Impossibly juicy spit-roasted chicken marinated in soy sauce, cumin, garlic, and ají, with shatteringly crisp skin, served with fries and ají verde.
Ingredients
1 whole chicken (about 1.5kg)
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp cumin
1 tbsp smoked paprika
4 cloves garlic, minced
1 tbsp ají amarillo paste
1 tsp oregano
1 tsp black pepper
1 lime, juiced
1 bottle dark beer
French fries for serving
Instructions
1Mix soy sauce, oil, cumin, paprika, garlic, ají amarillo, oregano, pepper, lime juice, and a splash of beer.
2Rub marinade all over chicken, including under the skin. Marinate at least 4 hours or overnight.
3Set up rotisserie or preheat oven to 200°C (400°F). Place chicken on spit or roasting rack.
4Roast for 1-1.25 hours, basting with remaining marinade, until skin is deeply bronzed and internal temp reaches 75°C.
5Rest 10 min before carving.
6Serve with French fries, salad, and ají verde sauce.
Did You Know?
Peru has a national Pollo a la Brasa Day — the third Sunday of July — and Peruvians consume over 700 million chickens annually, mostly as pollo a la brasa.