Peruvian chicken roast also known as Pollo a la Brasa and blackened chicken in USA is a popular dish of Peruvian cuisine. The dish originated in the Lima city of Peru.
Course
Main Course
Cuisine
Fusion, Latin, Peruvian, South AMerican
Keyword
chicken roast, peruvian cuisine, peruvian food, pollo a la brassa
Prep Time2hours
Cook Time1hour30minutes
Servings3persons
Authorindrani
Ingredients
Main ingredient
2kgwhole chicken with skin cleaned
Spices
1tbspblack pepper
Juice of 3 lemons
1tbspvinegar
1tbspdried oregano
1tspsugaroptional
10 to 12garlic
2 to 3tbsppaprika
1tbspsoy sauce
3 to 4tbspolive oil
Instructions
Preparation
Blend the spices in a mixer grinder
Marinate the chicken with the spices at least for 1 hour or over night.
Preheat the oven at 200 degree Celsius for 15 minutes
Place the chicken on a pan over wire rack
Tie the legs with lemon grass
Bake at 200 degree Celsius for 30 minutes.
Lower the heat to 17o degrees Celsius and bake for an hour .