Peruvian Pollo a la Brasa may be one of Peru’s most loved dishes. The chicken that is split roasted is gently seasoned with cumin, paprika, garlic, pepper a bit of oil and vinegar. I think it just may be the vinegar that makes this chicken so tender and delicious as well as the way it is prepared to cook evenly on the grill.
This Peruvian pollo a la brasa could also be cooked on a rotisserie however cooking it spatchcock or split comes out beautifully. Sometimes whole chickens can be intimidating but the truth is you can save a bundle purchasing chicken whole as opposed to cut up pieces. Obviously if you are cooking Plant Paradox you will want to use a pastured chicken for this recipe. Cooking it spatchcock literally cuts down the cooking time in half because everything lays flat.
To prepare the chicken all you need is good pair of kitchen shears. You place the chicken breast side down with the legs toward you. Using your shears simply cut up along each side of the backbone. You will be cutting through the ribs as you go along. Next you will ope the chicken out and turn it over, using the heel of your hand press down so that it flattens out and is one thickness. You can put skewers through the thick part of the chicken to help you flip it and manipulate it on the grill.
See it is so simple and you will love how it turns out. Now as I mentioned before it is not just the deliciously juicy and tender Peruvian pollo a la brasa that makes this so amazing, it is the famous Peruvian sauces that goes with it. Be sure to check out the two Peruvian sauce recipes for Aji Verde and Aji Huacatay
Did you know that you can swim with pink dolphins in Peru? Be sure to check out “Our Journey to Peru”, to learn more about this amazing county plus get more awesome recipes.
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Peruvian Pollo a la Brasa (Split Roasted Chicken)
Peruvian Pollo a la Brasa is a scrumptious recipe but be sure to make the two Peruvian sauces to go with it, they are phenomenal and why Peruvian cuisine is world renown.
- 1 whole chicken 3 1/2 to 4 pounds
- 4 teaspoons kosher salt
- 2 Tablespoons cumin, ground
- 2 Tablespoons paprika
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 2 Tablespoons white vinegar
- 2 Tablespoons vegetable or canola oil
Place the chicken on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh.
- Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl. Spread mixture evenly over all surfaces of chicken.
- Heat your grill to medium high heat or charcoal works great too.
- Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with Cook until an instant-read thermometer inserted into thickest part of breast registers 110 F Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and
grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to150 F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done.
- Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes.
- Carve and serve with sauce.