Latin American 75 min

Pollo a la Brasa Peruano

Name: Pollo a la Brasa Peruano
Total time: 75 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 whole chicken (3–4 lbs); 3 tablespoons soy sauce; 2 tablespoons ají panca paste; 1 tablespoon ají amarillo paste; 4 cloves garlic, minced; 2 tablespoons fresh lime juice; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 2 tablespoons vegetable oil; Green ají sauce (ají verde) for serving

high-proteingluten-freemeal-prep

Ingredientsfor 2

420

Cal

48g

Protein

Carbs

24g

Fat

11 whole chicken (3–4 lbs)
23 tablespoons soy sauce
32 tablespoons ají panca paste
41 tablespoon ají amarillo paste
54 cloves garlic, minced
62 tablespoons fresh lime juice
71 teaspoon cumin
81 teaspoon dried oregano
91 teaspoon black pepper
101 teaspoon smoked paprika
112 tablespoons vegetable oil
12Green ají sauce (ají verde) for serving

Order ingredients on Instacart

Instructions

1
Blend soy sauce, ají panca paste, ají amarillo paste, garlic, lime juice, cumin, oregano, pepper, paprika, and oil into a smooth marinade. Loosen the skin of the chicken over the breasts and thighs and rub marinade generously under the skin and all over the outside. Marinate in the refrigerator for at least 8 hours.
2
Preheat oven to 425°F (or prepare a rotisserie). Truss the chicken and place on a rack in a roasting pan. Roast for 20 minutes, then reduce heat to 375°F and roast for 45–55 minutes more until the skin is deeply browned and lacquered and the juices run clear when the thigh is pierced. An instant-read thermometer should read 165°F in the thickest part of the thigh.
3
Rest the chicken 10 minutes before carving. The skin should be dark, slightly charred, and intensely flavored. Serve with ají verde (creamy green pepper sauce), fries, and salad.