1 Pollo A La Brasa (solo) Recipe
1 whole rotisserie chicken.
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Ingredients
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Chicken & Marinade
Finishing & Basting
Method
Chicken & Marinade
- 1
Prepare the chicken
Pat the whole chicken dry inside and out with paper towels. Tuck the wing tips behind the shoulders and tie the legs together with kitchen twine (truss) so the bird cooks evenly.
- 2
Make the marinade
In a medium bowl, whisk together minced garlic, lime juice, soy sauce, red wine vinegar, vegetable oil, ground cumin, paprika, dried oregano, ají amarillo paste (if using), brown sugar (or honey), kosher salt and black pepper until combined.
- 3
Marinate the chicken
Place the chicken in a large resealable bag or a baking dish. Pour the marinade over the chicken, rubbing it under the skin where possible (especially over the breasts) and inside the cavity. Seal or cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. Turn the bag or chicken occasionally so the marinade coats evenly.
Finishing & Basting
- 4
Bring to room temperature
Remove the chicken from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Preheat the oven to 425°F (220°C) if roasting, or prepare a rotisserie/ grill for indirect heat around 375–400°F (190–205°C) with a drip pan if rotisserie is available.
- 5
Roast or rotisserie-cook the chicken
If using a rotisserie: skewer the chicken securely on the spit and balance it. Roast/rotisserie-cook over medium-high heat for about 60–75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and juices run clear. If roasting in the oven: place the chicken breast-side up on a rack in a roasting pan and roast at 425°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and continue roasting for 40–60 more minutes (total 55–75 minutes) until internal temp reaches 165°F (74°C).
- 6
- 7
Rest and finish
When the chicken reaches 165°F (74°C), remove it from heat and transfer to a cutting board. Let rest, uncovered, for 10–15 minutes to allow juices to redistribute. Optionally spoon any pan juices over the chicken before carving.
- 8
Carve and serve
Carve the chicken into halves, quarters or pieces as desired: separate the legs and thighs, remove the breasts and slice against the grain. Serve hot as a solo pollo a la brasa with your choice of sides (fries, salad, rice) and sauces (ají verde, ketchup).