Peruvian Grilled Chicken (Pollo a La Brasa)
Discover the vibrant flavors of Pollo a La Brasa, a beloved Peruvian dish that brings the essence of Latin America to your dinner table. This succulent rotisserie chicken is marinated in a delightful blend of spices, featuring huacatay and aji amarillo, which infuse the meat with a unique character and irresistible flavors. Perfectly crispy on the outside and tender on the inside, it's no wonder this dish is a favorite in restaurants like Pollo Rico in DC. Serve it with roasted potatoes and a side of tangy salsa for an authentic experience that transports you straight to the streets of Lima. Ideal for family gatherings or casual weekend dinners, this recipe is sure to impress your guests and become a go-to in your kitchen.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Salt
2 teaspoons (Kosher or sea salt.)
Ground Black Pepper
1 teaspoon (Freshly ground.)
Huacatay Paste
2 teaspoons (Available in Latin grocery stores or homemade.)
Aji Yellow Paste
1 teaspoon (Available at Latin markets.)
Ground Cumin
1/2 teaspoon (Freshly ground preferred.)
Ground Achiote (Annato)
1/2 teaspoon (Adds color and flavor.)
Minced Garlic
1 teaspoon (Freshly minced.)
Lemon Juice
3 (Freshly squeezed.)
Mirasol Chiles
125 g (Roasted and cleaned.)
Huacatay (Black Mint)
1 sprig (Fresh.)
Saltwort (Paico)
Some leaves (Fresh.)
Aji Yellow Chiles
20, chopped (Substitute with yellow wax hot chiles or jalapenos.)
Olive Oil
1/4 cup (Extra virgin recommended.)
Garlic Clove
1, minced (Fresh.)
Vinegar
2 tablespoons (White or apple cider.)
Salt
1 teaspoon (For seasoning the paste.)
Instructions
1
Begin by rinsing the entire chicken under cold water and patting it dry with paper towels. Remove any excess fat and tuck the wings behind the back.
2
In a mixing bowl, combine the salt, black pepper, huacatay paste, aji yellow paste, ground cumin, ground achiote, minced garlic, lemon juice, mirasol chiles, huacatay sprig, and saltwort leaves. Blend well until you form a smooth paste, adding a bit of water if necessary.
3
Rub the prepared paste generously all over the chicken, making sure to coat the inside cavity and under the skin for maximum flavor. Place the marinated chicken in a large resealable bag or container and refrigerate for at least 6 hours, preferably overnight for the best results.
4
For cooking, set up your grill for rotisserie cooking, ensuring to use real wood charcoals for enhanced flavor. Avoid using wood smokers as they impart a smoky taste rather than the desired grilled flavor.
5
Preheat your grill to medium heat, aiming for a temperature of 180 to 200 degrees Fahrenheit. Place the chicken on the rotisserie, ensuring it is at least 12 inches away from the flames.
6
Cook the chicken for about 1 to 1.25 hours, or until the internal temperature reaches 165 degrees Fahrenheit, basting occasionally with any remaining marinade.
7
Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes before carving. Serve with roasted potatoes, corn, or your choice of sides complemented by the delicious huacatay chili sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Peruvian Grilled Chicken (Pollo a La Brasa)?
Pollo a La Brasa is a succulent Peruvian rotisserie chicken marinated in a blend of spices like huacatay and aji amarillo, known for its crispy skin and tender meat.
What are the essential spices for Pollo a La Brasa?
The essential spices include huacatay paste, aji yellow paste, ground cumin, ground achiote (annatto), and minced garlic.
How long should I marinate the chicken?
You should marinate the chicken for at least 6 hours, though refrigerating it overnight provides the best results for maximum flavor.
What is the best way to cook this chicken?
The recommended method is using a rotisserie setup on a grill with real wood charcoals for an authentic flavor.
Should I use a wood smoker for this recipe?
No, you should avoid using wood smokers because they impart a smoky taste rather than the desired grilled flavor of authentic Pollo a La Brasa.
What is the ideal grill temperature?
Preheat your grill to medium heat, aiming for a temperature range of 180 to 200 degrees Fahrenheit.
How far should the chicken be from the flames?
Ensure the chicken is positioned at least 12 inches away from the flames on the rotisserie.
What is the target internal temperature for the chicken?
The chicken is fully cooked when the internal temperature reaches 165 degrees Fahrenheit.
How long does the cooking process take?
Cooking typically takes about 1 to 1.25 hours depending on the heat of your grill.
Should the chicken rest after cooking?
Yes, let the chicken rest for 10 to 15 minutes before carving to ensure the juices redistribute.
What can I serve with Peruvian Grilled Chicken?
Traditional sides include roasted potatoes, corn, tangy salsa, and huacatay chili sauce.
What is Huacatay?
Huacatay is a Peruvian black mint herb that provides a unique and irresistible flavor to the marinade.
What is Aji Amarillo?
Aji Amarillo is a yellow chili pepper paste that is a staple in Peruvian cuisine, offering a distinct heat and fruitiness.
What can I substitute for Aji Yellow Chiles?
You can substitute them with yellow wax hot chiles or jalapenos if you cannot find authentic aji amarillo.
Why is Ground Achiote used?
Ground Achiote, or annatto, is used to add both a subtle earthy flavor and a vibrant reddish-orange color to the chicken.
What preparation is needed for the chicken before marinating?
Rinse the chicken under cold water, pat it dry with paper towels, remove excess fat, and tuck the wings behind the back.
Where can I find Mirasol Chiles?
Mirasol chiles are usually available in Latin grocery stores and should be roasted and cleaned before use in the paste.
What is Saltwort or Paico?
Saltwort, also known as Paico, is a traditional herb used in the spice paste to enhance the authentic Peruvian flavor profile.
Do I need to baste the chicken?
Yes, basting the chicken occasionally with any remaining marinade while it is on the rotisserie helps keep it moist and flavorful.
What type of salt is recommended?
Kosher or sea salt is recommended for both the marinade and the final seasoning.
Is this recipe spicy?
It has a vibrant flavor with some heat from the aji amarillo and mirasol chiles, but it is generally well-balanced rather than overwhelming.
What type of oil should be used in the paste?
Extra virgin olive oil is recommended for creating the smooth marinade paste.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is preferred for its brightness and acidity compared to bottled versions.
How many garlic cloves are in the recipe?
The recipe calls for 1 teaspoon of minced garlic in the paste plus an additional minced garlic clove.
What is the significance of Pollo Rico in DC?
Pollo Rico is a well-known restaurant in the DC area famous for its authentic version of this Peruvian dish.
Can I make the marinade paste ahead of time?
Yes, the paste can be blended ahead of time and stored in the refrigerator until you are ready to marinate the chicken.
What kind of vinegar works best?
White vinegar or apple cider vinegar are both suitable for this recipe.
How do I ensure the skin is crispy?
Patting the chicken completely dry before applying the paste and using a high-quality rotisserie helps achieve a crispy exterior.
Is this dish suitable for family gatherings?
Yes, it is an ideal dish for family gatherings or casual weekend dinners as it is impressive and serves several people.
What makes the flavor 'vibrant'?
The combination of fresh herbs like huacatay, citrus from lemon juice, and the unique heat of Peruvian chiles creates a vibrant profile.