Peruvian Chicken (Pollo a la Brasa)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Servings
4
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Calories
577 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken (Pollo a la Brasa)
Description
Peruvian Chicken calls for toasting whole cumin and coriander seeds before grinding them with garlic, ginger, fresh rosemary, and huacatay or mint leaves to create an aromatic spice paste. The inclusion of aji panca or dried ancho chili introduces mild warmth and complexity. Combined with soy sauce, red wine vinegar, and olive oil, this marinade deeply flavors the chicken after a thorough coating and resting.
Marinating the whole chicken for at least twelve hours is key to developing the characteristic flavor. While traditionally rotisserie cooked over an open fire, the chicken can also be roasted in the oven or grilled, with techniques to keep it elevated on a rack to retain moisture. The toasted spices contribute nutty undertones, balanced by herbal freshness and subtle chili heat.
This dish is a centerpiece meal often accompanied by sides like salad, potatoes, or rice. The marinade's bold yet balanced profile ensures the chicken remains juicy inside with flavorful, crisp skin outside.
For ease, the marinade can be prepared with a spice grinder instead of a mortar and pestle, and the chicken can be prepped up to 30 minutes in advance before cooking. Using onion slices as a rack substitute during roasting helps maintain moisture similar to traditional methods.
Ingredients
- 1 chicken 3 1/2 to 4 pounds, whole
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 12 garlic cloves
- 1/2 fresh ginger peeled chunk
- 1 tablespoon fresh rosemary finely minced
- 1 tablespoon Huacatay or 3-4 fresh mint leaves
- 1 ½ tablespoons aji panca or 1 dried ancho chili
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the cumin and coriander seeds to a medium-sized sauté pan and cook over low to medium heat for 7 to 8 minutes while occasionally stirring.
- Transfer them to a mortar and pestle and grind until finely ground.
- Next, add the garlic and ginger and grind using the pestle until finely minced. It’s ok if there are some bigger pieces.
- Add the rosemary, huacatay, vinegar, soy, oil, and aji panca, and mix until combined. Taste and adjust the seasonings with salt and pepper.
- Alternatively, to the huacatay, grind in 3 to 4 large fresh mint leaves.
- To replace the aji panca, remove the stem and seeds from 1 dried acho chili. Next, add it to a small pan and cook it on a middle rack at 275° for 15 to 20 minutes. Let the chili cool slightly or just until it becomes crunchy, then add it to the mortar and pestle and grind until finely ground along with the other ingredients.
- Rinse and pat dry inside and outside of the chicken and place it in a large bowl.
- Pour all but 2 to 3 tablespoons of the marinade over the chicken. Reserve those few tablespoons for later.
- Coat the chicken inside the cavity, on the outside, and under the skin as best you can.
- Cover and place in the refrigerator for 12 to 72 hours.
- When it’s done marinating, remove it from the fridge and let it sit at room temperature for 30 minutes to remove the chill.
- Tuck the wings behind the chicken and then tie the legs together using butcher’s twine.
- Place it on a rack in a pan and pour in 2 cups of water or chicken stock.
- Classically this would be cooked on a rotisserie. If you have one, please use it following the times and temperatures below. Alternatively, Bake it in a preheated oven on a middle rack at 400° for 70 to 75 minutes or until well browned and cooked throughout. The juices should run clear, and the thickest part of the chicken should read 162° to 163° when pulling it from the oven.
- You can also heat 1 side of a grill over high heat and cook the chicken in the pan on the other side of the grill where there is no heat underneath and cook it for the same time and temperature.
- Let the chicken rest for 10 to 15 minutes uncovered. Brush with the remaining marinade. Try serving with Aji Verde Peruvian Green Sauce.
Notes
- Marinate the chicken for at least 12 hours to fully develop Peruvian Chicken flavor; longer marinades improve taste.
- Toasting cumin and coriander seeds before grinding enhances aroma and adds depth to the marinade.
- If a rotisserie is unavailable, roast in the oven or grill using a rack or thick onion slices to keep the chicken elevated and moist.
- Use a spice grinder or mortar and pestle for the spice blend based on availability; both yield good results.
- Prepare the chicken up to 30 minutes ahead and keep covered at low temperature before cooking if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 897mg | 37% |
| Potassium | 564mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1811IU | 36% |
| Vitamin C | 9mg | 10% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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