10 Smoky Pollo a La Brasa Recipes That Bring Famous Rotisserie Taste

I’ve always found comfort in the smoky, savory goodness of Pollo a La Brasa. There’s something incredibly satisfying about that perfectly charred exterior and succulent meat. With these 10 recipes, you can recreate that beloved rotisserie flavor right in your own kitchen. From traditional marinades to creative twists, each recipe offers its own delightful touch. Let’s discover how to elevate your chicken dishes and enjoy every flavorful bite.

Classic Pollo a La Brasa Marinade

Pollo a La Brasa, or Peruvian-style roasted chicken, is a dish that has captured the hearts and palates of many around the world. This smoky, flavorful chicken is marinated in a unique blend of spices and herbs that not only tenderizes the meat but also imparts a mouthwatering aroma.

The secret to achieving that signature smoky flavor lies in the cooking method, traditionally done on a charcoal grill. However, you can also achieve great results in your oven or even on a gas grill with the right techniques.

This classic Pollo a La Brasa marinade is infused with garlic, cumin, and a hint of spice, creating a deliciously complex flavor that leaves a lasting impression. Pair it with a side of crispy French fries and a rejuvenating salad for a complete meal. Whether you’re hosting a weekend barbecue or simply looking for a comforting weeknight dinner, Smoky Pollo a La Brasa is sure to please your family and friends.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 pounds)
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Optional: fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine minced garlic, ground cumin, paprika, smoked paprika, ground black pepper, salt, soy sauce, red wine vinegar, olive oil, and lime juice. Whisk together until all the ingredients are well incorporated. This marinade is key to infusing the chicken with rich flavor and tenderness.
2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it’s well coated inside and out. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Oven/Grill: If using an oven, preheat it to 425°F (220°C). If grilling, prepare your grill for indirect heat by lighting one side and leaving the other side off to create two zones.
4. Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on a roasting rack in a baking dish or directly on the cooler side of the grill. If using the oven, roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. If grilling, close the lid and cook for approximately 1 to 1.5 hours, turning occasionally for even cooking.
5. Rest and Serve: Once the chicken is fully cooked, remove it from the oven or grill and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful dish. Serve with crispy fries and fresh salad, garnished with cilantro if desired.

Extra Tips:

For an even smokier flavor, consider adding wood chips to your grill or using a smoker box. If you’re short on time, marinating for just an hour will still yield tasty results, but letting it marinate overnight is ideal.

Be sure to keep an eye on the chicken while it cooks, as cooking times may vary based on the size of the bird and your cooking method. Enjoy your Smoky Pollo a La Brasa with your favorite dipping sauces for an authentic experience!

Grilled Spatchcock Pollo a La Brasa

Grilled Spatchcock Pollo a La Brasa is a delightful take on the traditional Peruvian dish that combines smoky, grilled flavors with juicy, tender chicken. The spatchcock method, which involves removing the backbone of the chicken and flattening it, allows for even cooking and promotes a crispy skin that’s hard to resist.

The marinade is a key component, often featuring ingredients like garlic, cumin, paprika, and vinegar, which infuse the chicken with a bold flavor profile that’s characteristic of this beloved dish.

Cooking Pollo a La Brasa on the grill not only enhances the flavor through the smoke but also gives you better control over the cooking process. The result is a beautifully charred exterior and a succulent interior, making it perfect for family gatherings or a weekend barbecue.

Serve it with sides like roasted vegetables, rice, or a fresh salad, and you’ll have a meal that everyone will enjoy.

Ingredients (serving size: 4-6 people):

• 1 whole chicken (about 3-4 pounds)
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup white vinegar
• 1/4 cup olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Chicken: Start by taking the whole chicken and placing it breast-side down on a cutting board. Using kitchen scissors, carefully cut along both sides of the backbone to remove it completely.

Flip the chicken over and press down firmly on the breastbone to flatten it. This spatchcocking method allows for more even cooking.

2. Make the Marinade: In a bowl, combine the minced garlic, paprika, cumin, oregano, cayenne pepper, white vinegar, olive oil, lime juice, salt, and pepper. Mix well until all the ingredients are fully incorporated into a thick marinade.

