Golden-skin Pollo a la Brasa or Peruvian chicken marinates in vinegar and traditional spices and roasts in the oven in under an hour. Our spatchcocked rendition is broken down and served with our take on Peruvian green sauce.
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I use a whole, butterflied chicken for this recipe. In my opinion, this is the tastiest and most effective way to make chicken. Butterflying is the process of cutting out the backbone and flattening it; as a result, the chicken roasts more evenly. You can use leg quarters, thighs, legs, or a combination if you prefer. However, be sure to adjust the cooking time accordingly; the safe cooking temperature is 165°.
- Peruvian Chicken Marinade: I use a tasty combination of cumin, paprika, salt, black pepper, garlic, distilled white vinegar, and olive oil to flavor the chicken.
HOW TO BUTTERFLY A CHICKEN
HOW TO MAKE PERUVIAN CHICKEN
Dry the chicken thoroughly with a cloth, and set it aside.
Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 180°.
Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, we hope you will try one of these chicken-centered meals!
WHAT CAN I SERVE WITH PERUVIAN CHICKEN?
- Serrano Crema
- Aji Amarillo
- Avocado Cucumber Tomato Salad
- Roasted Potatoes
- Fried Plantains
- Grilled Zucchini
- Fried Yuka
- Cilantro-Lime Rice
- Vinegar Coleslaw
- Thick-Cut French Fries
FREQUENTLY ASKED QUESTIONS
Keep the marinade the same, but reduce the cooking time since you’re not making a whole chicken; here is my recipe for Peruvian Chicken Legs.
YOU SHOULD ALSO TRY:
Peruvian Chicken – Pollo A La Brasa
- 3-4 pounds whole chicken, butterflied
- 2 tablespoons cumin, ground
- 2 tablespoons smoked paprika
- 4 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
- 5 cloves garlic, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoons olive oil
- Dry the chicken thoroughly with a cloth, and set it aside.
- Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
- Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 180°.
- Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
- Break down the chicken and serve with serrano crema.
- Adapted From: You’ll find the original recipe and inspiration for this post in Kenji Lopez-Alt’s book, The Food Lab.
- Preparing the Chicken: You don’t need to butterfly the chicken the way we do, though it is far easier than it seems. Butterflying or spatchcocking a chicken is the best way to ensure the chicken cooks evenly. If you don’t want to butterfly the chicken, leave it whole and adjust the cooking time to 55 minutes.
- For Smaller Chickens: If using a smaller chicken, the excess paste may build up on the chicken. If this happens, lightly brush the chicken with olive oil to serve.
- How do you know when the whole chicken is done cooking? Check the internal temperature of the chicken using a food thermometer; insert the thermometer into the thickest part of the chicken. For the whole chicken, check the near the breastbone.
- Web Story: Check out our web story for Peruvian chicken.