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Pollo a la brasa

Pollo a la brasa

Delicious and flavorful Pollo a la brasa, a traditional Peruvian dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Plato principal
Cuisine Peruana
Servings 4 portions
Calories 600 kcal

Equipment

  • oven
  • baking tray
  • Mixing Bowl
  • scissors

Ingredients
  

Marinade Ingredients

  • 1.5 kg whole chicken
  • 350 ml lager beer
  • 3 tablespoon soy sauce sillao
  • 1 teaspoon Dijon mustard or regular
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 tablespoon aji panca paste
  • salt and pepper

Instructions
 

Preparation Steps

  • Prepare the chicken by cutting off the tail, removing the neck and any excess fat. Make sure it is clean inside.
  • You can leave it whole or cut along both sides of the backbone to open it for crispier skin when baked.
  • Mix all marinade ingredients and cover the chicken in a bowl. Let it marinate in the fridge overnight or for 8 hours.
  • Remove the chicken from the marinade and place it on a baking tray. Discard the marinade liquid.
  • Bake the chicken at 200°C/390°F for 1 hour or until the internal temperature reaches 73°C/163°F.
  • Remove and serve with French fries and aji de pollería.

Notes

For best results, marinate the chicken overnight.

Nutrition

Serving: 1portionCalories: 600kcalCarbohydrates: 12gProtein: 45gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Keyword peru, peruano, pollo, pollo a la brasa
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