3. Marinate the Chicken: Place the flattened chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

4. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, set it up for indirect heat by placing coals on one side.

5. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down on the grill over direct heat. Grill for about 10-15 minutes, or until the skin is golden and crispy.

Then, flip the chicken and move it to the cooler side of the grill (indirect heat) to finish cooking for another 30-35 minutes. The internal temperature should reach 165°F (75°C).

6. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist final product.

Cut the chicken into portions, garnish with fresh cilantro, and serve with lemon wedges on the side.

Extra Tips: To enhance the smoky flavor of your Grilled Spatchcock Pollo a La Brasa, consider adding wood chips to your grill — hickory or mesquite work particularly well.

For an extra layer of flavor, you can also baste the chicken with marinade or a mixture of butter and herbs while it cooks. Always let your chicken rest before cutting to maintain its juiciness, and feel free to experiment with different spices in your marinade to tailor it to your taste preferences. Enjoy your delicious meal!

Oven-Roasted Pollo a La Brasa

Pollo a La Brasa, a beloved Peruvian dish, is known for its smoky flavor and tender chicken that’s traditionally cooked over a charcoal grill. However, if you don’t have access to a grill, you can still achieve that mouthwatering taste using your oven. This recipe captures the essence of the original dish, infusing the chicken with a rich marinade and roasting it to perfection. The result is juicy, flavorful chicken with a crispy skin that will make your taste buds dance.

This Oven-Roasted Pollo a La Brasa is perfect for family gatherings or a cozy dinner at home. With a few simple ingredients and some patience, you can recreate this iconic dish that brings a taste of Peru right to your kitchen. Serve it alongside your favorite sides, such as fried yucca or a fresh salad, for a complete meal that everyone will enjoy.

Ingredients for 4-6 servings:

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 lime, juiced
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, minced garlic, paprika, cumin, oregano, black pepper, salt, soy sauce, white vinegar, and lime juice. Mix well until you have a smooth marinade. This mixture is critical as it will infuse the chicken with flavor and help attain that smoky taste.
2. Marinate the Chicken: Pat the whole chicken dry with paper towels to guarantee the skin gets crispy. Place the chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure to coat it thoroughly, including under the skin and inside the cavity. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). A hot oven is key to achieving crispy skin while keeping the meat juicy.
4. Roast the Chicken: Remove the chicken from the marinade and allow any excess to drip off. Place the chicken on a roasting rack in a roasting pan, breast side up. Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with the juices from the pan every 30 minutes for added flavor and moisture.
5. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, making the chicken even more tender. Carve and serve the chicken with fresh cilantro as a garnish if desired.

Extra Tips:

For a deeper smoky flavor, consider adding a pinch of smoked paprika to the marinade. Additionally, if you have a convection setting on your oven, use it while roasting to enhance the crispiness of the skin.

Finally, serve your Pollo a La Brasa with a side of homemade green sauce, made with cilantro, jalapeños, and mayonnaise, for an extra kick that complements the smoky chicken beautifully.

Citrus-Infused Pollo a La Brasa

Citrus-Infused Pollo a La Brasa is a vibrant and flavorful twist on the traditional Peruvian roasted chicken. This dish combines the smoky, succulent qualities of pollo a la brasa with a zesty citrus marinade that elevates the chicken’s taste profile. The infusion of lime and orange juices not only tenderizes the meat but also adds a revitalizing brightness that perfectly complements the smoky, charred exterior. The result is a juicy, aromatic chicken that’s sure to impress at any gathering.

