Peruvian Pot
Pollo a la Brasa
Peru's most eaten dish — and it's not even close. Whole chicken marinated in a dark, aromatic blend of soy sauce, beer, garlic, cumin, and paprika, then spit-roasted until the skin shatters and the meat falls off the bone. Served with crispy fries and a dozen sauces.
Ingredients
Instructions
- 1
Blend the garlic, soy sauce, dark beer, cumin, paprika, oregano, vinegar, oil, salt, and pepper into a smooth marinade.
- 2
Pat the whole chicken dry. Rub the marinade generously all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 4 hours, ideally overnight.
- 3
Remove the chicken from the refrigerator one hour before cooking to bring it to room temperature. Preheat your oven to 200°C (400°F), or prepare a charcoal rotisserie if available.
- 4
Place the chicken on a roasting rack over a tray to catch the drippings. Roast for 1 hour and 15-30 minutes, basting with the pan juices every 20 minutes, until the skin is deep golden-brown and crispy and the internal temperature reaches 75°C (165°F).
- 5
Let the chicken rest for 10 minutes before carving. Serve with crispy french fries, a simple green salad, and plenty of ají sauce, mayonnaise, and ketchup — the holy trinity of pollería sauces.
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