Pollo a la Brasa
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Marinating Time
4 hrs
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Total Time
5 hrs 30 mins
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Servings
4
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Calories
450 kcal
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Course
Main Course
Pollo a la Brasa
Description
Pollo a la Brasa features a whole chicken marinated in a mixture of soy sauce, red wine vinegar, huacatay paste or minced mint, fresh chile (such as fresno or jalapeño), grated ginger, garlic, paprika, salt, and pepper. The blend imparts a savory, herby, and moderately spicy flavor to the meat. After marinating for several hours or up to 24, the chicken is dried to remove excess marinade and then cooked at 425°F in a cast iron skillet or baking dish until fully cooked with a browned and crisp exterior.
The dish's cooking method produces a tender, juicy interior with a flavorful crust from the marinade caramelizing on the skin. The marinade ingredients add layers of savory umami, herbal notes, a gentle heat from the chile, and brightness from the vinegar and ginger.
Pollo a la Brasa is often served with a bread salad that includes cubed bread, walnuts, kale, radicchio, and vinaigrette elements, complementing the richness of the chicken with crunchy textures and bitter greens. The marinade's unique ingredients, including huacatay, provide an authentic Peruvian touch, though substitutions are possible where ingredients are unavailable.
Grilling is an alternative cooking method, using indirect heat covered with a lid, cooked about 15-20 minutes per pound until reaching an internal temperature of 165°F. Resting the chicken before slicing helps retain juices.
Ingredients
Marinade:
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon huacatay paste (or 1 tablespoon freshly minced mint)
- 1 fresno chile or jalapeño or aji amarillo
- 1-inch knob ginger peeled and grated, fresh
- 6 garlic peeled, cloves
- 1 teaspoon paprika sweet
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1 (3-pound) chicken fryer type
Bread Salad:
- 1/4 loaf bread cubed (I used a polenta sourdough loaf
- 1/3 cup walnuts
- olive oil
- 2 tablespoons red wine vinegar
- 4 leaves Lacinato kale ends trimmed and sliced
- 1 head radicchio end trimmed and sliced
- black pepper freshly ground
- kosher salt
Instructions
To Make the Pollo a la Brasa Marinade:
- To a blender, add the soy sauce, red wine vinegar, huacatauy (or minced mint), pepper, fresh ginger, garlic cloves, cumin, paprika, kosher salt and freshly cracked pepper. Blend until mostly smooth.
- To a large bowl or large plastic resealable bag, add the chicken, along with the sauce. Mix until combined and cover; transfer to the fridge to marinate for at least 4 hours, but ideally 24 hours.
To Cook the Chicken:
- Remove the chicken from the fridge. Holding the chicken over the trash, tilt the chicken and allow the marinade to run off in the trash. Place the chicken back on a wire rack or cutting board and using clean kitchen towels or paper towels, dry the chicken on both sides.
- Place a 12-inch cast iron skillet or shallow baking dish in the oven. Preheat the oven to 425 degrees. Meanwhile, allow the chicken to come to room temperature while the oven preheats.
- Open the oven and slide the rack out. Breast-side up, place the chicken in the pan; it will sizzle a lot when it hits the pan—that’s great! Roast the chicken until you see the chicken breasts start to blister and brown, about 20 to 25 minutes. Carefully remove the chicken from the oven and flip the chicken over. I found that using a pair of tongs and clean kitchen towels were super helpful.
- Return the chicken back to the oven to cook for an additional 25 minutes, until the opposite side is super golden brown. I took a peak at the chicken periodically to make sure it wasn’t getting too browned. Insert a meat thermometer into the deepest part of the chicken (where the leg meets the thigh) and you’ll know it’s ready when the thermometer hits 165 degrees F.
To Rest the Chicken:
- Get a small bowl ready. Remove the chicken from the oven and tilt the chicken so all the drippings fall into a large bowl. Transfer the chicken to a cooling rack to rest. If any drippings have fallen while the chicken is resting, add those to the large bowl too.
To Make the Bread Salad:
- Bring the oven temperature down to 400 degrees F.
- To a baking sheet, add the bread cubes and walnuts. Drizzle them with olive oil and a few pinches of salt; toss until evenly coated.
- Transfer the bread cubes and walnuts to a baking sheet. Place in the oven and bake until evenly browned for about 10 minutes. Remove and allow to come to room temperature slightly, about 5 minutes.
- Meanwhile, in the bowl with the drippings, add the red wine vinegar, a few pinches of kosher salt, lots of rounds of black pepper; give it a taste and adjust the salt to your liking.
- Add the kale and raddichio and toss until evenly combined. Next, add the warm walnuts and bread cubes from the oven; toss until combined one last time. Transfer back to the pan (to serve) or a platter. Place the rested chicken on top and serve.
- You’re also welcome to carve up the chicken and serve that on top of the salad.
Notes
- Huacatay paste adds distinctive Peruvian herbal flavor but can be replaced with minced fresh mint if needed.
- Aji amarillos or fresno chiles provide characteristic heat; frozen or paste forms are available at Latin markets.
- Grill the chicken over indirect heat at 375-400°F, placing breast side up, covered with lid for about 15-20 minutes per pound until the internal temperature hits 165°F.
- Let the cooked chicken rest for 10 minutes before slicing to preserve juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 82g | 164% |
| Fat | 42.7g | 66% |
| Saturated Fat | 10.6g | 53% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 361mg | 120% |
| Sodium | 270mg | 11% |
| Potassium | 79mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 200IU | 4% |
| Calcium | 190mg | 19% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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