Peruvian-Style Pollo a la Brasa
A twist on traditional Chinese roast chicken, inspired by Peruvian flavors. Marinated in a mixture of citrus and spices, then roasted to perfection.
Ingredients
- ●1 1/2 pounds Pollowhole chicken
- ●2 tablespoons xtra virgin olive oilfor marinade
- ●2 tablespoons light soy saucefor marinade
- ●2 tablespoons peruvian ají amarillo pastefor marinade
- ●1 cup tomatoesfresh, diced
- ●3 cloves garlicminced
- ●1/4 cup fresh cilantrochopped
- ●1 tablespoon sugaroptional
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a blender or food processor, combine soy sauce, ají amarillo paste, garlic, and 1 tablespoon sugar (if using). Blend until smooth.
- 3
Add the marinade to a large bowl and whisk in olive oil. Add the chicken and mix until evenly coated.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 5
Remove the chicken from the marinade and place on a rimmed baking sheet lined with aluminum foil.
- 6
Roast the chicken for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
- 7
During the last 10-15 minutes of cooking, increase the oven temperature to broil. This will help crisp the skin.
- 8
Remove the chicken from the oven and let rest for 5-10 minutes before slicing and serving.
- 9
Garnish with diced tomatoes, chopped cilantro, and a sprinkle of sugar (if using).
- 10
Serve hot, with your choice of sides.