Pollo a la Brasa--Peruvian Recipe

 

Anyone else sick of chicken all the time?? 

I love pollo a la brasa. And it isn't hard. I followed this video recipes and turned out pretty great. It is a great marinate for chicken, makes it succulent and super juicy cause it is very moist.  I followed this recipe and was pretty impressed. 

Here it is. 

INGREDIENTS:
-1 whole chicken.
-1 can of black beer.

-4 tbsp. of white vinegar.

-2 teaspoons of black pepper.

-1 teaspoon of cumin.

-1 teaspoon of oregano.

-1 teaspoon of rosemary.

-1 teaspoon of salt.

-1 teaspoon of aji panca. 

-1/2 teaspoon of paprika

-1 teaspoon of minced garlic. 

STEPS:

1.Mix all the ingredients together in a bowl. 

2. Now pour mix over chicken and make holes with a knife in the chicken so that all this juice gets through the meat. Also pour the mix in the cavities of the chicken, inside and in between the skin and the meat. Basically you need to bathe the chicken with this juicy mix. Now let it marinate in a plastic bag for a couple of hours, or 4 hours or for the whole night! in the fridge. I only marinated mine for 1 hour cause I was in a rush, so imagine how good it would be for 3 or 4....

3. When you are ready to roast, bathe the chicken over and over with this juice. Make a bed of onions in the baking dish, and place there on baking tray and roast at 160 degrees for about 1 hour.

4. After the chicken is done then get it out and pour the juice of the tray again and again over the chicken so that it doesn't dry.

5. Now grill it and make it golden, and really when it's looking gold and toasted that's it. 

I took this chicken to a picnic and my my nephew said: it's so juicy!

I think the key ingredients of this recipe are: cumin, black beer aaaaaaaaaaaaaand suprise, surprise: the salt. This is one salty dish.