Pollo a La Brasa Peruvian Grilled Chicken
Experience the bold, smoky flavors of Peru with Pollo a la Brasa, a succulent Peruvian grilled chicken marinated in a tantalizing blend of spices and seasonings. This recipe features a whole chicken infused with garlic, lime juice, soy sauce, olive oil, and a medley of aromatic spices like cumin, paprika, and oregano. Optional chili powder or aji amarillo paste adds a touch of authentic heat to this classic dish. After marinating overnight, the chicken is grilled or roasted to perfection, delivering a juicy, golden-brown result with a mouthwatering crust. Serve it alongside traditional Peruvian green sauce (aji verde), roasted potatoes, or a fresh green salad for a show-stopping meal. Perfect for family dinners or summer cookouts, this recipe embodies South American cuisine at its finest while delighting your taste buds with every bite.
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Ingredients
- 1 approx. 4-5 lbs Whole chicken
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh lime juice
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons White vinegar
- 1 teaspoon Ground cumin
- 1.5 teaspoons Paprika
- 1 teaspoon Oregano
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 1 teaspoon Chili powder or aji amarillo paste (optional)
Directions
Step 1
Prepare the chicken: Rinse the whole chicken thoroughly and pat it dry with paper towels. Remove any excess fat and ensure the cavity is clean.
Step 2
Make the marinade: In a bowl, combine minced garlic, lime juice, soy sauce, olive oil, white vinegar, ground cumin, paprika, oregano, black pepper, salt, and chili powder or aji amarillo paste (if using). Mix well to create a smooth paste.
Step 3
Marinate the chicken: Rub the chicken inside and out with the marinade, ensuring all parts are evenly coated. Carefully separate the skin from the meat (without tearing it) and rub some marinade under the skin for enhanced flavor.
Step 4
Refrigerate: Place the marinated chicken in a large resealable bag or a covered bowl. Refrigerate for at least 6 hours, but ideally overnight, to allow the flavors to penetrate the meat.
Step 5
Preheat: If grilling, preheat your grill to medium-high heat (350–375°F) and set up for indirect grilling. If using an oven, preheat to 375°F.
Step 6
Cook the chicken on the grill: Place the chicken breast-side up over indirect heat, closing the grill lid. Rotate the chicken every 15 minutes to cook evenly. Cook for approximately 60 minutes or until the internal temperature in the thickest part of the chicken (breast or thigh) reaches 165°F.
Step 7
Alternatively, roast in the oven: Place the chicken on a rack in a roasting pan. Roast for about 60 minutes, rotating the pan halfway through cooking, until the chicken reaches an internal temperature of 165°F.
Step 8
Rest the chicken: Remove the chicken from the grill or oven and let it rest for 10 minutes. This helps the juices redistribute for a tender and flavorful result.
Step 9
Carve and serve: Carve the chicken into portions and serve with Peruvian green sauce (aji verde), roasted potatoes, or a fresh green salad.
Nutrition Facts
| Serving size | (1985.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 603.5 |
| Total Fat 44.3g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 136.1mg | 0% |
| Sodium 6612.2mg | 0% |
| Total Carbohydrate 15.5g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 1.4g | |
| Protein 41.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 126.9mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 885.2mg | 0% |
Source of Calories