Pollo a la brasa is a flavorful marinated roasted chicken recipe that is traditionally cooked in a rotisserie, but that you can roast in your oven with excellent results. Thanks to the rich marinade, the skin is very well seasoned and turns out extra crispy. Be aware that restaurants may use beer and/or soy sauce (which contains gluten) so be sure to ask about the marinade if you ever dine at a Peruvian restaurant.
- Yield: 4 Servings
- 2 tbsp (30 ml) coconut aminos (or gluten-free tamari if you tolerate soy)
- 1 tbsp (10 g) minced garlic
- 1 tbsp (14 g) huacatay paste (also known as black mint)
- ½ tsp fine Himalayan salt
- ¼ tsp freshly ground black pepper
- ½ tsp dried oregano
- 1 tbsp (15 g) ají panca paste
- 1 tbsp (14 ml) extra-virgin olive oil Juice of 1 lime
- 1 (3- to 4-lb [1.4- to 1.8-kg]) whole chicken
- In a small bowl, combine all the ingredients except the chicken to create a marinade. Remove the giblets from the cavity of the chicken and gently separate the skin from the breast and from the thighs. Rub some of the marinade underneath the skin and use the rest to generously cover the skin of the chicken. Place the chicken in a large resealable plastic bag and remove all the air to allow the marinade to be in close contact with the skin. Place in the refrigerator for a minimum of 2 hours, but ideally overnight for the most flavor.
- Preheat the oven to 375°F (190°C). Place the chicken, breast side up, in a roasting pan fitted with a rack. Bake, uncovered, for about 1½ hours, or until a meat thermometer inserted into the thickest portion of the thigh (not touching bone) reads 165°F (74°C) and the skin is browned and crispy. Serve with Salsa Verde Mágica.