Dish · peruvian
Pollo a la Brasa
A whole chicken is marinated in soy sauce, garlic, cumin, and aji amarillo paste, then spit-roasted over charcoal until the skin turns dark and crisp.
Where it comes from
Pollo a la brasa began in Lima in the mid-twentieth century when a rotisserie was built to cook whole chickens over charcoal for takeout, and the format spread into a national chain business.
What cooks argue about
Cooks argue over marinade time: a few hours gives a milder chicken that cooks fast, while an overnight soak pushes the soy and spice deeper but can toughen the meat.
Versions
Nobody has published a pollo a la brasa here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
whole chicken
garlic
cumin ground