Peruvian Grilled Chicken Pollo A La Brasa Recipes

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PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)



Peruvian Chicken Recipe (Pollo a la Brasa) image

This Peruvian chicken recipe (pollo a la brasa) is marinated with two types of aji chili paste and spices, roasted until tender and juicy, then served with creamy aji amarillo sauce.

Provided by Mike Hultquist

Categories     Main Course

Number Of Ingredients 20

1 whole chicken (3-4 pounds, cut into pieces (or you can use boneless chicken))
4 cloves garlic (minced)
2 tablespoons soy sauce
1 tablespoon aji amarillo paste
1 tablespoon honey
1 teaspoon aji panca paste
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon coriander
1 teaspoon cumin
Juice from 1 small lime
Salt and pepper to taste
Olive oil for drizzling
3 tablespoons aji amarillo paste
½ cup mayonnaise
¼ cup crema or use sour cream
1 tablespoon tomato paste (ketchup is a good substitute)
1 small shallot minced
1 tablespoon lime juice
Salt and pepper to taste

Steps:

  • Pat the chicken dry with a paper towel and set it into a large bowl.
  • Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
  • Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
  • Heat oven to 450 degrees.
  • Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
  • Bake the chicken for 30-40 minutes, or until the chicken is golden brown and cooked through. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
  • Remove, tent with aluminum foil, and rest for 10 minutes before serving.
  • Whisk together the aji amarillo paste, mayonnaise, crema or sour cream, tomato paste, shallot, lime juice and salt and pepper. You can either mix by hand or use the processor for a thinner consistency.
  • Adjust for salt and pepper and serve with the roasted Peruvian chicken.

Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 25 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 576 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

POLLO A LA BRASA (PERUVIAN ROTISSERIE CHICKEN)



Pollo A La Brasa (Peruvian Rotisserie Chicken) image

A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Enjoy with fries and dipping sauce.

Provided by Eat Peru

Categories     Lunch     Main Course

Time 14h30m

Number Of Ingredients 23

1 whole chicken (giblets removed)
½ cup plain vinegar
½ cup ground ají panca chilli pepper
½ cup freshly made garlic paste
½ cup dark soy sauce
½ cup vegetable oil (for the marinade)
1 cup black beer (such as Cusqueña Negra (optional))
Salt, ground black pepper, and cumin to taste
6 large white cooking potatoes (peeled and cut into thick fries)
2 cups vegetable oil (to fry the potatoes)
1 small head iceberg lettuce (washed and roughly chopped)
3 medium tomatoes (sliced)
½ cucumber (peeled and sliced)
½ cup salad dressing (of your choice)
5 tbsp Dipping sauces (Mayonnaise, ketchup, mustard and ají chilli pepper dip to serve)
1 large aji amarillo pepper (or 2 tbsps paste)
1/3 cup queso fresco
1/4 cup vegetable oil
1 large garlic clove
3 tbsp lime juice
1/2 tsp huacatay paste
1 pinch sugar
pepper (to taste)

Steps:

  • On the night before roasting, add dry ground ingredients to bowl
  • Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
  • Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
  • (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
  • About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
  • Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
  • When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
  • Enjoy your Peruvian classic roast dinner!

Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, Carbohydrate 25.8 g, Protein 43.06 g, Fat 86.75 g, SaturatedFat 42.3 g, Cholesterol 150.18 mg, Sodium 2179.39 mg, Fiber 3.48 g, Sugar 9.82 g

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a La Brasa (Peruvian Grilled Chicken) image

This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

Provided by Northwestgal

Categories     Chicken

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered
1 lime, quartered (for garnish)

Steps:

  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  • Prepare grill for medium-high heat.
  • Discard marinade, then pat chicken dry. Oil grill rack.
  • Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
  • Garnish with lime wedges.
  • (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a la Brasa (Peruvian Grilled Chicken) image

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)



Peruvian Grilled Chicken (Pollo a la Brasa) image

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).

