1/2 Pollo A La Brasa Con Papas Fritas Y Ensalada Recipe

Prepare the marinade

In a bowl, combine minced garlic, soy sauce, vinegar, lime juice, olive oil, ground cumin, paprika, dried oregano, black pepper, salt and optional ground cloves. Whisk thoroughly until emulsified.

Pat the half chicken dry with paper towels. If not already butterflied, spatchcock or flatten the half chicken so it cooks evenly. Place the chicken in a shallow dish or large resealable bag.

Pour the marinade over the chicken, making sure to get some under the skin where possible and inside cavities. Massage the marinade into the meat. Cover and refrigerate for at least 2 hours, preferably 6–12 hours or overnight for best flavor.

Remove the chicken from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 200°C (400°F). Position a rack in a roasting pan or baking sheet with a rack to allow air circulation.

Place the marinated chicken skin-side up on the rack. Roast in the preheated oven for 35–45 minutes, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F). Baste once halfway through with pan juices if desired.

If you prefer crispier skin, switch to broil/grill for the final 2–4 minutes watching carefully to avoid burning. Remove from oven and let rest for 8–10 minutes before carving to retain juices.

While the chicken marinates (or about 45 minutes before serving), prepare the potatoes. Cut the potatoes into 1/4–1/2 inch (0.6–1.2 cm) thick sticks. Rinse in cold water to remove excess starch and then soak in cold water for at least 20 minutes (or up to 2 hours) for crispiness.

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Moisture will cause splatter and soggy fries.

Heat oil in a deep skillet or medium pot to about 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not violently. Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately season with salt, black pepper and optional paprika or garlic powder.

Keep fries warm in a low oven (100–120°C / 200–250°F) on a baking sheet while finishing the rest of the batches and the chicken rests.

Assemble the salad shortly before serving: in a bowl combine mixed greens, sliced tomato, cucumber and thinly sliced red onion. Add chopped cilantro or parsley if using.

In a small jar or bowl whisk together olive oil, red wine vinegar (or lime juice), salt and black pepper until emulsified. Taste and adjust seasoning.

Dress the salad lightly just before serving and toss to coat evenly.

Carve the rested half chicken into portions (breast, thigh, wing). Arrange chicken on a plate with a generous portion of hot fries and a side of dressed salad. Serve immediately, optionally with lime wedges or a side of aji/green sauce.