1/2 Chicken +2 Frees Sides Recipe
One of the most famous Peruvian food is “Pollo a la Brasa”, marinated over 24 hours in 13 herbs and special juices.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Side Dishes
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large mixing bowl, combine minced garlic, cumin, paprika, oregano, black pepper, salt, soy sauce, lime juice, vegetable oil, pisco, chopped cilantro, and chili powder. Mix well until all ingredients are fully incorporated.
- 2
Marinate the Chicken
Place the whole chicken in a large zip-top bag or a deep dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 24 hours, preferably 48 hours for maximum flavor.
Cooking Chicken
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C). If you have a rotisserie attachment, set it up.
- 4
Cook the Chicken
Remove the chicken from the marinade and place it on a roasting rack in a baking pan. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). If using a rotisserie, cook according to the manufacturer's instructions.
- 5
Rest the Chicken
Once cooked, let the chicken rest for about 10-15 minutes before carving.
Preparing Side Dishes
- 6
Prepare French Fries
While the chicken is roasting, prepare the French fries according to package instructions or make homemade fries by cutting potatoes into strips and frying them until golden brown.
- 7
Boil Corn
In a pot of boiling water, add the ears of corn and boil for about 8-10 minutes until tender. Drain and set aside.
- 8
Serve the Meal
Once the chicken is rested, carve it into pieces and serve it alongside the French fries and corn. Offer mayonnaise and lime wedges on the side for dipping.
