Pollo A La Brasa
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover chicken in an airtight container in the refrigerator.
Reheat in a 175°C (350°F) oven until warmed through to help re-crisp the skin.
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