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pollo a la brasa
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Pollo à la Brasa (Peruvian Roasted Chicken) and Aji Verde

Juicy, smoky, and full of Peruvian flair, this Pollo a la Brasa is the kind of roast chicken that stops you in your tracks. Bathed in a dark beer and aji panca marinade, every bite bursts with deep, savory spice and crisp golden skin. Paired with a creamy, fiery Aji Verde that’s as vibrant as it is addictive, this dish brings restaurant-level flavor right to your kitchen.
Author: kingcooks

Equipment

  • Ninja Crispi Pro

Ingredients

Pollo à la Brasa Marinade

  • 4-5 lbs whole chicken
  • 1 cups dark beer
  • 1 tbsp garlic grated
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp rosemary
  • 1 tbsp oregano
  • 1 tbsp aji panca
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp cumin

Aji Verde (Creamy Green Sauce)

  • 1 cup mayonnaise
  • 1/2 cup green onions
  • 1/2 cup cilantro
  • 1/4 cup queso fresco
  • 1/4 cup olive oil
  • 1-2 Serrano pepper seeds removed
  • 3 garlic cloves
  • Salt to taste

Instructions

Pollo à la Brasa Marinade

  • In the 6 quart glass container, combine all the ingredients listed under “Pollo à la Brasa Marinade” except for the chicken.
  • Mix thoroughly to fully incorporate.
  • Coat the chicken in the marinade. Cover and allow to marinate for 1 to 24 hours max in the refrigerator.

Aji Verde (Creamy Green Sauce)

  • To a blender or food processor, all ingredients listed under “Aji Verde (Creamy Green Sauce).” Blend until smooth and refrigerate until you’re ready to serve.

Assemble

  • Remove the marinated chicken from the fridge 15 minutes before cooking.

Air Fryer Instructions

  • Insert the glass container into the base of the Ninja Crispi Pro. Set the Ninja Crispi Pro to bake at 375F for 50-60 minutes flipping with 15 minutes left.
  • Cook until the chickens registers an internal temperature of 165F.
  • Once cooked serve immediately with the aji verde and enjoy!