Authentic Peruvian Pollo a La Brasa
Pollo a La Brasa is a quintessential dish from the vibrant culinary landscape of Peru. Renowned for its smoky flavors and tender, juicy meat, this grilled chicken recipe features a rich marinade that combines the umami of soy sauce with bright lime juice and aromatic spices such as garlic, cumin, and paprika. Traditionally cooked over charcoal for that signature flavor, this dish can also be easily prepared in the oven for a convenient alternative. Marinate the chicken for at least 8 hours to allow the flavors to meld beautifully, creating an unforgettable dining experience that will transport you straight to the heart of Peru.
N/A
Servings
550
Calories
10
Ingredients
Ingredients
soy sauce
1/3 cup (liquid)
fresh lime juice
2 tablespoons (liquid)
garlic cloves
5 (minced)
ground cumin
2 teaspoons (ground)
paprika
1 teaspoon (ground)
dried oregano
1/2 teaspoon (dried)
black pepper
1/2 teaspoon (ground)
vegetable oil
1 tablespoon (liquid)
whole chickens, quartered
1 (3 1/2 lb) (quartered)
lime, quartered
1 (for garnish)
Instructions
1
In a blender, combine soy sauce, fresh lime juice, minced garlic, ground cumin, paprika, dried oregano, black pepper, and vegetable oil. Blend until smooth.
2
Place the quartered chicken into a large sealable plastic bag or bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag tightly and refrigerate for a minimum of 8 hours, or up to 24 hours for maximum flavor. Turn the bag occasionally to ensure even marination.
3
For grilling, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry using paper towels to ensure a crispy skin while cooking. Lightly oil the grill rack to prevent sticking.
4
Place the chicken on the grill, positioned over an area without coals or over indirect heat. Start by cooking skin side down, covering the grill. Cook for 15 to 20 minutes, then flip the chicken over. Continue cooking, covered, for an additional 15 to 20 minutes, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C). Adjust the grill as necessary to maintain heat.
5
If opting for oven roasting instead, preheat your oven to 500°F (260°C). Arrange the chicken quarters in a 13x9-inch roasting pan with 1 cup of water. Roast uncovered for 30 minutes. After this time, tent the chicken with foil and continue roasting for an additional 15 minutes, or until browned and cooked through.
6
Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes before serving. Garnish with lime wedges for an added burst of citrus flavor.
Nutrition Information
30g
Fat
7.5g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Peruvian Pollo a La Brasa?
Pollo a La Brasa is a quintessential Peruvian dish known for its smoky flavors and tender, juicy meat, traditionally cooked over charcoal.
What ingredients are needed for the Pollo a La Brasa marinade?
The marinade consists of soy sauce, fresh lime juice, minced garlic, ground cumin, paprika, dried oregano, black pepper, and vegetable oil.
How long should the chicken be marinated?
For the best flavor, the chicken should be marinated for a minimum of 8 hours, though up to 24 hours is recommended for maximum flavor.
How do I prepare the marinade?
Combine all the marinade ingredients in a blender and blend until the mixture is completely smooth.
What is the best way to grill the chicken?
Grill the chicken over indirect heat or an area without coals, starting skin side down and covering the grill.
How long does it take to grill Pollo a La Brasa?
Cook the chicken for 15 to 20 minutes on one side, then flip and cook for another 15 to 20 minutes until it reaches 165°F.
Can I cook Pollo a La Brasa in an oven?
Yes, you can roast it at 500°F (260°C) in a roasting pan with one cup of water for about 45 minutes total.
What temperature should the chicken reach to be safe to eat?
The internal temperature of the chicken should register at least 165°F (74°C).
How do I ensure the chicken skin is crispy?
Pat the chicken dry with paper towels after removing it from the marinade and before cooking to ensure a crispy skin.
Should I use the leftover marinade?
No, you should discard any marinade that has been in contact with the raw chicken.
What type of chicken is used in this recipe?
The recipe calls for one whole chicken, weighing approximately 3.5 lbs, that has been quartered.
How many calories are in a serving of this dish?
Each serving of this Pollo a La Brasa contains approximately 550 calories.
What is the protein content per serving?
One serving provides approximately 60g of protein.
How much fat is in this Peruvian chicken recipe?
This recipe contains 30g of fat per serving.
Is this recipe low in carbohydrates?
Yes, it is relatively low in carbs, containing about 7.5g per serving.
What is the recommended garnish?
Serve the chicken with lime quarters for a fresh burst of citrus flavor.
How much garlic is used in the recipe?
The marinade requires 5 minced garlic cloves.
What role does cumin play in this dish?
Ground cumin is a key aromatic spice that provides the signature earthy flavor found in Peruvian cuisine.
Can I marinate the chicken in a bowl?
Yes, you can use either a large sealable plastic bag or a bowl, as long as the chicken is well coated.
Why should I turn the marinating bag?
Turning the bag occasionally ensures the marinade is evenly distributed across all pieces of chicken.
How do I prevent the chicken from sticking to the grill?
Lightly oil the grill rack before placing the chicken on it to prevent sticking.
What is the oven roasting process?
Roast uncovered at 500°F for 30 minutes, then tent with foil and roast for another 15 minutes.
Why do you add water to the roasting pan?
Adding 1 cup of water to the pan helps keep the chicken moist during the high-heat roasting process.
Should the chicken rest after it is cooked?
Yes, let the chicken rest for a few minutes before serving to allow the juices to redistribute.
What kind of oil should be used?
The recipe suggests using one tablespoon of vegetable oil for the marinade.
Does this recipe use fresh or bottled lime juice?
Fresh lime juice is recommended for the best flavor profile.
How many ingredients are in this recipe?
There are 10 main ingredients used to prepare this dish, including the chicken and garnish.
Is Pollo a La Brasa spicy?
The recipe is flavorful and aromatic due to the garlic, cumin, and paprika, but it is not inherently spicy-hot.
What is the origin of this dish?
Pollo a La Brasa is a famous dish from the vibrant culinary landscape of Peru.
Is a blender required for this recipe?
A blender is used to ensure the marinade ingredients, like garlic and spices, are perfectly smooth and combined.