Lazy Weekends · Peruvian
Pollo a la Brasa
I marinate this chicken in a blend of herbs before roasting it. The goal is succulent meat hidden beneath a signature charred and crispy skin.
Why This Works
Spatchcocking is essential for even cooking and ensuring the skin crisps up uniformly without drying out the breast meat.
The Upgrade
Whisk some of the pan drippings with mayo for an addictive dipping sauce.
Chef's Secret
Michelin TechniqueMarinate for at least 4 hours if you have time, as the soy sauce acts as a brine, deeply seasoning the muscle tissue.
Ingredients
Total time including resting: 45 min
Directions
Combine soy, garlic, cumin, oregano, paprika, lime, and oil to create a thick aromatic rub.
Massage the marinade deeply into every part of the chicken, especially under the skin of the breast.
5 minPreheat your grill or oven to 425°F.
10 minPlace chicken skin-side down on the grill for maximum contact and searing (8 mins).
8 minFlip and roast for another 20 minutes until the skin is mahogany-colored and crispy.
20 minRest the bird for 10 minutes before carving to allow juices to redistribute.
10 minEnsure the internal temperature reaches 165°F at the thickest part of the thigh.
Wine Pairing
Syrah
Red Wine
The BottleDomaine Jean-Louis Chave Selection Offerus Saint-Joseph
The charred, herb-crusted skin of the rotisserie chicken finds an ideal partner in the peppery, savory notes of a cool-climate Syrah. Its moderate tannin profile allows the succulence of the meat to take center stage.
Nutrition per Serving
550
calories
45g
protein
2g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Avocado and Tomato Salad
Toss fresh avocado and tomatoes with olive oil to provide a creamy, fresh contrast to the roast chicken skin.
Ingredients
Directions
In a chilled stainless steel bowl, combine the halved tomatoes and sliced red onion.
Whisk the olive oil and lime juice together in a small ramekin until emulsified.
Fold the cubed avocado gently into the tomato mixture to avoid bruising the flesh.
Drizzle the vinaigrette over the salad and toss with a silicone spatula just once to coat.
Season immediately with the sea salt and cracked black pepper.
Scatter with torn cilantro and serve alongside the Pollo a la Brasa while the textures remain distinct.
Side Dish
Cilantro Lime Rice
Use steamed rice tossed with fresh lime juice and cilantro to complement the herbal marinade of the bird.
Ingredients
Directions
Rinse rice under cold water until clear; drain thoroughly.
Combine rice, water, salt, and butter in a medium saucepan. Bring to a boil, then cover and reduce heat to low.
Simmer for 15 minutes or until water is fully absorbed.
Remove from heat and let steam, covered, for 5 minutes.
Fluff rice gently with a fork, incorporating the lime juice and zest.
Fold in the fresh cilantro immediately before serving to maintain vibrant color.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.