Peruvian Grilled Chicken (Pollo a la Brasa)
A flavorful Peruvian-style grilled chicken marinated in a savory blend of soy sauce, lime juice, garlic, and spices. This classic pollo a la brasa yields tender, juicy meat with a perfectly seasoned crispy skin.
Ingredients
- •⅓ cup soy sauce
- •2 tablespoons fresh lime juice
- •5 cloves garlic
- •2 teaspoons ground cumin
- •1 teaspoon paprika
- •½ teaspoon dried oregano
- •1 tablespoon vegetable oil
- •1 whole whole chicken
- •1 serving lime wedges
Cooking Instructions
- 1.
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
5 min
- 2.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
480 min
- 3.
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.
20 min
- 4.
If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
10 min
- 5.
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).
35 min
