Easy and Quick Pollo a la Brasa Recipe (Peruvian Grill Chicken)

Grilled Chicken is a new dish in Peruvian gastronomy. The date of creation dates from 1950, in an area of Lima called Santa Clara. The Swiss immigrant Roger Schuler, observed the preparation techniques of the Peruvian roast chicken and then created a
original recipe with a different mechanism to cook the chicken.

That's right, he managed to design a mechanism with the help of his great friend Franz Ulrich. A metal mechanic specialist made possible the creation of a rotisserie with an octagonal system. This had bars that rotated on the embers. Chickens macerated with Roger Schuler's recipe were placed in these bars.

Thus, they were evenly baked and more than 30 chickens could be baked at a time. Depending on the size of the oven. Try this amazing recipe at home and enjoy with your family an friends:

CategorySecond course

Pollo a la brasa – Peruvian Chicken Roast Recipe

Yields8 Servings
Prep Time4 hrsCook Time3 hrsTotal Time7 hrs

INGREDIENTS

 2 whole chickens
Brine
 2 gals Water
 ⅓ cup Kosher Salt
 ⅓ cup Sugar
 2 Bay Leaves
 1 tbsp Peppercorns
Rub
 ⅓ cup Lemon Juice
 1 tsp Salt
 1 tsp Pepper
 ⅓ cup Garlic
 ⅓ cup rosemary Panka
Panka
 4 cups dried Guajillo
 1 tsp Salt
 1 tsp Pepper
 3 tbsp Garlic
 ⅓ cup red wine vinegar
 ⅓ cup Vegetable Oil

PREPARATION

1

Pre-heat oven to 350° F.

2

Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.

3

Let sit for 3 hours, refrigerated.

4

Roast chickens for 2 ½ hours.

Panka Recipe
5

Strain chilies and puree in blender with all other ingredients

Photo by CHIMI FOTOS

Ingredients

 2 whole chickens
Brine
 2 gals Water
 ⅓ cup Kosher Salt
 ⅓ cup Sugar
 2 Bay Leaves
 1 tbsp Peppercorns
Rub
 ⅓ cup Lemon Juice
 1 tsp Salt
 1 tsp Pepper
 ⅓ cup Garlic
 ⅓ cup rosemary Panka
Panka
 4 cups dried Guajillo
 1 tsp Salt
 1 tsp Pepper
 3 tbsp Garlic
 ⅓ cup red wine vinegar
 ⅓ cup Vegetable Oil

Directions

1

Pre-heat oven to 350° F.

2

Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.

3

Let sit for 3 hours, refrigerated.

4

Roast chickens for 2 ½ hours.

Panka Recipe
5

Strain chilies and puree in blender with all other ingredients

Pollo a la brasa – Peruvian Chicken Roast Recipe
IngredientsDirections

Recommendations to serve

Serve chicken with French fries, Peruvian huancaina sauce and Chimichurri sauce.

Additional Serve this delicious Peruvian Grill Chiken with:

  • You can serve this dish with ketchup sauce,
  • Mustard,
  • Mayonnaise, or
  • Typical yellow chili sauce and
  • Guacatay Green chili sauce.

This plate could go like appetizer before the second course or accompanying it.

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