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.

Peruvian Rotisserie Chicken (pollo A La Brasa)

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

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix the minced garlic, soy sauce, vinegar, paprika, cumin, oregano, salt, and pepper to create a marinade.
  3. Rub the marinade all over the chicken, including under the skin and inside the cavity. Let it marinate for at least 30 minutes.
  4. 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).
  5. 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