Cooking this dish is a celebration of bold flavors and enticing aromas. As the chicken roasts, the citrus glaze caramelizes beautifully, creating a tantalizing crust that locks in moisture and flavor. Serve it with traditional sides like Peruvian-style rice and a fresh salad for a complete meal that encapsulates the essence of Peruvian cuisine. Whether you’re hosting a barbecue or enjoying a family dinner, Citrus-Infused Pollo a La Brasa will bring a taste of Peru to your table.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• Zest of 1 lime
• Zest of 1 orange
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, lime juice, orange juice, lime zest, orange zest, minced garlic, ground cumin, paprika, oregano, cayenne pepper, salt, and pepper. Place the whole chicken in a resealable plastic bag or a marinating dish, then pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for maximum flavor.
2. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat (around 375°F to 400°F). If using a charcoal grill, create a two-zone fire by piling coals on one side and leaving the other side empty for indirect cooking.
3. Prepare the Chicken for Grilling: Remove the chicken from the marinade and let any excess liquid drip off. Tuck the wing tips under the chicken to prevent burning. For even cooking, you can spatchcock the chicken (remove the backbone) or simply leave it whole.
4. Grill the Chicken: Place the chicken on the grill over indirect heat with the breast side up. Close the lid and cook for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. If you’re using a charcoal grill, rotate the chicken occasionally for even cooking.
5. Sear for Crispiness: Once the chicken is cooked through, move it over to direct heat for the last 10-15 minutes of cooking to achieve a crispy, charred skin. Keep an eye on it to avoid burning.
6. Rest and Serve: Once done, remove the chicken from the grill and let it rest for about 10 minutes before carving. Garnish with chopped fresh cilantro and serve with your choice of sides.

Extra Tips:

For an extra layer of flavor, consider adding some sliced citrus fruits to the grill alongside the chicken. The citrus will caramelize and provide a deliciously smoky taste that complements the chicken perfectly.

Additionally, using a meat thermometer is essential to make certain your chicken is cooked through without drying it out. If you prefer a spicier kick, feel free to adjust the cayenne pepper to your liking or serve with a spicy sauce on the side.

Beer-Brined Pollo a La Brasa

Beer-Brined Pollo a La Brasa is a flavorful and juicy chicken dish that captures the essence of traditional Peruvian cuisine. This recipe involves marinating the chicken in a savory beer brine, which not only enhances the flavor but also guarantees that the meat remains tender and moist during the cooking process. The combination of spices and the unique grilling method gives the chicken a smoky flavor that’s irresistible.

Perfect for gatherings or a family dinner, this dish is sure to impress your guests with its aromatic spices and beautiful presentation.

To start, you’ll need to prepare the brine, allowing the chicken to soak up all those incredible flavors. By using a mix of beer, garlic, and spices, you’re setting the stage for a deliciously seasoned chicken. After brining, the chicken is cooked to perfection on the grill, resulting in a crispy skin and succulent meat that everyone will love. Serve it alongside your favorite sides, and enjoy an authentic taste of Peru right in your own home.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds)
• 2 cups beer (lager or pale ale)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup olive oil
• Fresh lime wedges (for serving)
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Prepare the Brine: In a large mixing bowl or container, combine the beer, kosher salt, brown sugar, minced garlic, black pepper, paprika, cumin, oregano, and cayenne pepper (if using). Stir until the salt and sugar are fully dissolved. This brine will infuse the chicken with flavor and moisture.
2. Brine the Chicken: Place the whole chicken in the brine, guaranteeing it’s fully submerged. If necessary, you can weight it down with a plate. Cover and refrigerate for at least 4 hours, or up to 12 hours for maximum flavor. The longer it brines, the more flavorful it will become.
3. Prepare the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). If using charcoal, arrange the coals on one side to create a two-zone fire. This will allow you to sear the chicken on high heat and then cook it slowly on indirect heat.
4. Remove and Rinse the Chicken: After brining, carefully remove the chicken from the brine and rinse it under cold water to remove excess salt. Pat it dry with paper towels. This step is essential for achieving crispy skin.
5. Season the Chicken: Rub the chicken with olive oil, guaranteeing an even coating. You can also sprinkle additional paprika, salt, and black pepper on the outside for extra flavor.
6. Grill the Chicken: Place the chicken breast-side down over direct heat on the grill. Sear for about 5-7 minutes until the skin is golden brown. Then, flip it over and move the chicken to the cooler side of the grill (indirect heat) to continue cooking. Close the grill lid and cook for about 45-60 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
7. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, guaranteeing every bite is moist and flavorful.

