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Pollo en Brasas
Venezuelan Rotisserie Chicken
A quintessential Venezuelan rotisserie chicken, marinated in a vibrant blend of garlic, spices, and citrus, then grilled to achieve incredibly tender meat and crispy, flavorful skin. This dish is a beloved national fast food, perfect for gatherings.
๐ง ์ฌ๋ฃ
- 1.5 kg (approx. 3.3 lbs) Whole chicken(Choose a good quality chicken, preferably free-range for better flavor.)
- 1 whole head Garlic(About 10-12 cloves. Peel them before blending.)
- 2 tablespoons Ground cumin
- 1 tablespoon Dried oregano(Preferably Mexican oregano for its distinct aroma.)
- 4 tablespoons Lime juice(Freshly squeezed from about 2-3 limes.)
- 1/4 cup (60 ml) Olive oil(Or a neutral cooking oil like vegetable or canola oil.)
- 1.5 teaspoons Salt(Or to taste.)
- 1 teaspoon Black pepper(Freshly ground is best.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: Peel the garlic cloves. In a blender or food processor, combine the peeled garlic, ground cumin, dried oregano, fresh lime juice, olive oil, salt, and black pepper. Blend until a smooth, thick paste forms. If it seems too thick, you can add a tablespoon of water.
โฑ๏ธ 10 minutes - 2
Marinate the chicken: Rinse the chicken inside and out and pat it thoroughly dry with paper towels. This is crucial for crispy skin. Carefully loosen the skin over the breast and thighs by gently sliding your fingers underneath. Spread about half of the marinade under the skin, directly onto the meat. Rub the remaining marinade all over the outside of the chicken, ensuring it's evenly coated. Place the chicken in a large resealable bag or a non-reactive dish, cover, and refrigerate for at least 2 hours, or preferably overnight for deeper flavor penetration.
โฑ๏ธ 15 minutes (active), 2-24 hours (marinating) - 3
Cook the chicken: Preheat your grill or oven. For grilling, aim for medium-high heat (around 200ยฐC / 400ยฐF). If using an oven, preheat to 200ยฐC (400ยฐF). Place the chicken on a rotisserie spit if using a grill, or on a roasting rack set inside a baking pan. Cook for approximately 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 74ยฐC (165ยฐF) in the thickest part of the thigh (avoiding the bone). The skin should be golden brown and crispy, and the juices should run clear when pierced.
โฑ๏ธ 1 hour - 1 hour 30 minutes - 4
Rest and serve: Once cooked, carefully remove the chicken from the grill or oven. Tent it loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more succulent chicken. Carve the chicken and serve hot with traditional Venezuelan accompaniments such as boiled yuca, white rice, and a fresh salad.
โฑ๏ธ 10-15 minutes (resting)
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the crispiest skin, ensure the chicken is completely dry before marinating and cooking.
- โMarinating overnight allows the flavors to fully infuse the chicken.
- โUse a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
- โPollo en Brasas is a beloved national fast food in Venezuela, often enjoyed with a variety of sides.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add 1 teaspoon of smoked paprika to the marinade for a smoky depth of flavor.
- For a spicier kick, include a pinch of cayenne pepper or a small deseeded chili pepper in the marinade.
- Experiment with other citrus juices like orange or a mix of lime and orange.