Pollo A La Brasa Recipe

How to Make Pollo A La Brasa

1. Rinse one whole chicken (about 3-4 lbs) thoroughly inside and out. Remove excess fat and tuck wings behind the back.
2. Prepare the marinade: In a food processor, combine the following ingredients (see ingredient list for specific measurements) and blend until a smooth paste forms. Add water as needed to achieve a spreadable consistency.
3. Generously rub the marinade all over the chicken, both inside and out, ensuring complete coverage.
4. Refrigerate the marinated chicken for at least 6 hours (preferably overnight) to allow the flavors to fully penetrate.
5. Prepare your grill: If using a gas grill, add a few pieces of real wood charcoal to achieve that signature charcoal flavor without the smoke.
6. Preheat your grill to medium heat (200-240°F).
7. Place the chicken on the rotisserie spit, ensuring it's approximately 12 inches away from the heat source.
8. Roast the chicken for approximately 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
9. For even cooking, rotate the chicken periodically.
10. Remove the chicken from the grill and let it rest for 10 minutes before carving and serving. Serve with roasted potatoes, corn on the cob, or your favorite sides.
11. Serve with the Huacatay and Aji Molido chili pastes (recipes below).
12. **Huacatay Chili Paste:** Roast 2-3 mirasol chiles until charred. Halve, remove seeds and fibers. Blend with 1 cup packed huacatay leaves, 1/4 teaspoon saltwort, and salt to taste. Add 1 tablespoon olive oil and blend until smooth.
13. **Aji Molido Chili Paste:** Remove seeds and stems from 2-3 yellow aji molido chiles. Blend with 2 tablespoons vinegar, 1 tablespoon olive oil, and salt to taste until smooth. This paste can be stored in the refrigerator for up to 2 weeks.