Peruvian Grilled Chicken Pollo A La Brasa Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a la Brasa (Peruvian Grilled Chicken) image

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)



Peruvian Grilled Chicken (Pollo a la Brasa) image

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).

Provided by Shelley Wiseman

Categories     Chicken     Lunch     Lime     Grill     Grill/Barbecue     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 2-4 servings

Number Of Ingredients 9

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered
Accompaniment: lime wedges

Steps:

  • Marinate chicken:
  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
  • Grill chicken:
  • If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
  • If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
  • Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a La Brasa (Peruvian Grilled Chicken) image

This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

Provided by Northwestgal

Categories     Chicken

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered
1 lime, quartered (for garnish)

Steps:

  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  • Prepare grill for medium-high heat.
  • Discard marinade, then pat chicken dry. Oil grill rack.
  • Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
  • Garnish with lime wedges.
  • (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2

POLLO A LA BRASA - PERUVIAN ROASTED CHICKEN WITH YELLOW POTATOES



Pollo a La Brasa - Peruvian Roasted Chicken With Yellow Potatoes image

The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, pollo a la brass is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28). Pollo a la brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950's at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo). Peruvian roasted chicken always comes with delicious hot pepper sauces. The red sauce typically has quite a kick, but the green sauce and the creamy yellow aji sauce tend to be milder and sweet. The green sauce is typically prepared with queso fresco or mayonnaise and the Andean herb called huacatay, or Peruvian black mint. The creamy yellow sauce is made with aji amarillo chile peppers. Pollo a la brasa always comes with sides - usually thick cut french fries, fried yuca, corn on the cob, and onion salad/relish. Some places offer tortillas and beans and rice, a more Central American touch. For the complete Peruvian experience, wash everything down with an Inca Cola. If your takeout place has desserts, be sure to try them too! Alfajores or tres leches are some of the most popular.

Provided by JackieOhNo

Categories     Whole Chicken

Time 13h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
3 lbs yellow potatoes
1/4 cup vegetable oil
1/4 cup vinegar
3 garlic cloves
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped of fresh mint (optional)

Steps:

  • Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
  • Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
  • Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
  • Marinate chicken, refrigerated, for 12-24 hours.
  • Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
  • Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
  • Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
  • Remove chicken from oven and let cool for 10-15 minutes before carving.

Nutrition Facts : Calories 1094.3, Fat 67.2, SaturatedFat 17, Cholesterol 243.8, Sodium 546.5, Carbohydrate 56.1, Fiber 8.9, Sugar 4.2, Protein 64

People also searched

More about "peruvian grilled chicken pollo a la brasa food"

POLLO A LA BRASA RECIPE (PERUVIAN ROAST CHICKEN) - EAT …
pollo-a-la-brasa-recipe-peruvian-roast-chicken-eat image
Oct 24, 2019 About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on …
From eatperu.com
5/5 (15)
Total Time 14 hrs 30 mins
Category Lunch, Main Course
Calories 1061 per serving
  • Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
  • Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
  • (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
See details


POLLO A LA BRASA | TRADITIONAL CHICKEN DISH FROM PERU
pollo-a-la-brasa-traditional-chicken-dish-from-peru image
Pollo a la brasa. Pollo a la brasa is a popular Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken that is traditionally served with French fries and salads. Today, it is one of the most consumed meals in Peru, so …
From tasteatlas.com
See details


EL POLLO PERU LA - 128 PHOTOS & 66 REVIEWS - 13273 …
el-pollo-peru-la-128-photos-66-reviews-13273 image
Specialties: Restaurante peruano especializado en Pollo a la Brasa y Saltados. Brindandoles lo mejor de nosotros para usted, con la mejor calidad y el mejor sabor. Peruvian restaurant specializing in Rotisserie Chicken. We serve …
From yelp.com
See details


PERUVIAN CHICKEN (POLLO A LA BRASA) WITH AJI VERDE
peruvian-chicken-pollo-a-la-brasa-with-aji-verde image
Sep 10, 2022 Instructions. Preheat grill to medium-high. If making rice, start this now on the stove. Make the marinade in a small bowl. Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, …
From feastingathome.com
See details


THE HIRSHON PERUVIAN GRILLED CHICKEN – POLLO A LA BRASA
the-hirshon-peruvian-grilled-chicken-pollo-a-la-brasa image
Oct 17, 2015 Instructions. Combine all the marinade ingredients in a food processor and blend until smooth. Loosen the skin on the chicken and rub a goodly amount of marinade under the skin. Place the chicken or chicken …
From thefooddictator.com
See details


POLLO A LA BRASA RECIPES – PERUVIAN ROTISSERIE CHICKEN
Peruvian Rotisserie Chicken sets itself apart, always served together with french fries and salad. Also, you’ll find it together with anticuchos, aji amarillo, aji parrillero, aji panca, crema de …
From perudelights.com
See details


POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) - KETOLISH.US
Feel free to use breasts (bone-in or boneless), or legs/drumsticks for Pollo a la Brasa. Either way, the combination of flavors will be great! INGREDIENTS. 2 lbs chicken, cut into pieces …
From ketolish.us
See details


TOP 48 POLLO A LA BRASA PERUVIAN GRILLED CHICKEN RECIPES
Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over …
From istimewa.dixiesewing.com
See details


POLLO A LA BRASA (PERUVIAN ROASTED CHICKEN) CHARCOAL GRILLED WITH …
Peruvian charcoal chicken - pollo a la brasa is a flavorful roasted chicken that is a popular South American street food!This chicken has become THE BEST who...
From youtube.com
See details


POLLO A LA BRASA - PERUVIAN GRILLED CHICKEN AT DON TITO'S (LIMA, PERU)
May 8, 2020 Don Tito Pollos a la Brasa is a restaurant serving one of the best examples of Lima’s classic meal – Peruvian rotisserie grilled chicken. A big thanks to local Peru food …
From migrationology.com
See details


POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) - THE SCRAMBLE
Oct 24, 2021 Instructions. In a small bowl, whisk together all the ingredients except the chicken. Put the chicken in a large flat container with a tight fitting lid and pour the marinade evenly …
From thescramble.com
See details


POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) | RECIPE | GRILLED CHICKEN ...
Pollo a la Brasa (Peruvian Grilled Chicken) 6 ratings · 8.5 hours · Gluten free · Serves 4. Allrecipes. ... Here are 10+ Peruvian foods that you need to try! #gayglobetrotter #peru …
From pinterest.com
See details


A GEM OFF THE BEATEN PATH - POLLO A LA BRASA- PERUVIAN WOOD …
Oct 20, 2014 Pollo a la Brasa- Peruvian Wood Rotisserie Chicken: A Gem Off the Beaten Path - See 17 traveler reviews, 8 candid photos, and great deals for Los Angeles, CA, at …
From tripadvisor.com.my
See details


POLLO A LA BRASA | PERU DELIGHTS
May 9, 2018 Peruvian Rotisserie Chicken sets itself apart, always served together with french fries and salad. Also, you’ll find it together with anticuchos, aji amarillo, aji parrillero, aji panca, …
From perudelights.com
See details


POLLO A LA BRASA: YOUR NEXT PERUVIAN FOOD OBSESSION
Nov 7, 2022 In 2010, more than 371 million units of grilled chicken were purchased in Peru, which translates into a market of more than 100 million dollars. There are more than 13 …
From chifadukang.com
See details


POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) | RECIPE CART
2 pounds bone-in, skin-on chicken thighs ⅓ cup soy sauce 5 cloves garlic 2 tablespoons lime juice 1 tablespoon vegetable oil 2 teaspoons cumin 1 teaspoon paprika ½ teaspoon dried …
From getrecipecart.com
See details


PERUVIAN GRILLED CHICKEN: A SPICY, SUCCULENT DELIGHT
Oct 20, 2017 This recipe uses feta cheese in the sauce for a salty bite. Andrew Scrivani for The New York Times. While the chicken roasts, whip up the spicy cilantro sauce to serve …
From nytimes.com
See details


MAYTA’S PERUVIAN CUISINE - 244 PHOTOS & 253 REVIEWS - YELP
Delivery & Pickup Options - 253 reviews of Mayta's Peruvian Cuisine "I have been waiting for real Peruvian food in Frederick besides the Peruvian chicken restaurants around. I must say the …
From yelp.com
See details


PERUVIAN CHICKEN (POLLO A LA BRASA) - CHILI PEPPER MADNESS
Dec 30, 2020 Pat the chicken dry with a paper towel and set it into a large bowl. Make the Peruvian Chicken Marinade. Whisk together the garlic, soy sauce, aji amarillo paste, honey, …
From chilipeppermadness.com
See details


THE HISTORY AND PREPARATION OF THIS VERY PERUVIAN DISH, 'POLLO A LA ...
Jun 23, 2020 In fact, chicken restaurants or stalls ('pollerías'), account for 40% of the fast food market in this country. They are regarded as the temple of flavor for Peruvians. The original …
From peru.info
See details


POLLO A LA BRASA, PERUVIAN GRILLED CHICKEN | COOK'S ILLUSTRATED
May 17, 2022 The Asociación Peruana de Avicultura (Peruvian Association of Poultry Farming) estimates that more than 155 million pollos a la brasa are consumed annually in Peru. …
From americastestkitchen.com
See details


Related Search