Pollo a la Brasa: Peruvian-Style Rotisserie Chicken

Pollo a la Brasa, or Peruvian-style rotisserie chicken, is a mouthwatering dish that’s famous for its crispy skin, tender meat, and bold, smoky flavors. The chicken is marinated in a blend of spices, garlic, and citrus, then slow-roasted on a rotisserie or in the oven until golden and juicy. Often served with fries, salad, and a variety of dipping sauces, Pollo a la Brasa is a favorite at family gatherings, casual dinners, and even street food stalls. It’s a dish that brings people together and showcases the vibrant flavors of Peruvian cuisine.

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 Ingredients

 For the Marinade:

– 1 whole chicken (3-4 pounds), cut into pieces or left whole

– 1/4 cup soy sauce

– 1/4 cup red wine vinegar

– 4 cloves garlic, minced

– 1 tablespoon smoked paprika

– 1 tablespoon ground cumin

– 1 tablespoon dried oregano

– 1 teaspoon chili powder (optional for heat)

– 1 teaspoon black pepper

– 1 teaspoon salt

– 2 tablespoons olive oil

– Juice of 1 lime

– Juice of 1 orange

 For Serving:

– French fries or roasted potatoes

– Fresh salad (lettuce, tomatoes, cucumbers, etc.)

– Dipping sauces (aji verde, chimichurri, or huancaina sauce)

– Lime wedges

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 Cooking Instructions

 Step 1: Prepare the Marinade

1. In a large bowl, whisk together the soy sauce, red wine vinegar, minced garlic, smoked paprika, cumin, oregano, chili powder (if using), black pepper, salt, olive oil, lime juice, and orange juice.

2. Taste the marinade and adjust the seasoning if needed. It should be tangy, savory, and slightly spicy.

 Step 2: Marinate the Chicken

1. Place the chicken pieces (or whole chicken) in a large resealable plastic bag or shallow dish.

2. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap.

3. Refrigerate for at least 4 hours, or ideally overnight. The longer the chicken marinates, the more flavorful it will be.

 Step 3: Cook the Chicken

1. Rotisserie Method: If using a rotisserie, secure the chicken on the spit and cook according to the manufacturer’s instructions, usually at 350°F (175°C) for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

2. Oven Method: Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet or roasting pan. Roast for 1 to 1.5 hours, basting occasionally with the marinade, until the skin is crispy and the internal temperature reaches 165°F (74°C).

 Step 4: Rest and Serve

1. Remove the chicken from the oven or rotisserie and let it rest for 10-15 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.

2. Carve the chicken into pieces if it was cooked whole.

 Step 5: Serve

1. Serve the Pollo a la Brasa with French fries or roasted potatoes, a fresh salad, and your favorite dipping sauces.

2. Add a squeeze of lime juice for a fresh, tangy finish.

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 Cooking Tips

1. Marinate Overnight: For the best flavor, marinate the chicken overnight. If you’re short on time, marinate for at least 4 hours.

2. Use a Meat Thermometer: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).

3. Baste for Flavor: Basting the chicken with the marinade during cooking keeps it moist and adds extra flavor.

4. Crispy Skin: For extra crispy skin, pat the chicken dry before marinating and increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking.

5. Make It Ahead: The marinade can be prepared ahead of time and stored in the refrigerator until ready to use.

6. Customize the Heat: Adjust the amount of chili powder or add a diced jalapeño to the marinade for extra heat.

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 Cultural Context

Pollo a la Brasa is one of Peru’s most iconic dishes and a source of national pride. It originated in the 1950s in Lima and quickly became a staple in Peruvian cuisine. The dish reflects the country’s diverse culinary influences, blending indigenous ingredients with European and Asian flavors. Pollo a la Brasa is often enjoyed at casual family gatherings, known as pollerías, and is a symbol of Peruvian hospitality and tradition.

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 Serving Suggestions

– Classic Plate: Serve Pollo a la Brasa with French fries, a fresh salad, and dipping sauces like aji verde or huancaina.

– With Rice: Pair the chicken with Peruvian-style rice or cilantro rice.

– In a Sandwich: Use the chicken as a filling for a sandwich with avocado and salsa.

– With Plantains: Serve with fried plantains (tostones or maduros) for a sweet and savory combination.

– As a Feast: Serve with a variety of sides like beans, corn, and grilled vegetables for a festive meal.

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 Variations

– Spicy Version: Add more chili powder or a diced jalapeño to the marinade for extra heat.

– With Herbs: Add fresh herbs like cilantro or parsley to the marinade for a fresh twist.

– Grilled Option: Grill the marinated chicken over medium heat for a smoky flavor.

– Vegetarian Option: Use the marinade for roasted vegetables or tofu.