Low Sodium Pollo a la Brasa
Experience the bold, smoky flavors of Low Sodium Pollo a la Brasa, a healthier spin on the classic Peruvian roasted chicken. This mouthwatering recipe features a fragrant marinade made with olive oil, fresh lime juice, garlic, cumin, paprika, turmeric, and red wine vinegar, delivering maximum taste without relying on excess salt. The chicken is butterflied for even cooking, resulting in juicy, tender meat and perfectly crisped skin roasted to golden perfection. Ideal for meal prep or a family dinner, this low-sodium recipe retains all the authentic, vibrant flavors of traditional Pollo a la Brasa while catering to health-conscious diets. Serve with roasted potatoes or a light salad for a complete, irresistible meal.
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Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 4 cloves fresh garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground turmeric
- 2 tablespoons red wine vinegar
Directions
Step 1
Begin by preheating the oven to 425°F (220°C).
Step 2
In a small bowl, combine olive oil, lime juice, ground cumin, paprika, black pepper, minced garlic, oregano, turmeric, and red wine vinegar. Mix thoroughly to form a marinade.
Step 3
Pat the chicken dry with paper towels and place it on a cutting board or a baking sheet.
Step 4
Using a sharp knife, carefully butterfly the chicken by removing the backbone. Press down on the breastbone to flatten the chicken.
Step 5
Rub the prepared marinade all over the chicken, ensuring that you coat both sides well.
Step 6
Let the chicken marinate for at least 30 minutes at room temperature, or ideally refrigerate it for a few hours or overnight for deeper flavor.
Step 7
Transfer the chicken onto a baking pan or oven-safe skillet, skin-side up.
Step 8
Place the chicken in the preheated oven and roast for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Step 9
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 10
Serve hot and enjoy your low sodium Pollo a la Brasa with your choice of sides such as roasted potatoes or a simple salad.
Nutrition Facts
| Serving size | (1961.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 735.8 |
| Total Fat 58.5g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 136.1mg | 0% |
| Sodium 173.9mg | 0% |
| Total Carbohydrate 20.6g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 1.2g | |
| Protein 38.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.4mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 839.7mg | 0% |
Source of Calories