Pollo a la Brasa

Name: Pollo a la Brasa
Total time: 1 h 45 min
Yield: 2 servings
Cuisine: peruvian
Ingredients: 4 pcs Chicken Thigh; 2 tbsp Soy Sauce; 4 pcs Garlic; 1.3 tbsp Aji Amarillo Paste; 1 tsp Ground Cumin; 1 tsp Dried Oregano; 0.5 tsp Black Pepper; 1.3 tsp Kosher Salt; 60 ml Beer; 1 tbsp Vegetable Oil; 8 tbsp Mayonnaise; 8 tbsp Cilantro; 1 pcs Jalapeno; 1 pcs Lime

Smoky roast chicken with crackling skin, green sauce brightness, and deep savory spice.

Ingredients

4 pcs Chicken Thigh
2 tbsp Soy Sauce
4 pcs Garlic
1.3333333333333333 tbsp Aji Amarillo Paste
1 tsp Ground Cumin
1 tsp Dried Oregano
0.5 tsp Black Pepper
1.25 tsp Kosher Salt
60 ml Beer
1 tbsp Vegetable Oil
8 tbsp Mayonnaise
8 tbsp Cilantro
1 pcs Jalapeno
1 pcs Lime

Method

Pat {chicken_thigh} dry so the skin roasts instead of steaming, then rub with {soy_sauce}, {garlic}, {aji_amarillo_paste}, {ground_cumin}, {dried_oregano}, {black_pepper}, {kosher_salt}, {beer}, and {vegetable_oil}. Marinate under refrigeration until deeply seasoned and aromatic.
Blend {mayonnaise}, {cilantro}, {jalapeno}, {lime}, {aji_amarillo_paste}, {garlic}, and a pinch of {kosher_salt} until smooth, bright green, and lightly spicy. Chill so the flavors meld.
Set {chicken_thigh} on a rack over a tray and roast in a hot oven until the skin is browned and crisp and the thickest part reaches at least 165°F. Turn once halfway so the color develops evenly.
Rest {chicken_thigh} loosely tented until the juices settle and the skin stays crisp.
Plate {chicken_thigh} and spoon over or alongside the green sauce. Finish with a squeeze of {lime} for brightness and serve immediately while the skin is still crisp.