Peruvian Rotisserie Chicken (pollo A La Brasa)
Peruvian Rotisserie Chicken, also known as Pollo a la Brasa, is a popular dish in Peruvian cuisine known for its flavorful and juicy meat. This recipe will guide you through the process of making this delicious and aromatic dish at home.
Ingredients
- 1 whole chicken, about 4 lbs
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the minced garlic, soy sauce, vinegar, paprika, cumin, oregano, salt, and pepper to create a marinade.
- Rub the marinade all over the chicken, including under the skin and inside the cavity. Let it marinate for at least 30 minutes.
- Place the chicken on a roasting pan and roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 2g
- Fat
- 20g
Supplies
Roasting pan Basting brush
Tools
Oven Meat thermometer
Serving suggestions
Serve the Peruvian Rotisserie Chicken with a side of creamy Peruvian green sauce and golden crispy fries.
Tips & tricks
For extra flavor, consider brining the chicken in a mixture of water, salt, and sugar for a few hours before applying the marinade.
Cost
$10