Peruvian Roasted Chicken
Peruvian Roasted Chicken, known as Pollo a la Brasa, is famous for its crispy skin and juicy, flavorful meat. This recipe captures the authentic taste of Peru with a vibrant marinade, bringing aromatic spices and a hint of tang to your home kitchen.
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tablespoons Aji Amarillo paste
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon cumin ground
- 1 teaspoon paprika smoked
- 1 teaspoon oregano dried
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon ginger grated
Instructions
- 1. In a large bowl, whisk together the Aji Amarillo paste, minced garlic, soy sauce, cumin, smoked paprika, dried oregano, white vinegar, olive oil, salt, black pepper, lime juice, and grated ginger to create the marinade.
- 2. Pat the whole chicken dry with paper towels. Place the chicken in a large resealable bag or a baking dish. Pour the marinade over the chicken, ensuring it's evenly coated. Massage the marinade into the chicken, including under the skin if possible.
- 3. Refrigerate and marinate for at least 4 hours, or ideally overnight (up to 24 hours), turning occasionally.
- 4. Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Place the chicken breast side up on a roasting rack in a roasting pan.
- 5. Roast for 70-90 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, without touching the bone. Baste occasionally with pan juices if desired.
- 6. For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes, watching carefully to prevent burning.
- 7. 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. Serve hot.
Notes
For best results, marinate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate. Serve with a side of Aji Verde (Peruvian green sauce), French fries, or a simple green salad for a complete Peruvian meal.