Saucepan@saucepan · Shared this recipeFollowPeruvian · dinnerPollo a la Brasa (Peruvian Chicken)A Peruvian-style roast chicken marinated in a flavorful blend of spices, herbs, and Peruvian pastes, served with aji verde sauce.total7 hr 15 minprep15 mincook1 hrservings6Original recipe on daringgourmet.comKeep this recipeAdd a copy of Pollo a la Brasa (Peruvian Chicken) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 whole broiler/fryer chicken, , 2-3 pounds, or bone-in/skin-on chicken pieces of your choiceFor the marinade:2 tbsp soy sauce or tamari ), (GF: use tamariJuice of 2 limes5 clove garlic1 tsp fresh ginger, , minced0.25 cup dark beer1 tbsp extra virgin olive oil1 tsp balsamic vinegar1 tbsp huacatay paste1 tbsp aji panca paste1.5 tsp ground cumin0.75 tsp ground annatto, , for the red color1 tsp dried oregano1 tsp dried rosemary1 tsp salt0.5 tsp freshly ground black pepper0.5 tsp cayenne pepper, , more or less according to heat preferenceAji Verde Sauce, , for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine all the marinade ingredients in a food processor and blend until smooth.2Step 2: Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.3Step 3: If using a convection oven: Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.4Step 4: If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.5Step 5: Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.6Step 6: Serve the chicken with our homemade Aji Verde Sauce. Traditional sides include thickly cut French fries and a leafy green salad.getsaucepan.com/r/36208a80-268d-47be-9fc7-261c208f074a · Original: https://www.daringgourmet.com/pollo-la-brasa-peruvian-roasted-chicken/
