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Name: Pollo a la Brasa
Total time: 8 h 45 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 1.6 kg whole chicken; 80 ml soy sauce; 6 cloves garlic; 2 tsp ground cumin; 2 tbsp aji panca paste; 1 tsp dried oregano; 1 tsp black pepper; 2 tbsp white vinegar; 2 tbsp vegetable oil; 1 tsp salt

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Peru8 h 45 minServes 4déjà cuisiné

Pollo a la Brasa

Ingrédients10

whole chicken1.6 kg
soy sauce80 ml
garlic6 cloves
ground cumin2 tsp
aji panca paste2 tbsp
dried oregano1 tsp
black pepper1 tsp
white vinegar2 tbsp
vegetable oil2 tbsp
salt1 tsp

viandeépice et saucelégumeautre

Préparation

Pat the chicken dry and place it in a large dish.
Blend the soy sauce, garlic, cumin, aji panca, oregano, pepper, vinegar, oil, and salt into a smooth marinade.
Rub the marinade over and under the skin, then cover and refrigerate for at least 8 hours.
Bring the chicken to room temperature and heat a grill or oven to 200°C.
Roast or grill, turning occasionally, until the skin is deep golden and the juices run clear, about 45 minutes.
Rest for 10 minutes, then carve and serve hot.