El Pollo Restaurant Peruvian Roasted Chicken Recipe

Name: El Pollo Restaurant Peruvian Roasted Chicken
Prep time: 30 min
Cook time: 1455 min
Total time: 1485 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon garlic powder; 1 tablespoon ground cumin; White Vinegar; Paprika; Fresh Ground Black Pepper; White Wine; Canola Oil; 1/2 teaspoon salt; Roasting Chickens; Lemon, Juice Of; 1 cup water (for washing) + 1 tablespoon (for diluting marinade)

Craving authentic Peruvian rotisserie chicken? This recipe recreates the legendary El Pollo Restaurant experience from NYC's Upper East Side (1st Ave & 90th St). This isn't your average rotisserie chicken; it's a juicy, flavorful masterpiece marinated to perfection. Get ready to transport your taste buds to Peru with this incredibly easy-to-follow recipe, inspired by a beloved, now-missed restaurant. (Note: This is NOT the El Pollo Loco chain recipe.)

Prep Time 30 mins

Cook Time 1455 mins

Calories 624.6 kcal

Protein 79g

Rating 5.0 (8 Reviews)

El Pollo Restaurant Peruvian Roasted Chicken

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for El Pollo Restaurant Peruvian Roasted Chicken

1 tablespoon garlic powder
1 tablespoon ground cumin
White Vinegar
Paprika
Fresh Ground Black Pepper
White Wine
Canola Oil
1/2 teaspoon salt
Roasting Chickens
Lemon, Juice Of
1 cup water (for washing) + 1 tablespoon (for diluting marinade)

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How to Make El Pollo Restaurant Peruvian Roasted Chicken

In a medium-size bowl, whisk together the marinade ingredients: 1/2 cup soy sauce, 1/4 cup lime juice, 2 tablespoons aji amarillo paste, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1/2 teaspoon salt.
Wash two (3-4 lb) whole chickens thoroughly with lemon water (1/4 cup lemon juice in 1 cup of water). Pat dry and remove excess fat from inside the chickens.
Using a large carving fork, poke deep holes all over each chicken, including under the wings, to allow for better marinade penetration.
Rub the marinade thoroughly inside and outside each chicken, ensuring complete coverage.
Seal each chicken in a large plastic bag (gallon-sized zip-top bags work well). Marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
Remove chickens from bags. Reserve the marinade, diluting it with 1 tablespoon of water.
Place each chicken on a rotisserie spit. Roast at medium heat (approximately 350°F) for 45 to 55 minutes, or until the internal temperature reaches 165°F. Baste with reserved marinade every 15 minutes.
**Alternative Broiling Method:** Cut each chicken in half lengthwise. Broil for 30-40 minutes, basting with the reserved marinade every 10 minutes, until cooked through and golden brown. Ensure the internal temperature reaches 165°F.