Pollo a la Brasa is a Peruvian blackened chicken or rotisserie chicken dish.
It is typically served with a salad, French fries, a creamy mayonnaise based sauce as well as an aji sauce.
Although Pollo a la Brasa is a relatively modern dish it is one of Peru's most popular today.
Use the Pollo a la Brasa recipe below and you'll find out why.
- 3 TBSP Soy Sauce
- 1/4 Cup Freshly Squeezed Lime Juice
- 3 Cloves Garlic
- 2 tsp Ground Cumin
- 1 tsp Paprika
- 1 TBSP Olive Oil
- 1/2 tsp Dried Oregano
- Pepper to Taste
- 3 1/2 lb Chicken
- Lime Wedges for Serving
Combine the lime juice, soy sauce, olive oil, cumin, black pepper, paprika and oregano in a large resealable plastic bag and shake to combine.
Add the chicken to the bag and seal tightly. Refrigerate the chicken in the marinade for at least 8 hours and up to 24 hours.
Turn occasionally to assure even marinating.
Preheat the oven to 375°. Remove the chicken from the bag and arrange it in a roasting pan. Reserve the marinade. Pour the marinade evenly over the chicken and roast for 1 hour and 15 minutes, basting occasionally, until the skin is burnished.
After 1 hour of roasting time, tent with foil and continue roasting for 15 minutes longer. Remove from the oven when the internal temperature reaches 170°.
Use a meat thermometer to check right where the leg connects to the body.
Let it rest for about 20 minutes before carving.