Pollo A La Brasa Recipe

Clean and truss

Remove any giblets from the cavity and pat the whole chicken dry with paper towels. Trim excess fat and skin as desired. Season the cavity lightly with 1 tsp of the salt and 1/4 tsp black pepper. Truss the chicken by tying the legs together and tucking the wing tips under the body to ensure even cooking.

Make the marinade

In a bowl or blender, combine the minced garlic, soy sauce, white vinegar, aji panca paste, aji amarillo paste, ground cumin, paprika, dried oregano, brown sugar, vegetable oil and lime juice. Blend or whisk until smooth and homogenous. Taste and adjust: it should be tangy, slightly sweet, and savory.

Season

Place the chicken in a large resealable bag or nonreactive container. Pour the marinade over the chicken, rubbing it under the skin where possible (gently separate skin from breast with your fingers and distribute some marinade). Add the remaining salt (1 tbs) and black pepper (3/4 tsp) evenly over the outside of the chicken. Seal or cover and refrigerate.

Marinate

Refrigerate for at least 8 hours, preferably 12–24 hours, turning the bag or rotating the container once or twice so the marinade soaks evenly. For best flavor, let sit overnight.

Preheat and prepare

If using a rotisserie: preheat your grill rotisserie setup to medium-high heat (around 375–400°F / 190–200°C). If using an oven: preheat to 425°F (220°C) and place a rack in a roasting pan with a small amount of water or drippings tray to catch fat.

Mount the chicken

If rotisserie: skewer the trussed chicken on the spit rod, secure with forks so it spins without wobble. If oven: place the chicken breast-side down on a rack in the roasting pan, then you will rotate it later.

Initial cook

Start cooking the bird. On a rotisserie this will be continuous turning; plan for about 60–75 minutes depending on size (see final temperature). In the oven, roast breast-side down for 25 minutes at 425°F (220°C) to render fat and crisp skin, then reduce heat to 375°F (190°C) for the remainder.

Baste and rotate (if oven)

If oven-roasting, after the first 25 minutes reduce heat and flip the chicken breast-side up. Brush the exterior with some of the reserved marinade or melted butter. Roast for an additional 30–40 minutes, basting every 15 minutes with pan juices or the melted butter, until done.

Doneness

Cook until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165–170°F (74–77°C). Total time will be about 60–90 minutes depending on weight and method. The juices should run clear.

Rest

Remove the chicken from the rotisserie or oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes to allow juices to redistribute.

Optional finish

If desired, brush the rested chicken with the melted butter mixed with chopped cilantro for sheen and a fresh herb note.

Carve the chicken into portions (breasts, thighs, drumsticks, wings) and serve with traditional accompaniments such as French fries, aji verde or green sauce, and a simple salad or rice.