken is cooked through.
• For a delicious Peruvian-inspired meal, serve with Spiced Mashed Plantains.