My Family is OBSESSED with This Peruvian Recipe

This delicious Peruvian Chicken Recipe is marinated with spices, herbs, and soy sauce overnight and roasted to perfection for an extremely flavorful dish. You will immediately fall in love with this chicken once you see how easy it is to make and how tasty it is.
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→ Ingredients
• 1 whole chicken
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 12 garlic cloves
• 1/2” peeled hunk of fresh ginger
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon huacatay
• 1 ½ tablespoons aji panca
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• coarse salt and fresh cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

[@MrHelloimyassin]

im from morocco I try this , I never taste chicken Like this its explosive taste i swear try guys .my mom loves when i do . thank you

[@glendarojasgamonet3715]

Don't forget to accompany the peruvian chicken with simple french fries.

[@VladislavBabbitt]

@@glendarojasgamonet3715 Sounds good.

[@DrJRAyers]

The algorithm is getting crazier.... I ate at a restaurant with this chicken just 4 days ago. I had never heard of this style or ever eaten it in my life.. Now KZbin sends me this? I need to get a bigger tin foil hat.

[@kevinhullinger8743]

Your phone is always listening probably heard you or your server say it more than once.

[@hiskidkeller]

@@kevinhullinger8743 Yep. There is literally no such thing as privacy. They are always watching and listening.

[@abjstudio]

Google owns KZbin so good chance they're listening/using your search history to suggest videos and ads

[@lukebarnes3157]

​@kevinhullinger8743 oh its more impressive than that, it sends me things I've only thought of in my head 😅

[@hiskidkeller]

@@lukebarnes3157 Oh, you must have allowed them to put that fake vaccine in you.

[@diegolopezzz18]

I’m glad people are starting to find out about this recipe. It’s famous for a reason 🇵🇪

[@metsrus]

how do you compare it to peri peri chicken?

[@diegolopezzz18]

@@metsrus never had peri peri chicken unfortunately, but pollo a la brasa is amazing, but I’ve seen recipes and I wouldn’t be able to compare. Peri peri chicken looks amazing

[@Coucousaimoi]

​@@metsrus Not similar to peri peri /piri piri. It is not spicy "hot" at all. But the flavour is absolutely delicious and addictive. I could eat all week😆. .. Piri piri as well but it's a bit tougher on the gut😅

[@maritakperu]

Billy, here in Peru we prepare those red dried ajíes (chilis) by boiling them in an uncovered saucepan with water that covers 'em for about 15's repeating this two or three times more to avoid all the picante and then we blend them with a mixer with some oil, salt and a bit of water. We keep 'em into glass jars and in the refrigerator and it longs for quite a time. We are very proud you like and promote our delicious Peruvian Chicken Recipe. I'll be delighted to be any help to share details on this recipe or anyother one. Keep those aji panca seeds and plant them in your garden! Peruvian regards.

[@lourdesvalencia1919]

You're right Maria, but believe me, toasting the chili before grinding it is also very easy, and the flavor of the toasted chili is INCREDIBLE, I recommend you try this technique, I'm sure you'll love the final result,

[@eldiegz83]

As a peruvian, you did a great job! One tip for the dry panca chile pepper, at least this is how my family does it… wash it, remove the seeds and then soak it in water or boil it a few minutes to get rid of the spiciness from it. Once it’s hydrated, you can blend it with oil to creat your own paste. The paste you buy it’s too spicy 😉

[@lourdesvalencia1919]

You're right , but believe me, toasting the chili before grinding it is also very easy, and the flavor of the toasted chili is INCREDIBLE, I recommend you try this technique, I'm sure you'll love the final result,

[@Crisfer05]

⁠@@lourdesvalencia1919I agree with you toasting the chili does make it more flavorful. I’m Mexican and most of us are past our fry the chilis before hydrating them because the have better flavor. I’m exited to try this recipe 😊

[@rodrigovelit9440]

In Peru you can find a “pollería” in almost every avenue. Thanks for sharing this. It’s not really the most traditional way, but it works. The traditional way we use in the marinate a beverage called “chicha de jora” or as a replacement a black beer (which I thought you were going to use). I love how our Peruvian people in other countries use the ingredients they have to make the food as similar as in Peru. Thats the cae of what you call “Peruvian” sauce, which may have been invented by Peruvians but not in Peru. In our country we use “aji de pollería” and uses garlic, onion, and a lot of “aji Amarillo” to prep this. You should try to make that sauce! It will amaze you how good it is. Good video🤙🏼

[@ChefBillyParisi]

Do you know what’s funny? I bought a dark Modelo beer, because that’s about all we can get here in the US, and thought about using it and opted not to. Thanks for sharing your story about this dish.

