Peruvian Pollo a la Brasa
Whole rotisserie-style chicken roasted until golden and juicy, served with a vibrant cilantro-lime sauce. A Peruvian classic that tastes restaurant-quality but cooks entirely on one sheet pan.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 52g
Ingredients
- 1 4 to 5 lb whole chicken
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons lime juice, freshly squeezed
- ½ cup fresh cilantro, chopped
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 450°F and wait until the indicator light or beep confirms it has finished preheating, about 10 minutes.
- 2
Pat the whole chicken dry inside and out using paper towels, removing any excess moisture so the skin crisps.
- 3
Place the chicken breast-side up on a sheet pan lined with foil, positioning it in the center.
- 4
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 5
In a small bowl, combine 3 tablespoons olive oil, the minced garlic, 3 tablespoons lime juice, and a pinch of salt and pepper by stirring with a spoon until evenly mixed.
- 6
Rub the oil-garlic mixture all over the chicken skin, under the wings, and into any crevices where it will color during roasting.
- 7
Season the chicken generously inside and out with salt and pepper, distributing evenly.
- 8
Roast the chicken in the preheated 450°F oven for 45 to 50 minutes, until the thickest part of the thigh (measured with an instant-read thermometer inserted without touching bone) reaches 165°F and the skin is deep golden-brown.
- 9
Remove the pan from the oven and let the chicken rest on the sheet pan for 5 minutes so the juices redistribute and stay in the meat.
- 10
Chop the fresh cilantro into pieces roughly the size of a fingernail.
- 11
In a small bowl, stir together 0.5 cup chopped cilantro, 2 tablespoons additional lime juice (if desired for brightness), and a pinch of salt.
- 12
Transfer the rested chicken to a cutting board and quarter it by cutting between the thighs and breasts with a sharp knife.
- 13
Arrange the chicken pieces on a serving platter and drizzle or spoon the cilantro sauce over the top.
Tools you’ll need
- sheet pan (18 × 13 inches)
- aluminum foil
- paper towels
- small bowl
- instant-read thermometer
- sharp knife
- cutting board
- spoon
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