Extra Tips:

For the best results, consider using a charcoal grill for that authentic smoky flavor, but a gas grill works well too. You can also experiment with different types of beer to find the flavor profile you enjoy most.

Make sure to monitor the temperature during grilling to avoid overcooking, and always let your chicken rest before serving; it makes a significant difference in juiciness. Enjoy your delicious Beer-Brined Pollo a La Brasa with some fresh sides like a corn salad or avocado slices for a complete meal!

Spicy Peruvian Pollo a La Brasa

Pollo a La Brasa, or Peruvian roasted chicken, is a beloved dish that’s famous for its smoky flavor and juicy tenderness. This recipe takes it a step further by infusing the chicken with a spicy marinade that elevates the traditional flavors to new heights. The key to achieving that authentic smoky taste lies in the use of spices and a proper cooking technique, whether you choose to roast it in the oven or grill it outdoors.

This dish is perfect for gatherings, and it pairs beautifully with sides like fried potatoes, salad, or even rice.

To prepare Spicy Peruvian Pollo a La Brasa, you must start by marinating the chicken. The marinade, consisting of a blend of spices, garlic, and lime, is what gives the chicken its distinctive flavor. After marinating, the chicken is cooked until it reaches a perfect golden brown, with crispy skin and tender meat.

Whether you’re a fan of spicy food or just looking to try something new, this dish is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons smoked paprika
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• 2 tablespoons white vinegar
• Juice of 2 limes
• 1 teaspoon cayenne pepper (adjust to taste)
• Fresh cilantro (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, smoked paprika, cumin, chili powder, black pepper, salt, oregano, white vinegar, lime juice, and cayenne pepper. Whisk everything together until well blended to create a smooth marinade.

2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a deep dish, then pour the marinade over the chicken. Make sure to coat the chicken thoroughly, including under the skin and inside the cavity.

Seal the bag or cover the dish, and refrigerate for at least 4 hours, or overnight for maximum flavor.

3. Preheat the Oven or Grill: If using an oven, preheat it to 425°F (220°C). If grilling, prepare your grill for indirect cooking and aim for a temperature of about 400°F (200°C).

4. Cook the Chicken: For oven roasting, place the marinated chicken on a roasting rack in a baking dish and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.

If grilling, place the chicken on the cooler side of the grill and cover it, cooking for about 1-1.5 hours, turning occasionally for even cooking.

5. Rest and Serve: Once cooked, remove the chicken from the oven or grill and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.

After resting, carve the chicken and serve it garnished with fresh cilantro.

Extra Tips

To enhance the smoky flavor of your Spicy Peruvian Pollo a La Brasa, consider using wood chips like hickory or mesquite if you’re grilling. Soak the chips in water for at least 30 minutes before using them on the grill to create more smoke.

Additionally, feel free to adjust the level of spice according to your preference by increasing or decreasing the cayenne pepper in the marinade. Serve with aji verde or a tangy Peruvian sauce to complement the dish for an authentic taste experience. Enjoy your delicious homemade Pollo a La Brasa!

Garlic and Herb Pollo a La Brasa

Garlic and Herb Pollo a La Brasa is a mouthwatering twist on the traditional Peruvian dish that infuses juicy, marinated chicken with aromatic herbs and bold garlic flavors. This dish isn’t just about the meat; it’s also about the smoky, charred essence that comes from cooking it over an open flame or on a grill.

The combination of garlic, herbs, and spices creates a savory marinade that penetrates deep into the chicken, ensuring every bite is bursting with flavor. Perfect for family gatherings or casual dinners, this recipe brings a taste of Peru right to your backyard.

To achieve the best results, it’s vital to marinate the chicken for several hours or overnight, allowing the flavors to meld beautifully. Whether you choose to grill, roast, or even use a rotisserie, you’ll be rewarded with tender, succulent chicken that’s crispy on the outside and juicy on the inside.

Serve it with your favorite sides, such as rice, salad, or plantains, for a complete meal that’s sure to impress.

