Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Peru! Pollo a la Brasa is not just a chicken dish – it's a legendary recipe that has captured the hearts of food lovers worldwide. With its perfect blend of bold spices, tender meat, and crispy golden skin, this mouthwatering chicken will revolutionize your home cooking and make you the star of any dinner table. Get ready to unlock the secret to the most addictive roasted chicken you've ever tasted!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp oregano
- Salt and pepper to taste
- 1 lime, juiced
- Olive oil for drizzling
Instructions
- Begin by preparing the marinade for the chicken. In a large mixing bowl, combine the paprika, cumin, garlic powder, oregano, salt, and pepper. Mix these dry ingredients well to ensure they are evenly distributed.
- Add the juice of one lime to the bowl. This will not only add flavor but also help to tenderize the chicken. Stir the mixture until it forms a paste.
- Take the whole chicken and pat it dry with paper towels. This will help the marinade adhere better to the skin and promote a crispy texture during cooking.
- Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. You can use your hands for this or a brush for more precision.
- Once the chicken is fully coated with the marinade, drizzle a little olive oil over the top. This will help to achieve a golden brown color during cooking.
- Cover the marinated chicken with plastic wrap or place it in a large resealable bag. Allow it to marinate in the refrigerator for at least 30 minutes, but ideally for a few hours or overnight for deeper flavor.
- Preheat your oven to 400°F (200°C). If you have a rotisserie attachment, you can use that for even cooking, or you can roast the chicken in a roasting pan.
- If using a roasting pan, place the chicken breast side up on a rack within the pan to allow for even airflow and cooking. If using a rotisserie, secure the chicken properly on the spit.
- Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. Baste the chicken with its juices halfway through cooking for added moisture.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
- Carve the chicken into pieces and serve with your choice of sides, such as rice, salad, or fried plantains. Enjoy your delicious Pollo a la Brasa!
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the spice mixture (ideally overnight), the more intense and deep the flavors will be.
- Pat the Chicken Dry: Always ensure your chicken is thoroughly dried before applying the marinade. This helps the spices stick better and promotes that coveted crispy skin.
- Temperature Matters: Use a meat thermometer to ensure the chicken reaches exactly 165°F (75°C). This guarantees both safety and optimal juiciness.
- Resting is Crucial: Let the chicken rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Spice Distribution: When applying the marinade, be meticulous. Get under the skin and inside the cavity to maximize flavor penetration.
- Olive Oil Trick: The light drizzle of olive oil before cooking helps achieve that beautiful golden-brown color and adds a subtle richness to the dish.
- Serving Suggestion: Pair your Pollo a la Brasa with traditional Peruvian sides like green sauce (aji verde), rice, or crispy plantains for an authentic experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
