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Pollo a la Brasa is a beloved Peruvian dish known for its flavorful, crispy skin and tender meat. Making it at home allows you to enjoy an authentic taste and customize the flavors to your liking. This guide will walk you through the steps to craft the perfect Pollo a la Brasa in your own kitchen.
Ingredients Needed
- 1 whole chicken (about 4 pounds)
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- Juice of 1 lime
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- Optional: aji panca or aji amarillo paste for extra flavor
Preparation Steps
Begin by cleaning the chicken thoroughly. Pat it dry and set aside. In a bowl, combine soy sauce, vinegar, olive oil, lime juice, minced garlic, smoked paprika, cumin, black pepper, and salt. If you like, add aji paste for authentic Peruvian flavor. Mix well to create the marinade.
Rub the marinade all over the chicken, making sure to coat every part evenly. For best results, let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight.
Cooking the Chicken
Preheat your grill or oven to 375°F (190°C). If using a grill, oil the grates to prevent sticking. Place the chicken on the grill or in a roasting pan. Cook until the internal temperature reaches 165°F (74°C), about 1 to 1.5 hours. Baste occasionally with the remaining marinade for extra flavor and moisture.
For a crispy skin, increase the heat during the last 10 minutes of cooking or broil the chicken briefly, watching carefully to prevent burning.
Serving Suggestions
Let the chicken rest for 10 minutes after cooking. Then, carve and serve with traditional sides such as French fries, aji verde sauce, rice, or a fresh salad. The vibrant flavors of Pollo a la Brasa make it a perfect centerpiece for a family meal or gathering.
Enjoy your homemade Peruvian Pollo a la Brasa — a delicious taste of Peru right in your own kitchen!