Peruvian Grilled Chicken (Pollo a la Brasa)

Peruvian Grilled Chicken (pollo A La Brasa)

No Photo

Have you made this?

 Share your own photo!

Vicki Butts (lazyme)

By
@lazyme5909

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear.

From Gourmet, September 2007.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-4
Prep:
15 Min
Cook:
45 Min
Method:
Grill

Ingredients

  • 1/3 c
    soy sauce
  • 2 Tbsp
    fresh lime juice
  • 5 clove
    garlic
  • 2 tsp
    ground cumin
  • 1 tsp
    paprika
  • 1/2 tsp
    dried oregano
  • 1 Tbsp
    vegetable oil
  • 1
    whole chicken (about 3 1/2 pounds), quartered
  • ·
    lime wedges, accompaniment

How to Make Peruvian Grilled Chicken (Pollo a la Brasa)

Step-by-Step

  1. Marinate chicken:
    Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  2. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
  3. Grill chicken:
    If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
  4. If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
  5. Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
  6. Cooks' note:
    If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.

Printable Recipe Card

About Peruvian Grilled Chicken (Pollo a la Brasa)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican



Show 2 Comments & Reviews

15 Mediterranean-Influenced Dishes

15 Mediterranean-Influenced Dishes


The Mediterranean “diet” has been popular for years, but it’s really not a diet. More so, it’s a healthier eating lifestyle that limits processed foods. It gets its name because it includes foods from regions around the Mediterranean Sea, like Greece, Italy, and Spain. Vegetables, whole grains, legumes, fish, and healthy fats (such as olive […]

13 Different Ways To Grill Chicken

13 Different Ways To Grill Chicken


When asked, “What’s for dinner?” and you answer chicken, you won’t get a sigh from your family if you say grilled chicken. No matter what cut of chicken your family likes, we’ve gathered an assortment of recipes to make all summer long. You’ll find grilled chicken breast, wing, and thigh recipes. Plus, a tasty recipe […]

10 Fall-off-the-Bone Rib Recipes

10 Fall-off-the-Bone Rib Recipes


When planning a menu for your summer cookouts, make sure to add a slab or two of ribs to your menu. When done right, they’re tender, flavorful, and oh so tasty. Whether you like your ribs grilled, oven-baked, or smoked we’re sharing something to suit everyone. These 10 fall-off-the-bone rib recipes are so good, have […]