Pollo a la Brasa (Peruvian Roast Chicken): Traditional Recipe Everyone Loves
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Juicy Peruvian-style pollo a la brasa with a bold marinade. Easy roast chicken to make at home.
If you're looking for a juicy, flavor-packed meal, pollo a la brasa is the right choice. This traditional Peruvian dish combines unique seasonings, resulting in an irresistible roast chicken. Let's explore how to prepare this delight in your own kitchen.
Ingredients
- 1 whole chicken (4 1/2 to 5 1/2 lb / 2 to 2.5 kg)
- 4 garlic cloves (finely chopped)
- 1 tablespoon oregano
- 1 teaspoon cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon salt (good quality)
- 1/4 cup red wine vinegar
- 1/4 cup dark beer
- 2 tablespoons vegetable oil (olive oil works too)
- 1 tablespoon soy sauce
- Juice of 1 lemon (good quality)
- 2 tablespoons mustard
Instructions
To prepare traditional pollo a la brasa, follow the steps below:
- Preparing the chicken: Clean the chicken well, remove any excess fat, and pat it dry with paper towels. Make shallow cuts in the chicken skin, without piercing the meat, so the marinade penetrates better.
- Marinade: In a large bowl, combine the garlic, oregano, cumin, paprika, black pepper, salt, vinegar, beer, vegetable oil, soy sauce, lemon juice, and mustard. Stir well until you get a smooth paste.
- Marinating the chicken: Rub the marinade all over the chicken, making sure it gets into the cuts in the skin and inside the cavity. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight for a more intense flavor.
- Getting ready to roast: Preheat the 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 in a roasting pan with a rack, so it sits raised and heat circulates on all sides.
- Roasting: Roast the chicken in the preheated oven for about 1 hour and 30 minutes, basting every 20 minutes with the juices that collect in the pan. This will ensure crispy, delicious skin.
- Checking for doneness: To make sure the chicken is well roasted, the internal temperature should reach 165°F (75°C). Use a meat thermometer to check the temperature.
- Resting: After removing from the oven, let the chicken rest for 10 minutes before carving. This helps keep the juices in and makes it tastier.
Yield
This pollo a la brasa recipe makes about 6 generous servings.
Prep Time
- Prep time: 30 minutes
- Marinating time: 4 hours (or overnight)
- Cook time: 1 hour and 30 minutes
- Total: Approximately 6 hours
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 5 g |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 600 mg |
Conclusion
Pollo a la brasa is a traditional recipe everyone loves, with its irresistible flavor and relatively simple preparation. Try making it at home and surprise your friends and family.
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