Homemade Pollo a la Brasa
A whole chicken, marinated for hours in a Peruvian marinade of aji panca paste, garlic and cumin, then roasted until the skin is glossy and crackling and the meat is juicy.
Ingredients
- whole chicken1.8 kg
- ají panca paste2 tbsp
- garlic4 cloves
- ground cumin1 tsp
- dried oregano1 tsp
- salt2 tsp
- black pepper (ground)1 tsp
- soy sauce1 tbsp
- red wine vinegar1 tbsp
- mustard1 tbsp
- dark beer60 ml
- vegetable oil2 tbsp
- potato800 g
Instructions
Prepare the whole chicken: remove any remaining pinfeathers and excess fat, pat dry, tuck the wing tips under, and tie the legs together with kitchen twine.
In a bowl, combine the aji panca paste, minced garlic, ground cumin, dried oregano, salt, black pepper, soy sauce, red wine vinegar, mustard, dark beer, and vegetable oil.
Rub the marinade all over the chicken, inside the cavity, and under the breast skin. Cover and refrigerate for 8–12 hours, turning once.
Take the chicken out 30 minutes before roasting. Preheat the oven to 200°C, wash the potatoes, cut into wedges, and spread them on a baking sheet under a rack holding the chicken.
Place the chicken breast-side up on the rack and roast for 60–75 minutes, flipping it after 35 minutes. Baste the chicken with the pan juices; it's done when a thermometer inserted into the thickest part of the thigh reads 74°C and the skin is nicely browned.
Let the chicken rest for 10 minutes, then carve into portions and serve with the roasted potatoes and pan juices.
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