Lima's Smoky Secret: Peruvian Garlic-Roasted Chicken (Pollo a la Brasa)
Details
That famous Peruvian roasted chicken, loaded with a garlicky, spicy, smoky marinade that makes for the crispiest skin and juiciest meat.
Ingredients
Instructions
Combine the Marinade
In a large bowl, whisk together the minced garlic, soy sauce, ají panca paste, vinegar, cumin, paprika, oregano, black pepper, salt, oil, beer (if using), and lime juice until well combined.
Marinate the Chicken
Pat the whole chicken dry with paper towels. Carefully separate the skin from the meat on the breast and thighs, creating pockets. Rub about a third of the marinade directly onto the meat under the skin. Place the chicken in a large bowl or a sealable plastic bag and pour the remaining marinade over it, ensuring the entire chicken is coated. Refrigerate and let it marinate for at least 6 hours, but preferably overnight (up to 24 hours) for the best flavor.
Prepare for Roasting
Remove the chicken from the fridge about 30-60 minutes before cooking to allow it to come to room temperature. Preheat your oven to 390°F (200°C.)
Roast the Chicken
Place the chicken in a roasting pan or a large cast-iron skillet, breast-side up. To keep the chicken moist, you can add about an inch of water to the bottom of the pan. Roast for approximately 1.5 to 2 hours. The chicken is done when the skin is deep golden-brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C.)
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Serve hot with traditional sides like thick-cut french fries and a fresh salad.
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