Main course

Pollo a la Brasa

Peruvian pollo a la brasa is a whole chicken marinated with ají panca, dark beer, soy sauce, garlic, and cumin, then roasted until deeply browned.

What you’ll need

• whole chicken: 1800 g
• soy sauce: 60 ml
• dark beer: 120 ml
• garlic: 25 g
• ají panca paste: 60 g
• vegetable oil: 40 ml
• cumin: 5 g
• fine salt: 12 g
• black pepper: 4 g
• dried oregano: 4 g

How to make it

1. Pat the chicken dry and remove the backbone with kitchen shears. Open the bird, press firmly on the breastbone to flatten it, and expose the legs so breast and thighs cook more evenly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.