Pollo a la Brasa
A Peruvian-style rotisserie chicken dish, marinated in a mixture of spices and herbs before being roasted to perfection.
Ingredients
- ●1 1/2 lbs Chicken (whole or cut into quarters)
- ●2 tbsp Butter
- ●2 tbsp Aji amarillo pepper pasteAvailable at most Latin American grocery stores
- ●3 cloves Garlic
- ●1 tsp Black pepper
- ●1 tsp Salt
- ●2 tbsp Chimichurri (store-bought or homemade)
- ●1/4 cup Warm water
- ●1/4 cup Fresh cilantroChopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, whisk together the aji amarillo pepper paste, garlic, black pepper, salt, and warm water until well combined.
- 3
Add the chicken to the marinade and mix until the chicken is well coated.
- 4
Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
Remove the chicken from the marinade and place it on a roasting pan.
- 6
Rub the chicken with butter and sprinkle with black pepper and salt.
- 7
Roast the chicken in the preheated oven for 45-50 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 8
Baste the chicken with the pan juices every 20 minutes to keep it moist and promote even browning.
- 9
Once the chicken is cooked, let it rest for 10 minutes before carving and serving.
- 10
Garnish with chopped cilantro and serve with chimichurri sauce.