POLLO A LA BRASA (Peruvian grilled chicken with garlic, lime and soy sauce marinade, for four)

 Chicken, grilled, pollo a la brasa 1  Chicken, grilled, pollo a la brasa 2

1/3 cup soy sauce

2 tablespoons fresh lime juice

5 garlic cloves

2 teaspoons ground cumin

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon pepper

1 tablespoon vegetable oil

1 whole chicken (about 3-1/2 pounds), quartered

  1. Marinate the chicken. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper and oil in a blender.  Put the chicken in a large resealable bag and add marinade.  Seal bag and marinate, chilled, 8 to 24 hours.  Bring to room temperature 30 minutes before grilling.
  1. Grill the chicken. Light 20 to 25 briquettes and when fire is medium hot (you can hold your hand 5 inches above the grill rack directly over the coals for 3 to 4 seconds), build a 2 level fire by pushing the coals onto half of the grill, piling them about 3 briquettes high.  Oil the rack and heat it for 5 minutes.  If you are using a gas grill, preheat all burners to high, then reduce to medium-high.
  1. Discard marinade, then pat chicken dry. Grill chicken, skin side up, 3 minutes on the hotter side of the grill.  Flip it over and grill 3 minutes on the other side.  Move to the cooler side of the grill, skin side up, cover and grill 15 minutes longer, until an instant read thermometer registers 160* (do not touch the bone).  Let stand, tented with foil, 10 minutes before serving.

NOTE:  If you aren’t able to grill outdoors, chicken (quartered) can be roasted in middle of a 500* oven in a 13 x 9 inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.


from Gourmet Magazine, September, 2007

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