The Flavorful Delight of Peruvian Pollo A La Brasa
Pollo A La Brasa, often referred to as “Peruvian roasted chicken,” is one of Peru’s most beloved dishes. This flavorful and aromatic chicken is marinated in a blend of spices, herbs, and tangy ingredients, then roasted to perfection, resulting in a crispy, juicy, and mouth-watering meal. The combination of smoky flavors from the grill and the tanginess of the marinade makes it a favorite across Peru and beyond.
If you’re looking to recreate this Peruvian masterpiece at home, this recipe will guide you through the process, ensuring you achieve the perfect balance of flavors and textures. Whether for a family dinner or a special occasion, this dish promises to impress.
Ingredients:
To get started, gather the following ingredients:
For the Marinade:
- 1 whole chicken (about 3-4 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of ground cumin
- 1 tablespoon of paprika
- 1 teaspoon of ground black pepper
- 1 tablespoon of vinegar (or lime juice)
- 2 tablespoons of olive oil
- 1 tablespoon of brown sugar
- 1 teaspoon of dried oregano
- 1 teaspoon of chili powder (optional, for heat)
- Salt to taste
For the Chicken and Grilling:
- 1 whole chicken (spatchcocked or cut in half)
- 1 tablespoon of vegetable oil for grilling
- 1 lemon for squeezing over the chicken
Instructions:
Prepare the Marinade
To create the rich and flavorful marinade, start by combining all the marinade ingredients in a large bowl. This includes the minced garlic, soy sauce, Dijon mustard, cumin, paprika, black pepper, vinegar or lime juice, olive oil, brown sugar, oregano, chili powder (if you like a little heat), and salt. Peruvian Pollo A La Brasa Recipe Mix well until everything is combined and smooth.
Marinate the Chicken
Once your marinade is ready, apply it generously to the chicken. Make sure to cover every part of the chicken with the marinade, including under the skin where possible. For the best results, cover the chicken and let it marinate in the refrigerator for at least 2 hours, but ideally, overnight. The longer it marinates, the more intense the flavor will be.
Prepare the Grill
Preheat your grill to a medium-high heat. If you’re using a charcoal grill, make sure to create a two-zone heat, where one side is hotter for searing and the other side is cooler for slow cooking the chicken.
For those using a gas grill, simply adjust the burners to achieve similar heat zones.
Grill the Chicken
Remove the chicken from the marinade and brush it lightly with vegetable oil to prevent sticking. Place the chicken on the grill, skin side down, over the hotter part of the grill for searing. Grill the chicken for about 5-7 minutes on each side, until it develops a nice golden-brown crispy skin.
Once seared, move the chicken to the cooler side of the grill to cook through slowly. Cover the grill and cook the chicken for an additional 30-40 minutes, turning occasionally until the internal temperature of the chicken reaches 165°F (75°C). The skin should be crispy and the meat tender and juicy.
Rest and Serve
Once the chicken is fully cooked, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute within the meat, ensuring a moist and tender result. Before serving, squeeze fresh lemon over the chicken for an extra burst of flavor.
FAQs from SERP Analysis:
What is Pollo A La Brasa?
Pollo A La Brasa is a Peruvian-style roasted chicken that is marinated with a mixture of spices, garlic, and other tangy ingredients, then roasted or grilled to achieve a crispy and flavorful dish.
Can I make Pollo A La Brasa in the oven?
Yes, you can roast Pollo A La Brasa in the oven. Preheat your oven to 425°F (220°C), place the chicken on a roasting pan, and cook for about 45 minutes, turning halfway through for an even roast.
What are some go od side dishes to serve with Pollo A La Brasa?
Popular sides include Peruvian-style rice, French fries, a simple salad, or roasted vegetables. The side dishes should complement the smoky and tangy flavors of the chicken.
