Peruvian Spatchcock Chicken (Pollo a la Brasa)
Peruvian Spatchcock Chicken Pollo A La Brasa
Ingredients:
Instructions:
Nutrition Facts
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 5-10g |
Alright, let's get started with my take on peruvian chicken . ever wondered how to make a chicken that's both incredibly juicy and bursting with flavour? i know i have! it’s a dish that’s become a firm favourite.
Honestly, it's proper lush.
The Pollo a la Brasa Lowdown
Peruvian Chicken Recipe: More Than Just Chicken
This peruvian chicken , or pollo a la brasa , isn't just your average roast. it's peruvian through and through.
Originating from peru, it's a staple. this recipe is medium difficulty and takes just over an hour to make (plus marinating time).
It serves 4-6 people.
Easy Peruvian Chicken Recipe Benefits
This homemade peruvian chicken is packed with flavour, thanks to the awesome marinade. chicken is a good source of lean protein.
This rotisserie chicken recipe peruvian style is perfect for a weekend roast or a bbq with friends. it's also quite special if you want to impress someone!
Getting Your Peruvian Chicken Ingredients Sorted
Right, you'll need a whole chicken, around 3-4 pounds. we're going for organic if possible, innit? you'll also need a glug of olive oil.
Now, the magic is in the marinade. get your garlic (loads of it!), soy sauce, vegetable oil, red wine vinegar, aji amarillo chicken paste ready.
Don't forget lime juice, worcestershire sauce, cumin, paprika, oregano, black pepper, salt and some turmeric. it may sound like a lot but trust me it is what makes the magic.
Spatchcocking: The Secret to Even Cooking
Honestly, spatchcocking makes all the difference! don’t be scared. it’s easier than it sounds. basically, you're removing the backbone so the chicken lays flat.
I remember the first time i tried. it felt a bit weird. it makes the whole whole peruvian chicken cook evenly and gives you that amazing crispy skin.
You can even ask your butcher to do it for you!
Alright, let's talk about what you need to make this amazing peruvian chicken recipe , also known as pollo a la brasa .
Trust me, it's easier than you think, even if you're not a seasoned chef. this easy peruvian chicken recipe will be a game changer!
Ingredients & Equipment
Right, let’s gather our bits and bobs. Don't worry, nothing too fancy needed.
Main Ingredients
Right then, what do we need?
- Whole chicken: About 3-4 pounds (1.4-1.8 kg) is ideal. Go for organic if you can find one that doesn't cost an arm and a leg, but honestly, any good chicken will do the trick. You want one that looks plump and healthy.
- Olive oil: Just 1 tablespoon (15ml).
Next up, the marinade which is really what makes this Peruvian Chicken so special!
- Garlic: 4 cloves , minced. I like a good strong garlic flavour. Don't be shy!
- Soy sauce: 2 tablespoons (30ml). Low-sodium is best, so it doesn’t overpower the other flavours.
- Vegetable oil: 2 tablespoons (30ml).
- Red wine vinegar: 2 tablespoons (30ml).
- Aji amarillo paste: 2 tablespoons (30ml). This is the key to that authentic Aji Amarillo Chicken flavour. If you can't find it (it can be a bit tricky!), a good substitute is 1 tablespoon of smoked paprika plus ½ teaspoon of cayenne pepper. It won’t be exactly the same, but it’ll do in a pinch.
- Lime juice: 1 tablespoon (15ml), freshly squeezed. The bottled stuff just isn't the same, honestly.
- Worcestershire sauce: 1 tablespoon (15ml). Adds a lovely umami depth.
- Ground cumin: 1 tablespoon (15ml).
- Paprika: 1 tablespoon (15ml).
- Dried oregano: 1 teaspoon (5ml).
- Black pepper: 1 teaspoon (5ml), freshly ground.
- Kosher salt: 1 teaspoon (5ml), or to taste.
- Turmeric powder: ½ teaspoon (2.5ml).
Seasoning Notes
These spices are essential for that authentic peruvian recipes flavour. the cumin, paprika, and oregano are a must. the aji amarillo (or our cheeky sub) is what gives it that slightly fruity, slightly spicy kick.
If you're feeling adventurous, a tiny pinch of chilli flakes can also add a nice bit of heat. this rotisserie chicken recipe peruvian style gets it's incredible flavour from the marinade!
Equipment Needed
Right, for equipment, you don't need anything too fancy to make this Homemade Peruvian Chicken .
- Kitchen shears: For spatchcocking the chicken. If you're not comfortable doing it yourself, ask your butcher.
