Pollo A La Brasa Recipe

Prepare the marinade

In a bowl, combine minced garlic, lime juice, white vinegar, soy sauce, panca paste, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt and vegetable oil. Whisk until smooth and evenly combined.

Pat the 1/2 chicken dry with paper towels. Place the chicken in a resealable bag or a shallow container. Pour the marinade over the chicken, making sure it gets under the skin where possible and inside the cavity. Massage the marinade into the meat. Refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Remove the chicken from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 425°F (220°C) if roasting, or prepare a grill for medium-high indirect heat if grilling a la brasa.

If using oven: place the chicken on a rack set over a roasting pan, breast side up. Roast at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and roast another 25–35 minutes until internal temperature in the thickest part of thigh reaches 165°F (74°C) and juices run clear. If grilling: start skin-side down over direct medium-high heat 6–8 minutes to crisp skin, then move to indirect heat and cook covered 35–45 minutes, turning once, until internal temp 165°F (74°C). Baste occasionally with reserved marinade (that has been boiled for safety) or pan juices.

After cooking, tent the chicken with foil and rest for 10–12 minutes before slicing to allow juices to redistribute.

Toast the morita chiles briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove seeds for milder heat or keep some for more heat.

Place toasted morita chiles in a bowl and cover with hot water. Soak 15 minutes until softened; reserve 1/2 cup of soaking liquid.

In a hot skillet with 1 tsp oil, char the tomatoes, chopped onion and 1 garlic clove until blackened spots form, about 6–8 minutes, turning to blister evenly. Transfer to a blender.

Add softened moritas (drained, reserving some soaking liquid), reserved soaking liquid or water (up to 1 cup), lime juice and 3 tsp salt to the blender. Blend until smooth or slightly chunky to your preference. Taste and adjust salt or water for consistency. Chill or serve at room temperature alongside the chicken.

Make chile oil: in a small saucepan, warm 1 tablespoon neutral oil over medium-low heat. Add crushed dried arbol chiles (or small pieces of morita used for extra heat) and the minced garlic. Cook gently 1–2 minutes until fragrant but not burned, then remove from heat and let cool slightly.

In a bowl, whisk mayonnaise with lime juice and 1/2 tsp salt. Slowly drizzle the cooled chile oil and crushed chiles into the mayo while whisking to emulsify (or pulse together in a blender). Adjust heat by adding more chile flakes or a touch of morita salsa if desired.

Taste and adjust seasoning. Keep refrigerated until service.

Preheat oven to 425°F (220°C) if not already hot (can roast alongside chicken if space allows and timing adjusted).

Toss halved potatoes with olive oil, smoked paprika, garlic powder, salt and black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a baking sheet in a single layer. Roast 25–30 minutes until golden and tender, turning once halfway through for even browning.

Keep warm until ready to plate.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a low oven for 8–10 minutes.

To serve: place the rested half-chicken on a serving plate with roasted potatoes and warmed tortillas. Spoon morita salsa into a small bowl and place macha mayo alongside. Garnish with chopped cilantro and lime wedges. Slice or shred chicken pieces; encourage guests to use tortillas to make small tacos or eat chicken with potatoes and sauces.