Pollo a la Braza Peruano – Peruvian-style Roast Chicken

Served with a garden salad and fries this delightfully tender marinated chicken is a winner in summer or winter. Make sure to allow it to marinate overnight to get full benefit of the flavours.

Pollo a la Braza Peruano - Peruvian-style Roast Chicken
Prep time: 
Cook time: 
Total time: 
  • 1.4 kg whole chicken
For marinade
  • 75 g whole black peppercorns
  • 85 g cumin seeds
  • 3 large cloves garlic
  • 185 ml canola oil
  • 225 ml red wine vinegar
  • 75 g caster sugar
  • 35 g cooking salt
  • 375 ml dark beer
To make the marinade
  1. Place the peppercorns and cumin seeds in a dry frying pan and shake over medium heat for 1-2 minutes or until fragrant. Remove from the heat and cool, then place in a spice grinder or a mortar and pestle and finely grind.
  2. Place the garlic and oil in a blender and pulse until the garlic is finely chopped.
  3. Add the vinegar and blend until well combined.
  4. Transfer to a large bowl, add the beer, sugar, salt and the ground spices and stir until dissolved.
For the chicken
  1. Place the chicken into a deep glass or ceramic dish, pour over the marinade and rub all over to coat well. Cover and refrigerate overnight.
  2. Preheat the oven to 220°C. Lightly grease a roasting pan and place a wire rack into the pan.
  3. Place the chicken on the rack, then pour over the marinade. Tightly cover the pan with baking paper, then with foil and bake for 15 minutes.
  4. Remove the foil and paper and bake for a further 15 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer.
  5. Remove from the oven and stand for at least 15 minutes before carving.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: