Pollo A La Brasa Recipe

Name: Leon Restaurant & Bars Pollo A La Brasa Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 kg whole chicken; 2 tbs kosher salt; 1 tsp black pepper; 6 count garlic cloves, minced; 2 tbs aji panca paste (or mild red chile paste); 1 tbs aji amarillo paste (or yellow chile paste); 3 tbs soy sauce; 3 tbs red wine vinegar; 4 tbs olive oil; 1 tsp ground cumin; 1 tsp paprika (smoked if available); 1 tsp dried oregano; 1 tsp ground coriander; 1 tbs brown sugar; 2 tbs fresh lime juice; 60 ml beer (optional, for moisture and flavor); 2 tbs fresh cilantro, chopped; 2 count limes, cut into wedges; 120 ml aji verde or green sauce (optional)

Inspired by Leon Restaurant & Bar

Time2h 30m

Serves4

Make Pollo A La Brasa Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken

2.2 lb (1 kg) whole chicken

2 tbs kosher salt

1 tsp black pepper

Marinade

6 count Garlic cloves, minced

2 tbs aji panca paste (or mild red chile paste)

1 tbs aji amarillo paste (or yellow chile paste)

3 tbs Aged soy sauce

3 tbs red wine vinegar

4 tbs olive oil

1 tsp Ground cumin

1 tsp paprika (smoked if available)

1 tsp Dried oregano

1 tsp Ground coriander

1 tbs Brown sugar

2 tbs Fresh lime juice

1/4 cup (60 ml) beer (optional, for moisture and flavor)

Serving / Garnish

2 tbs Fresh cilantro, chopped

2 count limes, cut into wedges

1/2 cup (120 ml) aji verde or green sauce (optional)

Method

Chicken

Prepare chicken

Pat the whole chicken dry with paper towels. Truss the legs with kitchen twine so the bird cooks evenly. Rub 1 tablespoon kosher salt and 1/2 teaspoon black pepper evenly over the cavity and skin; set aside while you make the marinade.

Marinade

Make marinade

In a bowl or blender combine minced garlic, aji panca paste, aji amarillo paste, soy sauce, red wine vinegar, olive oil, ground cumin, paprika, dried oregano, ground coriander, brown sugar, lime juice and beer (if using). Whisk or blend until smooth and uniform. Taste and adjust salt — the soy sauce provides saltiness, so you likely won't need much additional salt.

Marinate chicken

Place the chicken in a large resealable plastic bag or a nonreactive container. Pour the marinade over the chicken, making sure to get some under the skin of the breasts and thighs by gently loosening the skin with your fingers. Massage the marinade into the cavity as well. Seal or cover and refrigerate for at least 8 hours, ideally 12–24 hours for best flavor. Turn the chicken once or twice while marinating to distribute flavors.

Cook

Bring to room temperature

Remove the chicken from the refrigerator about 30–45 minutes before cooking to take the chill off. Preheat your oven to 220°C (425°F) if roasting, or prepare a grill for indirect heat with medium-high coals if grilling.

Roast or grill

If roasting: place the chicken on a rack in a roasting pan, breast side up. Roast at 220°C (425°F) for 15 minutes to develop color, then reduce oven temperature to 190°C (375°F) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F), about another 35–50 minutes depending on size. If grilling: sear the chicken over direct heat, turning to brown all sides (about 8–10 minutes total), then move to indirect heat, cover, and cook until thigh registers 74°C (165°F), about 40–60 minutes.

Rest and season

Transfer the cooked chicken to a cutting board and tent loosely with foil. Let it rest for 10–15 minutes so juices redistribute. Sprinkle the remaining 1 tablespoon kosher salt and remaining 1/2 teaspoon black pepper over the chicken (or use less to taste) and carve into portions.

Serving / Garnish

Arrange carved chicken on a platter. Sprinkle chopped cilantro over the top, serve with lime wedges and aji verde or your preferred green sauce on the side. Traditionally Pollo a la Brasa is served with fries and a simple salad — serve hot.