pollo a la brasa

Pollo a la brasa casero

1.5 kg pollo entero

350 ml cerveza rubia

cdas sillao / salsa de soya

Dijon o común

cdta ajo en polvo

cdta comino en polvo

cdta orégano en polvo

cdta romero deshidratado

cda pasta de ají panca

Sal y pimienta

Prepara el pollo cortando la cola, quitando el cuello o pescuezo y cualquier exceso de grasa. Asegúrate también que esté limpio por dentro.

Puedes dejarlo entero o hacer como yo que con una tijera apta para cortar huesitos de pollo corté a ambos lados de la columna para abrirlo y que la piel quede crocante por todos lados luego al hornear.

Mezcla todos los ingredientes del marinado y cubre el pollo en una fuente o contenedor pequeño. Dejar marinar refrigerado toda la noche o por 8 horas.

Retira el pollo del marinado y ponlo sobre una bandeja de horno. Descarta el líquido del marinado.

Hornea el pollo por 1 hora a 200°C/390°F por 1 hora o hasta que la temperatura interior llegue a 73°C/163°F.

Retíralo y sirve con papitas fritas y ají de pollería.

Queda riquísimo, lo he preparado varias veces.

Excelente receta 
El pollito quedó doradito y crocante para chuparse los dedos mmm yummy!!😋😋

Hola Lorena, hice tu receta y me salio! Mi familia lo disfrutó mucho me preguntaban si era de pollería quedó delicioso!!! Saludos desde Piura - Perú.

Muchas gracias muchas bendiciones 🙏🙏🙏🙏

Guau todo se ve riquísimo,este fin de semana lo preparo de todas maneras.

The famous and phenomenally delicious roast chicken from Peru served with a homemade aji verde sauce! 

Pollo a la Brasa (Peruvian Chicken)

chicken (, 2-3 pounds, or bone-in/skin-on chicken pieces of your choice)

For the marinade:

soy sauce

limes

garlic

ginger (, minced)

dark beer

extra virgin olive oil

balsamic vinegar

huacatay paste

aji panca paste

cumin

annatto

oregano

rosemary

salt

black pepper

cayenne pepper

Aji Verde Sauce (, for serving)

Combine all the marinade ingredients in a food processor and blend until smooth.

Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.

If using a convection oven (that&#39;s what I use for crispier skin):  Preheat the oven to 475 degrees F and roast the chicken for 10 minutes.  Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.

Serve the chicken with our homemade Aji Verde Sauce.  Traditional sides include thickly cut French fries and a leafy green salad.

Been making your recipe for this since about 2016 and it never fails to impress. Everyone I've made it for has loved it, although one set of roommates were pretty put out when I decided to cook the chicken directly on the oven rack with foil underneath for want of a roasting pan (bit of youthful folly). Also very closely approximates my all-time favorite restaurant chicken (P.D.'s Woodhouse in Dalkey, tragically long closed but strongly suspect their recipe was along these lines). Thanks so much for this!

This recipe is phenomenal, complex interplay of flavours that meld together perfectly. I love that the recipe uses all three peruvian pasts. Aji panca, amarillo and the huacatay. The aji verde sauce pairs beautifully with the chicken and its great with the reccomended thick cut fries and a leafy salad. Fries are great with the sauce too. This is one of my favourite recipes.

Loved this chicken! I marinated the chicken for 24 hours, it came out soo tender, juicy and flavorful. My husband and I felt like your little boy, we couldn't stop eating it. The sauce is excellent as well. I want to try this marinade on turkey, pork and cornish hens.

This marinade is the best! It has become a favorite in my house. Thank you for sharing!

I love food. I love Peruvian chicken.  Lots of peruvian chicken recipes on the internet but this one is the best. Just unbelievable and the highlight of the week when I make it. I cook it standing up on a charcoal grill with indirect heat. Sometimes we add soaked wood chips for part of the cooking. Thank you for this amazing recipe!!!

If you’re looking to switch up your dinner routine with something bold, flavorful, and easy to make, this Peruvian chicken with aji sauce is exactly what you need. It’s juicy, perfectly spiced, and served with a vibrant, creamy green sauce that you’ll want to drizzle over everything.

Peruvian Chicken with Green Sauce

chicken

cilantro (for garnish)

olive oil

salt (up

paprika

champagne vinegar

garlic (minced)

cilantro (1 medium bunch)

green onions

jalapeños (seeds removed for less spicy)

mayonnaise

lemon juiced

Prep and season. Preheat the oven to 425˚F. While the oven heats, mix all of the spice blend ingredients in a small bowl until a paste forms. Rub the spice mixture all over the chicken, making sure to coat it completely. If you want your chicken to have extra flavor, gently rub some of the spice mixture under the skin.

Roast the chicken. Place the seasoned chicken pieces on a baking sheet and roast for 45 - 55 minutes, or until the internal temperature reaches 165°F.

Make the green sauce. While the chicken cooks, blend the sauce ingredients in a food processor or blender until smooth. Transfer the sauce to a bowl and set aside.

Garnish and serve. Remove the chicken from the oven, garnish with fresh cilantro, and serve with the aji sauce on the side.

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Pollo a la brasa casero

Pollo a la Brasa (Peruvian Chicken)

Peruvian Chicken with Green Sauce

Top 3 pollo a la brasa recipes from across the web

The most viewed pollo a la brasa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pollo a la brasa casero

Pollo a la Brasa (Peruvian Chicken)

Peruvian Chicken with Green Sauce

The most viewed pollo a la brasa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine