Pollo a la Brasa
A classic Peruvian-style roasted chicken dish with a piquant twist. Marinated in a blend of spices and herbs, then roasted to perfection.
Ingredients
- ●1 Pollo (whole chicken)
- ●2 tsp Peruvian spices (ají amarillo, garlic, cumin)
- ●2 tbsp Lime juice
- ●2 tbsp Olive oil
- ●1 tsp Salt
- ●1 tsp Black pepper
- ●1/4 cup Piquant sauce (optional)
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Rinse the chicken and pat it dry with paper towels.
- 3
In a blender or food processor, combine Peruvian spices, lime juice, olive oil, salt, and black pepper. Blend until smooth.
- 4
Place the chicken in a large bowl and brush the spice mixture all over it, making sure to get some under the skin as well.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
- 7
Place the chicken in a roasting pan and put it in the oven.
- 8
Roast the chicken for 45-50 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- 9
Let the chicken rest for 10-15 minutes before carving and serving.
- 10
If desired, serve with a side of piquant sauce for added flavor.