Pollo A La Brasa Recipe

Prepare chilies (if using dried)

Remove stems and seeds from dried aji amarillo or guajillo chilies. Place chilies in a small bowl and cover with very hot water. Let soak 15–20 minutes until softened. Drain, reserve 2–3 tablespoons of soaking liquid, and roughly chop the softened chilies.

Make the marinade

In a blender or food processor combine peeled garlic cloves, cilantro leaves, optional parsley, rehydrated chilies (or chile paste), ground cumin, paprika, dried oregano, black pepper, kosher salt, soy sauce, red wine vinegar, fresh lime juice, vegetable oil, beer (if using), and brown sugar (if using). Add 1–2 tablespoons of the reserved chili soaking liquid if the mixture seems too thick. Puree until very smooth, scraping down sides as needed, to form a thick, slightly runny paste.

Prepare the chicken

If not yet done, spatchcock the chicken by cutting out the backbone with kitchen shears and pressing the breastbone to flatten, or ask your butcher to halve or spatchcock. Pat the chicken dry with paper towels. Place the chicken in a large bowl, rimmed baking sheet, or heavy-duty zip-top bag.

Marinate

Rub the marinade thoroughly over and under the skin (especially over the breast and thighs) and inside the cavity if using a whole bird. Reserve about 2–3 tablespoons of marinade for basting later. Cover tightly (or seal bag) and refrigerate at least 8 hours and preferably overnight (12–24 hours) to develop flavor and moisture.

Bring to room temperature

Remove the chicken from the refrigerator about 30–45 minutes before cooking to come closer to room temperature; this promotes even cooking.

Preheat oven or grill

For oven: Preheat to 425°F (220°C). For grill: Prepare for indirect medium-high heat (about 400–425°F / 200–220°C) with one cooler side to finish cooking indirectly.

Prepare chicken for cooking

Place the marinated chicken skin-side up on a rack set in a rimmed baking sheet (oven) or on a foil-lined tray (grill). Brush the skin with olive oil or melted butter to promote browning. Sprinkle a little additional kosher salt evenly over the skin if desired.

Cook

Oven method: Roast at 425°F (220°C) for 45–55 minutes, basting once or twice with the reserved marinade or pan juices, until the thickest part of the thigh registers 165–170°F (74–77°C) on an instant-read thermometer and the skin is deep golden-brown and crisp. If skin browns too quickly, tent loosely with foil. Grill method: Sear skin-side down over direct heat for 6–8 minutes until nicely browned (watch for flare-ups), then move to indirect heat, cover, and continue grilling for 30–40 minutes or until internal thigh temperature reaches 165–170°F (74–77°C).

Rest

Transfer the cooked chicken to a cutting board and tent loosely with foil. Let rest 10–15 minutes to let juices redistribute; final internal temperature will rise slightly during this time.

Carve & serve

Carve the chicken into portions (breasts, thighs, drumsticks, wings). Sprinkle chopped fresh cilantro over the pieces, serve with lime wedges and any preferred sides (fries, salad, rice). Offer the reserved extra marinade only if it was boiled for at least 5 minutes to kill bacteria (otherwise discard).

Garnish the plated chicken with a final drizzle of olive oil or a pat of melted butter to enhance sheen, additional chopped cilantro, and lime wedges for squeezing. Taste and add salt to taste if needed.