Pollo a la Brasa
Pollo a la Brasa, the iconic Peruvian-style roast chicken, is a flavor-packed dish that marries vibrant spices with tender, juicy meat. This recipe features a whole chicken marinated in a bold blend of soy sauce, lemon juice, white vinegar, and olive oil, enriched with paprika, cumin, garlic, and a hint of cayenne for a smoky, slightly spiced finish. The marinade is infused both under and over the skin for maximum flavor, and an optional overnight rest ensures every bite is irresistibly flavorful. The chicken is roasted to perfection, yielding golden, crispy skin and succulent meat that pairs beautifully with Aji Verde (Peruvian green sauce) or sides like fresh salad. Perfect for gatherings or cozy dinners, this dish showcases the soul of Peruvian cuisine with its harmony of bold spices and simple cooking techniques. Keywords: Pollo a la Brasa Recipe, Peruvian Roast Chicken, Spiced Chicken Marinade, Crispy Skin Roast Chicken.
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Recipe Information
Ingredients
- 1 approximately 4 lbs Whole chicken
- 0.25 cup Soy sauce
- 0.25 cup Lemon juice
- 2 tablespoons White vinegar
- 2 tablespoons Olive oil
- 2 tablespoons Paprika
- 1 tablespoon Cumin
- 4 minced Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Ground cayenne pepper
Instructions
Start by preparing the marinade. In a bowl, combine the soy sauce, lemon juice, white vinegar, and olive oil. Stir well to blend these liquid ingredients together.
Add the paprika, cumin, minced garlic, dried oregano, salt, black pepper, and ground cayenne pepper into the liquid mixture. Stir until the spices are fully incorporated to form a uniform marinade.
Place the whole chicken on a clean surface. Pat it dry with paper towels to remove any excess moisture, which ensures the skin will crisp up during roasting.
Using your hands, gently loosen the skin across the chicken breast, thighs, and drumsticks. Be careful not to tear it.
Pour or brush half of the marinade under the skin, ensuring it thoroughly reaches the meat. Then, evenly coat the external skin of the chicken with the remaining mixture.
If time allows, let the chicken marinate for at least 2 hours in the refrigerator, with overnight marination being ideal to enhance flavor.
Preheat your oven to 350°F (175°C) or set up a rotisserie grill to medium heat.
For oven roasting, place the chicken on a rack inside a roasting pan. For a rotisserie, secure the chicken in place following your equipment instructions.
Roast or grill the chicken for approximately 90 minutes. Check that the internal temperature has reached 165°F (75°C) at the thickest part of the meat.
Once cooked, remove the chicken from the heat. Allow it to rest for 10 minutes before carving to let the juices redistribute.
Serve the Pollo a la Brasa warm, ideally with a side of Aji Verde (Peruvian green sauce) and a fresh salad.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 3.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
