Peruvian Pollo a la Brasa
Instructions
- 1
Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears and removing it. Flip the chicken and press down firmly on the breastbone to flatten.
- 2
In a blender, combine soy sauce, lime juice, vegetable oil, garlic cloves, cumin, paprika, oregano, black pepper, salt, aji amarillo paste, white vinegar, and beer. Blend until smooth to create the marinade.
- 3
Place the flattened chicken in a large resealable bag or dish. Pour the marinade over the chicken, ensuring it's completely coated. Massage the marinade into the chicken, getting under the skin where possible.
- 4
Refrigerate and marinate for at least 4 hours, preferably overnight (8-12 hours) for maximum flavor penetration.
- 5
Remove the chicken from refrigerator 30 minutes before cooking to bring to room temperature. Preheat your oven to 190°C (375°F) or prepare your grill for indirect medium-high heat.
- 6
If using an oven: Place the chicken skin-side up on a wire rack set over a baking sheet. Roast for 60-75 minutes until the internal temperature reaches 74°C (165°F) and the skin is golden and crispy.
- 7
If using a grill: Set up for indirect heat with coals on one side. Place chicken skin-side up on the cooler side, cover, and cook for 60-75 minutes, rotating occasionally for even cooking.
- 8
During the last 10 minutes of cooking, baste the chicken with any remaining marinade or pan drippings for extra flavor and shine.
- 9
Remove from heat and let rest for 10 minutes before carving. The juices will redistribute, keeping the meat moist.
- 10
Carve the chicken into pieces and serve immediately with traditional Peruvian sides like french fries, salad, and aji verde sauce.
Chef's Note
"The secret to authentic Pollo a la Brasa is the overnight marinade and the high heat that creates that signature crispy, charred skin. If you can't find aji amarillo paste, substitute with 1 tablespoon of yellow mustard mixed with a pinch of cayenne pepper. For the most authentic experience, serve with creamy aji verde sauce and crispy fries on the side."
