"Pollo a la Brasa"

Name: "Pollo a la Brasa"
Prep time: 5 min
Cook time: 60 min
Total time: 785 min
Ingredients: 3 tbsps Vegetable Oil; 2 tbsps Rosemary (1 tbsp if using dried ); 2 tbsp Oregano (1 tbsp if using dried ); 3 Galirc Cloves; 2 tbsps Ají Panca Paste; 2 tbsps Huacatay; 1 tbsp Paprika; 1 tsp Cumin; 1.5 tbsps Salt; 1 tbsp Pepper; 1/2 cup Black Beer; 3 tbsps Soy Sauce; 1 Whole Chicken

click en la abajo para la receta en Esp

- 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!

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"Pollo a la Brasa"

Peruvian stile roasted chicken

Course Main Course

Cuisine peruvian

Keyword blackened chicken, pollo a la brasa

Prep Time 5 minutes

Cook Time 1 hour

Marinade 12 hours

Total Time 13 hours 5 minutes

Servings ppl

Author Brandon Castillo

Ingredients

Marinade

3 tbsps Vegetable Oil
2 tbsps Rosemary 1 tbsp if using dried
2 tbsp Oregano 1 tbsp if using dried
3 Galirc Cloves
2 tbsps Ají Panca Paste
2 tbsps Huacatay
1 tbsp Paprika
1 tsp Cumin
1.5 tbsps Salt
1 tbsp Pepper
1/2 cup Black Beer
3 tbsps Soy Sauce

Chicken

1 Whole Chicken

Instructions

In a blender, add all the ingredients of the marinade, blend.
Rub the chicken with the marinade then add it to a ziplock and let it rest for at least 12 hr in your fridge.
In a preheated oven at 350F /180C, bake your chicken in a roasting pan for 35 min then take the chicken out and set your oven at 400F /200C brush your chicken with the marinade and bake it for another 15 to 25 or until the internal temperature of the chicken is above 165F/74C for the breast and 175F/80C for the tights
Serve with fries and salad.