"Pollo a la Brasa"

• • Today I am sharing my recipe of Pollo a la Brasa

Pollo a la Brasa is a Peruvian style blackened chicken, rotisserie chicken or just “Peruvian style Roasted chicken”, there are many ways to prepare this dish, personally I have seen so many recipes that require different tools. This recipe is going to be baked, but you can also prepare the chicken on your grill or bbq. 

There are many recipes of Pollo a la Brasa out there, all of them are great and here I share with you some tips to get this dish right.

Tips & Tricks to get this recipe right: 

– Marinate the chicken overnight will make it tastier and help the flavors infuse into the chicken

– Do not let your chicken marinate for over 12 hours, otherwise, it will start to dry out 

– Let the chicken rest after it’s out of the oven/bbq, will make the flavors set. 

– Brush your chicken (with the marinade liquid) every 10 or 15 min, in that way it will not dry out

There is a “Pollo a la Brasa day” in Peru, hope that gives you an idea of how important this dish is for Peruvians, you can find “Pollerias” in every corner, which means that we don’t need to make this dish at home, however, living abroad makes you miss this dish, I tried a lot of restaurants and they don’t taste the same!