A LA BRASA RECIPES

GRILLED POLLO A LA BRASA RECIPE | ALLRECIPES

Grilled Pollo a la Brasa Recipe | Allrecipes 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 Latin American South American Peruvian

Total Time 8 hours 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

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, CarbohydrateContent 3.9 g, CholesterolContent 64.6 mg, FatContent 6.6 g, FiberContent 1.3 g, ProteinContent 24.9 g, SaturatedFatContent 1.1 g, SodiumContent 735.1 mg, SugarContent 0.5 g

POLLO A LA BRASA RECIPE (PERUVIAN ROAST CHICKEN) - EAT PERU

Pollo a la Brasa Recipe (Peruvian Roast Chicken) - Eat Peru 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

Total Time 870 minutes

Prep Time 30 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 23

Ingredients

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!
Aji Amarillo Sauce

Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, CarbohydrateContent 25.8 g, ProteinContent 43.06 g, FatContent 86.75 g, SaturatedFatContent 42.3 g, CholesterolContent 150.18 mg, SodiumContent 2179.39 mg, FiberContent 3.48 g, SugarContent 9.82 g

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