Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 1/4 cup (60 ml) vegetable oil
  • 1/4 cup (60 ml) red wine vinegar
  • 2 tablespoons Aji Panca paste (Peruvian chili paste, can substitute with smoked paprika + a pinch of cayenne pepper)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (Mexican or Mediterranean)
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh parsley
  • Aji Amarillo Sauce (Peruvian yellow chili sauce - often served with Pollo a la Brasa) - Optional

Instructions:

  1. Pat the chicken dry with paper towels. Truss the chicken with kitchen twine to keep its shape during cooking.
  2. In a large bowl, whisk together all the marinade ingredients (soy sauce, oil, vinegar, Aji Panca, lime juice, garlic, cumin, oregano, pepper, paprika, coriander, salt, cilantro, parsley).
  3. Place the chicken in the marinade, ensuring it’s well coated. Cover and refrigerate for at least 4 hours, or preferably overnight. Turn the chicken occasionally to ensure even marination.
  4. Grill: Preheat grill to medium-high heat (about 350-400°F / 175-200°C). If using charcoal, arrange coals for indirect cooking (bank coals to one side). Oven: Preheat oven to 400°F (200°C).
  5. Grill: Place the chicken on the grill, away from direct heat. Cover the grill and cook for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Rotate the chicken every 15 minutes for even cooking and browning. Oven: Place the chicken on a roasting rack in a baking pan. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes. If the skin isn't browning enough, broil for the last few minutes, watching carefully to prevent burning.
  6. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  7. Carve the chicken and serve immediately. Drizzle with pan juices or Aji Amarillo sauce, if desired.