Pollo a la Brasa is a classic Peruvian dish featuring succulent roasted chicken marinated in a vibrant blend of garlic, soy sauce, lime, honey, and aromatic spices. Typically served with fries and a fresh salad, this flavorful chicken is often accompanied by a creamy, spicy aji verde sauce or an herb and poblano chili aioli, adding a delicious kick to every bite. It’s a beloved dish perfect for family meals and gatherings.
Pollo a la Brasa: Peruvian Roast Chicken
Pollo a la Brasa is a classic Peruvian dish featuring succulent roasted chicken marinated in a vibrant blend of garlic, soy sauce, lime, honey, and aromatic spices. Typically served with fries and a fresh salad, this flavorful chicken is often accompanied by a creamy, spicy aji verde sauce or an herb and poblano chili aioli, adding a delicious kick to every bite. It's a beloved dish perfect for family meals and gatherings.
Ingredients
- 1 whole chicken (3-4 lbs)
- 6 cloves garlic minced
- 0.5 cup soy sauce
- 0.25 cup lime juice
- 1 tablespoon lime zest
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup mayonnaise
- 1 medium poblano pepper roasted
- 0.25 cup fresh cilantro packed
- 0.25 cup fresh parsley packed
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil extra virgin
- 0.25 teaspoon salt
- Pinch of black pepper
Instructions
- Pat the chicken dry with paper towels. In a large bowl, whisk together minced garlic, soy sauce, lime juice, lime zest, honey, cumin, smoked paprika, dried oregano, black pepper, olive oil, and salt to create the marinade.
- Place the chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, ensuring it is thoroughly coated. Massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours) for maximum flavor.
- Preheat your oven to 400°F (200°C). Remove the chicken from the marinade and place it on a roasting rack in a pan. Discard any remaining marinade. Let the chicken sit at room temperature for about 20-30 minutes before roasting.
- Roast the chicken in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with the pan juices if desired. The skin should be crispy and golden brown.
- Once cooked, remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken.
- While the chicken roasts or rests, prepare the aioli. If your poblano pepper is not already roasted, char it over an open flame or under a broiler until the skin is blistered and blackened. Place the charred pepper in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Then peel, seed, and roughly chop the pepper.
- In a food processor or blender, combine the mayonnaise, roasted poblano pepper, fresh cilantro, fresh parsley, garlic cloves, lime juice, extra virgin olive oil, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Carve the rested Pollo a la Brasa into serving pieces. Serve hot with the Herb and Poblano Chili Aioli, accompanied by traditional sides like french fries and a fresh green salad.
Notes
For the best flavor, marinate the chicken overnight. If you don't have a roasting rack, you can place the chicken directly in a roasting pan. Ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh for doneness. If you prefer a spicier aioli, add a jalapeño to the poblano blend. Serve with crispy french fries and a simple green salad for a traditional Peruvian experience.
