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Pollo a la Brasa
Peruvian Rotisserie Chicken
A beloved Peruvian national dish, this Pollo a la Brasa features a whole chicken marinated in a savory, spiced mixture and then slow-roasted until the skin is incredibly crispy and the meat is juicy. Traditionally cooked on a rotisserie, it can also be adapted for a home oven.
đ§ Ingredienser
- 1.5 kg Whole chicken
- 3 tbsp Soy sauce
- 1 tbsp Ground cumin
- 1 tbsp Smoked paprika
- 6 cloves Garlic
- 100 ml Dark beer
- 2 tbsp Vegetable oil
- 1 tsp Dried oregano
- 1 tsp Black pepper
- 1 tsp Salt
- for serving AjĂ amarillo sauce
- for serving Lime wedges
đšâđł Instruktioner
- 1
Prepare the marinade: In a blender or food processor, combine the soy sauce, cumin, smoked paprika, minced garlic, dark beer, vegetable oil, dried oregano, black pepper, and salt. Blend until smooth and well combined, creating a thick, aromatic paste.
â±ïž 5 minutes - 2
Marinate the chicken: Place the whole chicken in a large resealable plastic bag or a non-reactive bowl. Pour the marinade over the chicken, ensuring it's evenly coated. Massage the marinade into the chicken, getting some under the skin if possible. Seal the bag or cover the bowl and refrigerate for at least 6 hours, or preferably overnight (up to 24 hours), turning occasionally to ensure even marination.
â±ïž 6 to 24 hours - 3
Preheat the oven: Preheat your oven to 200°C (400°F). If using a rotisserie, follow the manufacturer's instructions for preheating and setup.
- 4
Roast the chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken breast-side up on a roasting rack set inside a baking pan. If using an oven, roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. The chicken is done when the juices run clear when pierced with a fork in the thickest part of the thigh, or when an instant-read thermometer inserted into the thigh (without touching bone) registers 75°C (165°F). For rotisserie, cook according to your machine's instructions until golden brown and cooked through.
â±ïž 1 hour 15 minutes to 1 hour 30 minutes - 5
Rest and serve: Once cooked, carefully remove the chicken from the oven or rotisserie. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken. Carve the chicken and serve immediately with lime wedges and ajĂ amarillo sauce on the side. Traditionally served with french fries.
â±ïž 10-15 minutes rest
đĄ Proffstips
- âFor an extra crispy skin, you can briefly increase the oven temperature to 220°C (425°F) for the last 10-15 minutes of cooking, watching carefully to prevent burning.
- âThe marinade is key to the unique flavor of Pollo a la Brasa. Don't skimp on the marinating time!
- âWhile traditionally served with french fries (papas fritas), this chicken is also delicious with rice and beans or a fresh salad.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a spicier marinade, add 1-2 minced Peruvian aji amarillo peppers (seeds removed) or a pinch of cayenne pepper to the blender.
- Experiment with different sauces for serving, such as a creamy cilantro sauce (salsa verde) or a rocoto pepper sauce.