Pollo a La Brasa (Peruvian Grilled Chicken)

READY IN: 8hrs 45mins
Recipe by NorthwestGal

This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

Top Review by Roberto L.

Several years ago I took a class of how to grill a "pollo a la brasa". The teacher was the son of Roger Schueler, the inventor of the charcoal grilling machine that made him famous His recipe was simple: brine the chicken from 15-30 minutes and place it then on the grill, away from direct fire. That was the original recipe, then came other restaurants like Pio Pio who would brush the chicken from time to time with some kind of a sauce. The next step came from a small restaurant on the Arenales Avenue who came out with the soy sauce grill chicken, not a big hit thoug. Lately there has been a fusion of the different styles ending with marinating the chicken with the mixture of cumin, soy sauce, oregano, olive oil , pepper and lime. I was allowed to go into the kitchen of a large supermarket chain that sells a lot Peruvian grilled chicken and saw they marinated the chicken with the mentioned mixture , overnight, in big vats.

Ingredients Nutrition

Directions

  1. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  2. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  3. Prepare grill for medium-high heat.
  4. Discard marinade, then pat chicken dry. Oil grill rack.
  5. Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
  6. Garnish with lime wedges.
  7. (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

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