Peruvian Rotisserie Chicken Recipe (Pollo a la Brasa)

A Peruvian rotisserie chicken, or Pollo a la Brasa, is a flavorful, juicy, and smoky dish, often cooked over charcoal to achieve its distinctive taste. Follow this step-by-step guide to prepare and grill it perfectly on a rotisserie.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 lbs)

• 2 tbsp olive oil

• 1 tbsp soy sauce

• 2 tbsp lime juice (freshly squeezed)

• 4 garlic cloves (minced or grated)

• 1 tbsp paprika

• 1 tbsp ground cumin

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp oregano

• 1 tbsp aji panca paste (optional for authenticity)

For Basting (optional):

• 1 tbsp olive oil

• 1 tbsp lime juice

• 1 tsp soy sauce

Equipment

• Charcoal grill

• Rotisserie attachment

• Charcoal briquettes or lump charcoal

• Chimney starter (for lighting charcoal)

• Meat thermometer

• Brush for basting

Step-by-Step Instructions

1. Prepare the Marinade

1. In a small bowl, combine olive oil, soy sauce, lime juice, garlic, paprika, cumin, black pepper, salt, oregano, and aji panca paste.

2. Mix well to create a smooth paste. This marinade is key to the chicken’s flavor.

2. Marinate the Chicken

1. Rinse the chicken under cold water and pat it dry with paper towels.

2. Gently loosen the skin over the breast and thighs to allow the marinade to penetrate.

3. Rub the marinade all over the chicken, including under the skin and inside the cavity.

4. Cover the chicken with plastic wrap or place it in a resealable bag.

5. Refrigerate for at least 6 hours (preferably overnight) to let the flavors develop.

3. Prepare the Charcoal Grill

1. Fill a chimney starter with charcoal and light it. Let it burn until the coals are covered with a layer of white ash (about 20 minutes).

2. Arrange the coals in a 2-zone setup:

• Place hot coals on one side for direct heat.

• Leave the other side empty for indirect heat.

3. Place a drip pan under the rotisserie to catch juices and prevent flare-ups.

4. Set Up the Rotisserie

1. Secure the chicken onto the rotisserie spit, ensuring it’s balanced. Tie the legs and wings with kitchen twine to prevent them from flopping around.

2. Attach the spit to the grill and start the rotisserie motor.

5. Grill the Chicken

1. Position the rotisserie over the indirect heat zone.

2. Cover the grill with the lid, leaving vents open to maintain airflow. Aim for a temperature of 325°F to 375°F (163°C to 190°C) inside the grill.

3. Cook for about 1.5 to 2 hours, depending on the size of the chicken.

6. Baste the Chicken (Optional)

• Every 30 minutes, brush the chicken with the basting mixture (olive oil, lime juice, soy sauce) to enhance flavor and keep the skin moist.

7. Check for Doneness

1. Use a meat thermometer to check the internal temperature of the chicken.

• The thickest part of the breast should read 165°F (74°C).

• The thighs should read 175°F (80°C).

2. If the chicken is not fully cooked, continue grilling and checking every 10 minutes.

8. Rest the Chicken

1. Once done, carefully remove the chicken from the rotisserie spit.

2. Let it rest for 10-15 minutes to allow the juices to redistribute.

Serving Suggestions