How To Make Pollo a la Brasa (Peruvian Grilled Chicken)
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Serves:
Ingredients
- 1 whole chicken, about 3-4 lbs, cut into pieces
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of vinegar
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
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In a large bowl, combine the garlic, oil, soy sauce, vinegar, paprika, cumin, oregano, salt, and black pepper to make the marinade.
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Add the chicken pieces to the marinade, making sure they are well coated. Marinate for at least 1 hour, or overnight for the best flavor.
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Preheat your grill to medium-high heat. If using charcoal, let the coals burn until they are covered in white ash.
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Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for about 15-20 minutes per side, or until the internal temperature reaches 165°F (74°C).
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While the chicken is grilling, baste it with any leftover marinade to keep it moist and add flavor.
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Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Serve with your choice of sides, such as French fries, salad, or rice.
Nutrition
- Calories : 370kcal
- Total Fat : 20g
- Saturated Fat : 5g
- Cholesterol : 145mg
- Sodium : 840mg
- Total Carbohydrates : 4g
- Fiber : 1g
- Sugar : 1g
- Protein : 42g
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