Provided by Shelley Wiseman

Categories     Chicken     Lunch     Lime     Grill     Grill/Barbecue     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 2-4 servings

Number Of Ingredients 9

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered
Accompaniment: lime wedges

Steps:

  • Marinate chicken:
  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
  • Grill chicken:
  • If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
  • If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
  • Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)



Peruvian Roast Chicken (Pollo a la Brasa) image

This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.

Provided by Erik Ramirez

Categories     main-dish

Time P1DT3h

Yield 6 servings

Number Of Ingredients 15

13 ounces ground bean sauce (fermented soybean paste), preferably Lee Kum Kee brand; available online and Asian specialty stores
1/2 cup aji amarillo paste (yellow hot pepper paste), preferably Doña Isabel brand, available online and Latin specialty stores
3 tablespoons chicken stock, or water
3 tablespoons ground cumin
1/4 cup sunflower oil, or any neutral oil, such as canola or grapeseed
6 cloves garlic, about 3 tablespoons minced
4 sprigs oregano (or 1 tablespoon dried oregano), about 3 tablespoons minced
3 1/2 pounds whole chicken
1 poblano pepper
3 jalapeño peppers
1 bunch cilantro, cold
1/2 cup white wine vinegar, cold
1 large egg yolk, cold
1 cup canola oil, cold
Kosher salt, to taste

Steps:

  • Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
  • Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
  • Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
  • Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
  • Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
  • Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
  • Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.

GRILLED POLLO A LA BRASA



Grilled Pollo a la Brasa image

Plan ahead, this chicken marinates for 8 to 24 hours. I add the lime juice 30 minutes before grilling. To make this even quicker, grab the Bajan seasoning by Savory Spice Shop® and just use 1 tablespoon in place of the seasoning below.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h15m

Yield 4

Number Of Ingredients 15

3 tablespoons soy sauce
1 tablespoon grapeseed oil
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon minced garlic
1 teaspoon thyme
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon granulated onion
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon dry mustard powder
1 pinch ground cinnamon
1 pound boneless, skinless chicken breast, butterflied
½ lime, juiced

Steps:

  • Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
  • Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
  • Add lime juice to the marinade mixture while the grill is heating up.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.9 g, Cholesterol 64.6 mg, Fat 6.6 g, Fiber 1.3 g, Protein 24.9 g, SaturatedFat 1.1 g, Sodium 735.1 mg, Sugar 0.5 g

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From perudelights.com


PERUVIAN ROTISSERIE CHICKEN WITH GREEN SAUCE RECIPE (POLLO A LA …
2020-08-27 Place a foil pan between two piles of coals. Place spit on rotisserie and turn on, cover grill, and cook at medium high heat until skin has browned and chicken registers 150°F on an instant read thermometer inserted into the thickest part of breast, about 45 minutes. Remove from grill and let rest for 10 minutes.
From meatwave.com


PERUVIAN ROAST CHICKEN (POLLO A LA BRASA) - CAROLINE'S COOKING
2021-03-11 Place a rack over a baking dish or baking sheet/tray (I recommend lined with foil for easier clean up) then place the chicken pieces, skin side up, on the rack. Roast the chicken for around 40 minutes until cooked through and the skin is crisp. Serve with aji verde (Peruvian green sauce) and eg fries and salad.
From carolinescooking.com


KEEPIN' IT REAL: PERUVIAN POLLO A LA BRASA - GREAT LAKES, BETTER FOOD
2012-06-28 Mix everything together and rub the chicken & refrigerate for a couple hours or overnight. 2. Grill over indirect heat. 3. Eat with green sauce. 4. Travel to Peru and hike the Inca Trail. If cuisines could have IPOs, Peruvian food would be the bizarro-Facebook.
From greatlakesbetterfood.blogspot.com


HOW TO MAKE THE PERFECT PERUVIAN STYLE “POLLO A LA BRASA”
To prepare the sauce, clean the ají peppers, remove the seeds, and cut into small pieces. Boil in water with sugar for five minutes, drain. Heat the oil in a pan and sauté the ají with garlic for 5 minutes. Add salt and pepper and blend with remaining oil until forming a smooth paste. Credits: Sazón y Corazón Youtube.
From taste-of-peru.com


PERUVIAN CHICKEN (POLLO A LA BRASA) [KETO, SHEET-PAN, GLUTEN FREE]
2020-09-25 INGREDIENTS: Yield: Serves 4-6 people. For the Chicken Brine: 3 Tbsp - Course Black Pepper. 3 Tbsp - Dried Oregano. 2 Tbsp - Cumin. 2 tsp - Dried Rosemary
From chef-michael.com


PERUVIAN CHICKEN (POLLO A LA BRASA) - THE GAY GLOBETROTTER
2019-07-03 Cook the chicken for 5-7 minutes on each side or until cooked through. In The Oven: Preheat oven to 450°F. Line a baking sheet with foil and spray with nonstick spray. Add marinated chicken to the pan, and roast for 25-30 minutes or until internal temperature reaches 165°F. On The Grill: Preheat grill to medium high.
From thegayglobetrotter.com


PERUVIAN CHICKEN WITH AJI GREEN SAUCE - SANDRA VALVASSORI
2016-06-24 Preheat oven to 425 degrees. Prepare a roasting pan with a rack. Place chicken on rack and roast in the preheated oven for 1 hour and 15 minutes or until the skin is very crispy and dark brown. Halfway through the cooking time, turn roasting pan to ensure even cooking. Let rest for 10-15 minutes before carving.
From sandravalvassori.com


POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) - KETOLISH.US
Feel free to use breasts (bone-in or boneless), or legs/drumsticks for Pollo a la Brasa. Either way, the combination of flavors will be great! INGREDIENTS. 2 lbs chicken, cut into pieces Juice of one lime 1/2 cup oil (light olive or avocado) 1/3 cup soy sauce or aminos 5 cloves garlic 1/2 teaspoon freshly cracked black pepper 1 teaspoon cumin
From ketolish.us


PERUVIAN CHARCOAL-GRILLED CHICKEN - DIZZY PIG CRAFT SEASONINGS
Step by Step. Ingredients for Peruvian charcoal grilled chicken. Separate skin from chicken. Pour marinade under skin. Work marinade in. Season all over skin and in cavity with Peruvian-ish. Well-seasoned bird. Cook breast up for about 40 minutes then turn chicken breast down and cook about 20 minutes. Flip breast side back over and cook until ...
From dizzypigbbq.com


"POLLO A LA BRASA" | BLACKENED CHICKEN - PERU | PERUVIAN RECIPE
In a preheated oven at 350F /180C, bake your chicken in a roasting pan for 35 min then take the chicken out and set your oven at 400F /200C brush your chicken with the marinade and bake it for another 15 to 25 or until the internal temperature of the chicken is above 165F/74C for the breast and 175F/80C for the tights. Serve with fries and salad.
From chewinghappiness.com


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Top Asked Questions

What is pollo a la brasa?
“Pollo a la Brasa” translates to grilled chicken, though it is referred to more often as rotisserie chicken or blackened chicken. It is a popular Peruvian recipe, which evolved from simple salt-marinated chicken cooked with charcoal to a spicier, more flavorful roasted version.
What is Peruvian chicken?
The recipe is called Peruvian Chicken, also known as “Pollo a la Brasa”, and it is huge on flavor. “Pollo a la Brasa” translates to grilled chicken, though it is referred to more often as rotisserie chicken or blackened chicken.
Can you cook Pollo a la brasa on a rotisserie?
This Peruvian pollo a la brasa could also be cooked on a rotisserie however cooking it spatchcock or split comes out beautifully. Sometimes whole chickens can be intimidating but the truth is you can save a bundle purchasing chicken whole as opposed to cut up pieces.
What is the best way to cook Peruvian chicken?
FOR THE PERUVIAN CHICKEN 1 Pat the chicken dry with a paper towel and set it into a large bowl. 2 Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. ... 3 Cover and refrigerate. ... 4 Heat oven to 450 degrees. More items...

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