Nov 13, 2013

Peruvian Roasted Chicken

Peruvian Roasted Chicken

Those of you who followed my blog for some time now know how excited I can get over a good roast chicken. It’s pathetic, I know. Sue me.

This Peruvian Roasted Chicken—also known as Pollo ala Brasa—is my new, favourite roast chicken. Just roasting it makes the house smell so phenomenal, and then you taste it and you’re sold forever. I guarantee you that.

The magic to getting this succulent and incredibly flavourful chicken lies in the marinade, which is also rubbed under the skin. Basically it’s bathed in a soy sauce, spice, garlic and lime marinade, left overnight (in my case) and roasted to perfection. Pure love.

Tweak it to your heart’s content. Want an extra fresh note? Add some ginger. Want some zing? Add a minced chili pepper. Go a little crazy… it’s fun.

 

Ingredients:

4 tbsp good-quality soy sauce
3 tablespoons fresh lime juice
3 garlic cloves
1 teaspoon ground coriander
1/2 tsp ground cumin
1 teaspoon sweet paprika powder (heaping)
2/3 teaspoon dried oregano
1 tsp granulated sugar
2/3 teaspoon black pepper
2 tablespoon peanut oil
1 whole chicken (mine was roughly 3 pounds)

 

Directions:

There’s nothing to it. In a bowl you combine the oil, soy sauce, lime juice and garlic.
Peruvian Roasted Chicken

Add the black pepper, paprika, coriander, oregano, sugar and cumin. Mix well.
Peruvian Roasted Chicken

Loosen up the skin and apply about 1/2 the marinade wherever you can (carefully) lift the skin. Massage it in there. The marinade is dark making it easy to see if you spread it evenly.
Peruvian Roasted Chicken

Apply the rest of the marinade on the outside, pop it in a ziploc bag and let it marinate for at least 5 hours before putting it on a roasting tray.
Peruvian Roasted Chicken

 
Preheat your oven to 180Cº (355Fº). My chicken was a little less than 3 pounds and I gave it roughly 60 minutes, which was perfect. Core temperature should be 74Cº (165Fº). Keep aluminium foil nearby, in case the skin gets too dark during roasting (marinade contains soy sauce) cover the breast with foil and let it continue to cook.
 

Let your chicken rest for 15 minutes before carving it. This is an important step!

Serve with lime wedges, French fries and a fresh salad.
Peruvian Roasted Chicken

Peruvian Roasted Chicken
Ingredients
    4 tbsp good-quality soy sauce
    3 tablespoons fresh lime juice
    3 garlic cloves
    1 teaspoon ground coriander
    1/2 tsp ground cumin
    1 teaspoon sweet paprika powder (heaping)
    2/3 teaspoon dried oregano
    1 tsp granulated sugar
    2/3 teaspoon black pepper
    2 tablespoon peanut oil
    1 whole chicken (mine was roughly 3 pounds)

Directions
    In a bowl you combine the oil, soy sauce, lime juice and garlic along with the black pepper, paprika, coriander, oregano, sugar and cumin. Mix well. Loosen up the skin and apply about 1/2 the marinade wherever you can (carefully) lift the skin. Massage it in there. The marinade is dark making it easy to see if you spread it evenly. Apply the rest of the marinade on the outside, pop it in a ziploc bag and let it marinate for at least 5 hours before putting it on a roasting tray.

    Preheat your oven to 180Cº (355Fº). My chicken was a little less than 3 pounds and I gave it roughly 60 minutes, which was perfect. Core temperature should be 74Cº (165Fº). Keep aluminium foil nearby, in case the skin gets too dark during roasting (marinade contains soy sauce) cover the breast with foil and let it continue to cook. Let your chicken rest for 15 minutes before carving it. This is an important step!

    Serve with lime wedges, French fries and a fresh salad.

Meal type: Main Course, Chicken
Servings: 4
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