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Meat, Americas

Peruvian brasa chicken with fries

Brasa chicken is a Peruvian roast marinated in cumin, paprika and garlic, served with fries, lettuce and a jalapeño green sauce. For 4 people, it takes 1 hour 20 minutes and stays easy to make, for about €3.40 per person. The key is marinating time, the longer it sits, the more lacquered the skin gets and the more flavorful the meat becomes.

Tonight it's brasa chicken, the Peruvian roast spiced with cumin, with fries and a green sauce that packs a little heat.

Peruvian brasa chicken with fries
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Brasa chicken is all about that golden, slightly lacquered skin that cracks under your fork, with meat that has soaked up cumin and paprika during the marinade. The cilantro and jalapeño green sauce wakes everything up with a mild heat, not aggressive, that even hesitant eaters tend to enjoy. Fries and lettuce round out the plate simply, just like at Peruvian rotisserie spots.

It's a great fit for a Sunday when you have time to marinate the chicken the day before, but it also works on a weeknight if you plan ahead. Kids usually love the roast chicken and fries combo, and you can keep the jalapeño on the side so the sauce stays mild for them. Mon Chou offers this homemade version, more fragrant than a plain roast chicken, to change things up without complicating your weeknight cooking.

The ingredients

4 people

Butcher

  • Chicken thighs 4
  • Chicken drumsticks 4

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 2 tsp
  • Mustardoften in the pantry 1 tsp
  • Mayonnaiseoften in the pantry 4 tbsp
  • Jarred jalapeñooften in the pantry 2 tbsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Lettuce 1
  • Fresh cilantro 1 sprigs
  • Lime 1

Frozen foods

  • Frozen fries 600 g

Allergens Soy, Mustard

The step by step recipe

  1. Mix the soy sauce, vinegar, crushed garlic, cumin, paprika, mustard and oil, then brush it over the chicken and let it marinate. 15 min

    Slide a little marinade under the skin with your fingers to flavor the meat.

  2. Arrange the chicken on a baking sheet and roast at 200°C, flipping halfway through. 50 min

    Baste it twice with the pan juices so it stays glossy.

  3. Blend the mayonnaise with the cilantro, jalapeño and lime juice to make the green sauce. 5 min

    Add the jalapeño gradually, it's spicier than you'd expect.

  4. Add the fries to the baking sheet for the last twenty minutes of the chicken's cooking time. 20 min

    Flip the fries once so they brown on both sides.

  5. Serve the chicken with the fries, lettuce and green sauce.

    Broil the chicken for two minutes right before serving for extra crispy skin.

Our tips to get it right

  • Pat the chicken skin dry with paper towels before brushing on the marinade, it crisps up better in the oven.
  • If you're short on time, marinate for at least thirty minutes at room temperature rather than skipping the step, it really changes the flavor.
  • Pick thighs and drumsticks of similar size so they cook at the same rate and stay juicy.

The variations

  • Swap the thighs and drumsticks for boneless thighs, cooking will be faster, start checking at 35 minutes.
  • For a vegetarian version, use the same marinade on cauliflower florets or firm tofu and cut the oven time to 25 minutes.
  • For kids in a hurry, serve the chicken with just ketchup instead of the green sauce and save the jalapeño for the adults.

What to serve it with

  • A fresh tomato salad
  • Plain white rice
  • A cold glass of lemonade

Storage

The chicken keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooked, thaw it in the fridge then reheat in the oven to keep the skin crisp. The green sauce keeps 2 days in the fridge in a sealed jar.

Questions about this dish

Can you substitute the soy sauce?

Yes, you can use gluten free soy sauce or a mix of broth and salt if you're avoiding soy. The flavor will be a bit less savory but the marinade still works.

Can you prep the chicken ahead of time?

Yes, it's actually recommended. You can marinate the chicken in the fridge the night before and let it sit out for twenty minutes before roasting.

Is the green sauce very spicy?

It has a mild kick from the jalapeño, but the mayonnaise mellows it out. You can cut back on the pepper if you prefer it milder.

Can you grill the chicken instead of roasting it?

Yes, that's actually closer to the original style. Grill over indirect heat for a similar amount of time, making sure the meat is cooked through to the bone.

How long does it take to make a Peruvian brasa chicken with fries, salad and green sauce?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian brasa chicken with fries, salad and green sauce?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian brasa chicken with fries, salad and green sauce cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, mustard. Always check the labels of the products you buy.

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