Pollo a la Brasa (Peruvian Roasted Chicken)

Pollo a la Brasa (Peruvian Roasted Chicken)

Did you know that Peruvian cuisine was listed among the top 3 of the nation’s hottest foods this year?  And did you know that Pollo a la Brasa was ranked #1 as the most popular dish in Peru?  There is even a designated national day for it in July!  Yes, Peruvians love their famous roasted chicken, and so do we!!

Now you can make it at home and it’s so simple!  Make the marinade, let the chicken marinate, roast the chicken in the oven…that’s it!  Oh, and take an extra 5 minutes to make a lovely Peruvian Aji Verde Sauce to accompany the chicken (recipe provided).  SATISFACTION GUARANTEED.

Ingredients

  • 1 whole broiler/fryer chicken (2-3 pounds), or bone-in/skin-on chicken pieces of your choice
  • For the marinade:
  • 2 tablespoons soy sauce
  • Juice of 2 limes
  • 5 cloves garlic
  • 1 teaspoon fresh ginger, minced
  • ¼ cup dark beer
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoons huacatay paste
  • 1 tablespoon aji panca paste
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground annatto , for the red color
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (more or less according to heat preference)
Read the whole recipe on The Daring Gourmet