Pollo a la brasa

Pollo a la brasa is a flavorful Peruvian roasted chicken, marinated to perfection with spices and served crispy.

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Prep Time 8

Cook Time 1

Total Time 9

Course Main Course

Cuisine Peruvian

Servings servings

Calories 300 kcal

Equipment

oven
baking tray
mixing bowl
scissors

Ingredients

1.5 kg whole chicken
350 ml light beer
3 tablespoon soy sauce
1 teaspoon Dijon mustard or regular mustard
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 tablespoon aji panca paste
Salt to taste
Pepper to taste

Instructions

Prepare the chicken by cutting off the tail, removing the neck, and any excess fat. Make sure it is cleaned inside.
You can leave it whole or cut along both sides of the backbone to open it for crispy skin when baking.
Mix all marination ingredients and cover the chicken in a dish or small container. Marinate in the refrigerator overnight or for 8 hours.
Remove the chicken from the marinade and place it on a baking tray. Discard the marinade liquid.
Bake the chicken for 1 hour at 200°C/390°F or until the internal temperature reaches 73°C/163°F.
Remove it and serve with French fries and aji de pollería.

Notes

For best results, allow the chicken to marinate overnight.

Nutrition

Serving: 150gCalories: 300kcalCarbohydrates: 5gProtein: 40gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgSugar: 1gCalcium: 1mgIron: 6mg

Keyword Chicken Recipes, Peruvian food, Pollo a la brasa, roasted chicken