Pollo a la Brasa

Ingredients

• 1 piece Whole Chicken (about 3.5–4 lbs, spatchcocked)
• 4 cloves Garlic (peeled and grated or crushed)
• 2 tbsp Low Sodium Soy Sauce
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Vegetable Oil (neutral oil)
• 1/4 cup Dark Beer (e.g., stout or porter)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 tbsp Aamario Paste (Peruvian yellow chili paste)
• 1 tbsp Aipanka Paste (Peruvian aji panca paste)
• 1 tsp Cumin
• 1 tsp Rosemary (dried or finely chopped fresh)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Spatchcock the Chicken

   Place the chicken breast‑side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it. Flip the bird, make a shallow cut through the breastbone to flatten the bird, then set aside.

   Time: PT10M

2. Prepare the Marinade

   In a small bowl, combine grated garlic, soy sauce, apple cider vinegar, oil, dark beer, lime juice, Aamario paste, Aipanka paste, cumin, rosemary, salt, and black pepper. Whisk until smooth.

   Time: PT5M

3. Create Skin Pockets

   Using your fingers, gently separate the skin from the meat, being careful not to tear it. This creates pockets for the marinade.

   Time: PT5M

4. Stuff the Marinade Under the Skin

   Spoon a portion of the prepared sauce into the skin pockets and massage it in, ensuring even coverage.

   Time: PT5M

5. Bag and Marinate

   Place the chicken in a large Ziploc bag. Pour the remaining sauce over the bird, seal the bag removing excess air, and massage to coat evenly. Refrigerate for at least 2 hours, up to 12 hours.

   Time: PT2M

6. Bring to Room Temperature

   About 30 minutes before cooking, remove the chicken from the fridge and let it sit uncovered on the counter.

   Time: PT30M

7. Preheat Grill or Oven

   Heat the grill (or oven) to 400°F (200°C). If using a grill, set it for indirect heat; place the chicken on the cooler side of the grill.

   Time: PT10M

   Temperature: 400°F

8. Grill – First Side (Indirect Heat)

   Place the chicken open‑side down, breast side up, directly on the grill rack (or on a rimmed baking sheet in the oven). Drizzle any remaining sauce over the bird, then close the lid.

   Time: PT35M

   Temperature: 400°F

9. Flip and Crisp the Skin

   Using tongs, flip the chicken so the breast side faces the heat. Grill for an additional 2–3 minutes on direct heat to crisp the skin.

   Time: PT3M

   Temperature: 400°F

10. Check Internal Temperature and Rest

    Insert a meat thermometer into the thickest part of the breast; it should read 140–145°F (60–63°C). Remove the chicken, tent with foil, and let rest for at least 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g