Dinner · 75 min · peruvian

Pollo a la Brasa

Whole chicken does the heavy lifting here, with ají panca rounding it out. A Peruvian dinner that takes 75 minutes, start to finish. The macros do the talking: 126g protein, 9g carbs, and 29g fat in every 802-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 lb Whole chicken
• 3 Ají panca
• 8 cloves Garlic
• 1/4 cup Soy sauce
• 1/4 cup Red wine vinegar
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Oregano
• 1/2 cup Beer
• 1 tbsp Salt
• 1.5 lb French fries

Steps

1. Blend the ají panca, garlic, soy sauce, vinegar, cumin, paprika, oregano, beer, and salt into a marinade. Rub it under and over the skin of the chicken.
2. Marinate at least 6 hours, ideally overnight, turning once. The beer and vinegar work the flavor deep into the meat.
3. Roast at 425°F on a rack for 60 to 70 minutes, basting twice, until the skin is mahogany and the thigh reads 165°F. Rest 15 minutes.
4. While it rests, crisp the fries. The classic plate is quartered chicken, fries, and salad — nothing else needed.
5. Carve into quarters and serve with ají amarillo mayo and plenty of napkins.

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