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Grilled Pollo a la Brasa

Grilled Pollo a la Brasa, also known as Peruvian Rotisserie Chicken, is a famous and much-loved dish from Peru. It is renowned for its flavorful marinade and succulent, smoky taste, achieved by cooking the chicken over charcoal. This dish holds a special place in Peruvian cuisine and has gained international popularity.

Grilled Pollo a la Brasa


• Whole Chicken: 1 (about 3-4 pounds)
• Garlic: 6 cloves, minced
• Soy Sauce: 1/4 cup
• Olive Oil: 2 tablespoons
• White Vinegar: 2 tablespoons
• Lemon Juice: 2 tablespoons
• Achiote Powder (Annatto): 1 teaspoon
• Ground Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Dried Oregano: 1 teaspoon
• Ground Black Pepper: 1/2 teaspoon
• Salt: 1 teaspoon
• Sugar: 1 teaspoon


1. Prepare the Marinade:
◦ In a large mixing bowl, combine the minced garlic, soy sauce, olive oil, white vinegar, lemon juice, achiote powder, ground cumin, paprika, dried oregano, ground black pepper, salt, and sugar.
◦ Mix well until all ingredients are thoroughly combined.
2. Marinate the Chicken:
◦ Rinse the chicken and pat it dry with paper towels.
◦ Place the chicken in a large resealable plastic bag or a deep dish.
◦ Pour the marinade over the chicken, ensuring it is well-coated both inside and out.
◦ Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill:
◦ Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have an even heat distribution.
◦ If you have a rotisserie attachment, set it up according to the manufacturer's instructions.
4. Grill the Chicken:
◦ Remove the chicken from the marinade and let any excess drip off.
◦ If using a rotisserie, secure the chicken on the spit. If not, place the chicken on the grill, breast side up.
◦ Grill the chicken, turning occasionally, until it is cooked through and has a nice char. This usually takes about 1 to 1.5 hours, depending on the size of the chicken.
◦ The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
5. Serve:
◦ Remove the chicken from the grill and let it rest for a few minutes before carving.
◦ Serve with traditional Peruvian sides like roasted potatoes, a fresh salad, and aji verde (Peruvian green sauce).


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