Peruvian Chicken Ala Brasa Recipe

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos offers a sweeter flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, vinegar is often more affordable.

Combine garlic, cumin, paprika, black pepper, soy sauce, lime juice, vegetable oil, salt, rosemary, oregano, mustard, vinegar, bay leaves, chili powder, and brown sugar in a bowl to create a marinade.

Rub the marinade all over the chicken, ensuring it is well coated inside and out.

Cover the chicken and refrigerate for at least 4 hours, preferably overnight to enhance flavor.

Preheat the grill to medium-high heat or prepare a charcoal grill until coals are glowing.

Place the chicken on the grill, breast side down, and cook for 15-20 minutes until skin is crispy.

Flip the chicken and continue grilling for another 30-40 minutes, basting occasionally with leftover marinade, until the internal temperature reaches 165°F.

Remove the chicken from the grill and let it rest for 10-15 minutes before carving.

Serve with sides like French fries or a fresh salad.

Cooking Techniques

Spice Level: