Get ready to transform your backyard barbecue into a flavor-packed culinary journey with the legendary Peruvian Pollo a la Brasa! This isn't just another chicken recipe—it's a mouthwatering explosion of spices that will transport your taste buds straight to the vibrant streets of Lima. Imagine tender, juicy chicken with a perfectly crisp exterior, infused with a bold marinade that will make your guests wonder if you've secretly trained with a Peruvian master chef.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing the marinade for the chicken. In a large bowl, combine the paprika, cumin, garlic powder, onion powder, soy sauce, vinegar, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This helps the marinade adhere better to the chicken.
- Carefully place the chicken in the bowl with the marinade. Use your hands to rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. Allow the chicken to marinate for at least 20 minutes at room temperature, or ideally, refrigerate it for a few hours or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, set it up for indirect grilling by placing the coals on one side of the grill and leaving the other side empty.
- Once the grill is hot, remove the chicken from the marinade and shake off any excess. Place the chicken on the grill, breast side down, over the cooler side (indirect heat). Close the lid and cook for about 30 minutes.
- After 30 minutes, carefully flip the chicken over to the breast side up. Move it to the hotter side of the grill to sear the skin. Grill for an additional 15-20 minutes, basting occasionally with any remaining marinade, until the internal temperature reaches 165°F when checked at the thickest part of the thigh.
- Once cooked, remove the chicken from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
- After resting, carve the chicken into pieces and serve on a platter. Garnish with fresh herbs for a pop of color and added flavor.
- Enjoy your delicious Peruvian Grilled Chicken (Pollo a la Brasa) with your favorite sides, such as roasted potatoes, salad, or rice.
Tips
- Marination is Key: For maximum flavor, allow the chicken to marinate overnight in the refrigerator. This gives the spices time to penetrate deep into the meat.
- Indirect Grilling Technique: Use the two-zone grilling method to ensure even cooking and prevent burning. Start with indirect heat, then finish with a direct heat sear for that irresistible crispy skin.
- Temperature Matters: Always use a meat thermometer to check that the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
- Resting is Crucial: Let the chicken rest for 10 minutes after grilling to allow the juices to redistribute, ensuring a moist and tender result.
- Fresh Herbs Make a Difference: Garnish with fresh herbs like cilantro or parsley to add a bright, fresh finish to your dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
