Pollo a la Brasa Recipe
Peruvian · Main course · 80 min total
A classic Peruvian rotisserie chicken marinated in a flavorful blend of soy sauce, cumin, garlic, and aji amarillo, then roasted to juicy perfection.
20
min prep
min prep
60
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons aji amarillo paste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar (white or apple cider)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika (optional, for color)
Instructions
- In a small bowl, mix garlic, soy sauce, aji amarillo paste, cumin, oregano, oil, vinegar, salt, pepper, and paprika to form a paste.
- Pat the chicken dry with paper towels. Rub the paste all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 375°F (190°C). Place chicken on a rack in a roasting pan, breast side up.
- Roast for 50-60 minutes, basting occasionally with pan juices, until internal temperature reaches 165°F (74°C) in the thigh.
- Let rest for 10 minutes before carving. Serve with french fries and salad.
Tips
- For a smokier flavor, grill the chicken over indirect heat instead of roasting.
- Leftover chicken can be shredded and used in sandwiches or salads.
- If aji amarillo paste is unavailable, substitute with 1 tablespoon yellow mustard mixed with 1 teaspoon cayenne pepper.
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