[@rodrigovelit9440]

@@ChefBillyParisi did you opt to drink it? 😂 thank you for sharing!!

[@hiroox114]

Rodrigo is right, specially the part of the "aji de pollería" ("ají pollero" or "aji de casa") I can see that the green sauce you used might be the replacement of this aji, made by peruvians living abroad (because the aji de polleria uses huacatay, aji amarillo (lots of), mayo, and a little bit of some greens (that I cant remember right now)) The color of this aji is usually yellow or light yellow.. depending on the recipe.

[@betterwater6701]

We don't eat aji verde in Peru. That is certainly a US thing, maybe a Peruvians in US thing to substitute the huacatay sauce they would use in Peru. It would be huacatay and aji amarillo combined but aji amarillo y hard to come by and supply at restaurants in large quantities.

[@carher9893]

Wow...as a peruvian you made me proud of our pollo a la brasa. Well done chef!

[@VladislavBabbitt]

Why would you be proud? It is not your personal achievement, LOL. Son bromas.

[@rjhemedes]

I had dined many times in Peruvian restaurants in the USA and usually order Peruvian style roasted chicken, but when I finally visited Peru a few years ago, I noticed the wood cooked chicken there tastes different than what you get in the USA because in Peru, they use invasive but plentiful eucalyptus wood to roast the chicken. It imparts a distinct flavor to Peruvian wood roasted chicken.

[@IgnoresTrolls]

I ate in a small Peruvian restaurant in Spain. There was just one Peruvian guy working there (from what I saw) cooking and serving all the food. Most the food was pretty good, but the half chicken we ordered was definitely the nicest roast Chicken I have ever eaten. Incredibly juicy and packed with flavour.

[@mohammadbuhamad7744]

anyone who toasts their spices is immediately an amazing cook in my book

[@calvinwong365]

i think its common sense lol.

[@mohammadbuhamad7744]

@@calvinwong365 no it's not, a lot of cooka use stale processed spices. There is a world of difference between toasting whole spices.

[@j_freed]

I have rarely toasted whole spices, but the intact seeds are amazing. Indian cooking practically requires you to toast whole spices. Even if people just replace their fresh ground organic spices from bulk a few times a year, they will be on a totally different journey of taste. You don't want to add flavourless gritty powder to your food. In fact you might want two separate pepper grinders, one for white and one for black. Can't live without those.

[@LacRagem]

I have always thought when people say things like "my grandma cooked with love, I just can't make it the same". No she had a mortar and pestle, she used fresh herbs, she toasted her fresh spices. Love might have been the motivation but work is why hers was better. I make a lot of the same things as family members and mine is much much better, the whole difference is process and attention paid.

[@mohammadbuhamad7744]

@@LacRagem and love

[@solokaren]

Gracias Billy! You made us Peruvian people really proud ❤

[@pierosanchezhilario1092]

as a peruvian i can tell you you did it so accurate to the traditional way. the only difference is the use of carbon that we use in the restaurants that sell it. well done chef

[@ChefBillyParisi]

Thank you for the kind encouraging words and for watching :-)

[@JamesChurchill3]

There's a difference in the use of cabron too ;)

[@john-j7e7e]

is that green sauce the same as the pollo inka green sauce? i love dipping the warm bread and butter they give you into the zuchini/potato soup with the green sauce.

[@lalida6432]

I think “charcoal” is what we say?

[@bamlam2328]

​@@JamesChurchill3no, you silly goat

[@norainnoflowers1551]

My mom is Peruvian, I’m so proud 😭😭😭😭 This dish is AMAZING and i’m soooo stinking excited it’s made its way into an english tutorial!!!!!!!! great job ❤️🤍❤️

[@GlendaClarke-ir2cd]

This is basically the way that most Caribbean households season their poultry, meats and fish.

