Pollo A La Brasa (Peruvian Roasted Chicken)
Peruvian roasted chicken also known as Pollo A La Brasa, is one of my all time favorite Peruvian dishes. Super juicy and packed with herbs and spices. This is my take on a Peruvian classic. Hope you enjoy!
Servings: 8
Ingredients
- 4-5 lbs whole chicken
- 1 tbsp salt
- 1 tsp pepper
- 1 tbsp oregano
- 1/2 tsp cumin
- 1 tsp rosemary
- 2 tbsp garlic grated
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp aji panca
- 2 cups dark beer
Instructions
- In a bowl add in all the marinade ingredients and mix thoroughly until we’ll combined.
- Pour over your prepared whole chicken making sure to get in under the skin of the chicken.
- Tip: I usually spatchcock my chicken which is a method that removes the backbone of the chicken to allow it to lay flat and cook quicker. This also makes it easier to marinate in a ziplock bag.
- Place chicken in an airtight container and place it in the fridge to marinate for at least 24 hours.
- Once marinated allow to come to room temperature and place on a prepared baking sheet/dish and bake at 415F for 50-60 minutes.
- Cook until golden brown and the internal temperature reaches 165F.
- Allow to cool once cooked 10-15 and serve immediately with your favorite sides! Enjoy!
Notes
Tip: Aji panda can be found at most international or asian markets. Ancho chili powder or paste is a close substitute but finding aji panca makes a world of difference! Feel free to reach out with any questions.