Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Peru! Día del Pollo a la Brasa isn't just a recipe—it's a flavor explosion that has captured the hearts of food lovers worldwide. This iconic Peruvian grilled chicken promises a perfect balance of smoky, spicy, and tender deliciousness that will make your dinner guests beg for your secret recipe.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon garlic paste
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove the whole chicken from the refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- In a large mixing bowl, combine soy sauce, vinegar, garlic paste, paprika, cumin, salt, and pepper to create a marinade.
- Thoroughly wash the chicken and pat it dry with paper towels to remove excess moisture.
- Using your hands, generously rub the marinade all over the chicken, making sure to coat both the exterior and underneath the skin for maximum flavor penetration.
- Cover the marinated chicken and let it rest in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse.
- Preheat your grill or rotisserie to medium-high heat, aiming for a temperature around 375-400°F (190-204°C).
- If using a charcoal grill, arrange the coals to create an indirect heat zone for more even roasting.
- Place the chicken on the grill, breast side up, and close the lid to maintain consistent temperature.
- Roast the chicken for approximately 60 minutes, rotating occasionally to ensure uniform cooking and crispy skin.
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes to allow juices to redistribute.
- Carve the chicken into serving pieces and garnish with fresh chopped parsley.
- Serve hot with traditional Peruvian side dishes like rice, salsa criolla, or roasted potatoes.
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the marinade (ideally overnight), the more intense and deep the flavors will become.
- Temperature Control: Maintain a consistent medium-high grill temperature around 375-400°F for even cooking and that signature crispy skin.
- Indirect Heat Technique: If using a charcoal grill, create an indirect heat zone to prevent burning and ensure uniform roasting.
- Rest and Redistribute: Always let the chicken rest 10-15 minutes after grilling to allow juices to redistribute, ensuring maximum moisture and tenderness.
- Freshness Matters: Use fresh garlic paste and high-quality spices to elevate the marinade's flavor profile.
- Thermometer is Your Friend: Always use a meat thermometer to confirm the chicken reaches a safe internal temperature of 165°F at the thickest part of the thigh.
Nutrition Facts
Calories: 291kcal
Carbohydrates: 3g
Protein: 33g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 75mg
