Pollo a La Brasa (Peruvian Grilled Chicken)

Total Time
8hrs 45mins
Prep 8 hrs
Cook 45 mins

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.

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.).
Most Helpful

Close, but not quite as good as my local Peruvian place. Smells just like it, but flavor not permeated through meat, as there's is. Maybe I should have marinated it longer or poked holes in chicken before hand. I did about 6 - 7 hours. Also, I missed the little yellow sauce packet. The sauce packet is 50% of the goodness.

cleeo2 January 06, 2015

the missing flavor is a Peruvian spice called Aji Panca. If you substitute 1 teaspoon of the cumin with Aji Panca it will be perfect. The spice is available as a paste or dry ground.

mitch.isoe January 05, 2015

The best charcoal for grilling Peruvian style grilled chicken is Mezquite (Prosopis Pallida) which is in the same family as the Algarrobo (black carob)

Raymundo L. June 18, 2016