Peruvian Roast Chicken Pollo a la Brasa

Peruvian Roast Chicken: Pollo a la Brasa That Will Rock Your World

Fancy a peru chicken that's utterly banging? This Peruvian Chicken Recipe , otherwise known as Pollo a la Brasa, is absolutely divine. Honestly, it's the best way to experience authentic Peruvian flavors!

Let’s dive in. This iconic dish hails from Peru, obviously. It is a national treasure. This Authentic Peruvian chicken will make you feel like you're in a Peruvian restaurant.

The Pollo a la Brasa recipe is pretty simple but, getting that iconic flavour takes a bit of TLC.

This peru chicken magic only takes a couple hours. It feeds 4-6 hungry folks. It's a family-friendly showstopper!

Peruvian Roast Chicken Pollo a la Brasa Recipe Card

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Preparation time:20 Mins

Cooking time:75 Mins

Servings:4-6 servings

Ingredients:

• 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
• 1/4 cup / 60ml soy sauce, low sodium preferred
• 1/4 cup / 60ml vegetable oil
• 1/4 cup / 60ml red wine vinegar
• 2 tablespoons / 30ml lime juice, freshly squeezed (about 1-2 limes)
• 4 cloves garlic, minced
• 2 tablespoons ají panca paste
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, freshly ground
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 teaspoon kosher salt
• 1 lemon, quartered
• Fresh herbs (rosemary, thyme)

Instructions:

• Pat the chicken dry with paper towels. This helps with crisping the skin.
• Whisk together all marinade ingredients in a large bowl.
• Place the chicken in the marinade, ensuring it's coated thoroughly. Marinate in the refrigerator for at least 4 hours, preferably overnight (up to 24 hours).
• Preheat the oven to 400°F / 200°C. Place the roasting rack in the center of the oven.
• Remove the chicken from the marinade (discard used marinade). Optionally, stuff the cavity with lemon quarters and fresh herbs.
• Place the chicken on the roasting rack in the roasting pan. Roast for 60-75 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F / 74°C.
• Let the chicken rest for 10-15 minutes before carving and serving. This allows the juices to redistribute.

Nutrition Facts

Calories:400-500

Fat:20-30g

Fiber:5-10g

Recipe Info

Category:Main Course

Cuisine:Peruvian

What's the big deal about this Peruvian chicken recipe?

Peruvian Dishes like this one have incredible health benefits! Chicken is a fantastic source of protein. This Peruvian Chicken is bursting with flavour.

Serve it up at a barbeque or a cozy Sunday dinner. What makes this recipe so special is that flavour bomb marinade!

It is essential for any cookbook lover to have a great Peruvian roast chicken marinade . This is a must-try Peruvian Recipes .

Oh my gosh, you will not be disappointed. Let's get cooking!

Ingredients & Equipment: The Key to Authentic Peruvian Chicken

So, you fancy making some Peruvian Chicken ? Awesome! It's way easier than you might think. But, like any good recipe, nailing the ingredients and having the right gear is half the battle.

Think of it like this: you can't build a proper shed without decent wood and a hammer, right?

Main Ingredients: The Flavour Foundation

Here’s what you’ll need to make a killer Pollo a la Brasa recipe . We are talking that Authentic Peruvian chicken :

• One Whole Chicken (3-4 lbs / 1.3-1.8 kg): Quality is key. Look for a bird with plump breasts and no discolouration. Free-range is always a winner if you can splash the cash.
• Soy Sauce (1/4 cup / 60ml): Low sodium is your friend here. Trust me.
• Vegetable Oil (1/4 cup / 60ml): Nothing fancy, just your standard cooking oil.
• Red Wine Vinegar (1/4 cup / 60ml): This adds a nice tang.
• Lime Juice (2 tablespoons / 30ml): Freshly squeezed is always best! About 1-2 limes should do it.
• Garlic (4 cloves): Minced. And I mean minced , not just roughly chopped.
• Aji Panca Paste (2 tablespoons / 30ml): This is the secret weapon! It's a Peruvian chilli paste. More on this later.
• Smoked Paprika (1 tablespoon / 15ml): Adds a lovely smoky depth.
• Ground Cumin (1 tablespoon / 15ml): Earthy and warm.
• Dried Oregano (1 teaspoon / 5ml): Don't skip this!
• Black Pepper (1 teaspoon / 5ml): Freshly ground is a must.
• Ground Turmeric (1/2 teaspoon / 2.5ml): Adds a hint of colour and a subtle flavour.
• Cayenne Pepper (1/4 teaspoon / 1.25ml): Or more, if you like it spicy!
• Kosher Salt (1 teaspoon / 5ml): To bring out all the flavours.

That Peruvian roast chicken marinade is something to behold. Seriously.

Seasoning Notes: The Flavour Symphony

That spice combo is what makes Peruvian Dishes sing! The aji panca is crucial for that authentic flavour, but if you can't find it, a mix of smoked paprika, tomato paste, and a pinch of cayenne will get you close.

The smoked paprika and cumin are the real heroes here. They work together to create that signature smoky flavour we all crave.

For Flavor enhancers and aromatics go with fresh herbs rosemary or thyme into the cavity.

Equipment Needed: Keep It Simple

Honestly, you don’t need a fancy kitchen to make amazing Whole Peruvian Chicken . Here's the bare minimum you'll need:

• Large Bowl or Zip-Top Bag: For marinating. A bowl is easier to handle, but a zip-top bag works too.
• Roasting Pan with Rack: A rack is ideal for crispy skin. If you don’t have one, just use the pan, but be prepared for slightly less crispy results on the bottom.
• Meat Thermometer: Absolutely essential! You need to make sure that chicken is cooked to a safe internal temperature of 165° F / 74° C .