Ingredients (serving size: 4-6 people)

• 4-6 chicken leg quarters or 1 whole chicken, spatchcocked
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons white vinegar or lemon juice
• Optional: lime wedges for serving

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, oregano, paprika, cumin, salt, black pepper, and white vinegar or lemon juice. Mix well until all ingredients are fully incorporated, creating a fragrant marinade.
2. Marinate the Chicken: Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If roasting in the oven, preheat to 425°F (220°C). This step is significant for achieving that desired smoky flavor and crispy skin.
4. Grill or Roast the Chicken: If grilling, place the marinated chicken skin-side down on the grill. Cook for about 15-20 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (75°C). If roasting, arrange the chicken on a baking sheet and roast for about 45-55 minutes, basting occasionally with the marinade, until the skin is golden and the chicken is fully cooked.
5. Rest and Serve: Once the chicken is done, remove it from the grill or oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat. Serve with lime wedges for an extra burst of freshness.

Extra Tips

For an even deeper flavor, consider adding a splash of beer or wine to the marinade, which can enhance the savory notes of the chicken. Additionally, if you have access to a smoker, try smoking the chicken after marinating for an even richer flavor profile.

Finally, feel free to customize the herbs and spices to suit your personal taste; this dish is versatile and can accommodate various flavor profiles!

Honey-Mustard Pollo a La Brasa

Honey-Mustard Pollo a La Brasa is a delightful twist on the traditional Peruvian dish, infusing the smoky flavor of grilled chicken with a sweet and tangy honey-mustard glaze. This recipe is perfect for a family gathering or a weekend barbecue, as it brings together the rich flavors of marinated chicken with a touch of sweetness that complements the smoky grill perfectly. The result is succulent chicken with a glaze that caramelizes beautifully, guaranteeing every bite is packed with flavor.

To prepare this dish, you’ll marinate the chicken in a mixture of honey, mustard, and spices, allowing the flavors to penetrate the meat. The chicken is then grilled to perfection, creating a crispy outer layer while keeping the inside juicy and tender. Serve with your favorite sides, such as roasted vegetables or a cool salad, for a complete meal that will impress your guests.

Ingredients (Serves 4-6):

• 4-6 chicken thighs or breasts (bone-in, skin-on for best flavor)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the honey, Dijon mustard, apple cider vinegar, olive oil, minced garlic, smoked paprika, ground cumin, salt, and pepper. Whisk until the ingredients are well blended to create a smooth marinade.
2. Marinate the Chicken: Place the chicken thighs or breasts into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure that each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals for direct grilling.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill, skin-side down. Grill for about 6-8 minutes on one side until it develops nice grill marks and the skin is crispy, then flip and grill for another 6-8 minutes or until the internal temperature reaches 165°F (75°C).
5. Glaze During Cooking: During the last few minutes of grilling, brush the chicken with any leftover marinade to create a shiny glaze. Make sure to discard any used marinade to avoid cross-contamination.
6. Rest and Serve: Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, guaranteeing the chicken is moist. Garnish with fresh parsley before serving.

Extra Tips:

For an added depth of flavor, consider adding a dash of cayenne pepper or chili powder to the marinade for a bit of heat. Additionally, if you have time, marinating the chicken overnight can enhance the flavor even further.

Always confirm your grill is well-oiled to prevent sticking, and use a meat thermometer to check for doneness without cutting into the chicken, which can release juices and dry it out. Enjoy your Honey-Mustard Pollo a La Brasa with a side of grilled corn or a cool salad for a complete meal experience!

Smoky Paprika Pollo a La Brasa

Smoky Paprika Pollo a La Brasa is a delicious and aromatic dish that brings the vibrant flavors of Peruvian cuisine to your kitchen. This recipe combines the smokiness of paprika with the classic marinated chicken that’s traditionally cooked over an open flame, giving it an irresistible charred flavor. The marinade infuses the chicken with a medley of spices, resulting in tender and juicy meat that pairs perfectly with a side of rice, salad, or roasted vegetables.

This dish is perfect for gatherings or family dinners, as it serves 4-6 people and is relatively simple to prepare. The key to achieving that authentic smoky flavor lies in the marinade, which includes ingredients like garlic, cumin, and, of course, smoky paprika. So gather your ingredients and let’s get started on this mouthwatering recipe!

