Peruvian roast chicken - pollo a la brasa
The simple marinade adds a light flavor and helps the chicken stay moist as it roasts. Perfect with Peruvian green sauce on the side.
Servings: 4 approx
Calories: 462kcal
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Ingredients
- 2 cloves garlic
- 1 tablespoon oil (can use olive oil or vegetable oil)
- 1 tablespoon lime juice
- 1 tablespoon soy sauce (I typically use low sodium)
- 1 teaspoon aji amarillo chili paste
- 1 teaspoon ground cumin
- ¼ teaspoon salt (or to taste, can omit if not using low sodium soy)
- ¼ teaspoon pepper
- ½ teaspoon aji panca chili paste optional
- 2 lb bone in chicken thighs (or a little more)
Instructions
- Crush or grate the garlic then mix it with the other marinade ingredients (everything apart from the chicken) in a container roughly the size of the chicken or a freezer bag.
- Add the chicken to the container/bag and toss to ensure it is well coated in the marinade. Cover and refrigerate to marinade overnight.
- When ready to cook, bring the chicken out of the fridge as you preheat the oven to 400F/200C.
- Place a rack over a baking dish or baking sheet/tray (I recommend lined with foil for easier clean up) then place the chicken pieces, skin side up, on the rack.
- Roast the chicken for around 40 minutes until cooked through and the skin is crisp. Serve with aji verde (Peruvian green sauce) and eg fries and salad.
Video
Notes
You can also cook the chicken over a grill/BBQ - just cook on medium heat, starting skin side down then turning part way through so the chicken is cooked through and the skin is crisp.
Recipe for aji verde sauce in separate post (it's really easy though and highly recommended with this!)
Nutrition
Calories: 462kcal | Carbohydrates: 2g | Protein: 32g | Fat: 36g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 547mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
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