Pollo a la Brasa
A classic Peruvian-style roasted chicken dish with a crispy exterior and juicy interior.
Ingredients
- ●1 whole chicken (3-4 lbs) Pollopreferably with the skin on
- ●1 cup sour orange juice Souror a mix of orange and lime juice
- ●2 tsp flaky sea salt Flakyor regular salt
- ●2 tbsp Peruvian aji amarillo pepper paste A la Brasaor substitute with a similar spicy paste
- ●3 cloves Garlicminced
- ●1 tsp Black pepperfreshly ground
- ●2 tbsp Olive oilfor brushing the chicken
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
In a large bowl, whisk together sour orange juice, flaky sea salt, Peruvian aji amarillo pepper paste, minced garlic, and black pepper.
- 3
Add the whole chicken to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Remove the chicken from the marinade and pat it dry with paper towels.
- 5
Brush the chicken with olive oil and place it in a roasting pan.
- 6
Roast the chicken in the preheated oven for 45-50 minutes, or until the skin is crispy and golden brown.
- 7
Baste the chicken with the pan juices every 20 minutes to keep it moist.
- 8
Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving and serving.