Pollo a la Brasa (Peruvian Blackened Chicken) is a traditional Peruvian recipe for a dish of marinated and spiced chicken that's barbecued or oven roasted to cook. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Peruvian Blackened Chicken (Pollo a la Brasa).
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Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. It was developed in Peru in the 1950s by Swiss immigrants. Originally its consumption was specific to high-end restaurants, but today it is a widely available dish. The original version consisted of a chicken served with large french fries and traditionally eaten with the fingers, though today additional spices are used to prepare it, and people may eat it with cutlery if they choose.
The Best Peruvian Chicken Recipe (Pollo a la Brasa). This recipe requires no special equipment. All you do is prepare the marinade and allow the chicken to soak up all that flavour. Then toss it in the oven or on the grill. Serve Pollo a la Brasa with homemade green sauce.
Ingredients:
1.8kg oven-ready chicken cut into 8 serving-sized pieces
8 garlic cloves, pressed or minced
4 tbsp soy sauce
1 tablespoon sea salt
2 tsp ground cumin
1½ tsp hot paprika
½ tsp ground black pepper
½ tsp dried oregano
1 tbsp lime juice
1 tbsp red wine vinegar
1 tbsp avocado oil
To serve:
Prepared Aji Verde (Peruvian Green sauce)
Fluffy rice
Prepared Black Beans
Method:
For the Marinade: Combine the garlic, soy sauce, salt, ground cumin, hot paprika, black pepper, oregano, lime juice, red wine vinegar, and avocado oil in a small bowl and whisk until the ingredients are mixed.
Place the chicken pieces in a 5l volume zip-top bag and pour the prepared marinade over the chicken. Zip the bag closed and give it a few good squishes to help things along. Place chicken in the refrigerator flat on one side for as little as 3 hours, and up to 24 hours in advance. I find about 18-20 hours is best. Give the bag an occasional flip throughout the day as you naturally open the refrigerator. I find this ensures the chicken marinades more evenly on both sides.
You can either barbecue (grill) the chicken or roast it in the oven. In both cases you will need to remove the chicken from the refrigerator 30 minutes before cooking so it warms up a little.
If barbecuing: Heat up your barbecue well beforehand so it's hot and the coals have a layer of white ash on them. When heated, clean the grates, then oil them to prevent chicken from sticking. Place chicken skin side down first. Cook for 9-12 minutes per side or until the chicken breast pieces cook through to 160ºF, and darker pieces cook to 170ºF. Remove chicken to a plate as it’s done. Cover loosely with foil. Carryover cooking will help the chicken cook all the way through. Allow chicken to rest for 5 minutes before serving.
If roasting: Pre-heat your oven to 220ºC. Wrap a baking tray with foil, then place a rack on top. Remove chicken from marinade with tongs (drip off the excess but don’t wipe down.) Place pieces about 5cm apart on the rack. Roast for 35-45 minutes or until chicken breasts reach 160ºF and chicken legs/thighs/wings hit 170ºF. Remove, tent with foil, and allow to rest for 5 minutes before serving.
Serve chicken accompanied by prepared rice, black beans, and Aji Verde.
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