Pollo a la Brasa
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
Description
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.
Ingredients
- 1 whole broiler/fryer chicken (2-3 lb), or bone-in/skin-on chicken pieces of your choice
For the marinade
- 2 tbsp (30 ml) soy sauce
- Juice of 2 limes
- 5 cloves garlic
- 1 tsp fresh ginger, minced
- 1/4 cup (60 ml) dark beer
- 1 tbsp (15 ml) extra virgin olive oil
- 1 tsp (5 ml) balsamic vinegar
- 1 tbsp (15 ml) huacatay paste
- 1 tbsp (15 ml) aji panca paste
- 1 1/2 tsp ground cumin
- 3/4 tsp ground achiote, for color (see Note)
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper (more or less according to heat preference)
Instructions
- Combine all the marinade ingredients in a food processor and blend until smooth.
- 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.
- 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.
- 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.
- 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.
- Serve the chicken with Peruvian Aji Verde Sauce.
- Traditional sides include a leafy salad and thickly cut French fries.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 380
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- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
Frequently Asked Questions
What are huacatay paste and aji panca paste, and where can I find them?
Huacatay paste is made from black mint, a Peruvian herb with a distinctive anise-herb flavor. Aji panca paste is a mildly smoky, slightly fruity Peruvian chili paste. Both are key to the marinade’s authentic Peruvian character and can be found at Latin grocery stores or ordered online.
What is ground achiote used for in this recipe?
The recipe notes that 3/4 tsp of ground achiote is used for color — it gives the chicken its characteristic deep golden-red skin. It contributes a mild, slightly earthy flavor but its primary role is the vivid color associated with Pollo a la Brasa.
How long must the chicken marinate, and can I marinate it longer than overnight?
The instructions call for at least 6 hours, or overnight. Overnight is ideal because the soy sauce, lime juice, garlic, and spice paste need time to penetrate the meat, especially under the skin where the marinade is also rubbed. 
What is the difference between using a convection oven and a conventional oven for this recipe?
With a convection oven: 475°F for 10 minutes, then reduce to 325°F for 15–20 more minutes. In a conventional oven: roast at 425°F on the middle rack until the internal temperature reads 160°F, about 45 minutes, moving to the bottom rack if the skin browns too fast.
Thanks, Sara! I had a lot of fun developing this recipe per request of one of my food blog readers. It was a big hit in my family and it’s now officially my 3 year old’s favorite chicken dish :)
Yum, these flavors sound amazing!