Go Back
–+ servings
half of pollo a la brasa with french fries and sauces on the side.
Print Recipe
No ratings yet

Peruvian Pollo a la Brasa

Easy and simple but yet very delicious is this peruvian chicken. It is so good you'll want to make it every week.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Marinate1 hour
Total Time2 hours 50 minutes
Course: Dinner, lunch, main meal
Cuisine: Peruvian
Servings: 4
Calories: 482kcal
Author: Stephenie

Ingredients

  • 1 oz dark soda
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon chicken boullion
  • 1 tablespoon msg
  • 3 tablespoons kosher salt
  • 1 tablespoon garlic paste
  • 4 pound whole chicken

Instructions

  • Preheat the oven to 400℉.
  • In a small bowl mix the soda, vinegar, soy sauce, garlic paste and all the seasonings.
  • Remove any of the giblets that your chicken may have on the inside. Pat dry the chicken to remove any excess moisture. Put the chicken in a big bowl pour some of the marinade inside the chicken and then pour the rest on top. Rub all the marinade thru all the chicken. Cover the bowl and let the chicken marinate for at least 1 hour.
  • Take a 12-inch piece of cooking twine and tie the chicken in the breast area to secure the wings. Take a 6-inch piece of twine and tie the drumsticks by crossing them. Insert the rotisserie spit rod through the chicken and secure it on both ends.
  • Cook for 1 hour and 45 minutes in an oven with a rotisserie option. Let the chicken rest for 5 minutes after cooked and serve.

Video

Notes

  1. Salt- I used 3 tablespoons of kosher salt. You can substitute it for 2 tablespoons of regular table salt.
  2. Cook chicken- for 25 minutes more for each extra pound of chicken.
  3. This chicken was done in a rotisserie style. It can be roasted in the oven, but you must baste (pour the chicken's juices over it). After the first 40 minutes, you must baste the chicken every 20 minutes to obtain a similar texture.
I used a 4-pound chicken but it can be a larger chicken. Here is how much of each seasoning to add per pound:
  • soda- ½ tablespoon
  • soy sauce- ¼ teaspoon
  • vinegar- ¼ teaspoon
  • pepper- ⅛ teaspoon
  • cumin- ⅛ teaspoon
  • oregano- ¼ teaspoon
  • sage- ⅛ teaspoon
  • thyme- ⅛ teaspoon
  • msg- ¾ teaspoon
  • chicken bouillon- ¼ teaspoon
  • garlic paste- ¾ teaspoon
  • kosher salt- 2 ¼ teaspoons or (1 ½ teaspoon regular salt)

Nutrition

Calories: 482kcal | Carbohydrates: 3g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 7694mg | Potassium: 450mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg
QR Code linking back to recipe