POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
Provided by Northwestgal
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2
POLLO A LA BRASA (PERUVIAN ROTISSERIE CHICKEN)
A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Enjoy with fries and dipping sauce.
Provided by Eat Peru
Categories Lunch Main Course
Time 14h30m
Number Of Ingredients 23
Steps:
- On the night before roasting, add dry ground ingredients to bowl
- Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
- Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
- (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
- About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
- Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
- When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
- Enjoy your Peruvian classic roast dinner!
Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, Carbohydrate 25.8 g, Protein 43.06 g, Fat 86.75 g, SaturatedFat 42.3 g, Cholesterol 150.18 mg, Sodium 2179.39 mg, Fiber 3.48 g, Sugar 9.82 g
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This is a delicious grilled chicken recipe from Peru. Many versions of this recipe abound, which soy sauce seems to be the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. The instructions provide directions for both grilling and roasting. But please plan accordingly...
Provided by Vickie Parks
Categories Chicken
Time 8h45m
Number Of Ingredients 11
Steps:
- 1. Add soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder, 1/2 teaspoon pepper, and oil to blender, and blend until well mixed.
- 2. Put chicken in a large sealable plastic zip-lock bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- 3. FOR GRILLING: Prepare grill for medium-high heat. Oil grill rack. FOR OVEN ROASTING: Preheat oven to 500°F. Add water to a 13x9-inch baking dish; set aside.
- 4. Discard marinade, then pat chicken dry.
- 5. FOR GRILLING: Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat). FOR OVEN ROASTING: Place chicken in a single layer in the baking dish. Roast chicken for 30 minutes. Then tent with foil and continue roasting until browned and cooked through, about 15 minutes longer.
- 6. Garnish with lime wedges, and serve while hot.
PERUVIAN GRILLED CHICKEN
This regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, brightened with lime juice and garlic, deeply seasons the meat. The grill gives it a beautiful sear. I like the ease of this recipe & usually have all ingredients in house. I marinate overnight. Recipe from Gourmet.
Provided by Kit..ty Of Canada
Categories Whole Chicken
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate chicken:.
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade.
- Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:.
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry.
- Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
- Note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
- Note: cooking time does not include time to marinate.
Nutrition Facts : Calories 1223, Fat 88.8, SaturatedFat 24.2, Cholesterol 374.3, Sodium 3032.8, Carbohydrate 8.1, Fiber 1.3, Sugar 1.3, Protein 94
PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)
This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.
Provided by Erik Ramirez
Categories main-dish
Time P1DT3h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
- Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
- Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
- Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
- Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
- Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
- Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. From Gourmet, September 2007.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. Marinate chicken: Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- 2. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- 3. Grill chicken: If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- 4. If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- 5. Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
- 6. Cooks' note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
GRILLED POLLO A LA BRASA
Plan ahead, this chicken marinates for 8 to 24 hours. I add the lime juice 30 minutes before grilling. To make this even quicker, grab the Bajan seasoning by Savory Spice Shop® and just use 1 tablespoon in place of the seasoning below.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h15m
Yield 4
Number Of Ingredients 15
Steps:
- Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
- Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
- Add lime juice to the marinade mixture while the grill is heating up.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.9 g, Cholesterol 64.6 mg, Fat 6.6 g, Fiber 1.3 g, Protein 24.9 g, SaturatedFat 1.1 g, Sodium 735.1 mg, Sugar 0.5 g
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
Provided by Shelley Wiseman
Categories Chicken Lunch Lime Grill Grill/Barbecue Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Marinate chicken:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
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