Pollo a la Brasa

Pollo a la Brasa

Pollo a la Brasa

Rotisserie chicken is one of the most consumed dishes in Peru. Pollo a la brasa was created in Lima in the early 1950’s by 2 Swiss chefs in the hotel industry. The original recipe was marinated with just sea salt and cooked over charcoal flames. The chicken was served with fries and a salad, along with a green mayonnaise based dipping sauce. The recipe has obviously evolved today and is commonly eaten everywhere.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Marinating Time1 day
Course: Main Course
Cuisine: peruvian
Keyword: Chicken, Latin American, main course, peruvian
Servings: 4
Author: Alex Gorgos

Equipment

  • food processor
  • roasting pan with rack

Ingredients

  • 4 lb roasting chicken

Marinade

  • 3 tbsp olive oil
  • 1/4 cup lime juice
  • 5 garlic cloves minced
  • 1 tbsp sea salt
  • 2 tsp sugar
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp oregano

Green Sauce

  • 3 jalapeños chopped
  • 3 garlic cloves chopped
  • 1 cup cilantro leaves and stems chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions

  • Purée all of the marinade ingredients in a food processor.
    Peruvian, main course, chicken
  • Place the chicken in a gallon sized storage bag. Spoon two thirds of the marinade underneath the skin of the chicken, making sure to not tear it. Pour the rest of the marinade over the chicken. Squeeze out as much air as possible and seal the bag. Marinate the chicken for 24 hours.
    Peruvian, main course, chicken
  • Preheat the oven to 350 degrees. Place the chicken on a rack on a roasting pan lined in foil.
    Peruvian, main course, chicken
  • Roast for 90 minutes. Let rest for 15 minutes before serving.
    Peruvian, main course, chicken
  • While the chicken is resting, purée all of the green sauce ingredients in a food processor.
    Peruvian, main course, chicken
Peruvian, main course, chicken
Peruvian, main course, chicken
Serve the chicken with the green dipping sauce. French fries and a salad are great accompaniments.