|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 105g||38%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pollo a la brasa is Peruvian-style rotisserie chicken that has become quite popular in the US, thanks to its unique seasoning and the delicious sauces and side dishes that accompany it.
Buying take out Peruvian chicken is a quick way to get dinner on the table. But it's easy to prepare your own roasted chicken with the same Peruvian flavor at home. This is an excellent dish for company and doesn't require much work. Add a salad and you have a great meal.
If you prefer breast meat only, try baked pollo a la brasa chicken breasts.
Gather the ingredients.
Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chili powder, cumin, paprika, garlic salt, soy sauce, oregano, and mint.
Place the chicken in a ziplock bag, and pour in the marinade. Seal the back and toss to coat the chicken with the marinade.
Marinate chicken, refrigerated, for 12 to 24 hours.
Preheat oven to 375 F.
Peel the potatoes and cut into small wedges.
Place the potatoes in a roasting pan. Place the chicken, breast-side up, on top of a rack over the potatoes.
Roast chicken uncovered for 30 to 45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 F, about 1 1/2 hours total oven time, depending on the size of the chicken. (Read more about how to roast chicken).
Remove chicken from oven and let cool for 10 to 15 minutes before carving.
Serve and enjoy!