Peruvian Spatchcock Chicken (Pollo a la Brasa)

Name: Peruvian Spatchcock Chicken (Pollo a la Brasa)
Total time: 65 min
Ingredients: 1 whole chicken (about 3-4 pounds / 1.4-1.8 kg), preferably organic; 1 tablespoon / 15ml olive oil; 4 cloves garlic, minced (about 2 tablespoons); 2 tablespoons / 30ml soy sauce (low-sodium recommended); 2 tablespoons / 30ml vegetable oil; 2 tablespoons / 30ml red wine vinegar; 2 tablespoons / 30ml aji amarillo paste (or 1 tbsp smoked paprika + ½ tsp cayenne pepper); 1 tablespoon / 15ml lime juice, freshly squeezed; 1 tablespoon / 15ml Worcestershire sauce; 1 tablespoon / 15ml ground cumin; 1 tablespoon / 15ml paprika; 1 teaspoon / 5ml dried oregano; 1 teaspoon / 5ml black pepper, freshly ground; 1 teaspoon / 5ml kosher salt (or to taste); ½ teaspoon / 2.5ml turmeric powder

crock.recipes

Craving juicy Peru chicken? This Pollo a la Brasa recipe uses spatchcocking for crispy skin & incredible flavor. Ready in under an hour! Get the recipe now.

View Original

Share this recipe:

Ingredients

1 whole chicken (about 3-4 pounds / 1.4-1.8 kg), preferably organic
1 tablespoon / 15ml olive oil
4 cloves garlic, minced (about 2 tablespoons)
2 tablespoons / 30ml soy sauce (low-sodium recommended)
2 tablespoons / 30ml vegetable oil
2 tablespoons / 30ml red wine vinegar
2 tablespoons / 30ml aji amarillo paste (or 1 tbsp smoked paprika + ½ tsp cayenne pepper)
1 tablespoon / 15ml lime juice, freshly squeezed
1 tablespoon / 15ml Worcestershire sauce
1 tablespoon / 15ml ground cumin
1 tablespoon / 15ml paprika
1 teaspoon / 5ml dried oregano
1 teaspoon / 5ml black pepper, freshly ground
1 teaspoon / 5ml kosher salt (or to taste)
½ teaspoon / 2.5ml turmeric powder