Main CourseDinner

Pollo A La Brasa

Name: Pollo A La Brasa
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: peruvian
Ingredients: 1 pcs whole chicken about 1.6kg; 6 clove garlic peeled; 60 ml tamari or gluten-free soy sauce; 2 tbsp aji panca paste; 30 ml white vinegar; 30 ml vegetable oil; 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tsp dried oregano; 1 tsp black pepper freshly ground; 1 tsp salt; 1 tsp fresh rosemary finely chopped (optional)

This is a home-friendly version of the famous Peruvian roasted chicken, known for its incredibly flavorful marinade and crispy, dark skin. A blend of spices, chili paste, and vinegar creates a smoky, tangy crust while the meat stays juicy inside. It's a fantastic centerpiece for a meal, often served with french fries and a creamy dipping sauce.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium

Mise en place

Ingredients

1 pcswhole chicken, about 1.6kg

marinade

6 clovegarlic, peeled
60 mltamari or gluten-free soy sauce
2 tbspaji panca paste
30 mlwhite vinegar
30 mlvegetable oil
1 tbspground cumin
1 tbspsmoked paprika
1 tspdried oregano
1 tspblack pepper, freshly ground
1 tspsalt
1 tspfresh rosemary, finely chopped(optional)

Equipment

roasting rack · instant-read thermometer · paper towels · blender · large bowl · knife · cutting board · roasting pan

The method

Step by step

1
Pat the whole chicken completely dry with paper towels, inside and out.
About 5 min
Cook’s note: Ensuring the chicken skin is very dry is the key to getting it crispy during roasting.
2
Combine all marinade ingredients in a blender or food processor.
About 5 min
3
Blend the marinade ingredients until a smooth, thick paste forms.
About 2 min
Cook’s note: Scrape down the sides of the blender once or twice to make sure everything is well combined.
4
Rub the marinade all over the chicken, making sure to get it under the skin of the breasts and thighs.
About 8 min
Cook’s note: Gently lift the skin with your fingers to create pockets for the marinade.
5
Place the chicken in a large bowl or zip-top bag, cover, and refrigerate for at least 4 hours, or ideally overnight.
Cook’s note: A longer marinating time will result in a more flavorful and tender chicken.
6
Preheat your oven to 200°C (400°F) and place a roasting rack inside a roasting pan or rimmed baking sheet.
7
Place the marinated chicken on the rack and roast until the skin is dark and crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
About 1 hr 15 min
Cook’s note: If the skin starts to get too dark before the chicken is cooked, you can loosely tent it with aluminum foil.
8
Remove the chicken from the oven and let it rest on a cutting board for at least 10 minutes before carving.
About 10 min
Cook’s note: Resting allows the juices to redistribute throughout the meat, ensuring it stays moist.

Keep it good

Storage

Store leftover chicken in an airtight container in the refrigerator.

Reheating

Reheat in a 175°C (350°F) oven until warmed through to help re-crisp the skin.