[@DDMan1998]

Peruvian food is so delicious

[@tedpreston4155]

This is the first dish I ordered at a Peruvian restaurant. It was so good that, years later, it's still the ONLY dish I've ordered at a Peruvian restaurant! I keep coming back for more!

[@jake6132]

Pollo a la brasa is UNBELIEVABLE GOOD

[@armandopina8529]

Gonna make this. Tried Peruvian food in LA made by Peruvians. So freaking delicious

[@juancarlosvelasquez9172]

Peruvian food is in another level

[@VladislavBabbitt]

Have you tried Cuy?

[@juancarlosvelasquez9172]

@@VladislavBabbitt yes, not my favorite but it is good

[@VladislavBabbitt]

@@juancarlosvelasquez9172 Yes. I was in Cuzco as a mochilero. Part of travelling is trying new food. What is the strangest food you have ever tried?

[@nohely9313]

thank you so much 🤗

[@bluesoverlord]

I suggest undermining and putting marinade under the skin. Make twice as much marinade. Spatchcock the chicken. Aji amarillo is a better pepper paste in my opinion. The green sauce is absolutely necessary.

[@ekim5099]

I'm from new zealand but live in Peru. This is my fav recipe. I'm fortunate enough to be able to go to the supermarket and purchase the sauce premade. I recommend everyone should try this.

[@bretel73]

if you live in Peru, please go to a pollo a la brasa restaurant so you can taste the difference. if you live in Lima, I'll be more than happy to give you tons of recommendations.

[@ekim5099]

@bretel73 I've been to a bunch that people have recommended in Lima. I'm happy for any suggestions. I live in Cusco but the best I've tried is when it's been prepared at home from locals. I took the recipe from my girlfriends mother

[@bretel73]

@@ekim5099 I see, you're so lucky to live in Cusco. I'm sure you know that when you leave the touristic area, whatever amount of blocks around the Plaza de Armas, you'll find the real local stuff, like pollerías and - my personal favorite - chicharronerías. cheers!

[@irvinescudero1895]

que rico 😢

[@laken1804]

If you live in Southern Maryland or the Metro Washington DC area you can taste the authentic flavors at a Peruvian take out. The area has a huge Peruvian population. I used to get a plate served with yellow rice, fried sweet plaintain, Cole slaw or fried yucca.

[@cristal_sanz]

As my tias the only thing it needed is the dark beer . The beer gives it a more powerful taste that will up lift the chicken. Overall good recipe.😊

[@TheEnigmaticmuse]

How is the beer used in the recipe? I'm thinking about preparing it the way he did and doing what we call beer in the butt chicken 😅 you just open the beer, put it in the cavity and stand the chicken on the beer on the grill and the beer infuses into the chicken while it cooks. I'm wandering if the would impart the beer flavor differently than how it is used traditionally.

[@reginaldchiles3207]

I'm from the DMV and they have some pretty good Peruvian chains there. It's a local fave. Do you beer can the chicken or brine it first and then cook it?

[@KarenB-jp3tx]

How do you add the dark beer. That sounds delicious 😅

[@KarenB-jp3tx]

0

[@TheEnigmaticmuse]

@@KarenB-jp3tx no one ever responded to me either, so I just put it in the marinade! I changed up the recipe some in other regards. I will say this, make sure the marinade is salty like he said! I did not do this and the flavor fell short for me but my husband said it was good.

[@kevinhullinger8743]

Well done 👌🏻 2-3 days of marination, Spatchcocking the chicken and cooking on a charcoal grill is next level!

[@MegaBasd]

I like this idea... I'm going to try butchering the meat off the chicken leaving the bones in the wings, legs, and thighs, and cook it all sous vide. I will be missing the roasted flavor and any hint of crispyness, but I think the flavor will be even better. My plan is to serve two chickens, one that has marinated for a day and cooked in the oven, the other marinated for a few hours and cooked sous vide.

[@manta40]

@@MegaBasdgrill it after sous vide! You'll get a golden skin...delicious!

[@MegaBasd]

@@manta40 I'm sure I would... but I don't have a grill. The flavor came out a lot better in the oven. I wouldn't sous vide this again unless I figured out a way to boost the flavor even more. What I have found in the past, and what I was afraid of with this, is that as the chicken cooks, the juices dilute the sauce. It was still good, but the oven was better, and I'm sure the grill over charcoal is best.

