Pollo a la Brasa

Peruvian flavors are one of the hottest trends in food right now and this roast chicken is a popular entry point that will appeal to almost everyone.
By Kimberly Killebrew
Pollo a la Brasa

Pollo a la Brasa
 
Prep Time
Cook Time
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Peruvian flavors are one of the hottest trends in food right now and this roast chicken is a popular entry point that will appeal to almost everyone.
Author:
Recipe Type: Main
Serves: 4-6
Ingredients
  • 1 whole broiler/fryer chicken (2-3 pounds), or bone-in/skin-on chicken pieces of your choice
  • For the marinade:
  • 2 tablespoons soy sauce
  • Juice of 2 limes
  • 5 cloves garlic
  • 1 teaspoon fresh ginger, minced
  • ¼ cup dark beer
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoons huacatay paste
  • 1 tablespoon aji panca paste
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground achiote, for color (see Note)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (more or less according to heat preference)
Instructions
  1. Combine all the marinade ingredients in a food processor and blend until smooth.
  2. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
  3. If using a convection oven (that’s what I used): Preheat the oven to 475 degrees F and roast the chicken pieces for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes.
  4. If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.
  5. Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
  6. Serve the chicken with Peruvian Aji Verde Sauce.
  7. Traditional sides include a leafy salad and thickly cut French fries.

Kimberly Killebrew

Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”

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