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Pollo a la Brasa (Peruvian Roast Chicken)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Additional Time
1 d 3 hrs
Total Time
1 d 5 hrs 40 mins
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian

Ingredients

  • 2 whole organic chickens about 3 lbs. each
Brine:
  • 2 gallons water
  • 1/3 cup kosher salt
  • 1/3 cup sugar
  • 2 bay leaves
  • 1 tablespoon peppercorns
Rub:
  • 1/3 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup garlic chopped
  • 1/3 cup rosemary chopped
  • panka see below
Panka:
  • 4 cups guajillo dried. chilies soaked and cooked in water until tender
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons garlic chopped
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil

Instructions

    Cup of Yum
  1. Combine water, kosher salt, sugar, bay leaves, and black peppercorns in a container large enough to hold your chickens.
  2. Stir until sugar and salt dissolve.
  3. Allow brine to come to room temperature.
  4. Place chickens in brine, cover, and refrigerate for 24 hours.
  5. When ready to cook, remove chickens from brine and pat dry.
  6. Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.
  7. Let sit for 3 hours, refrigerated.
  8. Pre-heat oven to 350° F/ 176°C.
  9. Roast chickens for 2 ½ hours.
  10. Optional: serve chicken with French fries, Peruvian huancaina sauce and chimichurri
Panka Recipe:
    Cup of Yum
  1. Strain chilies and puree in blender with all other ingredients.

Notes