Pollo a la Brasa (Peruvian Roast Chicken) – a delicious recipe with freshly squeezed lime juice, soy sauce, olive oil, ground cumin, freshly ground black pepper, paprika. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine the lime juice, soy sauce, olive oil, cumin, black pepper, paprika and oregano in a large resealable plastic bag and shake to combine.
2
Add the chicken to the bag and seal tightly.
3
Refrigerate the chicken in the marinade for at least 8 hours and up to 24 hours.
4
Preheat the oven to 375.
5
Remove the chicken from the bag (reserving the marinade) and arrange it in a roasting pan, tucking the wings under and trussing the drumsticks, if you like.
6
Pour the marinade evenly over the chicken and roast for 1 hour to 1 hour and 15 minutes, basting occasionally, until the skin is burnished and a meat thermometer inserted into the thickest part of the thigh registers 170.
7
Tilt the chicken to drain the juices from the cavity into the roasting pan, then transfer the chicken to a platter and let stand for 15 minutes.
8
Cut into pieces and serve with the pan juices and lime wedges.
93
kcal
Calories
5
g
Fat
4
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup freshly squeezed lime juice, 3 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon ground cumin, and more.
Yes, Pollo a la Brasa (Peruvian Roast Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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