Pollo a la Brasa (Peruvian-style Roasted Chicken)
User Reviews
4.5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
457 kcal
-
Course
Main Course
-
Cuisine
Peruvian
Pollo a la Brasa (Peruvian-style Roasted Chicken)
Description
Pollo a la Brasa is a whole or portioned chicken marinated in a mixture of fresh garlic, soy and Worcestershire sauces, lime juice and zest, honey, Dijon mustard, cumin, paprika, salt, pepper, and oil. This multi-ingredient marinade imparts a balance of savory, tangy, spicy, and slightly sweet flavor notes. The chicken, preferably bone-in and skin-on thighs or mixed parts, is coated thoroughly and left to marinate in the refrigerator for 4 to 24 hours to maximize flavor absorption.
The roasting process at a high temperature ensures a golden, crisp skin and cooked-through juicy meat. Once roasted, the chicken is rested before serving. It is commonly paired with a vibrant sauce made from cilantro, jalapeno, garlic, scallions, lime juice, mustard, aji amarillo chili paste, honey, cumin, and mayonnaise, which provides a creamy, herbaceous, slightly spicy complement to the rich roasted meat.
This dish is usually served as a hearty main and benefits from the strong marinade flavors and spicy sauce that brighten the plate. Resting after roasting is important to retain juices. The marinade time varies depending on how deeply you want the flavor to penetrate.
Ingredients
For the chicken:
- 6 garlic peeled, cloves
- 1/3 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lime juice about 1 lime, fresh
- 1 teaspoon lime about 1 lime, finely grated zest
- 2 teaspoons Dijon mustard smooth
- 2 teaspoons honey
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon vegetable oil
- 8 chicken thigh or mixed parts), about 3 lbs, bone-in, skin-on
For the sauce:
- 1 cilantro leaves and tender stems, packed cup
- 1-2 jalapeno pepper ribs and seeds removed, diced, or serrano pepper
- 1 garlic chopped, clove
- 3 scallions chopped
- 2 tablespoons lime juice more to taste (plus lime wedges for garnish)
- ¾ teaspoon kosher salt more to taste
- 1 teaspoon Dijon mustard
- ½ tablespoon aji amarillo chili paste or other chili paste
- 1 teaspoon honey
- ½ teaspoon cumin ground
- ½ cup mayonnaise
Instructions
- Blend the garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, mustard, honey, cumin, paprika, salt, pepper, and oil in a blender. Place the chicken in a large sealable bag and pour in the marinade, then move the chicken around to ensure all the pieces are coated. Seal the bag and refrigerate for at least 4 and up to 24 hours. Turn the bag occasionally to ensure even marinating.
- Heat the oven to 450ºF and set a rack in the middle. Line a baking sheet with foil and set a wire rack on top (you can also lay chicken directly on the foil if you want). Remove the chicken thighs from the marinade set them on the tray with a little room between each piece. Drizzle about a teaspoon of the marinade over each piece.
- Roast the chicken until the skin is golden and the temperature at the thickest part reaches 165ºF on an instant read thermometer, 30 to 40 minutes (if using breasts, check them after 20 to 25 minutes). Remove from the oven and let them rest, covered loosely with foil, for at least 5 minutes before serving.
- While the chicken is cooking, make the sauce. In a blender or food processor, add the cilantro, jalapeños, garlic, lime juice, scallions, salt, mustard, aji amarillo paste, honey, and cumin. Blend until smooth. Add the mayonnaise and blend until just mixed. Taste and adjust with salt or lime juice, as needed.
- Serve the chicken with the sauce and lime wedges on the side.
Notes
- Plan at least 4 hours of marinating time, though marinating up to 24 hours intensifies flavor.
- Use bone-in, skin-on chicken thighs or mixed parts for best roasting results.
- Let the chicken rest covered after roasting to allow juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1222mg | 51% |
| Potassium | 403mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
