Peruvian Chicken Recipe (Pollo a la Brasa)

Peruvian chicken pieces cut up on a plate

Peruvian Chicken Recipe (Pollo a la Brasa)

This Peruvian chicken recipe is marinated overnight in a bold blend of garlic, cumin, soy sauce, and lime, then grilled or oven-roasted until the skin is deeply golden and crispy. Serve it with aji verde sauce for the full experience.

Course Main Course

Cuisine Peruvian

Keyword peruvian chicken

Prep Time 20

Cook Time 45

Marinating Time 8

Total Time 9 5

Servings people

Calories 357kcal

Author Tanya Harris

Equipment

stick blender

Ingredients

1 whole chicken 4 to 5 lbs, spatchcocked
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
6 garlic cloves
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon dried oregano
2 teaspoons brown sugar
½ tablespoon kosher salt
1 teaspoon black pepper

Instructions

Add the olive oil, lime juice, garlic, soy sauce, cumin, paprika, oregano, brown sugar, salt, and pepper to a small blender or food processor and blend until smooth. The marinade will be thick and fragrant.
Pat the spatchcocked chicken completely dry with paper towels. Rub the marinade under the skin of the breast and thighs, then coat the entire exterior.
Place in a zip-top bag or covered dish and refrigerate for at least 2 hours, up to 24 hours.

Grill Method (Indirect Heat):

Remove the chicken from the refrigerator about 30 minutes before cooking so it comes closer to room temperature.
Preheat the grill to 375°F (190°C) and set it up for indirect heat.
Place the chicken skin-side up over the indirect heat. Close the lid.
Cook for 45 to 60 minutes, maintaining a steady temperature throughout.
Check the internal temperature in the thickest part of the thigh. Remove the chicken from the grill once it reaches 175°F (79°C).
Transfer to a cutting board and let rest for 15 minutes before carving.

Oven Method:

Remove the chicken from the refrigerator about 30 minutes before cooking so it comes closer to room temperature.
Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet.
Place the chicken skin-side up on the rack. Roast for 45 to 55 minutes.
If the skin is not dark enough at the end, switch the oven to broil on high for the last 1 to 2 minutes. Watch it closely.
Check the internal temperature in the thickest part of the thigh and remove the chicken once it reaches 175°F (79°C).
Transfer to a cutting board and let rest for 15 minutes before carving.

Notes

Overnight marinating (12 to 24 hours) gives the deepest flavor.
Pat the chicken very dry before applying the marinade, and cook over indirect heat for even browning.
Temperature: For this recipe, I like to cook dark meat a bit higher. Use a meat thermometer and remove the chicken when the thighs reach 175°F (79°C).
Spice it up: For a spicier version, add 1 tablespoon aji amarillo paste or aji panca paste to the marinade.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition