Pollo a la Brasa with Saucí Verde
Yield: 4 servings
Time: 45min- 1hr cooking, 8hrs marinade
Pollo a la Brasa is the familiar Peruvian rotisserie found all over the country, and the side sauce served with it is what inspired Saucí Verde to begin with. This version is accessible to home cooks using a grill or just roasting in the oven.
Pollo a la Brasa is a Peruvian staple. In my 25 years of traveling to Peru, on at least a dozen expeditions (as of 2020), it has always been essential pre- and post-expedition food. The blend of flavors in the wet rub charred on a grill or roasted in the oven, meet the brightness of Saucí Verde perfectly. This dish is really the birth of Saucí Verde, as it is always served at the table alongside the chicken and I knew it would be a hit back home.
A couple ingredients in this version of the wet rub require forethought… you’re not likely to find Aji Panca, Huacatay or Aji Amarillo pastes in the local stores. You can order it online, or you can make this dish with alternates and still have a delicious meal. In my case, I am going to write it out with Aji Panca and Amarillo, but not the Huacatay. You could also experiment with other dried herbs in the wet rub to see what twist you’d like to bring to it (rosemary, cayenne, etc). Also note that traditionally, it is made with beer in the wet rub, which I encourage! But I don’t usually do it myself at home.