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Pollo A La Brasa (Peruvian Rotisserie Chicken)

Ingredients

  • 4 tablespoons white vinegar
  • 3 tablespoons white wine
  • 2 tablespoons canola oil
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • juice of 1 lime

Instructions

  1. Remove the backbone of the chicken using a sharp knife or kitchen shears, or have your butcher do it for you.
  2. Lay the flattened chicken in a non-reactive glass container. Squeeze the lime juice all over the chicken.
  3. Combine the vinegar, white wine, oil and spices, and pour the mixture over the chicken.
  4. Make sure to tuck as much of the marinade as you can underneath the skin. Rub it all over, on both sides.
  5. 5.Cover the chicken with plastic wrap, then marinate for 4-24 hours in the refrigerator.
  6. When you're ready to cook to the chicken, preheat your oven to 375 degrees Fahrenheit. Place the chicken on a baking sheet that's lined with a baking pan. This will keep the chicken from sitting in it's own juices, and will promote browning and crispy skin.
  7. Roast the chicken for 1 hour, or an instant-read thermometer inserted into the thickest part of the breast registers 160°F and the thigh registers 170°F. The juices will run clear when the chicken is done.
  8. Let the chicken rest for 10-15 minutes before carving.