Peruvian Rotisserie Chicken (Pollo a la Brasa)
Peruvian Rotisserie Chicken is juicy and delivers a pack of flavour. Easy to make, you'll definitely add it to your weekly menu.
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Servings: 4 people
Ingredients
- 1.5 kg whole chicken
- 350 ml beer
- 3 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp dried rosemary
- 1 tsbp ají panca paste peruvian smokey chilli
- Salt and pepper to taste
Instructions
- Prepare the chicken by cutting off the tail, removing the neck and any large excess of visible fat. Make sure that it's clean on the inside.
- You can leave it whole if you have a rotisserie skewer, otherwise, if you don't, spatchcock the chicken like me to ensure lots of crispy skin. To spatchcock the chicken, cut on either side of the spinal cord to remove it, turn it around and hold a palm over the sternum, with your other hand on top of it. Push down hard to flatten it.
- Mix all the ingredients for the marinade using a whisk and cover the chicken in a container. Let it marinade overnight or for at least 8 hours.
- Remove the marinated chicken and place it in a rotisserie skewer or flat on a baking sheet. Discard the marinade liquid.
- Bake the chicken for 1 hour at 200°C/390°F or until the temperature of the meat reaches 73°C/163°F.
- Remove it from the oven and serve with french fries and ají amarillo sauce.
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