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Peruvian Roast Chicken (Pollo a la Brasa)

🇵🇪 Peru · Lima

Servings: 5 Prep: 10 minutes Cook: 35 minutes Total: 3 hours 45 minutes

Ingredients

  • 3 ½ pounds skin-on, bone-in chicken, cut into 8 pieces
  • 8 cloves garlic, minced
  • ¼ cup low sodium soy sauce
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1½ teaspoons hot paprika
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon lime juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon avocado oil
  • Aji verde (Peruvian green sauce), for serving
  • Cooked rice, for serving
  • Black beans, for serving

Steps

  1. Whisk together the garlic, soy sauce, salt, cumin, paprika, black pepper, oregano, lime juice, red wine vinegar, and avocado oil in a bowl to make the marinade.
  2. Place the chicken pieces in a large zip-top bag and pour the marinade over them. Seal and massage the bag to coat the chicken evenly.
  3. Refrigerate the chicken for at least 3 hours, up to 24 hours, flipping the bag occasionally so both sides marinate evenly.
  4. Cook the chicken by either grilling or roasting in the oven until fully cooked through.
  5. Serve with aji verde, rice, and black beans.

Notes

Choose either grilling or oven-roasting to cook the chicken, not both.

Source: www.littlespicejar.com