Pollo en Brasas (Venezuelan Rotisserie Chicken)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 15 minutes (active), 2-24 hours (marinating)
3. 3

   Cook the chicken: Preheat your grill or oven. For grilling, aim for medium-high heat (around 200°C / 400°F). If using an oven, preheat to 200°C (400°F). 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 74°C (165°F) 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.

   ⏱️ 1 hour - 1 hour 30 minutes
4. 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.

   ⏱️ 10-15 minutes (resting)

💡 Pro Tips

• ✓For the crispiest skin, ensure the chicken is completely dry before marinating and cooking.
• ✓Marinating overnight allows the flavors to fully infuse the chicken.
• ✓Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
• ✓Pollo en Brasas is a beloved national fast food in Venezuela, often enjoyed with a variety of sides.

🔄 Variations

• 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.

🥗 Nutrition

Per serving