[@christinet6336]

I absolutely love Peruvian chicken. The Green Rice that goes along with it is exceptional, too. My goodness, it's so good! lol

[@parachutejjs]

That verde sauce is ridiculously good. Thoughts on spatchcocking the chicken? Especially for the grill. Seems like I get a better more even cook that way.

[@ChefBillyParisi]

If you'd like, sure, give it a shot.

[@NancyRamos-e9e]

Peruvian food it’s delicious!

[@wodfurg]

As a peruvian executive chef living far from my country I can guarantee the use of Gochujang paste instead of Aji panca if you guys cant find it, and you can infuse grapeseed oil with a piece of burning coal to give that charcoal flavor to the chicken. I also recommend a little of MSG but that's optional.

[@skatingcanuck9837]

Thank you so much for this recommendation. I have gochujang and would never have thought to sub the two! I have frozen aji amarillo peppers from my garden which I will use instead of the paste for the sauce.

[@maritakperu]

Peruvian chicken - Pollo a la Brasa is unique, so our recipe with all its ingredients are unique as well. Sorry.

[@skatingcanuck9837]

@@maritakperu I have already made it once with chicken thighs and home grown aji amarillo peppers. I love it! I will now make it with a whole chicken.

[@GlendaClarke-ir2cd]

I'd have to chase down those ingredients. The quality of the chicken in grocery stores these days is horrendous. 😫

[@angu15]

Omg Peruvian food is otherworldly

[@ai-man212]

You can use sour cream instead of cheese for the green sauce.

[@spoolsandbobbins]

Looks yummy. I can’t help myself, was he wearing a new pair of plastic gloves every time????

[@zakuma22]

As a Peruvian, I am very impressed with your recipe. I will definitely give it a try!

[@manuelias86]

Add some dark beer and you’ll thank me

[@KoiAquaponics]

Probably easier to just buy the roasted costco chicken, make this marinade, rub it on and warm it up in the air fryer.

[@gruweldaad]

Lazy

[@willcabamba8262]

When I roast a chicken, I start with placing the bird Brest side down, then when I have a nice crust on the back I turn it over. The reason I do that is because as the back of the chicken cooks,the meat tightens up, squeezing the juice into the breast . When the breast side is done the juice is trapped in the breast. Mmmmmmm 😋

[@JoseValdeolivar-n7b]

Sir, I gotta say, your kitchen is immaculate.

[@luisantoniomolinatafur135]

Que increíble preparación!! Mis respetos en todo el sentido culinario 🎉🎉que rico se ve carajo

[@NancyRamos-e9e]

The original “ Pollo a la brasa “ Is in charcoal, the flavor of pollo a la brasa it’s Heaven when is made in charcoal , the electric Oven rotisserie it’s ok but nothing compare the flavor of pollo a la brasa roasted in charcoal ! It’s amazing ! This video it’s perfect now I can make pollo a la brasa at home at my oven ! Thank you ! From this Peruvian who loves Peruvian food ❤ 🇵🇪

[@icookconnect]

This looks crazy good! There's a similar style in Brazil, just with more dry ingredients than wet. Who doesn't love rotisserie chicken?!

[@jaeluatl]

Yeah, I agree. I would like to marinade for nearly 72 hours as well.

[@DeeDeeM88]

Whoa. First time I've seen someone say they are making Peruvian food and actually use peruvian ingredients. Love this. Looks delish!

[@kyzmet27]

I don't understand. You put those onions in a pan to place the chicken on top of to cook (which I love to do, putting pork belly w the onions is great, too), but then you didn't use them and just cooked the chicken by itself. Why didn't you use the onions?

[@kaseylawrence]

He demonstrated an option for elevating the chicken (using the onions) if you didn't have a rack to do so.

[@JIM-fj2dy]

You made me sooo hungry with all these spices. I cannot wait to try this recipe. Thank you!

[@frankjames4743]

The Peruvian chicken restaurant in Silver Spring MD is out of this world. Even the white meat is juicy and flavorful. Rotisserie chicken rotating in a wood fired oven. Fantastic video. Thank you so much for this video

[@chibuzo2010]

What is it called. I'll be back in Silver Spring next week

[@HarderMaster]

​@@chibuzo2010 El Pollo Rico

[@totalbliss1]

Been there several times. A bit salty and a bit dry every time. I've heard it was a lot better before. You're better off sticking with this recipe.

