Pollo a la Brasa Chicken Roasting

Updated at: Thu, 17 Aug 2023 04:59:52 GMT

Step 1

On the night before roasting, add dry ground ingredients to bowl

Step 2

Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.

Step 3

Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate

Step 4

(Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out.

Step 5

Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy

Step 6

Set up the grill for spit-roasting following the manufacturer’s instructions and preheat to medium-high. When ready to cook, thread the chicken onto the rotisserie spit.

Step 7

Attach the spit to the grill and turn on the motor. If using a gas grill, place all of the wood chips in a smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, toss half the wood chips directly on the coals. Replenish the coals and chips as needed.

Step 8

Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high. When ready to cook, brush and oil the grill grate. Place the chicken in the center of the grate over the drip pan and away from the heat and cover the grill.

Step 9

Grill the bird until the skin is golden brown and crisp and the meat is cooked through, 1 to 1 1/4 hours. Use an instant-read meat thermometer to test for doneness; the internal temperature in the thickest part of the thigh should be 165 degrees F. Carefully remove the bird from the spit and let rest, uncovered, for 10 minutes.

0 liked

0 disliked