Introduction:
Pollo a la Brasa, or Peruvian roasted chicken, is a famous dish that features chicken marinated in a mixture of spices, vinegar, and herbs, then cooked to perfection over open flames or in a rotisserie. The result is juicy, tender chicken with a crispy, golden-brown skin that’s bursting with flavor. Traditionally served with aji verde (spicy green sauce) and fries, this dish has become popular worldwide for its irresistible combination of smokiness and spice.
Ingredients:
- 1 whole chicken (about 1.5 kg)
- 2 tablespoons olive oil
- 2 tablespoons white vinegar or lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon ground turmeric (optional, for color)
- 2 teaspoons salt
- 1 teaspoon aji panca paste (optional, for authentic flavor)
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the marinade:
In a small bowl, mix together olive oil, vinegar or lime juice, minced garlic, cumin, smoked paprika, dried oregano, black pepper, turmeric (if using), salt, aji panca paste, soy sauce, and Dijon mustard. Whisk until well combined to form a thick marinade. - Marinate the chicken:
Rinse and pat the chicken dry with paper towels. Using kitchen shears, spatchcock (butterfly) the chicken by removing the backbone. This allows for even cooking. Rub the marinade all over the chicken, including under the skin and inside the cavity. Place the chicken in a large resealable plastic bag or cover it with plastic wrap. Marinate in the refrigerator for 4-6 hours or overnight for deeper flavor. - Preheat the oven or grill:
- Oven method: Preheat your oven to 190°C (375°F). Place the marinated chicken on a wire rack over a baking sheet to allow air circulation. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 75°C (165°F), and the skin is golden brown and crispy.
- Grill method: Preheat a charcoal grill or gas grill to medium-high heat. Grill the chicken skin-side down for 20-25 minutes, then flip and cook for another 30-40 minutes, turning occasionally until the skin is crispy and the internal temperature reaches 75°C (165°F).
- Rest and serve:
Remove the chicken from the oven or grill and let it rest for 10 minutes before carving. Garnish with fresh cilantro.
Health Notes:
- Pollo a la Brasa is a protein-rich dish, but the skin adds a significant amount of fat. To reduce fat content, remove the skin before eating. The dish is also high in sodium, so adjust the salt levels if needed. For a healthier option, serve with a side of salad or roasted vegetables instead of fries.
Serving Suggestions:
- Pollo a la Brasa is traditionally served with crispy fries, salad, or rice, and aji verde (a spicy Peruvian green sauce made from cilantro, jalapeños, and mayonnaise). You can also pair it with roasted vegetables, fried plantains, or quinoa for a more balanced meal.
Tips:
- Spatchcocking the chicken: This technique ensures that the chicken cooks evenly and results in crispy skin. It also reduces cooking time.
- Marinating time: For the best flavor, marinate the chicken overnight. The longer the marinade, the deeper the flavor will be.
- Grill or oven: Cooking over charcoal enhances the smoky flavor of the chicken, but roasting in the oven still yields a delicious result with crispy skin.