[@frankjames4743]

@@chibuzo2010 I wouldn't want to waste your time or money but I can not say for sure. I went through Googles maps looking for the store front but couldn't find it. I hope you have a fun and safe trip.

[@HairStory214]

Try Sardi in the DMV. Quite a few locations and it’s amazing! Worth the drive if you aren’t close to a location. I try to have it every time I’m home.

[@bngr_bngr]

As a Peruvian, I’ve yet to try Peruvian Chicken. I did go to a Peruvian restaurant the other day. I had chicken causa, papa a la huancaína, and lomo saltado.

[@CraigKergald]

Made this last night, came out amazing. More recipes like this please.

[@erinjones3858]

bro, production quality is off the chain with this video. looking forward to more recipes

[@ChefBillyParisi]

Thank you!

[@carlosm.6333]

A "classic peruvian sauce" proceed to use a sauce I have never seen in my whole life as a peruvian. I think that one is only popular in the USA as they dont have the same ingredients.

[@carlosm.6333]

@AJPopetheIII yeah right. That could be true if it wasnt mentioned that it is a "CLASSIC" peruvian sauce. Do you think that by living 30 years here, eating everyday peruvian food and going to different restaurants around my country I am still unaware of our main sauces? Wake up.

[@ecparker]

Is like the TexMex.... it's called "Mexican 😂😂😂

[@andriykononenko9536]

You've won me over, Chef Bill! Thank you!

[@ChefBillyParisi]

Excellent! Many thanks!

[@darlenebrown3993]

I’m gona make this chicken for sure this summer. Make once as trial base for me and my husband the next time for company. Looks delicious 😋

[@georgeperez7604]

Dear Chef Parisi, a unique variation of a traditional and most common Peruvian dish. Not exactly the ingredients used back home for the chicken and the aji, but as I said an interesting spin .

[@alunjprice]

Right, that’s me on the hunt for those chillies in the UK.

[@togo8968]

I made this recipe and while it taste good it's not the flavor I get when I go to an pollo a la brasa restaurant here in northern va. The flavor is off if you are trying to make peruvian chicken, but the flavor is also delicious if eating oven or grilled chicken with the peruvian sauce it's sooo good. I'll keep trying to find that flavor. Thanks so much though. I got a new recipe!!!

[@herringbone5035]

I am in NOVA too. I like Crisp and Juicy, but I know there are other ones. Which do you like?

[@nca4794]

Crisp and Juicy was one of the first Peruvian spots in the DMV.😊 Most people I know like Sardis. Their sides are good, but I prefer the chicken from Don Pollo, Wheaton specifically. I have no idea which is most authentic.😅 Nova has some decent places too.

[@DaniMrtini]

Just made this. Marinated it for 2 days. Only difference was that I used powder cumin, coriander and ancho chili. I was too lazy to toast/roast. I also chopped everything up finely vs using pestle and morter Will say - this was goooooood! I roasted the chicken at 400 for 35 min and then 350 for 15 min and let it rest. Perfectly moist. Salsa was good as well although weirdly enough, it tasted like Avocado. Good though

[@ianjapal5377]

Just love Peruvian chicken 💚You can spatchcock the chicken which works well either in the oven or the grill. You get a much more evenly cooked bird (perfect crispy skin and moist and tender on the inside)

[@Mojomofo]

HOLY CRAP THAT WAS AWESOME!!! next time I’m going to put it on the barbecue with some good mesquite charcoal. And as for the sauce? My girlfriend quite literally, drank it. she said it was the best chicken she ever had. Thank you sir.

[@jcin305]

FOR YEARS, I wondered what made Peruvian chicken (and that "green sauce") taste so great. Although I eventually found out the magical ingredients for the marinade and the sauce - there's never been a KZbin video like this for how to actually prepare it! - Great instruction and production value (patient, "walking us through it") - THANK YOU SO MUCH Chef Parisi!..Can't wait to make this!

