Pollo a la brasa is a Peruvian-style rotisserie chicken renowned for its crispy skin and juicy meat. Marinated in a blend of spices, including garlic, cumin, and ají panca, it’s cooked on a rotating spit over charcoal, giving it a smoky flavour. Often served with french fries and a creamy hot sauce, it’s a beloved national dish of Peru.
Ingredients:
- 8 leg quarters (approximately 2 Kg)
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of ground paprika
- 3 teaspoons of ground cumin
- 2 tablespoons of garlic puree
- 1 tablespoon of grated ginger
- 1 teaspoon of dried oregano
- 3 tablespoons of red vinegar
- 1 cup of dark beer
- 2 tablespoons of soy sauce
- 1 tablespoon of vegetable oil
Preparation:
Mix all the ingredients and marinade the chicken for at least 6 hours, for best results marinade overnight.
Prepare grill for medium-high heat. Grill the chicken skin side down first and turn over once. Grilling time is approximately 30 – 45 minutes.
If using an oven, preheat the oven to 375F and place the chicken covered with foil in the middle rack and roast for 45 minutes. Remove the foil and roast for another 30 – 45 minutes until brown.
Serve with French fries, hot sauce, other sauces (mustard, ketchup, etc.) and your favorite salad.
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