Peruvian Roast Chicken, or Pollo a la Brasa, is a world-renowned dish known for its incredibly juicy meat and crispy, flavorful skin. The secret lies in its vibrant marinade, packed with a blend of Peruvian ají panca, garlic, herbs, and spices, resulting in a truly unforgettable culinary experience.
Peruvian Roast Chicken (Pollo a la Brasa)
Peruvian Roast Chicken, or Pollo a la Brasa, is a world-renowned dish known for its incredibly juicy meat and crispy, flavorful skin. The secret lies in its vibrant marinade, packed with a blend of Peruvian ají panca, garlic, herbs, and spices, resulting in a truly unforgettable culinary experience.
Ingredients
- 1 whole chicken about 3-4 lbs (1.5-2 kg)
- 2 tbsp ají panca paste
- 4 cloves garlic minced
- 1 tbsp mustard Dijon or yellow
- 1 tsp dried oregano
- 2 tbsp apple cider vinegar
- 1/2 tsp dried rosemary crushed
- 1/2 tsp ground cumin
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 tsp black pepper freshly ground
- 1 tsp salt
Instructions
- 1. In a large bowl, combine the ají panca paste, minced garlic, mustard, dried oregano, apple cider vinegar, crushed rosemary, ground cumin, soy sauce, vegetable oil, salt, and black pepper. Mix until well integrated, creating a vibrant marinade.
- 2. Rinse the whole chicken thoroughly and pat it dry with paper towels. You can spatchcock the chicken (remove the backbone) for more even cooking, or leave it whole.
- 3. Generously coat the entire chicken, inside and out, with the prepared marinade. Make sure to get some under the skin for maximum flavor. Place the chicken in a large Ziploc bag or a covered dish and refrigerate for at least 4 hours, or ideally overnight (12-24 hours) for the best flavor penetration.
- 4. Preheat your oven to 400°F (200°C). If using a whole chicken, truss it with kitchen twine. Place the marinated chicken on a roasting rack set over a baking sheet.
- 5. Roast for 1 hour to 1 hour 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is golden brown and crispy. Baste occasionally with any drippings from the pan.
- 6. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.
- 7. Carve and serve your delicious Peruvian Roast Chicken with your favorite side dishes.
Notes
For best results, marinate the chicken for at least 4-6 hours, or preferably overnight. Serve with a side of crispy fries, a fresh green salad, or a traditional aji verde sauce for an authentic Peruvian experience. You can also spatchcock the chicken (remove the backbone) for more even cooking, which helps it cook faster and more evenly.