[@ajaxwombat]

Made this with chicken thighs (it was what we had around) and grilled it…. It was awesome, the green sauce is what made this the best thing ever be made this year hands down. Thanks for putting Peruvian chicken on my radar.

[@PoisonJarl71501]

Totally Gonna put this seasoning and sauce on a Costco chicken 😅

[@MsLovieGirl]

😂😂😂😂

[@maryvandeusen5554]

Daycare raised, “career”-mom neglected. Unstable banshee.

[@ngoctien4]

I can smell the deliciousness of this chicken through my laptop. Thank you for this recipe! Absolutely appreciating the thoroughness and pace of your instructions.

[@violeturdanivia7708]

The best chicken and sauce,thank you❤

[@herbrachel3663]

I've made this 5 weeks in a row. It's definitely a flavor experience.

[@lowdownone]

Will try this on wings

[@ChefBillyParisi]

Oh this would make killer wings. Great idea!

[@courtneycole235]

Looks amazing. Will definitely find those ingredients & try.

[@unstopable96]

Chef John did this for a Thanksgiving turkey years ago. Delicious!

[@Jami-vm1zv]

Regarding the word "pestle": As a PSA, I'd like to share that the letter "t" in that word is completely silent. So the word is ALWAYS pronounced "Pess-ul." NEVER under any circumstance is it to be pronounced "Pest-tul."

[@palee8928]

I’m sure 99% of the world is saying “pess-stul.”

[@raulpozadamunoz396]

This is pretty accurate and respectful man! Thank you, enjoy and keep cooking delicious meals!

[@ChefBillyParisi]

Many thanks!

[@darylfortney8081]

Dude needs to market easy open packets of the entire spice mix… ain’t nobody got time for that

[@giovanni1269]

Great video, now waiting for Lomo saltado.

[@ChefBillyParisi]

Oh, that’s on the list for sure, hopefully this summer or into the new school year.

[@PauloCesar-uw1wk]

@@ChefBillyParisiu should try “Chupe de camarones” another amazing recipe that is from “arequipa”another important region of Peru, they also have rocoto relleno, muchas gracias por compartir nuestra comida

[@FrazierMtnCheese]

This is my favorite chicken. Thank you for the recipe, now I can make it at home.

[@frankjames4743]

With the sauce too. WOW... All that is missing is the plantain fries.

[@labalo5]

As a Peruvian chicken eater, this looks deliciously good. i am trying the recipe tonight and cooking it tomorrow.

[@NONEOFYOURBIZ69]

I assume you are a birthing person too

[@franks4973]

We vacationed by the Smokey man and found Station51 in Sevierville, loved Peruvian chicken. Wish I could find close to home in NJ

[@laken1804]

If you ever travel to Washington DC. You'll find plenty of Peruvian take out restaurants.

[@chrisfhon7490]

Very good chef, greetings from Perú 🎉

[@charlesroberts9137]

I love your channel.. My level of cooking has greatly improved. I have one question: Instead of using chicken stock would using a decent red wine work? Thank you

[@TheEnigmaticmuse]

Try dark beer

[@HockeyTruffles]

This is my new favourite chicken dish... phenomenal, and one of those dishes where you can't really imagine the flavour from looking at the recipe. It's its own thing. Thanks very much, look forward to watching your other videos.

[@tasadem20]

Subscribed right away! Great recipe and thank you for the replacement recommendations. The marinade itself is very versatile and it should work to marinade white fish as well. You can elevate your basic fish and chips with this marinade before breading the fish. Also, the marinade would make great kebabs. Just replacing the Peruvian chilies with hot pepper paste and adding some oregano in the marinade mixture makes a great chicken breast skewers as well. To take it a step further, use the marinade for making gyros as well. Use lamb as a meat option and use more mint in the marinade and make gyros. Great recipe, really great. Thank you!!

[@TuckerDale89]

When doing marinaded chicken like this I like to prep it before work so when I get home it’s made 8+ hours to do it’s work and ready to be cooked that night for supper

[@marioncapriotti1514]

So glad to have this recipe! I am lucky enough that I have a nearby Peruvian restaurant that delivers, and I've been hooked on this chicken for years -- but it will be so cool to try making it myself. Thank you!

[@kings-bay-2902]

WOW I thought I smelled it thru my I pad..! ? do you have a similar type recipe with chicken with Italian or Mediterranean flavors?

[@AAsoberlife]

I finally found the best recipe for the chicken and sauce - especially the sauce- I love the sauce on salads and Salmon🥰 as well 😊

[@billburbank4314]

Awesome....def making. May splatchcock the bird.

[@KingLeonidas-Wolfpup]

Now just need some pisco

[@albertcaro9272]

You had me when you gave alternative ingredients to make the recipe more accessible Great video ❤️

[@patiencekalua5650]

U gonna save me money ordering from Peruvian restaurant, my Landlord is Peruvian she invites me to eat with them sometimes OMG! I've never tested beef so tinder n delicious in my life before

[@venusearth6682]

I purchased everything yesterday, I’m making marinade for chicken now. I know it’s going to be delicious (slapping)🙌🏽🙌🏽❣️❣️Thank you🙏🏽🙏🏽🙏🏽🙏🏽

[@luckystriker7489]

Why remove the seeds?

[@djpaulloraine]

Yummy I'm going to give this a try. What make and model Rondo Pan do you have please?

[@SusanUribe-o1v]

I've made this so many times, ALWAYS a major HIT!!!

[@immortalsofar7977]

Spatchcock the chicken, way better. Flavor gets in deeper.

[@jpgracias]

Greetings from Santiago de Chile 🇨🇱 I loved your kitchen mortar. Can you provide me with information about the mortar? Where could I find it online? thank you.

[@ChefBillyParisi]

Honestly it’s not branded and I’ve had it forever so I’m not too sure where it came from. My apologies.

[@jfrzg]

I'm Peruvian, and everything looks amazing, green sauce is not something that is used on pollo a la brasa, we have other types of sauces, that seem Mexican, but I'm curious who made it, because somewhere in the USA they sell it that way, possibly some Peruvian/Mexican restaurant.

[@mereditht4911]

That stove/grill is COOL!! I’ve never seen a digital knob before that tells the temperature.

[@ElliotWORLD]

There is a hole in the wall Peruvian restaurant in Woodside Queens NY (corner of 58th st) That makes a phenomenally excellent chicken. Watching this makes me feel hopeful that I can begin to replicate what always seemed magic performed by Peruvian magicians!

[@EricSteinHealthyChef]

Very cool video! I find using the beer can method works better for even cooking. Also the aji verde with jalapeño and Serrano thing is very American lol - aji amarillo (roasted) is the way to go for that sauce… try it 🔥

[@Kalolelo]

Wow! Can you please tell me where I can find the mortar to crush the spices and garlic? Thank you for sharing the recipe 😊

[@Blaztoize]

I’m sorry man. This vid was excellent. Only one thing though. Why wear the watch while seasoning the chicken?

[@ChefBillyParisi]

Here, I’ll do it over. Because I’ve just always worn a watch in the kitchen. I used to wear an iron man watch when I was in the restaurant industry that I constantly had timers on to help me remember when I had things that were in the oven. It’s not something I feel that’s that unsanitary where it will negatively affect what I’m cooking or cause someone to be sick. Lastly, my apologies I certainly didn’t mean to escalate the conversation and my initial comment was responded with a smile on my face. I wasn’t trying to be a jerk at all. I literally thought to myself, out of the whole video me wearing a watch while cooking was the problem? In any event, I’m sorry and I hope you can give me some grace. I know most folks don’t know this, but the relentless negativity we get on social media all day everyday is really draining, but doesn’t excuse me for firing back.

[@Blaztoize]

@@ChefBillyParisi at this point i literally might go out of my way to make a reaction video just to roast you. 👍 way to go

[@ChefBillyParisi]

Well, I suppose there’s nothing I can do to stop you hah. Again, my apologies, should have been more kind in my approach back.

[@carloscarrillo6595]

Where can I get a Peruvian chicken...? Here in Buenos Aires, Argentina, I can only find local pollos...! Is there any difference...?😮

[@karnniescrubz]

I prefer the yellow sauce but the green sauce is fantastic as well. Ans I always get yuca fries

[@jomamackdaddy]

It's great, but my family calls it butthole chicken. That's because my ancestors were enslaved by our Peruvian overlords. Great chicken, but I feel kinda guilty eating the fowl of my masters when my ancestors longed for freedom.