Medio Pollo A La Brasa Recipe

Prepare the chicken

If you did not buy a pre-halved bird, spatchcock (butterfly) the chicken by placing it breast-side down and cutting alongside both sides of the backbone with kitchen shears; remove backbone and press down to flatten. For Medio Pollo serving, cut the spatchcocked bird in half through the breast to yield a half-chicken portion (or simply use one half of a whole rotisserie chicken). Pat the chicken dry with paper towels.

Make the marinade

In a blender or food processor combine garlic cloves, aji panca paste, aji amarillo paste, ground cumin, smoked paprika, dried oregano, soy sauce, red wine vinegar, fresh lime juice, vegetable oil, chicken stock (or water), kosher salt and black pepper. Blend until smooth, scraping down sides as needed. The marinade should be thick but pourable; add 1–2 teaspoons additional stock or water if too thick.

Marinate

Place the half-chicken in a shallow dish or resealable bag. Pour about two-thirds of the marinade over the chicken, reserving the remainder for basting. Rub the mixture well over and under the skin where possible, especially over the breast and thighs. Seal or cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. If short on time, allow to marinate at room temperature for 30–60 minutes.

Preheat and prepare

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. If using a roasting pan, line it with foil for easy cleanup and place a wire rack in the pan to lift the chicken so air circulates and skin crisps. Alternatively, use a rimmed baking sheet.

Bring to room temperature

Remove the marinated chicken from the refrigerator 20–30 minutes before roasting so it approaches room temperature; this helps it cook more evenly.

Roast the chicken

Place the half-chicken skin-side up on the prepared rack. Brush the reserved marinade lightly over the skin. Roast at 425°F (220°C) for 20 minutes undisturbed to develop color and start crisping the skin.

Lower heat and continue roasting

After 20 minutes, reduce oven temperature to 375°F (190°C). Optionally baste the skin with melted butter or a teaspoon of oil mixed with a little reserved marinade. Continue roasting for another 20–30 minutes, basting once halfway, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C) and juices run clear. Total roasting time for a half-chicken usually falls between 35–50 minutes depending on size and oven.

Rest

Remove the chicken from the oven and tent loosely with foil. Let rest for 8–10 minutes; this redistributes juices and keeps the meat moist.

Finish

Carve the half-chicken into serving pieces (breast and thigh) or serve whole half for presentation. Spoon any pan juices over the meat.

For extra glossy, browned skin, brush the chicken with melted butter mixed with a teaspoon of the reserved marinade during the last 5–8 minutes of roasting and switch the oven to broil for 1–2 minutes while watching carefully so it does not burn. Remove immediately once browned to your liking.

Prepare sides

While the chicken roasts, prepare two chosen sides. For fries: bake or fry according to package or recipe instructions until golden and crispy. For rice: cook 1 cup rice with 2 cups water (or follow package) until tender. For salad: toss lettuce, sliced tomatoes, and thinly sliced red onion with a squeeze of lime, a drizzle of oil, and salt to taste. For salsa criolla: thinly slice 1/2 small red onion, toss with 1 tbsp lime juice, 1 tsp red wine vinegar, pinch of salt, and chopped cilantro; let sit 10 minutes to mellow.

Plate and garnish

Place the medio pollo on a plate with the two chosen sides. Serve with a small bowl of salsa criolla and extra lime wedges on the side. Offer ají sauce or hot sauce if desired.