Zapappy

Name: Pollo a la Brasa
Prep time: 35 min
Cook time: 90 min
Total time: 3200 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1 whole chicken, 4–4½ lb, preferably air-chilled; 1½ tsp; 1 tbsp, for final coating; 2 tbsp; 6–8 cloves, finely grated; ¼ cup, sillao; 2 tbsp; 3 tbsp, dark lager preferred; 1 tbsp; 2 tsp, ground; 2 tsp, freshly ground; 2 tsp; 3 tsp huacatay paste; ½ tsp, yellow mustard; ¼–½ tsp, optional, or use a small pinch of sweet paprika for color

Cooking

Ingredients

Chicken

1 whole chicken, 4–4½ lb, preferably air-chilled
1½ tsp
1 tbsp, for final coating

Marinade

2 tbsp
6–8 cloves, finely grated
¼ cup, sillao
2 tbsp
3 tbsp, dark lager preferred
1 tbsp
2 tsp, ground
2 tsp, freshly ground
2 tsp
3 tsp huacatay paste
½ tsp, yellow mustard
¼–½ tsp, optional, or use a small pinch of sweet paprika for color

Directions

Prepare the Chicken

Pat the whole chicken very dry.
Leave the chicken whole and truss tightly for rotisserie cooking. If a rotisserie is unavailable, spatchcock and flatten the whole chicken.
Carefully loosen the skin over the breasts and thighs without tearing it.
Season the chicken evenly with the fine sea salt, including lightly under the loosened skin where possible.
Place the chicken on a wire rack set over a tray and refrigerate uncovered for 12-24 hours.

Marinate

Combine aji panca paste, garlic, soy sauce, white vinegar, dark beer, avocado oil, ground cumin, black pepper, dried oregano, huacatay paste, mustard, and ground annatto into a thick marinade.
Rub the marinade over the entire whole chicken, working a portion underneath the loosened breast and thigh skin.
Refrigerate for 8-18 hours.

Air-Dry for Better Skin

Remove excess marinade from the exterior, leaving only a thin, even coating on the skin.
Return the whole chicken to a wire rack and refrigerate uncovered for 4-8 hours.
Remove from refrigeration 45-60 minutes before cooking and lightly coat the skin with the avocado oil.

Cook

Prepare a charcoal or gas grill for indirect cooking at 400-425°F.
If using a rotisserie, mount the whole chicken securely and roast over indirect heat until the breast reaches 165°F and the thighs reach 175-185°F, about 75-90 minutes.
If using a spatchcocked chicken, place it skin-side up over indirect heat and cook until nearly done, 40-55 minutes.
Finish over moderate direct heat until the skin is deeply browned and lightly charred. Avoid burning the garlic and chile solids.
Remove when the breast reaches 165°F and the thighs reach 175-185°F.
Rest for 10-15 minutes before carving.

Serve

Serve with fries, salad, and aji verde if desired. For the most classic flavor, prioritize charcoal cooking and rotisserie roasting.