Pollo A La Brasa

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the whole chicken completely dry with paper towels, inside and out.

   Ongeveer 5 min

   Tip van de kok: Ensuring the chicken skin is very dry is the key to getting it crispy during roasting.

2. 2

   Combine all marinade ingredients in a blender or food processor.

   Ongeveer 5 min

3. 3

   Blend the marinade ingredients until a smooth, thick paste forms.

   Ongeveer 2 min

   Tip van de kok: Scrape down the sides of the blender once or twice to make sure everything is well combined.

4. 4

   Rub the marinade all over the chicken, making sure to get it under the skin of the breasts and thighs.

   Ongeveer 8 min

   Tip van de kok: Gently lift the skin with your fingers to create pockets for the marinade.

5. 5

   Place the chicken in a large bowl or zip-top bag, cover, and refrigerate for at least 4 hours, or ideally overnight.

   Tip van de kok: A longer marinating time will result in a more flavorful and tender chicken.

6. 6

   Preheat your oven to 200°C (400°F) and place a roasting rack inside a roasting pan or rimmed baking sheet.

7. 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).

   Ongeveer 1 uur 15 min

   Tip van de kok: If the skin starts to get too dark before the chicken is cooked, you can loosely tent it with aluminum foil.

8. 8

   Remove the chicken from the oven and let it rest on a cutting board for at least 10 minutes before carving.

   Ongeveer 10 min

   Tip van de kok: Resting allows the juices to redistribute throughout the meat, ensuring it stays moist.