PERUVIAN ROAST CHICKEN – POLLO A LA BRASA
A Peruvian staple and revered dish. Originally a simple rotisserie-cooked chicken, such was the love for this dish, that it has since evolved into a ‘Secret Sauce’ marinated whole chicken grilled to perfection over charcoal. Our own version features a sweet, sour and spicy marinated spatchcocked chicken and a tangy green sauce that will unashamedly be proclaimed the real star of the show. A real lip smacking variation to your classic roast chicken.
1x 2kg Chicken
2 Amarillo Chillies, rehydrated or 2 tsp. Amarillo Paste
4 Garlic Cloves
25ml Dark Soy Sauce
Juice of 1 Large Lime
2 tsp. Paprika
2 tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Fine Salt
Pinch of Pepper
4 tbsp. Mayonnaise
2 Garlic Cloves
3 Jalapeno Peppers
1 Large Bunch of Coriander, roughly chopped
Juice of 1 Large Lime
Finely Sliced Red Onion
THE GREEN SAUCE
- To make the Green Sauce, add all the ingredients into a blender and blitz until a smooth sauce is achieved. Refrigerate until needed.
TIP – This sauce is ridiculously moreish and should keep in the fridge for 5 days. We’ve given generous measurements in this recipe because you will want to add it to sandwiches, soups and pretty much anything else you fancy.
- To make the Marinade, add all the ingredients into a blender and blitz until a smooth marinade is achieved. Refrigerate until needed.
PREPARING THE CHICKEN
- First things first, you need to Spatchcock your Chicken. You can ask your Butcher to do this for you or if you’re feeling brave you can do this yourself – Don’t worry, it’s very simple. Take your chicken and sit it breast side down so the underside is face-up toward you. Take a sharp, strong pair of scissors and cut down either side of the spine. Return the chicken so that the breasts now face up toward you. You should now be able to easily flatten the chicken out so that the legs sit flat in line with the breasts and the ‘knees’ of the chicken nearly touch.
TIP – For an easy to follow and visual guide to Spatchcocking see this VIDEO for reference.
- Now that the chicken is spatchcocked, place it into a large, sealable bag and add the marinade. Seal the bag, and massage the marinade all over the chicken, making sure it has a good and even covering.
- Leave to marinade for at least 2 hours, but ideally leave over-night.
ROASTING THE CHICKEN
- Remove the chicken from the fridge about 30 minutes before you wish to start roasting it.
- Preheat the oven to 220Cº.
- Arrange the chicken onto a roasting rack or roasting dish if you do not have a wire rack. Place the chicken into the oven and then immediately reduce the heat of the oven to 160Cº.
- Roast the chicken for 1 ½ hours or until the skin has become golden and crisp and the internal temperature has reached 75Cº in the thickest part of the breast. Allow the chicken to rest for at least 15 minutes before serving.
TIP – Do not forgo the resting period! Resting your chicken allows the meat to relax and will ensure the chicken retains much of its moisture once you start carving.
- Serve with the Green Sauce, some finely sliced red onion and a simple salad.