Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons aji amarillo paste (or substitute with hot sauce)
- 1 lime, juiced
Special equipment needed:
- Charcoal grill or rotisserie attachment
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, mix together paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper to make the spice rub.
2. In a separate bowl, whisk together vegetable oil, white vinegar, soy sauce, aji amarillo paste (or hot sauce), and lime juice to make the marinade.
3. Rinse the chicken and pat dry with paper towels. Rub the spice rub all over the chicken, making sure to get it under the skin and inside the cavity.
4. Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight.
5. Preheat a charcoal grill to medium-high heat or set up a rotisserie attachment according to manufacturer's instructions.
6. Remove the chicken from the marinade and discard any excess marinade. If using a rotisserie, secure the chicken onto the spit and place it on the grill. If using a charcoal grill, place the chicken directly on the grates, breast side up.
7. Grill the chicken for 1-1.5 hours, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh.
8. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 1-1.5 hours
Temperature:
Grill temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 38g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 1700mg
Substitutions for ingredients:
- Aji amarillo paste can be substituted with any hot sauce of your choice.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
Variations:
- For a milder version, reduce the amount of cayenne pepper or omit it altogether.
- For a smokier flavor, add a few wood chips to the charcoal grill.
- For a Peruvian-style meal, serve with a side of french fries and aji sauce.
Tips and tricks:
- Make sure to pat the chicken dry before applying the spice rub to ensure it sticks well.
- Use a meat thermometer to ensure the chicken is cooked through without overcooking it.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute and prevent them from spilling out.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with lime wedges and fresh herbs for garnish.
Garnishes:
- Lime wedges
- Fresh cilantro or parsley
Pairings:
- Cilantro lime rice
- Grilled vegetables
- Corn on the cob
Suggested side dishes:
- Cilantro lime rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the chicken is cooking too quickly, move it to a cooler part of the grill or reduce the heat.
- If the chicken is not browning enough, brush it with a little oil or butter.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Pollo a la brasa is a popular Peruvian dish that originated in the 1950s. It is typically made by marinating a whole chicken in spices and herbs, then roasting it on a spit over charcoal.
Flavor profiles:
This dish is spicy, smoky, and savory, with a hint of tanginess from the lime juice and vinegar.
Serving suggestions:
Serve with a side of cilantro lime rice and grilled vegetables for a complete meal.
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Region: Peruvian