Introduction:

Discover the secrets to making the most succulent and flavorful Peruvian roast chicken! This South American favorite, known as ‘pollo a la brasa,’ is marinated in a blend of spices, herbs, and citrus juices before being roasted to perfection. The result is a mouthwatering dish that’s perfect for family dinners or special occasions. Follow this recipe to learn how to make the best Peruvian roast chicken right in your kitchen.

Ingredients:

– 1 whole chicken (4-5 lbs), cleaned and trimmed

– 1/2 cup soy sauce

– 1/4 cup red wine vinegar

– Juice of 2 limes

– Juice of 1 orange

– 4 cloves garlic, minced

– 2 tablespoons cumin powder

– 2 tablespoons paprika

– 1 tablespoon dried oregano

– 1 tablespoon ground black pepper

– 1 teaspoon salt

– 1/2 teaspoon cayenne pepper

– Olive oil for brushing

Instructions:

1. Prepare the marinade: In a large bowl, combine soy sauce, red wine vinegar, lime juice, orange juice, garlic, cumin, paprika, oregano, black pepper, salt, and cayenne pepper. Mix well to combine all ingredients.

2. Marinate the chicken: Place the whole chicken in a large ziplock bag or a deep dish. Pour the marinade over the chicken ensuring it coats evenly. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight for best results.

3. Preheat your oven: Set your oven to preheat at 425°F (220°C). While your oven heats up, take out the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This will help ensure even cooking.

4. Prepare the chicken for roasting: Remove the chicken from the marinade and place it on a cutting board. Discard any remaining marinade. Using a sharp knife or kitchen shears, butterfly the chicken by cutting along one side of the backbone and then removing it. Press down firmly on the chicken’s breastbone to flatten it.

5. Roast the chicken: Transfer the flattened chicken to a roasting pan or oven-safe dish, skin-side up. Brush the skin with olive oil and place it in the preheated oven. Roast for 40-50 minutes or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If necessary, you can cover the chicken with aluminum foil throughout cooking to prevent over-browning.

6. Let it rest: Allow the chicken to rest on a cutting board for 10-15 minutes before carving. This will allow juices to redistribute within the meat, ensuring that your Peruvian roast chicken stays tender and juicy.

7. Serve and enjoy: Carve your Peruvian roast chicken into desired portions and serve with your favorite side dishes, like rice, beans, or a simple green salad. Savor this mouthwatering dish accompanied by your favorite dipping sauces like aji verde or salsa criolla.

In Conclusion:

With this easy-to-follow recipe, you’ll be able to make a fantastic Peruvian roast chicken that’ll impress your family and friends. The combination of spices, herbs, and citrus juices creates an incredible flavor profile that makes this dish truly memorable. Give it a try today!