- Large bowl or resealable plastic bag: For marinating the chicken.
- Roasting pan with a wire rack: This helps the chicken cook evenly and get that lovely crispy skin. If you don't have a rack, you can use some roughly chopped veggies (like carrots and onions) to lift the chicken off the bottom of the pan.
- Meat thermometer: Absolutely essential for making sure the chicken is cooked through! We want juicy, not dodgy!
Honestly, that's it! Nothing too scary, is there? Next, we'll get to the actual cooking of the Whole Peruvian Chicken . You are going to love this Spatchcock Chicken Recipe !
Right, let's get this peruvian chicken on the go, shall we? i've been experimenting with pollo a la brasa – peruvian rotisserie chicken – for ages.
Honestly, it’s one of my absolute favourites. juicy chicken with that incredible, flavourful skin? yes, please! forget nando's, we're going proper homemade.
I'll share a peruvian chicken recipe that even your nan could follow. this easy peruvian chicken recipe is an absolute winner.
Prep Steps for the Best Peruvian Chicken
Okay, first things first: let's get organised, yeah? we need our mise en place sorted. get all your ingredients measured out.
Minced garlic, herbs chopped – the whole shebang. this saves time and stops you panicking halfway through when you realise you're missing something!
Essential Bits & Bobs
Make sure you have a big bowl, or a right good ziplock bag for marinating. also, a roasting pan with a wire rack is vital.
Oh, and kitchen shears. if you don't have them, bugger buying them! this spatchcock chicken recipe needs the backbone removed for even cooking, or just ask your butcher to do it.
Time-Saving Savvy
Marinate overnight. seriously, don't skimp! the longer the aji amarillo chicken marinates, the tastier it gets. think of it as giving your chicken a proper flavour massage.
At the minimum it should be 4- 24 hours .
Safety First, Yeah?
Right, common sense applies. wash your hands before and after handling raw chicken. always cook the chicken to an internal temperature of 165° f ( 74° c) to kill any nasty bacteria.
No one wants a dodgy tummy!
Step-by-Step to Cracking Peruvian Chicken
Right, time to get cooking! I'm buzzing! This recipe is the closest thing to a rotisserie chicken recipe Peruvian style you'll get.
- Spatchcock That Bird: Using your kitchen shears, cut along both sides of the backbone. Remove it completely. Flip the chicken over and press it flat.
- Marinade Magic: In your bowl, whisk together 4 cloves of garlic , 2 tablespoons of soy sauce , 2 tablespoons of veg oil , 2 tablespoons of red wine vinegar , 2 tablespoons of aji amarillo paste , 1 tablespoon of lime juice , 1 tablespoon of Worcestershire sauce , 1 tablespoon of cumin , 1 tablespoon of paprika , 1 teaspoon of oregano , 1 teaspoon of black pepper , 1 teaspoon of salt , and ½ teaspoon of turmeric .
- Marinate Like a Pro: Plonk the chicken in the marinade. Give it a good rub, getting under the skin. Cover and refrigerate for at least 4 hours , or preferably overnight.
- Oven Ready: Preheat your oven to 425° F ( 220° C) . Put the wire rack in the roasting pan.
- Roast 'Til Golden: Place the chicken, skin-side up, on the rack. Drizzle with 1 tablespoon of olive oil .
- Cook and Chill: Roast for 45- 60 minutes , or until a meat thermometer stuck in the thickest part of the thigh reads 165° F ( 74° C) . Let it rest for 10- 15 minutes before carving. This seals in those lovely juices.
Pro Tips for Peruvian Chicken Perfection
Honestly, I've made some shockers over the years. Don't be like me!
Get Crispy Skin Every Time
Pat the chicken dry with kitchen paper before roasting. honestly, it's a game-changer. also, that roasting rack? essential . air needs to circulate! i had this once, where i did not dry the skin, and the chicken tasted bad after 1 hour.
Common Clangers to Avoid
Overcooking is the enemy! use a meat thermometer. also, don't skip the marinating. you'll regret it. this peru chicken is the best if it takes the time to soak up the flavours.
Trust me.
Get Ahead of the Game
You can marinate the chicken up to 24 hours in advance. that's what i usually do. saves so much faffing about when you're actually cooking.
I always end up doing this homemade peruvian chicken if i am in a rush.
Alright, you lot! let's talk notes, bits and bobs about this peruvian chicken recipe . honestly, it's more than just slapping ingredients together.
It's about nailing that authentic flavour. oh my gosh, i'm so excited to share what i've learned making this!