Ingredients:

• 4-6 chicken thighs, bone-in and skin-on
• 4 cloves garlic, minced
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• Juice of 1 lime
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the minced garlic, smoked paprika, cumin, oregano, salt, black pepper, olive oil, white vinegar, and lime juice. Whisk the ingredients together until they form a smooth marinade.
2. Marinate the Chicken: Add the chicken thighs to the marinade, making sure they’re well coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 2 hours, but preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: If using a charcoal grill, prepare your coals to create an even heat across the grill. If using a gas grill, preheat it to medium-high heat. You want the grill hot enough to sear the chicken and create a nice crust.
4. Cook the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill skin-side down. Grill for about 7-10 minutes, until the skin is crispy and golden brown. Flip the chicken and reduce the heat to medium. Continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
5. Rest and Serve: Once the chicken is cooked, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute within the meat. Serve the Smoky Paprika Pollo a La Brasa with your choice of sides and garnish with fresh cilantro if desired.

Extra Tips: For an even more intense flavor, consider adding a few drops of liquid smoke to the marinade. Additionally, if you don’t have access to a grill, you can also roast the chicken in the oven at 425°F (220°C) for about 30-40 minutes or until cooked through, turning halfway to achieve a crispy skin. Always check the internal temperature to verify perfect doneness, and enjoy the delicious aroma that fills your kitchen as it cooks!

Pollo a La Brasa Tacos With Avocado Sauce

Pollo a La Brasa, a beloved Peruvian dish, features marinated chicken that’s roasted to perfection, producing a smoky, flavorful meat that’s incredibly versatile. In this recipe, we’ll transform this traditional dish into delightful tacos, complemented by a creamy avocado sauce that adds a revitalizing touch. With the right combination of spices and a few simple ingredients, you can bring the vibrant taste of Peru to your dinner table.

These Pollo a La Brasa Tacos are perfect for gatherings or family dinners, serving 4-6 people. The smoky chicken pairs beautifully with fresh toppings, and the avocado sauce will have everyone coming back for seconds. Let’s explore the ingredients and cooking method to create this mouthwatering dish!

Ingredients:

• 2 lbs whole chicken, cut into pieces
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 lime, juiced
• 8 small corn tortillas
• 1 cup chopped fresh cilantro (for garnish)
• 1 cup diced tomatoes (for topping)
• 1/2 cup diced onions (for topping)

Avocado Sauce:

• 2 ripe avocados
• 1/2 cup Greek yogurt or sour cream
• 1 lime, juiced
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine olive oil, paprika, cumin, garlic powder, onion powder, oregano, black pepper, salt, and lime juice. Mix well to create a marinade. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
2. Prepare the Avocado Sauce: While the chicken marinates, prepare the avocado sauce. In a blender or food processor, combine the ripe avocados, Greek yogurt or sour cream, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside in the refrigerator.
3. Cook the Chicken: Preheat your grill or oven to 400°F (200°C). If using a grill, place the chicken pieces skin-side down and grill for about 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C). If using an oven, place the chicken on a baking sheet and roast for 45-50 minutes, or until cooked through and crispy on the outside.
4. Warm the Tortillas: While the chicken is cooking, warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side, until they’re pliable and slightly charred.
5. Assemble the Tacos: Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes. Shred the chicken into bite-sized pieces. Take a warmed tortilla, add a generous portion of the shredded chicken, top with diced onions, tomatoes, fresh cilantro, and drizzle with the creamy avocado sauce.
6. Serve and Enjoy: Serve the tacos immediately with any additional toppings you desire, such as lime wedges or extra avocado sauce on the side.

Extra Tips: For an even deeper flavor, consider adding a dash of smoked paprika to the chicken marinade. If you have leftovers, the shredded chicken can be stored in the fridge for up to 3 days and used in salads or sandwiches. Additionally, you can customize the toppings with your favorite ingredients like jalapeños for a kick or corn for added sweetness. Enjoy your culinary adventure with these delicious Pollo a La Brasa Tacos!