Pollo A La Brasa Peruvian Classics Recipe
Perfect for 10 Guests 240 Full Size Trays
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Ingredients
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Peruvian rotisserie chicken (Pollo a la Brasa)
Aji verde (Peruvian green sauce) - for serving
Sides (for 240 full-size trays serving 10 guests)
Method
Peruvian rotisserie chicken (Pollo a la Brasa)
- 1
Prep chickens
Remove giblets and excess fat from each whole chicken. Rinse under cold water and pat dry thoroughly with paper towels. Using kitchen shears or a small knife, make 2–3 small slits in the thicker parts of the breast and thighs to help marinade penetrate.
- 2
Make the marinade
In a large food processor or industrial blender (or divide into batches), combine garlic cloves (60), fresh lime juice (3 cups), red wine vinegar (2 cups), soy sauce (3 cups), beer (4 cups), olive oil (3 cups), ground cumin (5 tbs), paprika (8 tbs), ají panca paste (1 cup), ají amarillo paste (1 cup), dried oregano (6 tbs), ground coriander (4 tbs), brown sugar (8 tbs), white vinegar (1 cup), kosher salt (10 tsp) and black pepper (5 tsp). Blend until smooth and emulsified. Taste and adjust salt, acid, and heat. The marinade should be bright, garlicky and slightly spicy.
- 3
Marinate chickens
Place chickens in large food-safe containers or heavy-duty resealable bags (divide across containers to allow even coverage). Pour marinade over chickens ensuring each bird is well coated and some marinade gets into the cavity and slits. Seal containers and refrigerate for at least 12 hours and up to 24 hours, turning once after 6–8 hours so marinade distributes evenly.
- 4
Rest before roasting
Remove chickens from refrigerator 1 hour before cooking to take off chill. Preheat oven or rotisserie to 375°F (190°C) if using ovens, or prepare rotisserie spit/grill for medium-high heat. Reserve marinade for basting (bring to a boil and simmer 5 minutes if you plan to use as basting liquid).
- 5
Roast or rotisserie cook
For rotisserie: secure each chicken on the spit and roast over medium-high heat for about 50–70 minutes, or until skin is deep golden brown and internal temperature reaches 165°F (74°C) in thickest part of thigh. For oven-roasting on sheet pans or racks: place chickens breast-side down on roasting racks, roast at 375°F (190°C) for 30 minutes, then flip breast-side up and roast additional 20–35 minutes, basting occasionally with reserved marinade, until internal temp 165°F (74°C). Rotate pans as needed for even browning.
- 6
Finish and hold
Once cooked, transfer chickens to a resting rack and tent loosely with foil for 10–15 minutes to let juices redistribute. Carve into portions suitable for service (quarters or half-chicken portions depending on tray layout). Keep warm in low oven (200°F / 95°C) or heated holding unit until plating.
Aji verde (Peruvian green sauce) - for serving
- 7
Combine ingredients
In a large blender or food processor, combine cilantro (12 cups), parsley (4 cups), stemmed chiles (8), garlic cloves (12), mayonnaise (8 cups), lime juice (2 cups), olive oil (2 cups), grated Parmesan (2 cups, optional), salt (6 tsp) and black pepper (3 tsp).
- 8
Blend to a smooth sauce
Process on high until smooth and bright green, scraping down sides as needed. If sauce is too thick for drizzling, add up to 1 cup cold water or more olive oil, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust salt, acid, and heat. Chill until service; keeps refrigerated for up to 5 days.
- 9
Portion for service
Divide into serving containers or squeeze bottles for plating. For 10 guests/240 trays scale, plan on ~1–2 oz (30–60 ml) of sauce per guest; multiply accordingly for full tray count.
Sides and assembly for 240 full-size trays (serving 10 guests)
- 10
Rice
Cook white long-grain rice in large steam kettles or rice cookers per manufacturer instructions so that 40 lbs cooked rice are ready. Season lightly with salt and fluff with fork. Hold warm in covered hotel pans until assembly.
- 11
French fries
If using frozen par-cooked fries: deep-fry in batches at 350°F (175°C) in vegetable oil until golden and crisp (follow package times) or bake in convection ovens per package directions in large sheet pans, turning once. For 80 lbs, stage in holding pans at 200°F (95°C) on racks to maintain crispness; salt to taste immediately after frying/baking.
- 12
- 13
Plating / tray assembly
For each full-size tray (designed to serve 10 guests per tray): Arrange carved pollo a la brasa portions (about 1/2 chicken per guest total across trays) on the protein section. Add appropriate portion of rice (approx. 4 oz cooked rice per guest) and fries (approx. 8 oz per guest) and a portion of mixed salad. Garnish with quartered lime and chopped cilantro. Provide a ramekin or squeeze of aji verde (30–60 ml per guest) on each tray.
- 14
Hold and transport
Keep trays in insulated hot-holding cabinets at 140°F (60°C) or higher. Label trays with contents and reheating/serving instructions if needed. Ensure aji verde is chilled separately until final assembly to maintain freshness.