Counter 03 · Poultry
Pollo a la Brasa Rotisserie Chicken
Peruvian-style rotisserie chicken marinated overnight in cumin, garlic, lime, beer and aji panca, spun until the skin turns brick red and served with a bright green aji sauce.
- Prep
- 25 min
- Cook
- 1 hr 20 min
- Serves
- 4
- Level
- Hard
Walk past any pollo a la brasa spot in Doral and you can smell the cumin and charcoal from the parking lot. The marinade is the whole secret: aji panca paste for color and gentle heat, soy sauce for savory depth, a splash of dark beer and plenty of garlic. A grill rotisserie gives the closest result, but a 425 F oven on a rack does a fine job. Give it at least 12 hours in the marinade so the flavor reaches the bone.
Method
-
Blend the aji panca, 6 garlic cloves, soy sauce, beer, juice of 1 lime, cumin, paprika, oregano, salt and oil into a smooth paste.
-
Loosen the skin over the breast and legs and rub half the marinade underneath, then coat the outside and cavity with the rest. Seal in a bag and refrigerate 12 to 24 hours.
-
Truss the legs and wings tight to the body with kitchen twine so the bird spins without flopping. Set up a grill rotisserie over medium indirect heat of about 375 F, or heat the oven to 425 F with a rack over a foil-lined pan.
-
Cook the chicken 70 to 80 minutes on the spit, or about 65 minutes in the oven, until the skin is dark red-brown and the thigh reads 175 F.
-
Rest the chicken 10 minutes. Meanwhile blend the cilantro, jalapenos, remaining 2 garlic cloves, juice of the second lime and mayonnaise until smooth, and season with salt.
-
Cut the chicken into quarters with poultry shears and serve with the green sauce, fries and a simple salad.
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