Pollo a la Brasa: Peruvian Grilled Chicken
Pollo a la Brasa is a beloved Peruvian dish that captures the essence of the country’s vibrant culinary heritage. This recipe features a succulent quartered chicken marinated in a rich blend of soy sauce, fresh lime juice, and aromatic spices, resulting in a flavorful, juicy meat with a crispy skin that is sure to impress family and friends. The marinating process infuses each piece of chicken with a wonderful brightness from the lime and a savory depth from the garlic and spices. Enjoy it with traditional sides like green sauce or rice for a complete Peruvian feast.
N/A
Servings
550
Calories
8
Ingredients
Ingredients
Soy sauce
1/3 cup (Liquid seasoning)
Fresh lime juice
2 tablespoons (Juiced from fresh limes)
Garlic cloves
5 (Minced)
Ground cumin
2 teaspoons (Spice)
Paprika
1 teaspoon (Spice)
Dried oregano
1/2 teaspoon (Herb)
Vegetable oil
1 tablespoon (For grilling)
Whole chicken
1 (about 3 1/2 pounds) (Quartered)
Instructions
1
Prepare the marinade: In a blender, combine soy sauce, fresh lime juice, garlic cloves, ground cumin, paprika, oregano, vegetable oil, and black pepper. Blend until smooth.
2
Marinate the chicken: Place the quartered chicken in a large, sealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag, removing excess air, and refrigerate for 8 to 24 hours to allow the flavors to meld.
3
Preheat the grill: For charcoal grills, open the vents on the bottom and lid, light a chimney starter full of charcoal until lit, and distribute the coals on opposite sides of the grill. Create a space in the middle for indirect cooking. If using a gas grill, preheat all burners on high for about 10 minutes, then reduce heat to medium-high.
4
Grill the chicken: Remove chicken from the marinade and discard the marinade. Pat the chicken pieces dry with paper towels. Oil the grill rack with a paper towel dipped in vegetable oil. Place the chicken, skin side down, over the area without direct heat. Cover the grill and cook for 30 to 35 minutes, turning halfway through, until the chicken is cooked through and juices run clear (internal temperature should reach 165°F).
5
Finishing: If needed, maintain charcoal by adding as necessary to achieve medium-hot heat during cooking. Let the chicken rest for a few minutes before serving.
6
Alternate cooking method: If grilling outdoors isn't an option, preheat an oven to 500°F. Place quartered chicken in a 13x9-inch roasting pan with 1 cup of water. Roast uncovered for 30 minutes, then cover loosely with foil and roast until browned and cooked through, about 15 minutes more.
Nutrition Information
34g
Fat
4g
Carbs
59g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pollo a la Brasa?
Pollo a la Brasa is a beloved Peruvian dish featuring succulent quartered chicken marinated in soy sauce, lime juice, and aromatic spices.
How long should the chicken marinate?
For the best flavor, the chicken should be refrigerated in the marinade for 8 to 24 hours.
What are the main ingredients in the marinade?
The marinade consists of soy sauce, fresh lime juice, garlic, cumin, paprika, oregano, vegetable oil, and black pepper.
How do I cook this if I do not have a grill?
You can roast the chicken in a 500 degree Fahrenheit oven for 30 minutes uncovered, then 15 minutes covered with foil.
What is the target internal temperature for the chicken?
The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
How much protein is in one serving?
Each serving contains approximately 59 grams of protein.
How many calories are in this Peruvian grilled chicken?
There are approximately 550 calories per serving.
What size chicken should I use for this recipe?
A whole chicken weighing about 3 and a half pounds is recommended.
Should the chicken be whole or cut?
The recipe calls for the chicken to be quartered before marinating and cooking.
How many garlic cloves are needed?
The recipe requires 5 minced garlic cloves for the marinade.
What type of oil is best for this recipe?
Vegetable oil is used both in the marinade and for oiling the grill rack.
How long does the chicken take on the grill?
It typically takes 30 to 35 minutes using indirect heat, turning halfway through.
Can I use bottled lime juice?
Fresh lime juice is recommended to achieve the bright, authentic flavor described in the recipe.
What is the fat content of this dish?
This recipe contains 34 grams of fat per serving.
How many carbohydrates are in Pollo a la Brasa?
This dish is low in carbs, containing only about 4 grams per serving.
Should I pat the chicken dry before grilling?
Yes, patting the chicken pieces dry with paper towels helps achieve a crispier skin.
What type of heat is best for grilling?
Indirect heat is best; on a charcoal grill, this means placing chicken in a space without coals directly beneath it.
How much soy sauce is used?
The marinade uses one-third cup of soy sauce.
What spices give it the traditional Peruvian flavor?
Ground cumin, paprika, and dried oregano are the primary spices used.
Do I need a blender for this recipe?
Yes, a blender is used to combine the marinade ingredients into a smooth mixture.
How do I prepare a gas grill for this?
Preheat all burners on high for 10 minutes, then reduce the heat to medium-high for cooking.
Is it necessary to let the chicken rest?
Yes, letting the chicken rest for a few minutes before serving helps keep the meat juicy.
Can I reuse the marinade?
No, the marinade used for the raw chicken should be discarded for food safety.
What is the best way to marinate the chicken?
Using a large, sealable plastic bag allows you to remove excess air and ensure all pieces are well coated.
What kind of paprika should I use?
The recipe specifies standard paprika, though some prefer smoked for extra depth.
Is this recipe spicy?
While aromatic and flavorful, this specific recipe is not inherently spicy as it lacks hot peppers.
What should I serve with Pollo a la Brasa?
Traditional sides include Peruvian green sauce (Aji Verde), white rice, or French fries.
How do I know the chicken is done without a thermometer?
The juices should run clear when the meat is pierced, though a thermometer is most accurate.
Does this recipe include salt?
Salt is not explicitly added as the soy sauce provides significant sodium and savory flavor.
Can I use chicken breasts instead of a whole chicken?
Yes, but cooking times will vary; ensure they reach an internal temperature of 165 degrees Fahrenheit.