Peruvian Roasted Chicken (Pollo a la Brasa)

The marinade is enough for one whole chicken (you can either roast it whole or cut it in pieces). But you can use whatever bone-in/skin-on chicken pieces you want.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the marinade ingredients in a food processor and blend until smooth.

Step 2

Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight. * I've done up to 48hrs!

Step 3

If using a convection oven (that's what I used): Note: Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.

Step 4

If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.

Step 5

Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.

Step 6

* For all you BBQ'ers, this chicken is also fantastic barbecued over coals and wood chips! * The oven-roasting instructions are for chicken pieces. If using a whole chicken, increase cooking time until internal temperature of chicken reaches 160 degrees F.

↑Support creators by visiting their site 😊