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Frequently paired with
The best thing to pair and share with Pollo a la Brasa
Ingredients
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Marinade
For Serving
Method
Preparation
Prepare the Marinade
In a mixing bowl, combine minced garlic, ground cumin, paprika, dried oregano, black pepper, salt, soy sauce, vinegar, vegetable oil, and lime juice. Mix until well blended.
Marinate the Chicken
Place the whole chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, ensuring it is well coated. If using beer, add it to the marinade. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Cooking
Preheat the Oven
Preheat your oven to 425°F (220°C). If you have a rotisserie attachment, prepare it according to the manufacturer's instructions.
Cook the Chicken
Remove the chicken from the marinade and let the excess drip off. Place the chicken on a roasting rack in a baking dish or directly on the rotisserie. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute.
Serving
Serve the Chicken
Carve the chicken into pieces and serve with fresh lime wedges, chopped cilantro, and Peruvian-style hot sauce on the side.