And that’s it! With these ingredients and tools, you're well on your way to making some incredible peru chicken . Get ready for the best Crispy skin Peruvian chicken ever! Now, you will know How to make Pollo a la Brasa.

Let's Make Insanely Good Peruvian Chicken: Pollo a la Brasa!

Honestly, peru chicken , or as the cool kids call it, Pollo a la Brasa , is my absolute favourite thing to grill.

Forget those boring chicken recipes. This dish is bursting with Peruvian flavours. We're talking juicy chicken, crispy skin, and a flavour bomb of a marinade.

It is the most delicious of Peruvian Dishes

It’s so good, it’s practically addictive! Think about it, that Crispy skin Peruvian chicken is calling your name.

Prep Like a Pro: Essential Steps

Alright, before we dive in, mise en place , my friends! It sounds fancy, but it just means "everything in its place.

" Trust me, prepping your ingredients beforehand will save you a ton of stress.

• Essential mise en place : Chop your garlic, measure your spices, and squeeze your limes. It’s all about setting yourself up for success.
• Time-saving organisation tips : Marinate the chicken the day before! That way, the flavours really get into the bird. It’s a game-changer, I swear!
• Safety reminders : Always wash your hands after handling raw chicken, you know? Nobody wants to be poorly.

From Zero to Hero: The Step-by-Step

Ready to unleash your inner chef?

1. Pat that whole Peruvian chicken completely dry. Dry chicken = crispy skin!
2. Whisk together 1/4 cup/ 60ml soy sauce , 1/4 cup/ 60ml vegetable oil , 1/4 cup/ 60ml red wine vinegar , 2 tablespoons/30ml lime juice , 4 minced cloves of garlic , 2 tablespoons ají panca paste , 1 tablespoon smoked paprika , 1 tablespoon ground cumin , 1 teaspoon dried oregano , 1 teaspoon black pepper , 1/2 teaspoon ground turmeric , 1/4 teaspoon cayenne pepper , and 1 teaspoon kosher salt in a big bowl. This Peruvian roast chicken marinade is MAGIC.
3. Smother the chicken in the marinade. Get it everywhere . Then, refrigerate for at least 4 hours , but overnight is even better.
4. Preheat your oven to 400° F/ 200° C . This is where the Authentic Peruvian chicken starts to appear!
5. Pop the chicken on a roasting rack (if you have one) and roast for 60- 75 minutes , or until a meat thermometer reads 165° F/ 74° C in the thickest part of the thigh.
6. Let that beautiful bird rest for 10- 15 minutes before carving. Trust me, this is important.

Pro Tips for Rock Star Pollo a la Brasa

• Don't be shy with the spice! If you like a bit of a kick, add more cayenne pepper.
• Common mistake to avoid : Overcooking! Nobody likes dry chicken. Use a meat thermometer!
• Make sure to save this fantastic Peruvian Chicken Recipe

You know, a few years ago, I tried making peru chicken for a big family barbeque. I totally forgot to marinate the chicken overnight.

Big mistake! It still tasted good, but it wasn't amazing . Now I know better. So, learn from my mistakes, and marinate that bird! Now, you can How to make Pollo a la Brasa

Recipe Notes for Perfect Peruvian Chicken

Alright, so you're ready to tackle this Peruvian Chicken Recipe ? Awesome! Before you dive in, let’s chat about a few things.

Honestly, a bit of pre-planning can take your Pollo a la Brasa from "meh" to "OMG, this is amazing!". I remember the first time I tried to make this.

Total disaster. Didn't rest the chicken, dry as the Sahara. Lesson learned!

Serving Suggestions: Presentation is Key!

Okay, picture this: Your Authentic Peruvian chicken , all golden brown and juicy, sitting on the table. How do you make it pop ? First, let it rest and slice it, I like to serve it on a platter with a vibrant green salad.

Think simple. For sides, you can't go wrong with roasted potatoes and rice. A squeeze of lime is amazing. And for drinks? A cold beer or even better, a homemade lemonade.

Boom! You've got a party.

Storage Tips: Keepin' it Fresh

Leftover peru chicken ? Lucky you! Put it in the fridge within two hours of cooking. Honestly, it never lasts that long in my house.

Store it in an airtight container and it'll keep for about 3-4 days. For reheating, I find the oven (at about 325° F ) works best for keeping the skin crispy.

Microwaving tends to make it sad and rubbery. Freezing? I wouldn't recommend freezing the whole chicken. It's better to shred the meat and use it in tacos or salads later.

Variations: Making it Your Own

Don't be afraid to experiment! Want a Peruvian roast chicken marinade that's a bit healthier? Use olive oil instead of vegetable oil.

Need a gluten-free version? Just double-check your soy sauce and make sure it's tamari. For seasonal swaps, in summer, add some grilled corn as a side.

In winter, root vegetables will do the trick. Remember, cooking is all about having fun.

Nutrition Basics: Goodness Inside

Peruvian Dishes can be healthy. One serving of this pollo a la brasa recipe is packed with protein! It helps build muscles and keep you full.

The spices also have antioxidant properties, which are great for your overall health. Of course, like any roast chicken, its not always diet food as its mostly meat, but you can make it balanced by adding some side dishes.

So there you have it! How to make Pollo a la Brasa isn't rocket science, is it? Give it a try.

It does take a few tries to get it perfect. This Whole Peruvian Chicken is worth it. You'll soon be a Crispy skin Peruvian chicken expert! Happy cooking and have fun.

The key is to enjoy it.