Pollo a la Brasa, a Peruvian style roast chicken by Nerds With Knives

Nerds With Knives: Juicy Peruvian-style Roasted Chicken Recipe

By inside + out | May 1, 2025

If you think culinary creativity is best left to the professionals, think again! Emily and Matt Clifton, the dynamic duo behind Nerds With Knives, are here to prove that a dash of curiosity and a sprinkle of science can turn any home kitchen into a playground/flavor lab. Just give it a try with this recipe for their Peruvian-style roast chicken dish: Pollo a la Brasa.

Having exchanged the urban hustle of NYC for the scenic serenity of Beacon, these self-proclaimed food nerds have transformed their love of art, photography, and feeding friends into a recipe empire that’s as approachable as it is inventive. Whether they’re experimenting with Dutch ovens or adding a splash of something spirited from the liquor cabinet, Emily and Matt’s recipes are all about making food fun, foolproof, and just a little bit nerdy! Join us now as we grab our aprons and get ready to cook too! We’ll start with this easy-peasy recipe that brings complex flavors and big wows and yums. It’s time to turn up the heat in the Hudson Valley and join this important movement– be nerdy, well-fed, and proud! Intrigued? Read our exclusive interview with Matt and Emily.

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Pollo a la Brasa (Peruvian-style Roasted Chicken)

“Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce made with chilis and cilantro.” – Nerds with Knives

Pollo a la Brasa (Peruvian-style Roasted Chicken) Recipe

INGREDIENTS

For the chicken:

6 garlic cloves peeled
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon finely grated lime zest (about 1 lime)
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
8 bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs

For the sauce:

1 packed cup cilantro leaves and tender stems
1-2 jalapeño or Serrano peppers, ribs and seeds removed, diced
1 garlic clove chopped
3 scallions chopped
2 tablespoons lime juice, more to taste (plus lime wedges for garnish)
¾ teaspoon kosher sal,t more to taste
1 teaspoon of Dijon mustard
½ tablespoon aji amarillo or other chili paste
1 teaspoon honey
½ teaspoon ground cumin
½ cup mayonnaise

DIRECTIONS

1. Blend the garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, mustard, honey, cumin, paprika, salt, pepper, and oil in a blender. Place the chicken in a large sealable bag and pour in the marinade, then move the chicken around to ensure all the pieces are coated. Seal the bag and refrigerate for at least 4 and up to 24 hours. Turn the bag occasionally to ensure even marinating.

2. Heat the oven to 450ºF and set a rack in the middle. Line a baking sheet with foil and set a wire rack on top (you can also lay the chicken directly on the foil if you want). Remove the chicken thighs from the marinade and set them on the tray with a little room between each piece. Drizzle about a teaspoon of the marinade over each piece.

3. Roast the chicken until the skin is golden and the temperature at the thickest part reaches 165ºF on an instant-read thermometer, 30 to 40 minutes (if using breasts, check them after 20 to 25 minutes). Remove from the oven and let them rest, covered loosely with foil, for at least 5 minutes before serving.

4. While the chicken is cooking, make the sauce. In a blender or food processor, add the cilantro, jalapeños, garlic, lime juice, scallions, salt, mustard, aji amarillo paste, honey, and cumin. Blend until smooth. Add the mayonnaise and blend until just mixed. Taste and adjust with salt or lime juice, as needed.

5. Serve the chicken with the sauce and lime wedges on the side.

NOTES: *Prep time does not include marinating time, which can be from 4 to 24 hours.

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Emily and Matt are Nerds With Knives