Recipe Notes
Serving Like a Pro, Guv'nor!
Right, so you've got this glorious peruvian chicken . what now? first, presentation! plonk it on a nice platter. scatter some chopped coriander (cilantro for our american cousins).
Maybe a wedge of lime, eh?
Think about your sides, too. chips (that's fries to some!), some peruvian rice. even a simple green salad works a treat.
And don't forget the aji verde! that green sauce is absolutely crucial. it's like the mint sauce with lamb – essential.
You know? wash it down with inca kola! fizzy yellow sweetness.
Storing Your Leftovers.
So, you've cooked a whole whole peruvian chicken and now you've got leftovers! don't you worry. it'll keep in the fridge for about three days.
Make sure to wrap it tight. don't want it drying out, do we?
Freezing? yeah, you can freeze cooked peruvian chicken , but it's best to shred it first. then, it’s good for a couple of months.
When reheating, add a splash of stock to keep it moist. low and slow in the oven is your best bet.
Microwaving can make it rubbery. nobody wants that.
Mix It Up, Bruv!
Fancy a change? let's adapt this easy peruvian chicken recipe . ditch the soy sauce for tamari. boom! gluten-free. want it spicier? chuck in a finely chopped scotch bonnet chili (seeds removed, unless you're mental!).
Adjust spices for a different level of aji amarillo chicken . this homemade peruvian chicken is incredibly adaptable!
If you're a vegetarian, make a tofu version by replacing the chicken with extra-firm tofu. Marinate the tofu just like you would the chicken and bake it the same way.
Fuel Your Body
Okay, let's get real about rotisserie chicken recipe peruvian style health. this bird packs protein. great for building muscle. but watch the sodium levels.
Those soy sauce and spice blends can add up. this peruvian chicken uses turmeric and cumin! they have anti-inflammatory properties.
Pretty neat, eh? also, the spatchcock chicken recipe cooks quicker and more evenly. i prefer it since is quite easy.
Honestly, making peru chicken is easier than you think. just dive in and give it a go. you might just surprise yourself! now go and make some magic with this pollo a la brasa recipe .
You’ve got this! remember, even a slightly wonky peruvian chicken still tastes incredible.
Frequently Asked Questions
What exactly is Peru chicken, and why is everyone raving about it?
Peru chicken, or Pollo a la Brasa, is Peruvian rotisserie chicken known for its unbelievably juicy meat and flavourful, crispy skin. It's like the Nando's chicken you know and love, but with a distinctly Peruvian twist!
This recipe captures those classic flavours in your home kitchen without needing a fancy rotisserie – bonus!
Spatchcocking? Sounds a bit posh! Is it really necessary for making proper Peru chicken?
Alright, alright, "spatchcocking" does sound a bit cheffy, doesn't it? But trust me, it's worth it! It just means removing the backbone and flattening the bird. This lets the chicken cook evenly and get that beautifully crispy skin all over.
If you're not feeling brave, ask your butcher to do it for you, or just roast it whole – it'll still be delicious, just maybe not quite as crispy.
I can't find Aji Amarillo paste! Is there a good substitute for this ingredient when making Peru chicken?
Finding Aji Amarillo can be a bit tricky, innit? Don't fret if you can't find it. A good substitute is a mix of 1 tablespoon of smoked paprika and ½ teaspoon of cayenne pepper. This will give you a similar smoky heat and vibrant colour.
You might also be able to find Aji Amarillo powder online from specialist retailers, if you can't find the paste.
How long should I marinate the chicken for the best flavour?
For the best, most flavourful Peru chicken, marinating is key. Aim for at least 4 hours, but overnight (or even up to 24 hours) is ideal. The longer the chicken marinates, the more the flavours will penetrate the meat, resulting in a seriously delicious and tender bird.
Just be sure to keep it covered in the fridge, yeah?
How do I store leftover Peru chicken, and how long will it last?
Leftover Peru chicken is fantastic the next day! Store it in an airtight container in the fridge. It will last for 3-4 days. You can reheat it in the oven (covered with foil to prevent drying out), in a pan, or even enjoy it cold in salads or sandwiches. Fancy a Peruvian chicken salad sarnie?
What are the nutritional considerations for Peru chicken? Is it healthy?
Peru chicken can be part of a balanced diet. It's a good source of protein, but the marinade and cooking method do add some fat and sodium. To make it healthier, use low-sodium soy sauce, trim excess fat before marinating, and serve it with plenty of vegetables and a side salad.
Mind how much salt you use too - a sprinkle is all it needs.
