Pollo a la Brasa | Peruvian Style Chicken

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, tamari is gluten-free.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, white vinegar is more economical.

Marinate the chicken with garlic, cumin, paprika, black pepper, soy sauce, vinegar, olive oil, lime juice, salt, rosemary, oregano, bay leaves, mustard, honey, and chili powder.

Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and let excess marinade drip off.

Place the chicken on the grill, breast side down, for 10-15 minutes.

Flip the chicken and grill for another 30-40 minutes, until internal temperature reaches 165°F.

Baste occasionally with leftover marinade for added flavor.

Let the chicken rest for 10 minutes before carving.

Serve with sides like fries or salad.

Cooking Techniques

Spice Level: