Pollo a la Brasa — Roasted chicken with ají panca and cumin marinade
5
Units:
Prep: 15 min + 4 hrs marinating Cook: 1 hr 15 min
Ingredients
- 1 whole chicken (3-4 lbs)
For the Marinade
- ¼ cup soy sauce
- 3 tbsp vegetable oil
- 3 tbsp ají panca paste (or smoked paprika + pinch cayenne)
- 2 tbsp white vinegar
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 lime, juiced (~2 oz)
Peru's incredibly popular take on rotisserie chicken. A potent marinade of ají panca, cumin, soy sauce, garlic, and citrus produces deeply colored, crispy skin and incredibly moist, flavorful meat. A smoky, savory national obsession traditionally served with fries and ají amarillo sauce.
Instructions
- Remove giblets and pat chicken thoroughly dry with paper towels.
- Whisk all marinade ingredients together in a bowl.
- Rub marinade all over chicken, including under the skin. Refrigerate at least 4 hours, preferably overnight.
- Preheat oven to 400°F (200°C). Place chicken on a rack set inside a roasting pan.
- Tuck wing tips under and tie legs with kitchen twine.
- Roast 1 hour to 1 hour 20 minutes until juices run clear and thigh reaches 165°F (74°C).
- Rest loosely tented with foil 10-15 minutes before carving.
- Serve with French fries and creamy ají amarillo dipping sauce.
Tips
- Patting the chicken completely dry is the key to crispy skin
- Overnight marinating makes a dramatic difference in flavor
- Ají panca paste is milder and smokier than ají amarillo
Created: 4/23/2025, 10:42:50 PM diytraditional
Roasting pan with rack, meat thermometer, kitchen twine, bowl, whisk