Pollo A La Brasa Recipe

Prepare brine

In a large pot, combine 8 cups water, 3 tbsp kosher salt, 2 tbsp brown sugar, smashed garlic, bay leaves and peppercorns. Bring to a simmer just until salt and sugar dissolve, then remove from heat and cool to room temperature. Chill completely before using (about 30–60 minutes in an ice bath or overnight in fridge).

Brine the chicken

Trim excess fat and remove giblets from the cavity. Submerge the whole chicken in the chilled brine, cover, and refrigerate for 4–6 hours (optional for deeper seasoning) or up to 12 hours. Remove chicken from brine, discard brine, and pat chicken very dry with paper towels.

Make the marinade

In a bowl, whisk together soy sauce, white vinegar, lime juice, ají panca paste, ají amarillo paste, ground cumin, paprika, dried oregano, ground black pepper, 4 tbsp vegetable oil and chopped cilantro (if using). Smash or finely mince the remaining garlic cloves and add to the mixture, stirring until smooth.

Marinate

Loosen the skin over the breast and thighs by sliding your fingers between skin and meat. Rub roughly half of the marinade under the skin directly onto the meat (breasts and thighs). Rub the remaining marinade all over the exterior, inside the cavity, and on the legs. Place chicken in a resealable bag or covered container and refrigerate for 24 hours, turning once or twice to redistribute the marinade.

Prepare for roasting

Remove chicken from refrigerator 30–45 minutes before cooking to come toward room temperature. Preheat your oven to 375°F (190°C) with a rack in the lower third — or prepare a charcoal rotisserie: build a medium-low wood charcoal fire and allow coals to reach steady, even heat. If using oven, place a rack in a roasting pan and add a shallow pan with 1 cup water to catch drippings and keep moisture.

Truss and position

Tie the legs together with kitchen twine and tuck wing tips under the bird to promote even cooking and prevent burning. Place chicken breast-side forward on the rotisserie spit or breast-side up on the rack. If using spit, secure properly so it will rotate evenly.

Roast

Cook the chicken until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). In an oven this will take about 1 hour 15 minutes to 1 hour 30 minutes for a 3.5–4 lb bird; on a rotisserie over charcoal expect 50–75 minutes depending on heat. Rotate or baste every 15–20 minutes with melted butter to develop color and crisp skin.

Finish

If skin is not deeply golden and crisp, increase heat for the last 5–10 minutes (open vent on charcoal to get hotter or raise oven to 425°F / 220°C briefly). Continue basting once or twice during this final period. Ensure final internal temperature is 165°F (74°C).

Remove chicken from spit or oven and transfer to a cutting board. Tent loosely with foil and let rest 12–15 minutes to allow juices to redistribute.

Carve the chicken into halves, then breasts, thighs, drumsticks and wings. Taste and season with salt to preference. Serve with lime wedges and recommended sides such as roasted potatoes, salad or arroz chaufa.